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Centennial IPA

203 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Doc Farmer
No Chill: 15 minute extended hop boil time
Hop Utilization: 95%
Calories: 203 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Thursday April 19th 2018
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1.062
1.010
6.8%
40.0
6.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb US - Pale 2-Row11 lb Pale 2-Row 37 1.8 90.9%
8 oz American - Caramel / Crystal 40L8 oz Caramel / Crystal 40L 34 40 4.1%
4 oz Munich - Light 10L4 oz Munich - Light 10L 33 10 2.1%
1.60 oz American - Carapils (Dextrine Malt)1.6 oz Carapils (Dextrine Malt) 33 1.8 0.8%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.1%
193.60 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 60 min 40.01 20%
1 oz Centennial1 oz Centennial Hops Pellet 10 Whirlpool at 212 °F 0 min 20%
2 oz Centennial2 oz Centennial Hops Pellet 10 Whirlpool at 180 °F 15 min 40%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop at 68 °F 6 days 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 2 hr.
2 g Epsom Salt Water Agt Mash 2 hr.
8 g Gypsum Water Agt Mash 2 hr.
1 g Baking Soda Water Agt Mash 1 hr.
0.12 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 237 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 26.08 psi       Temp: 68 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.54 gal beta amylase (159->148) Strike 159 °F 148 °F 30 min
1 qt beta amalase (207F) Infusion 145 °F 148 °F 30 min
3.5 gal mash out (207F) Infusion 145 °F 169 °F 10 min
0.71 gal sparge to 6,5 gal Sparge 170 °F 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 67 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.54 18.2  
Mash volume with grains 5.51 22  
Grain absorption losses -1.51 -6.1  
Remaining sparge water volume (equipment estimates 4.38 g | 17.5 qt) 3.73 14.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.61 g | 22.5 qt) 5.8 23.2  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.69 g | 22.8 qt) 5.5 22  
Total: 8.26 33.1
Equipment Profile Used: System Default
 
Notes

The aroma and finishing hops are added at the end of the boil. The aroma hops are added at flame-out and actively steeped until the kettle temperature reaches 180F. The finishing hops are then added and actively steeped until the temperature reaches 170F, at which time the wort is chilled.

Either use 2 pkg of US-05 or create a yeast starter. Could also use WLP001 or Wyeast 1056.

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  • Last Updated: 2026-07-20 15:41 UTC