Centennial and Citra

Cent kegging
Type – Extract:
Batch size: 5 gal
Boil Size: 2.50 gal
Boil Time: 60 min
Fermentation Stage: Two Stages - 10 days primary, 10 days secondary
Original Gravity: 1.067
Final Gravity: 1.013
ABV: 7.13%
IBU: 27.43

Ingredients:
2.5 Gallons Tap Water
4 Gallons Bottled Water – Note: even though this is a 5 gal recipe you will need extra because of the fluid loss during the boil process
.75lb Caramel Vienne 20 Grain
.75lb Caramel 10 Grain
1lb Rahr 2 Row Grain
.25lbs Carapils Grain
.25lbs Carahell Grain
6bs Golden LME
1lb Golden Light DME
3oz Centennial Hops
1oz Citra Hops
1 Safale US-05


Procedure:
Start with 2.5 gal tap water, add grain to cold water and heat water to 165 degrees, and steep grains for 45 minutes
Remove grains and bring wort to boil
Remove pot from heat, add 6lbs LME and 1lb DME and return wort to boil
Add 1oz Centennial hops and boil for 30 minutes
Add 1oz Centennial hops and boil for 15 minutes
Add 1oz Centennial hops and boil for 5 minutes
Add 1oz Citra hops and boil for 5 minutes
Remove pot and enough bottled water to bring the specific gravity to 1.067
Cool wort to 70 degrees
Add 1 pack of Safale US-05 yeast

Fermentation:
Primary 10 days, Secondary 10 days

Kegging:
Keg and set CO2 to 20psi for 4 - 5 days
Reduce CO2 to 5 - 7psi, pour and enjoy