Centennial Ale (100 Years of F.H. Steinbart Co.)

ABV: 6% | IBU: 50 | SRM: 10 | OG: 1.060 | FG: 1.012

In honor of F.H. Steinbart’s 100th Anniversary, the crew at Chop & Brew has come up with a recipe to show off the tried-and-true Centennial hop, which has cemented its place as one of the most popular varieties in craft brewing. Centennials lemon and floral aromas, coupled with a nicely balanced grain bill pays homage to the original aroma and flavor profile of the American craft beer revolution that will keep you coming back for more, even 100 years later.

6 lb. Briess Golden Light LME
1 lb. Briess Pale Ale DME

Steeping Grains
1 lb. Skagit Valley Talisman True British Ale Malt
8 oz. Briess Victory Malt
8 oz. Great Western Crystal 15L Malt

3 oz. Centennial Pellet Hops
3 oz. Cluster Pellet Hops

Imperial Yeast A09 Pub

1 Whirlfloc tablet
4 oz. Dextrose

Brewing Method: Extract with Steeping Grains
Batch Size: 5 gallons
Boil Volume: 3 gallons / 6 gallons*
Boil Time: 60 minutes

Hop Schedule
1 oz. Centennial @ 60 minutes
1 oz. Cluster @ 60 minutes
0.5 oz. Centennial @ 15 minutes
0.5 oz. Cluster @ 15 minutes
0.5 oz. Centennial @ 5 minutes
0.5 oz. Cluster @ 5 minutes
1 oz. Centennial @ dry hop (3 days)
1 oz. Cluster @ 60 dry hop (3 days)

*Hop schedule is based on the “partial” boil method described in the instructions. If utilizing a “full” boil method reduce the 60 min (bittering) addition by half. 

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