Centennial SMASH
ABV: ___%    ___ Calories
Single Malt And Single Hop
September 23, 2023
    Mash
    Sep 23 - 1:00
  1. Strike Water
    1. Fill kettle with 6 gallons
    2. Water chemistry
      1. 4 g Gypsum - Ca+2 SO4• 2H2O
      2. 2 g Epsom Salts - Mg+2 SO4• 7H2O
      3. 2 g Calcium Chloride - Ca+2 Cl2
    3. Check pH - should be around 6.8
    4. Heat to 157 degrees, remove heat
  2. Mash In
    1. Grain Bill (single crushed)
      1. 11 lbs Rahr 2-Row
      2. 1 lb Briess Caramel 40L
    2. Stir in grist and remove doughballs
  3. Mash
    1. Insulate and hold for 60 minutes @ 152 +/- 2 degrees (Saccharification rest)
    2. Check pH - adjust to 5.2-5.5
  4. Mash Out
    1. 170 degrees for 10 minutes
  5. Remove grain bag and drain
    6. Boil
    Sep 23 - 2:30
  6. Bring wort to rolling boil
  7. Start timer for 60 minutes
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    1. 60 minutes - 1 oz Centennial pellets
    2. 20 minutes - 8 (1) oz fresh Centennial hops
    3. 15 minutes - Add chiller
    4. 5 minutes - 13 (2) oz fresh Centennial hops
    8. Ferment
    Sep 23 - 4:00
  8. Rehydrate Dry Yeast
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  9. Transfer to Reactor fermentor
    11-30--0001
    1. Stabilize temp around 90 degrees
    2. Take sample for OG - target = 1.064
    3. Add 8 (1) oz Centennial dry hops in besh with magnet
  10. Oxygenate
  11. Pitch Yeast
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  12. Hold temp 90+ for 1+ week(s)
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  13. After 1-2 weeks drop dry hops
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  14. Cold crash almost to freeze
    11-30--0001
    15. Package
    Oct 07
  15. Check final gravity FG
  16. Transfer to keg
    1. Pressure 15PSI for 2+ weeks
    17. Results
    Oct 21
Notes:
https://cdn.shopify.com/s/files/1/2785/6868/t/3/assets/AG-DeadRingerIPA-1645639684581.pdf
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=2X4L66X