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Century Ale

100th AG Batch. 1.100 OG. 100 IBUs. 10 grains. 10 hop additions. Opened on October 10, 2010 at 10:00 a.m.

Brewer: ChriSto Email: -
Beer: Century Ale Style: Barley Wine
Type: All grain Size: 3.5 gallons
Color:
18 HCU (~11 SRM)
Bitterness: 100 IBU
OG: 1.100 FG: 1.013
Alcohol: 11.2% v/v (8.8% w/w)
Grain: 5 lb. American 2-row
1 lb. Wheat malt
1 lb. American Vienna
1 lb. American Munich
6.0 oz. British mild
6.0 oz. Belgian biscuit
4.0 oz. British Carastan
4.0 oz. British crystal 50-60L
1 lb. British pale
1 lb. German Pilsner
Mash: 76% efficiency
150F for 90 min.
Boil: 60 minutes SG 1.075 4.7 gallons
6 oz. Cane sugar
6 oz. Light dry malt extract
IM at 15
Half of each aroma hop added at flameout.
The other half dry-hopped.
Hops: 0.25 oz. Magnum (13.6% AA, 60 min.)
0.5 oz. Cluster (7.3% AA, 60 min.)
0.5 oz. Magnum (13.6% AA, 45 min.)
0.5 oz. Cluster (7.3% AA, 45 min.)
1 oz. Cascade (6% AA, 13 min.)
1 oz. Amarillo (9.4% AA, 13 min.)
1.5 oz. Cascade (aroma)
1.5 oz. Amarillo (aroma)
Yeast: US-05
Log: 21 days @ 68F primary. 9 month secondary. Dry hops added last 2 weeks. 6 weeks bottle conditioning til 10/10/10.
Carbonation: Medium low carbonation.
Tasting: As mentioned, this was a special batch as it was my 100th all-grain. Beautiful color and has quite the alcoholic kick but is quite smooth after extended aging. Approximately balanced in malt/hops with a nice hop flavor in early tasting at 10/10/10. The malt character is, as was thinking, a bit "muddy" from the various malts used but definitely has some complexity. Overall a nice big beer that I plan to pop a bottle on 11/11/11 and 12/12/12 as well.

Recipe posted 10/14/10.