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Centurian

Batch #100
Brewed 6-8-2011

Brewer: Tinman Email: -
Beer: Centurian Style: Eisbock
Type: All grain Size: 5 gallons
Color:
29 HCU (~15 SRM)
Bitterness: 38 IBU
OG: 1.066 FG: 1.014
Alcohol: 6.7% v/v (5.2% w/w)
Water: none, city water
Grain: 2 lb. 0 oz. British pale
10 lb. 0 oz. British Pilsner
8 lb. 0 oz. British Munich
1 lb. 0 oz. Belgian CaraMunich
Mash: 43% efficiency
MI 112° rest/45 minutes/4 gallons 122°water
155°rest/135 minutes/3 gallons/200° water
MO 168° / 15 minutes/4 gallons 212° water





Boil: 90 minutes SG 1.039 8.5 gallons
Irish moss at 10 minutes
Hops: .5 oz. Magnum (12% AA, 60 min.)
1 oz. Liberty (4% AA, 30 min.)
Yeast: 2124 Wyeast Boh. Lager
Log: ferment at 50° 9 days. Then racked into carboy and lager at 40° for 4 weeks.Remove from fridge, diacetal rest 4 days. put into keg and pressurize, freeze 20%,remove from ice, put back into carboy 4 more weeks.

Carbonation: 2.4 volumes Corn Sugar: 4.01 oz. for 5 gallons @ 65°F
Tasting: Going to try this style for my 100th batch.....

Recipe posted 06/27/11.