Centennial Rye IPABy: Mark Allen
Style: American IPA
Recipe Type: Mini-Mash
This is a very rich, spicy IPA with a nice deep amber color and loads of flavor. Great all year around and I always have a variation of this beer on tap.
- 2 lbs Rye Malt
- 6 oz Chocolate Rye
- 8 oz Crystal 90L
- 6 oz Caramunich
- 4 oz Biscuit Malt
- 8 lbs Pale Liquid Malt Extract
- 2 oz Magnum Hops - Bittering full 60 min of the boil
- 2 oz Centennial Hops - Flavoring last 15 min of the boil
- 2 oz Centennial Hops - Aroma last 5 min of the boil
- 1 oz Centennial Hops - Dry Hope in Secondary
- wyeast American Ale II
- This requires a partial mash. Steep grains in 1.25 gallons of 155F water for 45 min, then mash out with 5 gallons of 175F sparge water. Bring the total volume to 6 gallons in the brew pot and heat to 180F. Add the 8 lbs of extract and bring to boil.
- Once boil starts add 2 oz Magnum
- After 45 min of boil add 2 oz Centennial
- After 55 min of boil add 2 oz Centennial
- After 5 or 6 days, rack to secondary fermenter and add final oz of Centennial Hops.
- Let Ferment out - usually a couple weeks
- This recipe requires a partial mash, so a bit more work is involved to make this beer. Quick rundown, steep the grains in 1.25gal of 155F water for 45 min. Sparge the grain with 5 gal of 175F water at a rate of about a gallon per 12 min.
- If you have the equipment and would like to do all grain substitute 12 lbs 2 row for the 8 lbs pale extract.