Get Cent-a-Mental

Ahh! Let's hearken back to the days of yore... Remember that wonderful India Pale Ale that always seemed to pour freely from the taps of the Detroit Brew Factory? You know the one that slid back easily into the thoat, leaving a smile on your lips and satisfaction in your belly?

Thanks to Ed Stone, you can taste that old favorite once again. He offers this recipe for you to try at home.

Brewer: Displaced Brewers
Beer: Cent-a-Mental
Style: India Pale Ale
Type: Extract with grain
Size: 5 gallons
Color: 18 HCU (~11 SRM)
Bitterness: 44 IBU
OG: 1.059
SG: 1.049
FG: 1.013
Alcohol: 6.0% v/v (4.7% w/w)

Grain:
2.7 oz. American Munich
5.3 oz. British crystal 70-80L
0.67 oz. Roasted barley
8.0 oz. Raw wheat

Boil:
6 gallons of water
6.67 lb. Light malt extract
1.05 lb. Rice extract

Hops: 0.73 oz. Centennial ( 10.5°0 AA, 60 min. )
0.29 oz. Centennial (10.5°0 AA, 30 min.)
0.29 oz. Centennial ( 10.5% AA, 15 min. )
0.60 oz. Centennial (aroma) Last 3 minutes.

1.50 oz. Centennial (dry hop) If desired.

Carbonation: 1.8 volumes

YEAST: Nottingham

Start with about 6 gallons of cold water in brew pot. Add grains to brew pot in steeping bag and apply heat.

Slowly bring water temperature to 155° F ± 5° and hold for 30 minutes. Turning off heat may be required. (Don't allow grains to heat above 160° F.) Remove and drain grains. (Do not squeeze grains to remove liquids.) Apply heat and bring to boil.

When boil is up, begin hop schedule.

If you use an immersion chiller, put it in for the last 1-2 minutes to kill any bacteria.

When 60-minute boil is done, turn off fire, cover and allow wort to rest for 10 minutes.

After rest cycle, chill to 70° F ± 5°, and pitch yeast.

Close tightly, insert airlock, and shake vigorously to aerate. Fill airlock with water and place in 65 - 75° F degree location to ferment for 7 days.

After fermentation is complete, rack over to stage two or secondary fermentor. Place dry hops in a small grain bag with 1 or 2 clean sanitized glass marbles, and drop into secondary.

After one week in the secondary stage, bottle or keg the ale.