My Centennial IPA has been in the keg and cold conditioning/dry-hopping for nearly a month. Because I’m taking off soon for a few weeks, and because IPA’s are best fresh, now is as good of a time as any to do a tasting.
- The Basics
- Original gravity = 1.063; final gravity = 1.010; abv = 7.0%; estimated IBU = 59
- Very lightly sweet malt aroma, with a moderate hop aroma that is citrusy (slightly orange-hinted) and lightly floral.
- A hazy beer with a moderately deep gold color. The off-white head is fine and persistent, with modest lacing.
- As it should be, this is a hop-forward beer, with a smooth but assertive bitterness that fades in and then gently fades out. The bitterness has a piney note to it. The modest malt flavor tends toward the grainy side.
- This is a fairly dry beer, with a relatively light body. Carbonation is moderate, as is appropriate for the style.
- Would I brew this again?
- This is a solid traditional American IPA–I would characterize it as squarely middle of the road; not in a bad way, just that it is tasty but not adventurous. In the original recipe, Gordon Strong noted that the recipe would be a solid base for any single hop American IPA; I agree! For this particular run, I feel like I’m getting a nice feel for what Centennial is as a hop. Compared to recent varieties such as Mosaic or Citra, Centennial is so “yesterday.” But, it has a character all its own that deservedly places it in the great pantheon of hops. I can’t say I’ll change much (other than hop variety) when I brew this again; it would definitely be OK with other American yeast varieties, but in terms of malt bill and brewing technique it’s spot-on.