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Centennial Hop Strong

Kevin Caffrey
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This turned out to be a delicious little recipe using the basic CAL recipe.  I was going for something a little hoppier so I added at flameout 2 oz of Centennial Hops w/ 1 lemon zest.  I used US 04 yeast as well.  Typical 3-4 week method and this is one fresh, refreshing beer!  Pours a clear gold with a thin off-white head that remains throughout.  Taste is crisp, hoppy, citrusy but not overwhelming -- really happy with the results.  It was fine at 4 weeks, but I could tell a nice difference even at 5 1/2 weeks.  Recommend not pouring every last drop in your glass as this one did have a fair amount of sediment in the first few bottles I opened.  Having a BBQ this weekend and for the first time serving my home brew of this and Bewitched Amber Ale to guests. 

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Taken with Amazon Fire HD7

  • 3.5 mm
  • 33333/1000000
  • f f/2.0
  • ISO 87
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