Any recipe?
Often emailing the brewer works out - Founder's is great for that!
For your grain bill, use around 10% Carapils, 5% Munich, 5% Crystal 50-60, and 2.5% Caramunich 45. Target a 16.5 Plato OG and it should terminate between 3 and 3.5 Plato. Target 65 IBUs and make sure your flavor strike in the boil and the dry hop are both enormous. Good luck, hope this helps!
Cheers,
Jeremy Kosmicki
Head Brewer
FBC
10% seems like alot of Carapils to me. I am trying to brew a Founders Centennial clone this weekend and I am trying to figure out an appropriate malt bill. Anyone tried this malt bill with any success or other suggestions?
FWIW this is an email I got from founders almost 2 years ago now when I asked about centennial ipa...
Hi Todd,
Well of course we are flattered that you enjoy our beer enough to make one at home. Thanks for supporting us and enjoying IPA. Its a pretty basic recipe (as most good beers are) but of course there is only so much info I can give you before getting into trouble. Our target OG is around 16.5 plato and IBUs around 65. We are shooting for a 7.2% ABV and that finishes around 3.5 plato tg. We use a domestic base malt at around 60% and a UK base malt at around 15%. We love Cpils at founders and use around 10% in this one. Throw in some Munich and medium crystals for color and viola. We hop with Magnum in the bittering charge and Centennial the rest of the way. Of course we dry hop profusely near the end of primary fermentation too. Use a healthy neutral yeast strain as it is the most important ingredient. I hope that helps and you are pleased with the outcome. Thanks again for supporting Founders!
Cheers,
Alec Mull
Director of Operations
Founders Brewing Company
616-776-2186
[email protected]
gruversm said:Very good clone!
Just the opposite for me; Founders is much more complex on the tastebuds than Two Hearted. I'm going to try attempting a clone of this one...after I brew twenty gallons of DFH 60 starting tomorrow morning.
One thing I've noticed about Centennial is that it doesn't age too well as compared to other, similar IPA's like Two-Hearted. But when it is fresh, Centennial is nearly impossible to top.
One thing I've noticed about Centennial is that it doesn't age too well as compared to other, similar IPA's like Two-Hearted. But when it is fresh, Centennial is nearly impossible to top.
That makes sense.I can see that because Centennial seems to be drier with more pronounced hop character, while Two-hearted has more malt backbone. Hops tend to break down and change in a shorter amount of time.
One thing I've noticed about Centennial is that it doesn't age too well as compared to other, similar IPA's like Two-Hearted. But when it is fresh, Centennial is nearly impossible to top.
I'm reviving this in hopes of getting some more interest/input. Anyone?
Thank you! I Actually found that recipe somewhere and made it Oct 31st. I used a new BIAB basket for only the second time and got horrible efficiency due to the grain/water ratio of the recirculated mash (kettle was maxed out trying a 10 gallon batch)
It did attenuate well so I squeaked in a 5% ABVer so I am hoping it will be nice.
I'll post up when it's finished.
Rob
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.52 gal
Boil Time: 60 min
End of Boil Vol: 5.72 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Two Stage
Date: 27 Nov 2014
Equipment: My Equipment-5.5 Gal. 60 Min.
Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Ingredients
8 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 59.9 %
2 lbs 4.0 oz Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 2 15.8 %
1 lbs 8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3 10.6 %
1 lbs 4.0 oz Munich Malt - 10L (10.0 SRM) Grain 4 8.8 %
11.0 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 5 4.9 %
1.00 oz Magnum [12.00 %] - First Wort 60.0 min Hop 6 45.9 IBUs
1.25 oz Centennial [9.00 %] - Boil 15.0 min Hop 7 19.4 IBUs
2.00 oz Centennial [9.00 %] - Steep/Whirlpool 0.0 min Hop 8 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 9 -
2.00 oz Centennial [9.00 %] - Dry Hop 7.0 Days Hop 10 0.0 IBUs
Gravity, Alcohol Content and Color
Est Original Gravity: 1.067 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 7.2 %
Bitterness: 65.4 IBUs
Est Color: 9.5 SRM
Measured Original Gravity: 1.067 SG
Measured Final Gravity: 1.012 SG
Actual Alcohol by Vol: 7.3 %
Calories: 225.3 kcal/12oz
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Temperature: 168.0 F
Total Grain Weight: 14 lbs 3.0 oz
Mash PH: 5.30 with a sulfate level of around 100 - 110
Give this a try it should get you close. Could use US-05 as a dry yeast alternative or even Nottingham.
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