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Old 03-08-2012, 05:19 PM   #1
Boek
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Jan 2012
, Michigan
Posts: 107


HOME BREW RECIPE:
Title: Founders Centennial IPA

Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons
Boil Size: 7 gallons
Efficiency: 72%

STATS:
Original Gravity: 1.068
Final Gravity: 1.016
ABV (standard): 6.88%
IBU (tinseth): 65.29
SRM (morey): 10.45

FERMENTABLES:
9 lb - Pale 2-Row (62.7%)
2 lb - Pale 2-Row (13.9%)
1.5 lb - Carapils (Dextrine Malt) (10.5%)
0.75 lb - Munich - Light 10L (5.2%)
0.75 lb - Caramel / Crystal 60L (5.2%)
0.35 lb - CaraMunich (2.4%)

HOPS:
0.75 oz - Magnum (AA 15) for 60 min, Type: Pellet, Use: Boil
1 oz - Centennial (AA 7.8) for 15 min, Type: Pellet, Use: Boil
1 oz - Centennial (AA 7.8) for 10 min, Type: Pellet, Use: Boil
1 oz - Centennial (AA 7.8) for 5 min, Type: Pellet, Use: Boil
1 oz - Centennial (AA 7.8), Type: Pellet, Use: Dry Hop

MASH STEPS:
1) BIAB, Temp: 153 F, Time: 60 min, Amount: 30 qt

YEAST:
Danstar - Nottingham Ale Yeast
Starter: No
Form: Dry
Attenuation (avg): 77%
Flocculation: High
Optimum Temperature: 57 F - 70 F

I converted the above recipe from an email on this forum from Founders which reads as follows:

Quote:
Originally Posted by skibb

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
What do you think? How did i do turning that email into a recipe? Feedback would be appreciated on turning the email into a recipe, not improving on the recipe in the email. Thanks so much.

 
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Old 03-08-2012, 05:35 PM   #2
slarkin712
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Your conversion looks good. That 18% seems like a lot of caramel/crystal malts for an IPA. That will give the beer a lot of body and it may be overly sweet. If you want to stick with that recipe then I would mash at a lower temp to help thin it out. Maybe 149F - 150F for 90 minutes. I'd also add another oz to the dry hopping.

 
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Old 03-08-2012, 10:12 PM   #3
bjl110
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May 2011
Chillicothe, Ohio
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Looks pretty good from the info they gave.

+1 on adding another ounce for the dryhop. Maybe a flame out too?
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Old 03-09-2012, 05:35 AM   #4
skeezerpleezer
 
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Quote:
Originally Posted by bjl110
Looks pretty good from the info they gave.

+1 on adding another ounce for the dryhop. Maybe a flame out too?
+1 on dry hopping, at least 2 oz. Also, for flavor strike, the big flavor addition is the 15 min, so maybe up that some, or the 15 and 10.

Why not list the 2row as 11 lbs? You using pale malt and pale ale malt?

 
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Old 03-11-2012, 12:37 AM   #5
Boek
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Jan 2012
, Michigan
Posts: 107

Quote:
Originally Posted by skeezerpleezer


Why not list the 2row as 11 lbs? You using pale malt and pale ale malt?
That was a mistake, one listing is supposed to be british 2 row per another email from founders. Thanks for the help.

 
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Old 03-11-2012, 10:46 AM   #6
rl1373
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Dec 2009
Meeeshigan
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good luck. Let us know how it turns out. This is by far my favorite IPA.

 
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Old 03-12-2012, 02:41 AM   #7
cm02WS6
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Sep 2011
Decatur, IL
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They say "enormous " for the dry hop, so I don't think 2 oz is really enough. After a lot of research here on hoppy IPAs, I've gone to 3 oz for all mine. Also convinced some friends who brew based on samples of our similar brews. Besides, if 3 is too much at first, don't worry because it will fade within a month.

 
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Old 04-02-2012, 07:05 AM   #8
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You should post this recipe to the original thread

 
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Old 04-02-2012, 09:26 AM   #9
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Old 07-25-2012, 05:43 PM   #10
Craichead
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Jun 2012
Madison, Wisconsin
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Does anyone have an extract version of this recipe? I'd greatly appreciate it.

Also, any info on the fermentation schedule as far as how long primary and secondary should be, dry hopping, etc.?

 
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