Boek
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- Jan 26, 2012
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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:
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.
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:
skibb said: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.