Founders Centennial IPA

[JohnSand]

Thanks, I was drinking this tonight, and may try to brew it.

 

[PaulC]

I love this stuff. So drinkable, and the perfect hop aroma in my opinion. Stacks up well against some fan-favorite IPA's. I love the 15 pack cans - I go through them much faster than I should! Probably my favorite 'every day IPA'

 

[Eucrid]

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 in Ireland and we get Founders beers here amongst a few others. I actually find Centennial to be one of the best and freshest IPAs that travel here (which usually takes while).

Now thats a different thing to drinking in the US where you're getting your American IPAs within a month or two. But when you are keeping within the same year Centennial holds up well compared to other exported US beer. Its second only to Odell IPA for me and seeing as Odell is more expensive I drink just as much Centennial.

 

[unionrdr]

I have to agree with how good this one is. Sounds like I'm going to have to convert it to PB/PM BIAB in the near future. I just got enough bottles emptied from 4 other batches to brew up another one. 8 or 9 ounces of centennial with about .3 to .5 oz Warrior for bittering should handle it. ** I clicked on the BS2 file & it went to BS2 where I converted it to PM, scaled,etc. Can't get it to save to my recipes??

 

[Yambor44]

I'm reviving this in hopes of getting some more interest/input. Anyone?

 

[mblanks2]

I'm reviving this in hopes of getting some more interest/input. Anyone?

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.

 

[Yambor44]

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

 

[Yambor44]

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

Here's how she ended up. Cold crashing today and will then transfer to secondary and do final dry hop.

Founders Centennial IPA Clone
21-A American IPA
Author: Rob
Date: 10/31/15

Size: 11.0*gal
Efficiency: 55.0%
Attenuation: 85.0%
Calories: 149.45*kcal per 12.0*fl oz

Original Gravity: 1.046 (1.056 - 1.070)
Terminal Gravity: 1.007 (1.008 - 1.014)
Color: 11.17*SRM (6.0 - 14.0)
Alcohol: 5.09% (5.5% - 7.5%)
Bitterness: 61.3 (40.0 - 70.0)

Ingredients:
22.0*lb (84.3%) Pale Ale Malt - added during mash
2.6*lb (10.0%) Cara-Pils® Malt - added during mash
1.3*lb (5.0%) Caramel Malt 40L - added during mash
3*oz (0.7%) Vienna Malt - added during mash
2*oz (15.4%) Magnum (12.1%) - added during boil, boiled 60*m
2*oz (15.4%) Centennial (8.7%) - added during boil, boiled 15*m
2*oz (15.4%) Centennial (8.7%) - added during boil, boiled 5*m
3*oz (23.1%) Centennial (8.7%) - added during boil
2*oz (15.4%) Centennial (9%) - added dry to primary fermenter
2*oz (15.4%) Centennial (9%) - added dry to secondary fermenter



Notes
BIABasket. Second brew with basket. Heated 5 gallons of sparge water to 165º and transferred to cooler to hold. Heated 10 gallons of strike water in kettle. Added grain to basket and lowered into pot. Added about another quart from cooler to kettle. Started pump and temp settled at 162º. Arrrrrg. NEXT TIME set sparge water to 155º and STRIKE to 150º!! At end of recircualted mash, just increase temp to 168º to mash out. Sparge water at that time can be any temp since mashout has been achieved. Got temp down by stirring and recircualting to 155º within about 11 mins. After 20 mins holding at 148º which is where I set target after overshoot.

Results generated by BeerTools Pro 2.0.12

 

[stickyfinger]

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.

has anyone brewed something like this recently? is the mix of pale malt and maris otter best? I noticed the brew mentioned crystal 50-60 and crystal 45 in the email that was going around. 100 ppm sulfate work well with low chloride?