<_MOD_>2014-02-07 Selections 7372 0 1 1 <_XName>Selections 16 <_MOD_>2014-02-07 Founders Centennial Jefe 2014-02-15 1990-06-01 1280.0000000 640.0000000 0 0 0 0 0 0 <_MOD_>2014-02-07 Pot and Cooler (10 Gal/37.8 L) - All Grain 1280.0000000 144.0000000 1 0.3000000 102.4000000 1 1 1608.9600000 60.0000000 9.0000000 1 144.6400000 128.0000000 4.0000000 0.0000000 1280.0000000 96.0000000 0.0000000 65.0000000 100.0000000 Popular 10 gallon setup for all grain brewing. Uses a 10 gallon water cooler as mash tun for single infusion mashes and a 15 gallon brew pot for full size boil of the 12+ gallons of wort. <_MOD_>1969-12-31 American IPA India Pale Ale (IPA) BJCP 2008 2 14 0 1.0560000 1.0750000 1.0100000 1.0180000 40.0000000 70.0000000 2.2000000 2.7000000 6.0000000 15.0000000 5.5000000 7.5000000 A decidedly hoppy and bitter, moderately strong American pale ale. An American version of the historical English style, brewed using American ingredients and attitude. Aroma: A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted. Appearance: Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with white to off-white color should persist. Flavor: Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney or fruity aspects. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character. Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts. Pale ale malt (well-modified and suitable for single-temperature infusion mashing); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate. Versions with a noticeable Rye character (“RyePA”) should be entered in the Specialty category. Bell’s Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin’, Dogfish Head 60 Minute IPA, Founder’s Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA http://www.bjcp.org <_MOD_>2014-02-07 Single Infusion, Light Body, No Mash Out 384.0000000 64.0000000 212.0000000 130.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 102.4000000 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>2014-02-07 steps 7432 1 7149 1 <_XName>steps 16 <_MOD_>2014-02-07 Mash In 0 960.0000000 152.0000000 60.0000000 2.0000000 102.4000000 0.3000000 1280.0000000 130.0000000 144.0000000 0.0000000 64.0000000 0.0000000 384.0000000 164.4439648 0.0000000 <_TExpanded>1 1 1280.0000000 144.0000000 0.3000000 <_MOD_>2014-02-07 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2014-02-07 Keg 45.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>1969-12-31 Ale, Single Stage 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 14.0000000 10.0000000 7.0000000 30.0000000 0 A simple single stage fermentation, often used by extract brewers or for classic ales. <_MOD_>1969-12-31 Ingredients 7405 1 7182 8 <_XName>Ingredients 16 <_MOD_>2014-02-07 Briess Pale Malt (2 Row) US US 0 1 0.0000000 352.0000000 2.0000000 79.0000000 0.0000000 81.4814815 1 1.5000000 4.0000000 140.0000000 12.3000000 0.0000000 0 1 100.0000000 Base malt for all beer styles 60.0000000 0.0800000 Pale Liquid Extract <_MOD_>2014-02-07 Caramel/Crystal Malt - 40L US 0 1 0.0000000 16.0000000 40.0000000 74.0000000 0.0000000 3.7037037 2 1.5000000 4.0000000 0.0000000 13.2000000 0.0000000 0 0 20.0000000 Adds body, color and improves head retention. Also called "Crystal" malt. 60.0000000 0.0800000 <_MOD_>2014-02-07 Munich Malt Germany 0 1 0.0000000 16.0000000 9.0000000 80.0000000 0.0000000 3.7037037 3 1.3000000 5.0000000 72.0000000 11.5000000 0.0000000 0 1 80.0000000 Malty-sweet flavor characteristic and adds a reddish amber color to the beer. Does not contribute signficantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers 60.0000000 0.0800000 Amber Liquid Extract <_MOD_>2014-02-07 Magnum Germany 0 0 14.0000000 6.5000000 24.2424242 0.0000000 2.0000000 15.0000000 60.0000000 0.0000000 German Hallertauer hybrid, widely used in Germany Used for: German ales and lagers Aroma: Good aroma and stable spicy flavor Substitutes: N/A 48.0373684 4 3 1 1.0000000 <_MOD_>2014-02-07 Light Dry Extract US 4 1 0.0000000 48.0000000 8.0000000 95.0000000 0.0000000 11.1111111 5 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 Pale dry malt extract for general purpose use. Use as base or to increase gravity of any full bodied ale or lager. 60.0000000 0.1900000 <_MOD_>1969-12-31 Centennial U.S. 0 0 10.0000000 4.0000000 27.2727273 0.0000000 2.2500000 40.0000000 15.0000000 0.0000000 Used for: General purpose bittering, aroma in American ales and Wheats Aroma: Floral, citrus aroma, spicy, clean bittering flavor Substitutes: Galena, Eroica, Nugget, Bullion Examples: Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot 17.4128670 6 0 1 1.0000000 <_MOD_>2014-02-07 Centennial U.S. 0 0 10.0000000 4.0000000 12.1212121 0.0000000 1.0000000 40.0000000 5.0000000 0.0000000 Used for: General purpose bittering, aroma in American ales and Wheats Aroma: Floral, citrus aroma, spicy, clean bittering flavor Substitutes: Galena, Eroica, Nugget, Bullion Examples: Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot 0.0000000 7 4 1 1.0000000 <_MOD_>2014-02-07 Centennial U.S. 0 0 10.0000000 4.0000000 36.3636364 0.0000000 3.0000000 40.0000000 60.0000000 0.0000000 Used for: General purpose bittering, aroma in American ales and Wheats Aroma: Floral, citrus aroma, spicy, clean bittering flavor Substitutes: Galena, Eroica, Nugget, Bullion Examples: Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot 0.0000000 8 1 1 1.0000000 <_TExpanded>1 2 0 0 1.0460000 1.0100000 1.0180000 1.0110000 1664.0000000 1.0500000 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. Well of course we are flattered that you enjoy our beer enough to make one at home. Thanks for supporting us and enjoying IPA. It’s 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! 30.0000000 2.3000000 5.2000000 6.0000000 1.0100000 30 155.0000000 0 1.0000000 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1