Stone Levitation Ale Clone

All Grain Recipe

Submitted By: Dibbs (Shared)
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Brewer: Chris Dibble
Batch Size: 5.00 galStyle: American Amber Ale ( 6B)
Boil Size: 7.59 galStyle Guide: BJCP 1999
Color: 18.6 SRMEquipment: Dibbs Brew Pot (10 gal) and 10 Gallon Rubbermaid Cooler
Bitterness: 26.9 IBUsBoil Time: 90 min
Est OG: 1.052 (12.8° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.020 SG (5.0° P)Fermentation: Ale, Two Stage
ABV: 4.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
14.40 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2
8.32 oz Crystal 150, 2-Row, (Great Western) (150.0 SRM) Grain 3
1.60 oz Black (Patent) Malt (500.0 SRM) Grain 4
0.28 oz Columbus (Tomahawk) [14.0%] - Boil 90 min Hops 5
1.00 Whirlfloc Tablet (Boil 15 min) Misc 6
0.90 oz Amarillo Gold [8.5%] - Boil 10 min Hops 7
0.90 oz Crystal [3.5%] - Boil 0 min Hops 8
0.28 oz Simcoe [13.0%] - Boil 0 min Hops 9
1 pkgs English Ale (White Labs #WLP002) Yeast 10
0.77 oz Amarillo Gold [8.5%] - Dry Hop 5 days Hops 11

Taste Notes

Uncarbonated it tastes malty carmel toffee with some hop notes.

Notes

Use either WLP02 or preferably WLP07 yeast or similar version from Wyeast. I used WLP02 due to availability. Femermentation started fine at 72.6 F. Pitched on 5.1 and activity is slowing on 5/3, temperature at 69.6 F. Raising to low 70's to see if it becomes more active. Daily temperature checks at around 71-72.5 F during primary. Dry hopped on evening of 5/6 with .7 oz of Amarillo pellets. Minor activity present. Temperture at 70.6 F Kegged and primed with 3 oz sugar.