2015.02.01.037 Stone Go-To Session IPA

All Grain Recipe

Submitted By: zaluskim (Shared)
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Brewer: Marty
Batch Size: 5.50 galStyle: American IPA (14B)
Boil Size: 8.76 galStyle Guide: BJCP 2008
Color: 3.3 SRMEquipment: Marty's 5 Gal Batch
Bitterness: 63.1 IBUsBoil Time: 60 min
Est OG: 1.048 (12.0° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 4.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2
0.28 oz Magnum [13.5%] - First Wort Hops 3
0.28 tsp Irish Moss (Boil 10 min) Misc 4
0.88 oz El Dorado [15.0%] - Boil 10 min Hops 5
0.88 oz Citra [11.0%] - Boil 5 min Hops 6
0.88 oz Crystal [3.5%] - Boil 5 min Hops 7
0.88 oz Mosaic [11.6%] - Boil 5 min Hops 8
0.88 oz Saaz [4.0%] - Boil 5 min Hops 9
0.53 oz Ahtanum [5.2%] - Boil 5 min Hops 10
0.53 oz Cascade [7.1%] - Boil 5 min Hops 11
0.53 oz El Dorado [15.0%] - Steep 15 min Hops 12
0.53 oz Mosaic [11.6%] - Steep 15 min Hops 13
0.53 oz Citra [12.0%] - Dry Hop 10 days Hops 14
0.53 oz El Dorado [15.0%] - Dry Hop 10 days Hops 15
0.53 oz Mosaic [11.6%] - Dry Hop 10 days Hops 16
0.53 oz Amarillo Gold [8.8%] - Dry Hop 5 days Hops 17

Taste Notes

Substituted Columbus for El Dorado and **************************** http://www.craftedpours.com/homebrew-recipe/stone-go-to-ipa-session-ipa-clone-homebrew-recipe Recipe Type: All Grain Size: 5 Gallons Beer Style: Session IPA Target ABV: 4.5% Target IBUs: 65 IBUs Recipe Type: IPA Recipe Overall 5/ 5 Posted March 11, 2014 by Crafted Pours RECIPE All Grain Session IPA Recipe Profile: A ‘hop bomb’ session IPA, similar to Stone Go To IPA. Intense hop aromas and flavors of melon, citrus, spicy hops, and dank earthy hops. Dry finish with high hop bitterness. A hop-bursted IPA with a massive amount of late-hopping additions to maximize flavor, and dry hopping for intense hop aromatics. Ingredients: Malts 9 lbs Pale 2-row 8 oz. CaraPils Hops 1/2 oz. German Magnum 14% a, first wort hopped 1 oz. El Dorado 15%a, 10 minutes 1 oz. Citra 11%a, 5 minutes 1 oz. Mosaic 12%a, 5 minutes 1 oz. Crystal 3%a, 5 minutes 1 oz. Sterling 7%a, 5 minutes 1/2 oz. Cascade 6%a, 5 minutes 1/2 oz. Ahtanum 6%a, 5 minutes 1/2 oz. Mosaic 12%a, at flameout 1/2 oz. El Dorado 15%a, at flameout Yeast: White Labs WLP001 California Ale or Wyeast 1056 American Ale Dry-Hops: 1/2 oz. Mosaic, 1/2 oz. Citra, 1/2 oz. Sterling. 1/2 oz. El Dorado Instructions: Mash all grains for 1 hour at 152 degrees. Sparge at 170 degrees. One hour boil. Ferment at 65F. Rack to keg or secondary and age for 3-4 weeks. Add dry hops for the last 7 days.

Notes

Replaced Crystal with Amorlilo @5min OG: 1.048 - spot on (but need to account for larger trub loss with all these hops!!) 2015.02.07 FG -- Brix 5.6 ==> 1.006 ==>5.45% 2015.02.11 Kegged from primary (after cold crashing in garage at ~45 deg F), and DH with 15g each of Amorillo, Citra, Mosaic, El Dorado