Stone IPA Clone

All Grain Recipe

Submitted By: Davidjonbernard (Shared)
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Brewer: David Bernard
Batch Size: 5.00 galStyle: American IPA (21A)
Boil Size: 5.96 galStyle Guide:
Color: 5.3 SRMEquipment: DJB's rig
Bitterness: 68.4 IBUsBoil Time: 90 min
Est OG: 1.065 (15.9° P)Mash Profile: Single Step Infusion (65C/149F) w/Mash Out
Est FG: 1.012 SG (3.0° P)Fermentation: Ale with dry hop
ABV: 7.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.04 gal Duffield Water 1
19.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
6.80 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
2.60 g Salt (Mash 60 min) Misc 4
11 lbs 10.60 oz Low Color Maris Otter UK (1.5 SRM) Grain 5
14.82 oz Caramel/Crystal Malt - 20L (Caramalt) (15.2 SRM) Grain 6
0.78 oz Hallertau Magnum [9.7%] - Boil 90 min Hops 7
0.08 oz Hallertau Magnum [12.8%] - Boil 90 min Hops 8
0.35 oz Chinook [12.8%] - Boil 60 min Hops 9
0.50 Whirlfloc Tablet (Boil 15 min) Misc 10
1.38 oz Centennial BBC [9.7%] - Steep 20 min Hops 11
1.0 pkgs California Ale (White Labs #WLP001) Yeast 12
0.68 oz Centennial BBC [9.7%] - Dry Hop 7 days Hops 13
0.35 oz Chinook BBC [11.5%] - Dry Hop 7 days Hops 14

Notes

Water modification 1 soft Start fermentation at 68F and allow to increase to 72F Dry hop with pellets in secondary after fermentation is complete. Do half to start and the rest after 4 days; agitate daily for 8 days. Do not allow hops to remain too long. Do not dry hop on yeast cake. Dry hop at 60 - 65F. Serve at 46-48F / 8-9C

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