Stone IPA Clone
All Grain Recipe
Submitted By: Davidjonbernard (Shared)
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Brewer: David Bernard | |
Batch Size: 5.00 gal | Style: American IPA (21A) |
Boil Size: 5.96 gal | Style Guide: |
Color: 5.3 SRM | Equipment: DJB's rig |
Bitterness: 68.4 IBUs | Boil 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 / 8-9CThis Recipe Has Not Been Rated