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Stone Ruination IPA Clone
American IPA • All Grain • 5.5 gal
The yeast was "Cry Havoc" WLP862
March 18, 2009 pm 07:47pm
5.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- .625 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .25 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 14.125 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 2 oz
Magnum - 14.5 AA% whole; boiled 90 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 2 oz
Centennial - 8.2 AA% pellets; boiled 15 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 2 oz
Centennial - 8.2 AA% pellets; added dry to secondary fermenter
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
Yeast is Cry Havoc, WPL862
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: B - American IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.066 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.018 | |
| Color: | 7.6 SRM | 6 - 15 | |
| Alcohol: | 6.9% ABV | 5.5% - 7.5% | |
| Bitterness: | 141.4 IBU | 40 - 70 | |
Discussion
This is a great IPA
2009-03-25 12:15pm
This beer was tranferred to secondary and dry hopped on 3/22/09. The aroma and flavor is hard to believe. I used the recipe from BYO except that I used Cry Havoc yeast. The sample that I tasted when I did a gravity check was virtually identical to the commercial version.
Great to hear
2009-03-25 1:10pm
This was actually something I wanted to try after seeing the write-up in BYO. Glad someone posted about it. Thanks.
If you love IPA, sign up now.
2009-04-06 4:26pm
4/6/2009 Kegged and carbonated this one. It's still young but it tastes exactly like the commercial version. Fermentation temp is important--keep it around 60 degrees. Dry hopped for 10 days.
An exact clone
2009-04-28 11:47am
Don't plan on having a pint or two and then enjoying a delicately flavored dinner. All you will taste is the brew.
The best
2009-08-30 2:49pm
Recently tasted this one against the Stone version and they are identical.
Started another batch
2010-01-06 3:44pm
Went to the laager for a pint and all I got was CO2. Damn. Now I have to brew more--but a double batch this time.
stone ruination
2010-03-24 10:55pm
Stone uses columbus and centennial for hops in ruination.
Stone Runiation
2010-03-25 1:51pm
Brewing is an art, not an exact science. This beer was evealuated by five BJCP certified judges and deemed to be an exact copy of the commercial version.
Post a Comment
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