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Stone IPA Clone - Modified from BYO
American IPA • Extract • 5 gal
This came from BYO, however it's been modified: 1) converted to use exactly 3.3# of LME (Golden Light) for convenience. 2) Uses American Ale (Chico Strain) Yeast, not English Ale Yeast. I've brewed this twice. I think it is spot on for all aspects other than color. True Stone is lighter in color.
March 15, 2010 pm 05:55pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
2-Row Brewers Malt; Briess
2-Row Brewers Malt; Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .875 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.
- 3.3 lbs
CBW® Golden Light Liquid (Malt Extract); Briess
CBW® Golden Light Liquid (Malt Extract); Briess
Malty flavor. Characteristics & Applications: • CBW® Golden Light is a liquid, 100% pure malted barley extract made from 100% Briess malt and water. • CBW® Golden Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. Applications: • All styles of extract beer, and to adjust the color, flavor and gravity of all grain beers.
- 3.70 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- .5 oz
Magnum - 14.5 AA% pellets; boiled 60 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.
- .64 oz
Perle - 8.2 AA% pellets; boiled 60 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 2 oz
Centennial - 10.0 AA% pellets; boiled 15 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Centennial - 10.0 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.
- .5 oz
Chinook - 13.0 AA% pellets; added dry to secondary fermenter
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 tsp
Irish Moss - add 15 min b/f flame out (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
- 5 tsp
Yeast Nutrient (AKA Fermax) - add 15 min b/f flame out (omitted from calculations)
Yeast Nutrient (AKA Fermax)
Helps yeast stay active during fermentation
-
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
NOTE: Modified from BYO to use full 3.3lb container of LME Add LME 15min b/f flame out Ferment at 66-68 deg. 1 Week Primary 2 Weeks Secondary Dry hop for 5 days.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: B - American IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.064 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.018 | |
| Color: | 7.3 SRM | 6 - 15 | |
| Alcohol: | 6.7% ABV | 5.5% - 7.5% | |
| Bitterness: | 86.2 IBU | 40 - 70 | |
Discussion
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