Stone IPA Clone

[canuck]

I'm interested in brewing a Stone IPA clone soon. I've never actually had the original, but have heard lots of great things about it so I just figured I would try and brew it.

Anyways, I'm getting some conflicting info regarding the hop additions. In BYO Magazine, their clone recipe has Magnum, Perle, Centennial, and Chinook for the hops. But my book by Mitch Steele has a clone recipe in it and indicates Columbus, Chinook and Centennial for the hops. So for those of you that has had the original, which one seems more accurate?

TIA.

[mr x]

I've had the beer, and while I can't recall it exactly, or even remotely lol, I'd trust mitch's book over byo anyday in regards to that beer.

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[jeffsmith]

I've had the beer, and while I can't recall it exactly, or even remotely lol, I'd trust mitch's book over byo anyday in regards to that beer.

Sent from Tapatalk 2, a prick of a company.

^ This. I think the BYO recipe was the original IPA recipe and the modern one is the one in the IPA book.


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[jeffsmith]

Backs up Mitch's recipe: http://www.stonebrewing.com/ipa/" onclick="window.open(this.href);return false;


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[canuck]

^ FFS! I was on their website just a little while ago and never even noticed at the top right where the hop varieties are listed.

Thanks gents!

[GillettBreweryCnslt]

Could you flip me that recipe? ...sounds like I found my next brew.

[canuck]

Dave, this is what I came up with based on what's in Mitch Steele's book. The book calls for C-15 and WLP002, which I currently don't have either, so I subbed it out for C-20 and S-04.



Ingredients
Amt Name Type # %/IBU
12 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 93.5 %
13.6 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 6.5 %
0.62 oz Chinook [13.00 %] - Boil 90.0 min Hop 3 26.4 IBUs
0.56 oz Columbus (Tomahawk) [14.00 %] - Boil 90.0 min Hop 4 25.6 IBUs
1.24 oz Centennial [10.00 %] - Boil 20.0 min Hop 5 23.0 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 7 -
1.45 oz Centennial [10.00 %] - Dry Hop 7.0 Days Hop 8 0.0 IBUs
0.17 oz Chinook [13.00 %] - Dry Hop 7.0 Days Hop 9 0.0 IBUs

Beer Profile

Est Original Gravity: 1.068 SG
Est Final Gravity: 1.015
Estimated Alcohol by Vol: 7.1 % Actual Alcohol by Vol: 4.7 %
Bitterness: 75.1 IBUs

[berley]

FWIW, if you are going the liquid yeast route, I'd got with the Wyeast 1098 British Ale. Stone often lists either WLP002 or WLP007 (1098 equivalent) as their yeast; a lot of homebrewers have argued about which is more like the actual Stone yeast, and the 1098 usually comes out on top. I'd personally agree; I've made some Stone clones before, and I think the 1968 wouldn't attenuate quite enough, and it's also a bit too fruity.

[jeffsmith]

I agree with Shawn. I regularly make a Ruination clone and WLP007 (1098) has come the closest. It's a pretty aggressive yeast, so should give you the attenuation you're after.

[canuck]

Thanks gents! This time around I'm going to use S-04, simply because that's what I have on hand at the moment. But I have to place an order with Dave soon so I'll pick up some WLP007 from him.

[Broob]

Dumb question but that's a 5 gallon recipe right?

[canuck]

Dumb question but that's a 5 gallon recipe right?

Yep, that's correct.

[TimG]

Jeff, can't seem to find your Ruination clone recipe, care to share? Not sure if I should use Magnum or Columbus for bittering (and maybe it doesn't matter).

[mr x]

magnum for sure

[jeffsmith]

Yup, Magnum for bittering, Warrior would likely work too. I'll be sure to post my recipe, but it's basically 2-row and about 5% of C15. Hop bill alludes my foggy mind at the moment.