[Jamil's] Stone Levitation Clone

[Keith]

Found this online, this is Jamil's recipe that he created with Mitch Steele's guidance. I figure our databases could use a few more recipes.

Batch Size (Gal): 6.00
Wort Boil Time: 90 Minutes
Yeast: WL007 English Dry
Ferment at 68F
Mash at 157F

9.37.00 lbs. UK Pale
1.1 lbs. Crystal 75L
.55 lbs. Crystal 150L
.06 lbs. Black Malt

.50 oz. Columbus 90 min.
1.02 oz. Amarillo 30 min.
1.16 oz. Crystal 20 min.
0.39 oz. Simcoe 20 min.
1.50 oz. Amarillo @ Dry Hop

[sleepyjamie]

Had this one yesterday in San Diego



Sent from my iPhone using Tapatalk

[Keith]

I'm jealous.

[berley]

I brewed that recipe a few years ago, and did a side-by-side with the real thing... and can say, it makes an EXTREMELY similar beer (or at least, it did for me, that time). Of all the clone beers I've brewed, I'd say that one was closest to its commercial beer.

[jeffsmith]

I brewed that recipe a few years ago, and did a side-by-side with the real thing... and can say, it makes an EXTREMELY similar beer (or at least, it did for me, that time). Of all the clone beers I've brewed, I'd say that one was closest to its commercial beer.

Same here.

[Keith]

I think I'll make a 10 gallon batch when I brew this. I really enjoyed the extract recipe I have. Thanks for the positive reinforcement on the find.

[Keith]

How do you think the hoppyness of this beer will hold up if I brew a 10 gallon batch? I figure by the time the 2nd keg runs out it would be in around the 8 month range.

[jeffsmith]

I think you'd still have a pretty solid standard amber ale. You could always dry hop the keg before you put it on tap as well.

[Keith]

Thanks.

[Keith]

I'm brewing this on sunday, however Amarillo was substituted with Falconer's flight.

[dexter]

I'm thinking of doing this tomorrow as well

[Keith]

Yeah I'm looking forward to it.

[Keith]

I'm not sure hold old this bottle
Malt build tasted very similar, was more pronounced in the Stone, mine was more hop forward. No hop nose or palate which made me question the age of the bottle. Nice hop aroma and flavor which was nicely balanced with the malt. I will try to obtain a fresher bottle to compare against.

Dave, do you know how old this is?

Also amarillo was substituted with falconers flight in mine.

[Keith]

I'm thinking of doing this tomorrow as well

Phil did you end up brewing this? I personally loved it.

[mstead]

Where does one get Crystal 150L? Would Special B be a possible sub?

[Keith]

Special B is about 220L, I've subbed in crystal 120 when I've made it without issue.

[mstead]

Special B is about 220L, I've subbed in crystal 120 when I've made it without issue.

Thanks Keith. Did you have crystal hops or did you sub those?

[RubberToe]

Did you guys know that Stone released a recipe for this recently?

[Keith]

Nope. Please share.

[RubberToe]

http://lmgtfy.com/?q=stone+levitation+recipe" onclick="window.open(this.href);return false;

[LiverDance]

http://lmgtfy.com/?q=stone+levitation+recipe

[RubberToe]

Couldn't resist.

Sent from the brew timer.

[LeafMan66_67]

http://lmgtfy.com/?q=stone+levitation+recipe

[GasMD30]

http://blog.stonebrewing.com/index.php/ ... le-recipe/" onclick="window.open(this.href);return false;

[LeafMan66_67]

Stone Levitation Amber Ale
5 gallons (about fifty-four 12-ounce bottles or thirty 22-ounce bottles)

8 pounds, 8.0 ounces crushed North American two-row pale malt
14.4 ounces crushed 75L crystal malt
8.3 ounces crushed 150L crystal malt
1.3 ounces crushed black malt
About 8 gallons plus 12 cups water

0.28 ounce Columbus hops (12.9% alpha acid)
½ teaspoon Irish moss

0.90 ounce Amarillo hops (8.5% alpha acid)
0.90 ounce Crystal hops (3.5% alpha acid)
0.26 ounce Simcoe hops (13.0% alpha acid)
1 (35ml) package White Labs WLP007 Dry English Ale Yeast or WLP002 English Ale Yeast
0.77 ounce Amarillo hops (8.5% alpha acid)
1 cup plus 3 tablespoons light dried malt extract

I can’t stress it enough: clean and sanitize everything.

Mashing
In a 10-gallon insulated cooler, combine the malts with 3 gallons plus 2 cups of 173°F water. The water should cool slightly when mixed with the grain. Hold the mash at 157°F for 30 minutes.
Add 1 gallon plus 12 cups of 182°F water. The mixture should come up to 165°F.

Lautering and Sparging
Once the liquid is lower than the level of the grain, begin to slowly sprinkle 3 gallons plus 14 cups of 168°F water over the grains to start the sparge. Continue sparging.

The Boil
For safety’s sake, set up your propane burner outside. Set the brew kettle of wort on top and add water to bring the wort level up to about 6 gallons plus 12 cups, if needed. Bring the wort to a rapid, rolling boil. As it begins to come to a boil, a layer of foam and scum may develop at the surface. Skim it off and discard. Once the wort is at a full boil, put a hops bag containing the Columbus hops in the kettle and set a timer for 90 minutes. Stir the wort frequently during the boil, and be watchful to avoid boilovers.

At 15 minutes before the end of the boil, stir in the Irish moss. At 10 minutes before the end of the boil, put a hops bag containing the 0.90 ounce of Amarillo hops in the kettle. When the boiling time is over, turn off the heat and put a hops bag containing the Crystal and Simcoe hops in the kettle. Cover the kettle and immediately begin cooling the wort quickly.

Pitching the Yeast and Fermentation
Once the wort has cooled to 72°F, discard the spent hops and check the specific gravity of the wort with a hydrometer. The target starting gravity is 1.048 (12 Plato).
Transfer the wort to the primary fermentation bucket or carboy. Pitch the yeast (or prepare a yeast starter). Allow the wort to ferment through primary fermentation at 72°F, then transfer the wort to a carboy for dry hopping and secondary fermentation.

Dry Hopping
Put the 0.77 ounce of Amarillo hops in a hops bag and put it in the carboy. Seal the carboy with the drilled stopper and an airlock filled halfway with water and ferment at 72°F.

After 7 days, dry hopping is complete. Remove the hops bag and discard the hops. Check the specific gravity of the beer. If it’s reached the target final gravity of 1.013 (3.2 Plato), it’s ready to bottle. If not, allow it to continue fermenting at 72°F until it reaches the target.

Bottling
When you’re ready to bottle, clean and sanitize the bottles, caps, and bottling equipment. Put the dried malt extract in a medium saucepan and stir in just enough water to dissolve it. Bring the mixture to a boil over high heat. Remove from the heat, cover, and let cool slightly. Proceed with bottling.

Advanced Recipe: 

85.0% crushed North American two-row pale malt
9.0% crushed 75L crystal malt

5.2% crushed 150L crystal malt

0.8% crushed black malt

Conversion temperature 157°F [10 minutes]
Mash out 165°F

0.108 lb/bbl Columbus hops (12.9% alpha acid) [90 minutes]
0.35 lb/bbl Amarillo hops (8.5% alpha acid) [10 minutes]
0.35 lb/bbl Crystal hops (3.5% alpha acid) [0 minutes]
0.10 lb/bbl Simcoe hops (13.0% alpha acid) [0 minutes]

White Labs WLP007 Dry English Ale Yeast or WLP002 English Ale Yeast
Pitch rate 12

0.30 lb/bbl Amarillo hops (8.5% alpha acid) [Dry hop, 7 days]

Starting gravity 1.048 (12 Plato)
Final gravity 1.013 (3.2 Plato)
Ferment at 72°F