Stone Ruination IPA clone recipe?

[Adam Gott]

Anyone have a good extract clone for this or at least steer my in the
right direction to craft my own? I am getting kind of tired of paying
$5.75 for a 22 oz. bottle for this stuff!

Thanks.

[Dan Logcher]

Post by Adam Gott
Anyone have a good extract clone for this or at least steer my in the
right direction to craft my own? I am getting kind of tired of paying
$5.75 for a 22 oz. bottle for this stuff!

I just tried that last weekend during an all-grain brewing session. One of
the guys works in a liquer store parttime and brought it along. Not bad..

BTW, first time doing all-grain. Wasn't too bad. We had a few issues with
the mush tun. Not a great efficiency, and possible too high a temp.

[(East Bay) Phil]

I'd say that's about right for the first time. It takes a couple brews
to know how your tun will respond to temp changes at different volumes.

P

On Fri, 10 Mar 2006 20:06:28 -0500

Post by Dan Logcher
BTW, first time doing all-grain. Wasn't too bad. We had a few issues
with the mush tun. Not a great efficiency, and possible too high a
temp.

[Phil]

Hi Adam

I haven't tried this recipe, but I found it online. Could be a good
starting point for you.

Cheers,

Phil

------------------------

Stone Brewing - Ruination IPA
(5 gallon, extract with grains)
OG=1.075
FG=1.010
IBU'S = 115-120
SRM= 6
Alcohol 7.7% by volume

Ingredients

6.6 Lbs Northwestern gold (light) malt extract syrup
2.0 Lbs. Northwestern gold (light) dry malt extract
1.0 Lb. Briess 2-row malt
1.0 Lb. Briess 15L Crystal Malt
1 tsp Irish moss for 60 min (boil 60 minutes for clarity)
36.0 AAU Magnum hops (bittering hop)
(2.25 Oz. of 16.0% Alpha acid)
15.7 AAU Centennial hops (aroma/finishing hop)
(1.5 Oz. of 10.5% alpha acid)
21.0 AAU Centennial hops (dry hop)
(2.0 Oz. of 10.5% alpha acid)

White Labs WLP001 California Ale yeast or Wyeast 1056 American Ale
yeast
O.75 cup of corn sugar for priming.

Step by step

Steep the 2 crushed grains in 3 gallons of water at 149º for 30
minutes. Remove grains from wort, add Magnum hops, malt syrup, and
bring to a boil. Add Irish moss and boil for 60 minutes. Add the
first addition of Centennial hops at the end of the boil, and let steep
for 5 minutes.
Now add wort to 2 gallons cool water in a sanitary fermenter, and top
off with cool water to 5.5 gallons. Cool the wort to 75º, aerate the
beer and pitch your yeast. Allow the beer to cool over the next few
hours to 68º, and hold at this temperature until the yeast has
finished fermentation. Then add last addition of Centennial hops for
dry hopping. Dry hop for 3 to 5 days, then bottle your beer, carbonate
and enjoy!


All grain option:

This is a single infusion mash. Use 13 Lbs. Of 2-row malt, and 1.0 Lbs
of Crystal 15L malt in your grain bill. Mash your grains at 149º for
60 minutes. Stone uses fairly hard water, so Lee said that you should
harden your water with things like Burton water salts to make this
beer. Collect enough wort to boil for 90 minutes and have a 5.5-gallon
yield (approximately 7 gallons). Lower the amount of Magnum boiling
hops to 1.75 oz. to account for higher extraction ratio of a full boil.
The remainder of the recipe is the same as the extract.

Post by Adam Gott
Anyone have a good extract clone for this or at least steer my in the
right direction to craft my own? I am getting kind of tired of paying
$5.75 for a 22 oz. bottle for this stuff!
Thanks.

[JS]

On 11 Mar 2006 16:58:30 -0800, "Phil" <***@yahoo.com>
wrote:


Add Irish moss and boil for 60 minutes.

Huh? My understanding of IM is that it degrades in a long boil, and
should be added during the last 15-20 mins. Otherwise looks like a
recipe I may want to try. (I also question the pitching of the yeast
at 75F. Why not just cool down to 68 and pitch?)

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