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EricCSU · 05-03-2010, 03:02 PM

This recipe was deemed NOT CLONED. Jamil had said that the yeast is right, the hops are fairly close, but the malt bill needs to be adjusted. It was agreed that the clone was too dark. Jamil also believed that there was too much chocolate, not enough late hop flavor, and the fermentation temperature of the clone was too low. Tasty also has some reservations about the hop flavor, believing that there is a flavor missing in the clone. The commercial example seems to have more esters, which would be increased by higher fermentation temp. Jamil recommended decreasing the SRM to 20 and the IBU to 72-75. Here is what they recommended:

Decrease the 90minute hop addition by 5-8 IBUs.
Double the flameout hop addition.
Mash at 147F.
Decrease chocolate malt in half.
Keep the crystal malt ratio the same, but decrease the total crystal by 1/4 to 1/3.
Ferment at 69-70F

The recipe below is what Tasty brewed to attempt a clone.

All recipes are 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).

If you brew this, please reply with your results.

SG 1071
FG 1013
80 IBU
27.6 SRM

90 minute boil [Tasty always does a 90 minute boil, he says it works better for his system]

14 lbs US 2-row
1.1 lbs crystal 150
0.55 lbs crystal 15
0.55 lbs crystal 40
0.55 lbs crystal 80
0.33 lbs chocolate malt

0.99 oz chinook 13%AA at 85 min
0.49 oz chinook at 45min
0.49 oz chinook at 15min
0.49 oz chinook at flameout

WLP007, ferment at 67F

Mash at 149F for 65 minutes
Mash at 168F for 10 minutes
Sparge at 170F for 60 minutes

EricCSU · 05-14-2010, 02:57 PM

Place holder for future rebrew.

EricCSU · 05-14-2010, 02:58 PM

Placeholder.

BeerPressure · 05-14-2010, 03:10 PM

Is your recipe from their first brew of it, or the rebrew?

EricCSU · 05-14-2010, 03:13 PM

Quote:

Originally Posted by BeerPressure

Is your recipe from their first brew of it, or the rebrew?

First brew. Tasty is planning on trying it again later this month. I just wanted to create a placeholder to keep any additional recipe information near the top of the post. I will update as new shows are added to iTunes.

Eric

MikeG · 05-18-2010, 05:17 PM

I was searching for this recipe for differences on the net and did read that Stone always use WLP007 for their high-grav beers which I'm pretty sure is not accurate.

The recipes that Stone has published (

,

) all use WLP002.

I'll keep an eye out for updates to this recipe.

MikeG · 07-01-2010, 01:04 PM

Any update on this clone?

wscott823 · 07-01-2010, 01:07 PM

On the BN forum, Tasty said he's rebrewing this on 7/3. Consequently that probably means we won't hear the rebrew episode for at least 4 weeks after that. See the link

wscott823 · 07-01-2010, 01:12 PM

Quote:

Originally Posted by MikeG

I was searching for this recipe for differences on the net and did read that Stone always use WLP007 for their high-grav beers which I'm pretty sure is not accurate.

From the interviews I've heard on CYBI, they use a house strain that Mitch has said is similar to a dry english ale yeast. WLP002 doesn't seem to have the attenuative properties they desire to get the finish they like. I've had good success using WLP007 for recreating Stone clones. Just my $.02

EricCSU · 07-01-2010, 05:37 PM

I tend to believe that WLP007 is a much better yeast to try to replicate the Stone yeast.

Eric