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Old 11-23-2011, 11:17 AM   #1
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This is easily my favorite Black IPA, and due to availability now and in the future, I figured I should begin the journey to clone it. I put together a recipe and emailed it to Stone hoping for some critique, and to my pleasant surprise I got a reply from Mitch Steele with some recommendations . Based on his input, here is what I have:

Brew Type: All Grain
Style: Imperial IPA
Batch Size: 5.50 gal
Boil Volume: 8.00 gal
Boil Time: 90 min

Ingredients Amount Item Type % or IBU
15.80 lb 2 Row (2.0 SRM) Grain 79.0 %
1.60 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8.0 %
0.80 lb Carafa III (525.0 SRM) Grain 4.0 %
0.80 lb Chocolate Malt (350.0 SRM) Grain 4.0 %
1.75 oz Columbus (Tomahawk) [14.00%] (90 min) Hops 69.0 IBU
2.00 oz Citra [12.40%] (15 min) Hops 32.4 IBU
3.00 oz Citra [12.40%] (1 min) Hops 4.2 IBU
2.00 oz pacific jade [9.00%] (1 min)
2.50 oz Nelson Sauvin [12.50%] (Dry Hop 7 days)
1.00 lb Candi Sugar, Dark (275.0 SRM) Sugar 5.0 %
2 Pkgs California Ale (DCL Yeast #S-05) [Starter 2500 ml] Yeast-Ale
-I may get some of the San Diego Super Strain for this

Beer Profile Estimated Original Gravity: 1.101 SG
Estimated Final Gravity: 1.023 (hoping for 1.019 or so)
Estimated Color: 58.8 SRM
Bitterness: 102.4 IBU
Mash 150-151

I am planning to give this a go this weekend. Enjoy!

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Old 11-23-2011, 11:35 AM   #2
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Subscribed!

Can't wait to hear how this turns out.

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Old 11-23-2011, 12:50 PM   #3
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I might brew this today, which would mean dry yeast.... And I wonder if my brew shop has carafa III....

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Old 11-23-2011, 01:45 PM   #4
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Did he mention they did a 60 minute boil, I would have figured a 90 minute, and a higher mash temp.... But im still new at deciphering recipes.

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Old 11-23-2011, 02:07 PM   #5
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Old 11-23-2011, 02:37 PM   #6
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He didn't say on the boil, doing 90 could help efficiency because you would apathetic more. I had 154 for a mash temp.

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Old 11-23-2011, 02:41 PM   #7
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Would it be possible for you to perhaps post what recipe you sent Mich and what his reply was?

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Old 11-23-2011, 02:53 PM   #8
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Sure thing. I will put it up later when I get back home.

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Old 11-23-2011, 03:10 PM   #9
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Ya, I'd love to see the exact %s that mitch wrote. As far as yeast goes, WLP007 is claimed to be the strain that stone uses. It attenuates big beers very well, might be worth a look.

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Old 11-23-2011, 03:28 PM   #10
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The only real changes to the grain bill he recommended was upping my carafa to 4%, and adding the dark candy syrup. Also to move the pacific jade to flameout and dryhop with NS

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