Stone XI Anniversary Clone

I've had great luck w/ pacman, I think 001 would work just fine. I did a 2L starter and had a really good ferment. Good luck, you'll definettly wanna do this one again.

I brewed this last weekend on Home Brew Day. Was pretty distracted because of all of the people there, and the food and the free home brew , so my efficency was only 58%. I'm sure it'll be just fine, though. OG was 1.073. I wracked to the secondary yesterday, and there was more sediment than any beer I've made yet. Gravity was at 1.006, so I'm looking at a beer somewhere around 9%. It tastes pretty damn good right now, a bit toastier, yet also a bit more bitter than Stone's, I'm happy with it. Dry hopped with 4 oz of hops, so maybe I'll give the secondary 7-10 days. I'm excited!

kjjohns5 said:

I brewed this last weekend on Home Brew Day. Was pretty distracted because of all of the people there, and the food and the free home brew , so my efficency was only 58%. I'm sure it'll be just fine, though. OG was 1.073. I wracked to the secondary yesterday, and there was more sediment than any beer I've made yet. Gravity was at 1.006, so I'm looking at a beer somewhere around 9%. It tastes pretty damn good right now, a bit toastier, yet also a bit more bitter than Stone's, I'm happy with it. Dry hopped with 4 oz of hops, so maybe I'll give the secondary 7-10 days. I'm excited!

Click to expand...

Sounds like you got a good batch going. I'm still drinking mine and although I didn't get the ABV I was looking for, it is rich and delicious. It is lacking the hoppiness of the real thing, but it's good nonetheless. I will increase aroma hops toward end of boil and dry hopping next time. My OG was 1.062 and FG was 1.012. And I think I'm going to tone down the Carafa or something. I used III and I think it was a bit much.

songstre said:

Sounds like you got a good batch going. I'm still drinking mine and although I didn't get the ABV I was looking for, it is rich and delicious. It is lacking the hoppiness of the real thing, but it's good nonetheless. I will increase aroma hops toward end of boil and dry hopping next time. My OG was 1.062 and FG was 1.012. And I think I'm going to tone down the Carafa or something. I used III and I think it was a bit much.

Click to expand...

Awesome! I used Carfa III as well. How much did you use? I had 5% in my mash. And my IBUs are calculated at 137, so it should be hoppy enough. How much dry hop did you use? I have 2 of Amarillo and 2 of Simcoe.

kjjohns5 said:

Awesome! I used Carfa III as well. How much did you use? I had 5% in my mash. And my IBUs are calculated at 137, so it should be hoppy enough. How much dry hop did you use? I have 2 of Amarillo and 2 of Simcoe.

Click to expand...

I was closer to 6% on the Carafa III. And I didn't go too heavy on dry hopping, which is why I'm lacking aroma.

15.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 88.24 %
1.00 lb Carafa III (525.0 SRM) Grain 5.88 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.88 %
3.00 oz Chinook [13.00 %] (75 min) Hops 107.2 IBU
0.50 oz Simcoe [13.00 %] (Dry Hop 3 days) Hops -
0.50 oz Amarillo Gold [8.50 %] (Dry Hop 3 days) Hops -
0.50 oz Amarillo Gold [8.50 %] (15 min) Hops 5.5 IBU
0.50 oz Simcoe [13.00 %] (15 min) Hops 8.5 IBU
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

Thank you guys!!! This will be added to my brew list. I think it will be brewed in a week, and let it age until fall or winter. If I can wait that long.

Mine has been dry hopping with 1.5 oz each of Simcoe and Amarillo for about 4 days now. I'll probably bottle it this weekend. Looking forward to tasting this brew!

songstre said:

I was closer to 6% on the Carafa III. And I didn't go too heavy on dry hopping, which is why I'm lacking aroma.

15.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 88.24 %
1.00 lb Carafa III (525.0 SRM) Grain 5.88 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.88 %
3.00 oz Chinook [13.00 %] (75 min) Hops 107.2 IBU
0.50 oz Simcoe [13.00 %] (Dry Hop 3 days) Hops -
0.50 oz Amarillo Gold [8.50 %] (Dry Hop 3 days) Hops -
0.50 oz Amarillo Gold [8.50 %] (15 min) Hops 5.5 IBU
0.50 oz Simcoe [13.00 %] (15 min) Hops 8.5 IBU
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

Click to expand...

Ah, I see. That's not too far off from my recipe:

13.5 lbs 2-Row
0.75 lbs 60L
0.75 lbs Carafa III

3 oz Chinook @ 60 (13.6%)
0.5 oz Amarillo @ 5 (7.5%)
0.5 oz Simcoe @ 5 (12.2%)
0.5 oz Amarillo @ 1 (7.5%)
0.5 oz Simcoe @ 1 (12.2%)
2 oz Amarillo DH for 10 days
2 oz Simcoe DH for 10 days

Wyeast 1056


It looks glorious!!!!

My LHBS was out of the Amarillo, Chinook, and Carafa III. Looks like it will be another week. Looks like I will have to brew another IPA and be happy for now.

Jud said:

My LHBS was out of the Amarillo, Chinook, and Carafa III. Looks like it will be another week. Looks like I will have to brew another IPA and be happy for now.

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Lame! They'll have it next week though? If so, no worries. Everyone could do with more IPA!

Just bought everything for this brew. I had to go with the Carafa II instead of the III. Being as I'm still very much a novice at brewing, I'm not sure what to expect in the final result as far as differences. Going to start it here in a bit. Can't wait to see how it turns out.

EDIT

Also interested in opinions on how you feel adding the Chinook at the beginning of the boil turned out. I've read everything from 3 oz for 90 minutes to someone thinking 2 0z at 90 would make it way to bitter. I'm a fan of bitter, hoppy, dark beers, so I'm going to go with 2.5 oz for 90 right now. Unless someone changes my mind in the next hour. The grains are in the pot!

EDIT 2

Decided to use 2 oz Chinook at a 75 minute boil. I'm losing to much wort to evaporation. I'll be lucky if I have 3 gallons right now, and there's still 30 minutes of boil left. Am I worrying to much about what's left, or am I doing the right thing? I'm going to add 1 oz each of Simcoe and Amarillo with 5 left on the boil. Then 1 oz each for dry hopping after 7-10 days, depending on how I can work it into my schedule.

I think that Crafa II will do the trick. It's really dark still, right?

You're probably worrying a bit too much about the hop schedule. I'm sure it'll be fine
I did a 60 minute boil with 3 oz of Chinook, and it's REALLY bitter (luckily it's just the way I like it). So long as you hit over 100 IBUs (which I think you will), you're set. May want to consider dry hoping with an oz/hop more.

Cheers!

Yea, it's still nice and dark.

I probably will add more to the dry hop. Maybe .5 oz more of each. I won't really know until it's time to do it and it depends on what kind of mood I'm in.

Not much difference between Carafa 2 and 3 so no worries. I used 2 and it was dark as night, in fact I'll use less next time (9-10oz instead of 1lb) my Mom who knows beer well, said "oh tastes like Guiness" WTF no it doesn't! So less roastyness next time. I've played w/ hop schedule on 2 brews of this, and loved both. You can't go wrong, just different. good brewing dudes!

Jughead said:

my Mom who knows beer well, said "oh tastes like Guiness" WTF no it doesn't!

Click to expand...

ha! my sis-in-law tasted my imperial cascadian dark ale (which is 10% ABV and about a million IBUs - pound of columbus, centennial, and simcoe in a 5 gal batch) and said "tastes like Guinness..."

What is it? My mom likes hops and has had some wimpy hopped ipa's of mine and said they were too hoppy. See tries my supper hopped dark ale and says she can't taste the hops. T:cross:aste with the tongue, not the eyes people. haha

I'll take your advice. I have no problem dryhopping with more than 2 oz's. I'm worried more about the fact that I went from 5 gallons to about two 1/2 during the boil. Again, being very new at this I have no idea if that's normal or not. My first few batch's, I lost some, but not that much. Guess I'll find out in six weeks how it turned out.

It's hard to dial in the amount lost during boil, it can change. I've calibrated many times. If nothing else let the hydrometer tell ya what you're at. I've got figured pretty good to what volume I need w/ bout 15 min left in boil. I would rather add water then, than in the fermenter. But don't add too much. With practice you'll figure it out, no worries. I "upped" my bre-boil water a half gal at a time three times and still ended a half gal short each time??? If you have 5-5.5 gal going into primary my opinion is that 2oz DH is great for this recipe. I used 1oz each of Simcoe & Amarillo to nice, nice effect, now I just have to brew this again, went way, way too fast! Good luck

My biggest problem is ever remembering to take a hydro reading. I actually did with this one, but being as I did a 90 minute steep and a 90 minute boil, I had a few drinks already in the belly and did not write down my OG. Things feel ok though, as I'm still getting good bubbling action 3 days later.

I guess it all comes down to personal preference of aroma on the DH. I've heard use 2 oz each of the Simcoe and Amarillo, and I've heard only use 1 oz each. I'll probably stick to the middle ground, make some notes, and tweak it next time I make it. Thanks for the reply.

Finally got mine mostly carb'ed up in the keg. Here was my recipe:

Type: All Grain
Date: 3/28/2010
Batch Size: 5.50 gal
Brewer: Andy
Boil Size: 7.63 gal Asst Brewer:
Boil Time: 110 min Equipment: BREWT v1.0
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
17.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 89.47 %
1.00 lb Carafa III (525.0 SRM) Grain 5.26 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.26 %
3.00 oz Chinook [11.40 %] (90 min) Hops 97.0 IBU
1.00 oz Amarillo Gold [7.50 %] (10 min) Hops 7.2 IBU
1.00 oz Simcoe [12.20 %] (10 min) Hops 11.7 IBU
1.00 oz Amarillo Gold [7.50 %] (1 min) Hops 0.9 IBU
1.00 oz Simcoe [12.20 %] (1 min) Hops 1.4 IBU
2.00 oz Simcoe [12.20 %] (Dry Hop 7 days) Hops -
2.00 oz Amarillo Gold [7.50 %] (Dry Hop 7 days) Hops -
1.10 items Whirlfloc Tablet (Boil 5.0 min) Misc
1 Pkgs Safale (DCL Yeast #S-05) Yeast-Ale


Mashed at 151-152 for 60min.
OG- 1.084
FG- 1.022
IBUs- 118
ABV- 8.1%

Overall the beer is really close in overall flavor. The hops are pretty much dead on IMO. I need to do a blind side by side test though. The most noticeable difference is in the body-mine has a thinner mouthfeel than the real thing. I'll have to adjust the next batch to compensate for this.

Nice! glad it turned out for ya. My recipe was similar. I found a bottle of Sublime-self-rightous. But g-damnit, the bottle was funky! Very harsh metallic taste, something def going on. I wrote it off as a bad bottle from Stone. But through the harsh taste I noticed mine was more up-front w/ the roasty, may lower Carafa by a few oz next time. Mine was slightly thinner also, Pacman brought this down to like 1.015. My hops were just slightly less aroma, I only DH 1oz each S&A, next time 2oz. But it was great and went way, way too fast!:rockin:

Gritsak said:

Overall the beer is really close in overall flavor. The hops are pretty much dead on IMO. I need to do a blind side by side test though. The most noticeable difference is in the body-mine has a thinner mouthfeel than the real thing. I'll have to adjust the next batch to compensate for this.

Click to expand...

Gritsak, My recipe was almost identical to your recipe, just a couple of small differences. I ended up at 8.6% and hops seemed nearly dead on to the SSR. Mine also had a thinner mouthfeel, what do you plan to do next time to compensate for that? Pic of mine is below on the left, SSR is on the right. Had slightly better head retention with mine.

I can tell you what I'm going to try in order to achieve that. I'm going to try a different yeast.

http://www.thebrewingnetwork.com/forum/viewtopic.php?f=2&t=19872&start=0

Anyone have an extract version of this recipe?

I'm no expert at converting (don't use extract much at all), but replace your 17 lbs. of pale malt with about 10.5 lbs. of DME or 12.75 lbs LME. This is assuming a 75% efficiency:

17 lbs. * 37 PPG = 629
629 * .75 = 471.75 points
471.75 / 44 PPG (dry) = 10.72 lbs DME

471.75 / 37 PPG (liquid) = 12.75 lbs DME

You should keep all your specialty grains the same.

Or, you could say that the 17 lbs. is approx. 90% of your grain bill. So you take the anticipated OG (1.103) and figure that 90% of that needs to be replaced with extract:

103 * .9 = 92.7
92.7 * 5 gal = 463.5 points
463.5 / 44 (dry) = 10.53 lbs. DME
463.5 / 37 (liquid) = 12.52 lbs. LME

So this beer turned out incredible! I can't stop drinking it! I'll try and post some pictures!

Here we go! The mash:

In the secondary on 4 oz of hops:

In my glass (my favorite part ):

Mash water on the fire for this brew. Looking forward to it! From all the great comments on this brew, I hope it comes out well. It's my first "high" gravity beer also.

I really like it too. I want to try it with something other than simcoe.

I brewed this back in May using this recipe:

15lb 14oz 2-row
14.11oz crystal 60L
14.11oz carafa III
2.75oz chinook 13%AA at 90mins
1oz Amarillo 9.5% at flame-out
1oz Simcoe 11.9% at flame out
2oz Simcoe 11.9% dry-hop
2oz Amarillo 9.5% dry-hop
WLP001

I used WLP005 instead of 001, It came out great. I will miss it when its gone. I'm looking to brew another batch in a few weeks.

Wow, this beer came out fantastic!

I brewed it back on 4/11. The OG was 1.083 and the FG was 1.021.

Recipe used (I changed the hop bill to included Cascade):

15 lbs 4.0 oz Pale Malt (2 Row)
14.0 oz Carafa III
14.0 oz Caramel/Crystal Malt - 60L

Mashed @ 152 (hit 153 at one point though)

1.75 oz Chinook [13.00 %] (60 min)
1.00 oz Cascade [7.50 %] (30 min)
1.00 oz Cascade [7.50 %] (15 min)
1.00 oz Simcoe [13.00 %] (2 min) H
1.00 oz Amarillo Gold [8.50 %] (2 min)

Pacman Yeast starter cultured from bottles

1.50 oz Simcoe [13.00 %] (Dry Hop 7 days)
1.50 oz Amarillo Gold [8.50 %] (Dry Hop 7 days)



3 weeks in primary, 10 days in secondary with dry hops, then 4 weeks in bottles. Tastes absolutely amazing - has a bit more of a roasted flavor than SSR but I love it.

When I brew it again the only thing I'll change is to drop the mash temp down a bit (151 maybe) to finish a hair dryer.



P.S. - the head retention of this beer far surpasses anything I've brewed before. Thick frothy head after pouring, and perfect lacing rings in the glass the entire way down. Love this beer, and it definitely packs a punch alcohol wise.

Gritsak said:

Finally got mine mostly carb'ed up in the keg. Here was my recipe:

Type: All Grain
Date: 3/28/2010
Batch Size: 5.50 gal
Brewer: Andy
Boil Size: 7.63 gal Asst Brewer:
Boil Time: 110 min Equipment: BREWT v1.0
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
17.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 89.47 %
1.00 lb Carafa III (525.0 SRM) Grain 5.26 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.26 %
3.00 oz Chinook [11.40 %] (90 min) Hops 97.0 IBU
1.00 oz Amarillo Gold [7.50 %] (10 min) Hops 7.2 IBU
1.00 oz Simcoe [12.20 %] (10 min) Hops 11.7 IBU
1.00 oz Amarillo Gold [7.50 %] (1 min) Hops 0.9 IBU
1.00 oz Simcoe [12.20 %] (1 min) Hops 1.4 IBU
2.00 oz Simcoe [12.20 %] (Dry Hop 7 days) Hops -
2.00 oz Amarillo Gold [7.50 %] (Dry Hop 7 days) Hops -
1.10 items Whirlfloc Tablet (Boil 5.0 min) Misc
1 Pkgs Safale (DCL Yeast #S-05) Yeast-Ale


Mashed at 151-152 for 60min.
OG- 1.084
FG- 1.022
IBUs- 118
ABV- 8.1%

Overall the beer is really close in overall flavor. The hops are pretty much dead on IMO. I need to do a blind side by side test though. The most noticeable difference is in the body-mine has a thinner mouthfeel than the real thing. I'll have to adjust the next batch to compensate for this.

Click to expand...

I see you only used 1 pkg of s-05. Do you think pitching a second would help get the FG down a little more? I was checking the pitching calculator and the results were 1.7 pkgs of dry yeast so I thought I'd ask.

I recently placed first in a homebrew competition with the following recipe, it scored a 41/50 and none of the judges had anything bad to say. I actually made it without the dextrose, but was unhappy with my efficiency since I wanted a really big beer, so I added it in as an after thought to the primary. I will definitely do that next time, as the alcohol was not too much, it took the FG down pretty low, and the beer came out amazingly drinkable. Look back at my previous posts on this thread for details on the yeast starter batch.

Recipe Type: All Grain
Yeast: WLP001/WLP007
Yeast Starter: YES (prior cake)
Batch Size (Gallons): 5.5
Original Gravity: 1.087
Final Gravity: 1.011
IBU: 100
Boiling Time (Minutes): 90
Color: 34
Efficiency: 71%
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14

Ingredients:
15.25 lbs American 2-Row
14 oz Crystal 60L
14 oz Carafa III Special

3.0 oz Chinook (11.4%) – 90min
1.0 oz Simco (13%) – 0 min
1.0 oz Amarillo (10%) – 0 min
1.0 oz Simco (13%) – Dry Hop
1.0 oz Amarillo (10%) – Dry Hop

1 tsp Irish Moss (10 min)

1 ea WLP007

Mash at 152F (medium body)


Notes:
• Made MO/Cascade SMaSH for yeast cake

EricMc said:

I recently placed first in a homebrew competition with the following recipe, it scored a 41/50 and none of the judges had anything bad to say. I actually made it without the dextrose, but was unhappy with my efficiency since I wanted a really big beer, so I added it in as an after thought to the primary. I will definitely do that next time, as the alcohol was not too much, it took the FG down pretty low, and the beer came out amazingly drinkable. Look back at my previous posts on this thread for details on the yeast starter batch.

Recipe Type: All Grain
Yeast: WLP001/WLP007
Yeast Starter: YES (prior cake)
Batch Size (Gallons): 5.5
Original Gravity: 1.087
Final Gravity: 1.011
IBU: 100
Boiling Time (Minutes): 90
Color: 34
Efficiency: 71%
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14

Ingredients:
15.25 lbs American 2-Row
14 oz Crystal 60L
14 oz Carafa III Special

3.0 oz Chinook (11.4%) – 90min
1.0 oz Simco (13%) – 0 min
1.0 oz Amarillo (10%) – 0 min
1.0 oz Simco (13%) – Dry Hop
1.0 oz Amarillo (10%) – Dry Hop

1 tsp Irish Moss (10 min)

1 ea WLP007

Mash at 152F (medium body)


Notes:
• Made MO/Cascade SMaSH for yeast cake

Click to expand...

Well done, man! Gratz! I loved this beer so much, however it did not last very long. I'm going to re-brew it I think for another competition because I'd love to see how it's judged. I've not had one person give one bad comment about this beer. My recipe was different, slightly. I had about 130+ IBUs, and my alcohol was 9%+ without any dextrose. What were you shooting for?

Yeah, this didn't last long at all, especially after it won kauz everyone wanted to try it. I was shooting for a higher OG, don't remember exactly, i think like 9% is what i wanted. It was my first grain bill that large, so i over estimated my efficiency by a good bit. I didn't want a medium big beer, so i added the dextrose. with IBU i under shot a little because the original was a bit much for me. Actually, when i had it in tap at a bar it was perfect, when i had it from the bottle it was too much. I assume they were different ages... My version definitely got better as it aged, sad it didn't last any longer.

Also, i had this on tap the same time I had the Bee Cave Robust Porter on tap, and the two mixed was better then either alone, IMHO (and depending on my mood). Think dogfish head India brown, but stronger in about every regard. The porter got a 33/50 at the same comp, with all the judges saying it needed more roastiness.

What is everyone's fermentation schedule on this one?

I brewed it 5 days ago and I leave for 2 week vacation in 24 hrs. I checked the SG and it is at 1.020 right now. I'm wondering if I should leave it in the primary for the next couple of weeks or rack it to a secondary to let it finish while i'm away.

Usually i rack after 5-7 days and leave my beer in a secondary for 2 weeks but this is a much bigger brew than i usually make.

Also I didn't taste the sample but man did it smell roasty. Much more than I thought it would. Here's hoping the dry hop takes over that roastiness.

i would just leave it in primary.

I would leave it in primary while you are gone, then transfer to secondary for a ~5 day dry hop when you get back, then bottle/keg. And extra aging of course won't hurt this one.

So I will get the carafa III on order since my LHB store doesnt carry it.... in the meantime, need some opinions about substitutes... I have patent black malt on hand, any opinions about using this?
Option1) add to mash from the get go
Option2) add to mash towards the end
Option3) steep and add to mixture to boil
Option4) wait another week for the carafa delivery and stop being so impatient!

cino101 said:

So I will get the carafa III on order since my LHB store doesnt carry it.... in the meantime, need some opinions about substitutes... I have patent black malt on hand, any opinions about using this?
Option1) add to mash from the get go
Option2) add to mash towards the end
Option3) steep and add to mixture to boil
Option4) wait another week for the carafa delivery and stop being so impatient!

Click to expand...

I used de-bittered black malts for the alternative. It came out perfect.

You want to make sure that the malt is either de-bittered or de-husked (I believe it's the same thing). This removes the astringent bitterness that is not desired in these beers.