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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Stone IPA Clone Comparison - You pick the real one!




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Old 01-23-2011, 01:12 AM   #161
a_w_taylor
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2 week in primary and into the keg with 2oz of Centennial in tea balls. Finished @ 1.014 after starting at 1.063. Now the hard part - waiting...



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Old 01-26-2011, 02:08 AM   #162
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OK - I know I am just responding to myself - but this beer is ridiculously fine 16 days after brewing. Hoppy but smooth from the FWH.

I love this hobby. FFS SWMBO took a sip and complimented the beer!



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Old 01-26-2011, 02:56 AM   #163
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the real stone is probably the one on the right. ive had a lot of stone IPA and never seen a cloudy one. so yeah, the one on the right

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Old 04-10-2011, 12:12 PM   #164
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I brewed this last night and cant wait to try one. Quick question: was the Pale - US 2 Row? I hope so....thats what I picked up at LHBS.

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Old 04-12-2011, 09:37 PM   #165
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I used US 2row - came out great!

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Old 04-13-2011, 10:52 AM   #166
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Quote:
Originally Posted by a_w_taylor View Post
I used US 2row - came out great!
Great thanks for the response! It's fermenting away right now at 66 degrees. I'm looking forward to my first tatse.
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Old 04-30-2011, 06:16 AM   #167
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Ok I changed this a bit after brewing your version, which was awesome but I feel the need to tinker based in the day season whathaveyou SO, here goes... I brewed on good Friday so I call this the Roman Nailer IPA, basically a stone with some he-brew added in and a few hop substitutions to bump up the citrus notes... Here goes, let me know how yours fairs.

Roman Nailer IPA - 10 gal batch half it for 5 gal - all grain

22 lbs American 2-row pale malt
.75 lb 60L Crystal malt
.75 lb 40L Crystal malt
1 lb Cara-Pils/Dextrine Malt

Hops: whole cone measurements here - half if you use pellet hops
2 oz Magnum 16.7% 90 min
2 oz Citra 14% 20 min
1 oz Centennial 6% 5 min

Yeast:
Wyeast 1098 activator pack - english ale yeast
Substitutions ( I've been told but haven't tried)
White Labs WLP007 (the James bond of yeast) WLP005, 001 work too I guess

Mash:
Infusion fly sparge
Stepped mash - 133 degrees added grain -> hold for 30 min -> raise to 153 and hold for 15 min -> raise to 168 and hold a couple mins then sparge with 174 degree water for 30 min
.........
This method was so efficient I was able to pull 13 gal of wort and I ran another 5gal through and made a batch with the tailings the next day I added 1 lb of date sugar and made a 4.7% ABV light pale ale

The Boil:
90 min - use hop schedule above
At the last ten min add 2 tabs (10 gal remember) of whirloc or irish moss and 1 tsp of yeast nutrient

I cold break with a wort plate chiller - just use your method - but break it quickly

Remember to aerate well... I just pour the ale pails from one to another 5-6 times from like 2-3 feet over the pail back and forth tills it's foamy

Ferment: this will surprise you
68 degrees in my kitchen in a dark corner
5 days done. I hit my target gravity
Transfer to secondary -> wait 2days
If there is no sediment or negligible -> keg
If it's still active give it another 3 days -> keg
I have had both happen usually in colder seasons - I assume I was low on my temp a bit

Kegging: I rarely bottle if I do tho I pull a
Gal and add 2.5 oz of priming sugar by weight and bottle 3 liters for put up and keg the rest for drinking

So I force carbonate:
I put it in the keg charge it up to 30psi and refrigerate to 40 ish - buy then it has taken on like 15lbs off the pressure -> then I set the pressure to about 27psi and rock it for 20 min -> then park it for 3 days

Longer it site the better it gets but it only ever lasts a week or so that's why I put three liters away for the co-lec-tion

Enjoy!
Chris

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Old 05-04-2011, 03:46 AM   #168
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Definitely the one on the right is the real Stone...I'm drinking one right now...and not to be mean, but yours looks like a hefe.

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Old 05-04-2011, 05:42 AM   #169
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Mine is on the right. The left was a bad bottle of Stone.

You had almost 4 years to nail it - not being mean of course.
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Old 05-13-2011, 11:07 AM   #170
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Just poured my 1st bottle of this and it's very good already. It's only been in the bottle for a week. Cant wait to try again in a few weeks. Great recipe.



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