Recipe Type: All Grain Yeast: Pacman Yeast Starter: Absolutely Batch Size (Gallons): 5.00 Original Gravity: 1.077 Final Gravity: 1.013 IBU: 103+ Boiling Time (Minutes): 60 Color: 7 Primary Fermentation (# of Days & Temp): 14 days at 62 Additional Fermentation: Time in the keg Secondary Fermentation (# of Days & Temp): 1 week at 65 (dryhopping) Tasting Notes: Very much like Stone Ruination, and it turned out really good!
1.75 oz Magnum [14.00 %] (60 min) Hops 73.2 IBU
1.00 oz Centennial [9.60 %] (30 min) Hops 22.1 IBU
1.00 oz Centennial [9.60 %] (10 min) Hops 10.4 IBU
1.00 oz Centennial [9.60 %] (1 min) Hops 1.2 IBU
2.00 oz Centennial [9.60 %] (Dry Hop 7 days) Hops -
You could use any well-attenuating clean ale yeast. WLP001, or Wyeast 1056 come to mind, or S05 for dry.
Mash at 152.
My beers seem to attenuate really well- so use a lower mash temp if you've have attenuation problems in the past. I got about 82% attenuation with the pacman yeast.
For extract, a full boil would be the same but use 8 pounds light or extra light DME.
For an extract batch with a 2.5 gallon boil, do this:
4 pounds DME
1 pound crystal 20
4 pounds DME (added at flame out)
Hopping the same.
__________________ Broken Leg Brewery
Giving beer a leg to stand on since 2006
You call me a dog well that's fair enough 'Cause it ain't no use to pretend You're wrong
But when it's my time to throw The next stone I'll call you beautiful if I call at all
I don't remember where the germ of the idea came from- I think it might have been BYO a while back, so it's not strictly my recipe. I saw it a long time ago, and really wanted to do it. I have TONS of magnum, and still quite a bit of centennial, so I thought now was the time. So, I can't take full credit for the recipe, but I will be darned if I can remember where it came from originally!
__________________ Broken Leg Brewery
Giving beer a leg to stand on since 2006
You call me a dog well that's fair enough 'Cause it ain't no use to pretend You're wrong
But when it's my time to throw The next stone I'll call you beautiful if I call at all
i'm cornfuzed in the extract batch did you really use 16 lbs of dme or is it just four?????? and what do you mean by "added at flame out"? is that when you let your grains steep or like a aroma hop at the very end???
i'm cornfuzed in the extract batch did you really use 16 lbs of dme or is it just four?????? and what do you mean by "added at flame out"? is that when you let your grains steep or like a aroma hop at the very end???
It's 8 pounds of DME total.
4 pounds of DME added at the beginning of the boil.
4 pounds of DME at flame out. Flame out is, well, when you turn off the flame. Turn off the flame. Add the DME and stir until it's mixed.
__________________ Broken Leg Brewery
Giving beer a leg to stand on since 2006
You call me a dog well that's fair enough 'Cause it ain't no use to pretend You're wrong
But when it's my time to throw The next stone I'll call you beautiful if I call at all
The only thing is that since this article I have realized that a almost perfect yeast is the WLP007, it has been said to be the closest to their house yeast if not being the exact same yeast.
Hope your beers is great, love me some IIPA
__________________
Fermenting: #54 Flanders Red 1.059 16 IBUS 12/22/11
#53 First sour 1.054 ~8 IBUs 12/15/11
Multiple - Stone Ruination Clone
Linear Mode
