Thank you! I cant wait for my BYO mag to start showing upIs this legal
6 Stone Clone recipes in Dec. 08's BYO Mag
- Thread starter EdWort
- Start date
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StunnedMonkey
Well-Known Member
Is this legal
Well, it's clearly a copyright violation. Legally BYO could take action against Homebrewtalk for allowing that to be hosted here. Not saying they would of course, I have no idea. But it should probably be deleted.
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Yeah, youre right. Plenty of HBTers post recipes that they find in magazines, but this is a little more blatant. But you gotta think that BYO would only benefit from the publicity. There was so much more to the article than just the recipes.
It doesn't specify so I'm assuming the no-holds-barred 350*L stuff rather than pale chocolate.
I found a few beersmith files that look familiar. Do with what you will. These are with S-04 or Notty because I use dry yeast. I imagine that the WLP002 would be a good pick for a liquid yeast.
Code:
Recipe: "Rock" Bitter "Coco" Oatmeal Stout
Style: Specialty Beer
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 7.18 gal
Estimated OG: 1.095 SG
Estimated Color: 41.7 SRM
Estimated IBU: 52.6 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
16 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 78.05 %
2 lbs Oats, Flaked (1.0 SRM) Grain 9.76 %
1 lbs Chocolate Malt (350.0 SRM) Grain 4.88 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2.44 %
8.0 oz Caramel/Crystal Malt - 15L (15.0 SRM) Grain 2.44 %
4.0 oz Black (Patent) Malt (500.0 SRM) Grain 1.22 %
4.0 oz Black Barley (Stout) (500.0 SRM) Grain 1.22 %
0.25 oz Galena [12.00 %] (90 min) Hops 11.7 IBU
0.38 oz Summit [17.00 %] (60 min) Hops 25.2 IBU
0.40 oz Ahtanum [5.00 %] (60 min) Hops 7.8 IBU
0.40 oz Williamette [5.00 %] (60 min) Hops 7.8 IBU
3.25 oz Cocoa Powder (Boil 15.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Mash Schedule: 150* Single Infusion, Double Batch Sparge
Total Grain Weight: 20.50 lb
----------------------------
150* Single Infusion, Double Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 25.63 qt of water at 165.3 F 150.0 F
-------------------------------------------------------------------------------------
Recipe: "Rock" IPA Clone
Style: American IPA
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 7.18 gal
Estimated OG: 1.064 SG
Estimated Color: 6.1 SRM
Estimated IBU: 69.6 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
12 lbs 12.0 ozPale Malt (2 Row) US (2.0 SRM) Grain 93.58 %
14.0 oz Caramel/Crystal Malt - 15L (15.0 SRM) Grain 6.42 %
0.50 oz Chinook [13.00 %] (Dry Hop 5 days) Hops -
0.43 oz Magnum [14.00 %] (90 min) Hops 26.5 IBU
0.64 oz Pearle [7.00 %] (90 min) Hops 19.7 IBU
1.00 oz Centennial [10.00 %] (Dry Hop 5 days) Hops -
2.00 oz Centennial [10.00 %] (15 min) Hops 23.5 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Mash Schedule: 149* Single Infusion, Double Batch Sparge
Total Grain Weight: 13.63 lb
----------------------------
149* Single Infusion, Double Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 17.03 qt of water at 160.2 F 149.0 F
-------------------------------------------------------------------------------------
Recipe: "Rock" Pale Ale
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 7.18 gal
Estimated OG: 1.056 SG
Estimated Color: 14.5 SRM
Estimated IBU: 48.5 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 84.21 %
1 lbs 8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 12.63 %
6.0 oz Caramel/Crystal Malt - 75L (75.0 SRM) Grain 3.16 %
0.66 oz Magnum [14.00 %] (90 min) Hops 41.4 IBU
1.00 oz Ahtanum [6.00 %] (15 min) Hops 7.2 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Mash Schedule: 156* Single Infusion, Double Batch Sparge
Total Grain Weight: 11.88 lb
----------------------------
156* Single Infusion, Double Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 14.84 qt of water at 172.5 F 156.0 F
-------------------------------------------------------------------------------------
Recipe: "Rock" RIS
Style: Imperial Stout
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 7.18 gal
Estimated OG: 1.094 SG
Estimated Color: 54.7 SRM
Estimated IBU: 106.4 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
16 lbs 14.1 ozPale Malt (2 Row) US (2.0 SRM) Grain 81.82 %
2 lbs Amber Malt (22.0 SRM) Grain 9.69 %
1 lbs 4.0 oz Black Barley (Stout) (500.0 SRM) Grain 6.06 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 2.42 %
1.70 oz Warrior [16.00 %] (90 min) Hops 106.4 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Mash Schedule: 150* Single Infusion, Double Batch Sparge
Total Grain Weight: 20.63 lb
----------------------------
150* Single Infusion, Double Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 25.79 qt of water at 165.3 F 150.0 F
-------------------------------------------------------------------------------------
Recipe: "Rock Ruined"
Style: Imperial IPA
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 7.18 gal
Estimated OG: 1.071 SG
Estimated Color: 6.4 SRM
Estimated IBU: 172.2 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
14 lbs 2.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 94.17 %
14.0 oz Caramel/Crystal Malt - 15L (15.0 SRM) Grain 5.83 %
2.00 oz Centennial [10.00 %] (Dry Hop 3 days) Hops -
2.25 oz Magnum [16.00 %] (90 min) Hops 154.2 IBU
1.50 oz Centennial [10.50 %] (15 min) Hops 18.0 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Mash Schedule: 149* Single Infusion, Double Batch Sparge
Total Grain Weight: 15.00 lb
----------------------------
149* Single Infusion, Double Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 18.75 qt of water at 164.1 F 149.0 F
-------------------------------------------------------------------------------------
Recipe: "Rock" Smoked Porter
Style: Other Smoked Beer
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 7.18 gal
Estimated OG: 1.061 SG
Estimated Color: 43.9 SRM
Estimated IBU: 59.6 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
10 lbs 12.0 ozPale Malt (2 Row) US (2.0 SRM) Grain 79.63 %
1 lbs 12.0 oz Chocolate Malt (350.0 SRM) Grain 12.96 %
12.0 oz Caramel/Crystal Malt - 75L (75.0 SRM) Grain 5.56 %
4.0 oz Lightly Peat Smoked Malt (2.8 SRM) Grain 1.85 %
1.80 oz Pearle [7.00 %] (90 min) Hops 56.0 IBU
0.50 oz Mt. Hood [6.00 %] (15 min) Hops 3.6 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Mash Schedule: 154* Single Infusion, Double Batch Sparge
Total Grain Weight: 13.50 lb
----------------------------
154* Single Infusion, Double Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 16.88 qt of water at 170.1 F 154.0 F
-------------------------------------------------------------------------------------Agreed. There's something like 12 recipes in that issue that I can recall off the top of my head, including Boulevard Nutcracker. Saving that one for next Christmas.
BeerPressure
Well-Known Member
Can't find BYO around me, thanks for the recipes.
Donner
Well-Known Member
ajwillys
Well-Known Member
All the more reason to subscribe
Definitely should subscribe. I get genuinely excited when I see my next BYO come in the mail.. I brewed the Ruination Clone about a week ago and I can't wait to see how it turns out. One thing to note though, with the apparent attenuation of the yeast they recommend (WLP002 or 1968), it's near impossible to match their OG and FG's.
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Or in my case renew my subscription. And if you're like me, and wait until the last minute they want the full subscription rate of $28.00. I did a little searching and came up with this:
Brew Your Own Renewal
Only a few bucks off, but better than nothing. Anyone find any better deals?
Check out the earlier post in this thread.
https://www.homebrewtalk.com/f12/6-stone-clone-recipes-dec-08s-byo-mag-89903/index3.html#post997296
I think that sale has ended, but they put out another one for 17% off. I think the code was SANTASALE17.
I bought when it was 16% off and got 2 years for $28.52
You can find the $25 price almost everywhere such as amazon. I don't know why they charge $28 on their site.
Diablotastic
Well-Known Member
You can get a year for $22 bucks if your a Barnes & Noble member
secinarot
Well-Known Member
imaguitargod
Well-Known Member
I found it interesting that they didn't give the PM recipe for the Bitter Chocolate Oatmeal Stout recipe....which is the one I REAAALLLY wanted to do. Guess I have to do the conversion myself.
Post it when you do please
ajwillys
Well-Known Member
That might be because it has 4.5 pounds of specialty grains plus if you want to do a PM, you need roughly twice as much (so I've heard) 2 row to get enough enzyme power to convert the specialties. This rule might not hold true here since alot of the specialty grains don't convert anyway, but I would think you would still need 2-3 lbs of 2 row which would give you 6.5-7.5 pounds of grain which is quite a big partial mash.
imaguitargod
Well-Known Member
Hmmmm...so you're saying I really shouldn't attempt it in PM?
The specialties that dont convert you could break out and steep and and do a PM with the ones that do need to convert and 2 row. (just a thought hell I don't even know what specialties need to convert and what ones you could steep )
)
ajwillys
Well-Known Member
No, I wouldn't say that but I'm not sure its a simple conversion to PM. You could try what RC said or try to formulate a new recipe.
I will tell you that I did a milk stout PM before I started doing AG that also had a ton of specialties and I didn't put anywhere near enough 2 Row because the mash was already like 6 pounds. My FG ended up about 10 points too high and I think this is why. It did taste pretty terrific though.
You might try using 6 Row instead of 2 Row cuz it has more diastatic power. I'm not sure what grains need to be mashed but I'm pretty sure the flaked oats do actually and they are a big chunk of the bill.
Donner
Well-Known Member
I'm no expert, but that grain bill doesn't actually look that tough to convert to a PM. It really looks like the majority is 2-rows and the specialty grains make up a small percentage of the grist.
I bet you could simply change the majority of the 2-rows to extract and be fine. If you are worried about having too much grain, i'd suggest what someone else suggested, which is separate the mashing grains from the steeping grains. There is a BYO article called the 'dark side of partial mashing' and the author talks about splitting the grain bill to help with pH levels. I think most of the grains in the stone recipe could be steeped, except for the 2-rows of course. You might have to mash the flaked oats, as well. I don't know about carapils, but the others can be steeped together and added to the mash runoff in the brew pot.
I bet you could simply change the majority of the 2-rows to extract and be fine. If you are worried about having too much grain, i'd suggest what someone else suggested, which is separate the mashing grains from the steeping grains. There is a BYO article called the 'dark side of partial mashing' and the author talks about splitting the grain bill to help with pH levels. I think most of the grains in the stone recipe could be steeped, except for the 2-rows of course. You might have to mash the flaked oats, as well. I don't know about carapils, but the others can be steeped together and added to the mash runoff in the brew pot.
Post it when you do please
Everyone needs to buy BeerSmith, right now. It's $20 towards one of the best brewing tools you could have.
Code:
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Bitter Cocoa Oatmeal Stout
Style: Specialty Beer
TYPE: Partial Mash
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Estimated OG: 1.095 SG
Estimated Color: 41.7 SRM
Estimated IBU: 52.6 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
6 lbs 15.5 oz Light Dry Extract (8.0 SRM) Dry Extract 47.91 %
3 lbs 8.3 oz Pale Malt (2 Row) US (2.0 SRM) Grain 24.16 %
1 lbs 12.1 oz Oats, Flaked (1.0 SRM) Grain 12.08 %
15.2 oz Chocolate Malt (350.0 SRM) Grain 6.53 %
7.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3.02 %
7.0 oz Caramel/Crystal Malt - 15L (15.0 SRM) Grain 3.02 %
3.8 oz Black (Patent) Malt (500.0 SRM) Grain 1.63 %
3.8 oz Black Barley (Stout) (500.0 SRM) Grain 1.63 %
0.25 oz Galena [12.00 %] (90 min) Hops 11.7 IBU
0.40 oz Williamette [5.00 %] (60 min) Hops 7.8 IBU
0.38 oz Summit [17.00 %] (60 min) Hops 25.2 IBU
0.40 oz Ahtanum [5.00 %] (60 min) Hops 7.8 IBU
3.25 oz Cocoa Powder (Boil 15.0 min) Misc
Mash Schedule: 150*
BrianTheBrewer
Well-Known Member
Yes Beersmith is a great buy and wonderful to have.
The new BYO is also great. I want to try to brew the Smoked Porter.
Ver very good
The new BYO is also great. I want to try to brew the Smoked Porter.
Ver very good
Brett3rThanU
Well-Known Member
Looking at the procedures, doesn't it seem like mashing at 149F is pretty low? I've mashed that low before and my beers fermented pretty dry. I don't think Stone IPA and Ruination are that dry?
Also, what does this mean for Stone IPA: "6 AAU Magnum Hops (90 mins) (.43 oz/12 g of 14% alpha acids)
How many oz of Magnum?
Also, what does this mean for Stone IPA: "6 AAU Magnum Hops (90 mins) (.43 oz/12 g of 14% alpha acids)
How many oz of Magnum?
ajwillys
Well-Known Member
They specifically said in their article that it should finish dry. 1.012 is what they had listed as their FG.
It's 0.43 ounces if you use Magnum that has 14% alpha acid content. If you use something different, you can calculate it to come out with 6 Alpha Acid units.
1 ounce of 14% AA hops yields 14 AAU, .43 ounces of 14%AA yields 6AAU.
Ruination I would mash at 148*F for 90 minutes to get the %AA they get.
AAU = %Alpha * wt. in ounces, e.g. 1 oz of 10% Alpha hops is 10AAU.
Brett3rThanU
Well-Known Member
Thanks for clarifying. So it really doesn't matter here what I use for bittering, as long as it matches AAU?
If you don't have magnum I would try horizon, warrior, nugget, galena, ...
With that high of a % AA and that little of hop matter, I would say as long as it is a high AA% hop it wouldn't matter. I'm partial to Galena and Horizon.
I wouldn't use a low alpha hop because the amount you would need would impart flavor as well.
Brett3rThanU
Well-Known Member
Right. I was thinking of using Chinook since I have 1 oz lying around. I'll just use .5 oz up front in place of Magnum and .5 oz to dry hop as instructed.
trip2hard
Well-Known Member
What do you think the mash times are 60 or 90 mins?
Edit: Am guessing 60 I didn't read all through the thread.
Edit: Am guessing 60 I didn't read all through the thread.
I personally would not use chinook in the boil, that will give it a "bastard" flavor that you might not want in that brew
those would be better ideas to use
imaguitargod
Well-Known Member
$20 for BeerSmith and you can auto convert any All Grain recipe to Partial Mash or extract w/ steeping with one click. Works the other way as well. That's all I did for this recipe.
Disclaimer: I don't get anything for pimping BeerSmith, I just love the software!
imaguitargod
Well-Known Member
I am looking to do the Imperial Russian Stout Clone (AG) in this issue, but was wondering about the 2lbs of amber malt.
Morebeer doesn't have any grain labeled that, midwest has "Amber, Crisp Malting (UK)" with this description "Amber: Biscuit like, very rounded malt note that would find itself in amber or red and some Belgian styles. Lovibond Rating: 25-30°. Usage: Up to 20%"
Is this was the recipe calls for and is there another name for it that I could find at morebeer?
I can't find it at AHS or NB either
The BYO grain guide has 2 different degrees of the malt
http://byo.com/resources/grains?gtype=3
Has anyone brewed this and what grain did you use for this?
I was thinking this would be a good option:
http://morebeer.com/view_product/17126/102159/Special_Roast
Morebeer doesn't have any grain labeled that, midwest has "Amber, Crisp Malting (UK)" with this description "Amber: Biscuit like, very rounded malt note that would find itself in amber or red and some Belgian styles. Lovibond Rating: 25-30°. Usage: Up to 20%"
Is this was the recipe calls for and is there another name for it that I could find at morebeer?
I can't find it at AHS or NB either
The BYO grain guide has 2 different degrees of the malt
http://byo.com/resources/grains?gtype=3
Has anyone brewed this and what grain did you use for this?
I was thinking this would be a good option:
http://morebeer.com/view_product/17126/102159/Special_Roast
big supper
Well-Known Member
IIRC....in Radical Brewing he interchanges Amber malt and Biscuit.
SPLASTiK
Well-Known Member
Some of these BYO recipes seem off... I wonder if they actually got input from the brewers even the ingredient/hops list is different from what Stone says on their website... They're probably similar but...Perle in the IPA? 002 English Ale?
Here's something someone posted on the MoreBeer Forum:
An e-mail from Stone from a while back.
Greetings, Derek—
You know, one of the best parts of my job is receiving unsolicited letters of enthusiastic praise for our beer. It’s truly gratifying to know that other folks love Stone as much as we do and cannot help but pass their compliments along to us. Our fans are the best—even if they are only slyly ingratiating themselves with us in order to steal our recipes! Although I can’t provide you with the exact specifications, as they change up a bit from time to time, I can give you the basic grain and hop bill. And heck, since you seem to like the IPA so much, I’ll even throw that one in. Aw, what the hell, here’s the whole damned lot of ‘em!
Except for Arrogant Bastard Ale. Hands off of that one, buddy. As for yeast, we use our own proprietary strain, but a good California ale yeast would give a brew similar charm. I definitely recommend procuring it through White Labs (White Labs). The basic info you seek is attached as a word doc and embedded below. Remember, not too much of that peat smoked malt in the Porter! We only use about 3% in the blend. And on the IPA recipe, just a little C-15, around 5% or so. Happy brewing!
STONE BREWING CO. GRAIN and HOP BILLS
Stone Levitation Ale
2-row pale malt
C-75 crystal malt
C-150 crystal malt
Flaked barley
Magnum, Centennial and Chinook hops
Finishing ABV=4.4%; IBU’s=55
Stone Pale Ale
2-row pale malt
C-60 crystal malt
C-75 crystal malt
Magnum and Ahtanum hops
Finishing ABV=5.9%; IBU’s=41
Stone Smoked Porter
2-row pale malt
C-60 crystal malt
Chocolate malt
Peat smoked malt
Chinook and Mt. Hood hops
Finishing ABV=5.9%; IBU’s=53
Stone IPA
2-row pale malt
C-15 crystal malt
Magnum, Centennial and Chinook hops
Finishing ABV=6.9%; IBU’s=77
Stone Ruination IPA
2-row pale malt
C-15 crystal malt
Magnum and Centennial hops
Finishing ABV=7.7%; IBU’s=105
Stone Anniversary Ale
Untitled Document
Stone Vertical Epic Ale
http://www.stonebrew.com/epic/homebrew_ ... eYear=2006
Stone Old Guardian
2-row pale malt
C-60 crystal malt
Magnum and Tomahawk hops
Finishing ABV=11.26%; IBU’s=95
Stone Imperial Russian Stout
2-row pale malt
Amber malt
Black malt
Roasted barley
Warrior hops
Finishing ABV=10.8%; IBU’s=90
Arrogant Bastard Ale, Double Bastard Ale
CLASSIFIED--don’t even think about asking, numbskull!
There you are, Derek. Cheers!
Yours in Arrogance,
Ken
Ken Wright
Brewery Tours & Promotion
[email protected]
Stone Brewing Co.
1999 Citracado Parkway
Escondido, CA 92029
760.471.4999 x1622
In the immortal words of Jean Paul Sartre, 'Au revoir, gopher'.
Here's something someone posted on the MoreBeer Forum:
An e-mail from Stone from a while back.
Greetings, Derek—
You know, one of the best parts of my job is receiving unsolicited letters of enthusiastic praise for our beer. It’s truly gratifying to know that other folks love Stone as much as we do and cannot help but pass their compliments along to us. Our fans are the best—even if they are only slyly ingratiating themselves with us in order to steal our recipes! Although I can’t provide you with the exact specifications, as they change up a bit from time to time, I can give you the basic grain and hop bill. And heck, since you seem to like the IPA so much, I’ll even throw that one in. Aw, what the hell, here’s the whole damned lot of ‘em!
Except for Arrogant Bastard Ale. Hands off of that one, buddy. As for yeast, we use our own proprietary strain, but a good California ale yeast would give a brew similar charm. I definitely recommend procuring it through White Labs (White Labs). The basic info you seek is attached as a word doc and embedded below. Remember, not too much of that peat smoked malt in the Porter! We only use about 3% in the blend. And on the IPA recipe, just a little C-15, around 5% or so. Happy brewing!
STONE BREWING CO. GRAIN and HOP BILLS
Stone Levitation Ale
2-row pale malt
C-75 crystal malt
C-150 crystal malt
Flaked barley
Magnum, Centennial and Chinook hops
Finishing ABV=4.4%; IBU’s=55
Stone Pale Ale
2-row pale malt
C-60 crystal malt
C-75 crystal malt
Magnum and Ahtanum hops
Finishing ABV=5.9%; IBU’s=41
Stone Smoked Porter
2-row pale malt
C-60 crystal malt
Chocolate malt
Peat smoked malt
Chinook and Mt. Hood hops
Finishing ABV=5.9%; IBU’s=53
Stone IPA
2-row pale malt
C-15 crystal malt
Magnum, Centennial and Chinook hops
Finishing ABV=6.9%; IBU’s=77
Stone Ruination IPA
2-row pale malt
C-15 crystal malt
Magnum and Centennial hops
Finishing ABV=7.7%; IBU’s=105
Stone Anniversary Ale
Untitled Document
Stone Vertical Epic Ale
http://www.stonebrew.com/epic/homebrew_ ... eYear=2006
Stone Old Guardian
2-row pale malt
C-60 crystal malt
Magnum and Tomahawk hops
Finishing ABV=11.26%; IBU’s=95
Stone Imperial Russian Stout
2-row pale malt
Amber malt
Black malt
Roasted barley
Warrior hops
Finishing ABV=10.8%; IBU’s=90
Arrogant Bastard Ale, Double Bastard Ale
CLASSIFIED--don’t even think about asking, numbskull!
There you are, Derek. Cheers!
Yours in Arrogance,
Ken
Ken Wright
Brewery Tours & Promotion
[email protected]
Stone Brewing Co.
1999 Citracado Parkway
Escondido, CA 92029
760.471.4999 x1622
In the immortal words of Jean Paul Sartre, 'Au revoir, gopher'.
Clone recipes will differ from the brewery recipe simply because of process, batch size and geometry of the equipment.
If we both brew the same pale ale recipe it will still be different, even on the same hardware. The clone recipe would use different ingredients to accomplish flavors that Stone achieves by process.
The BYO article said these were recipes built with input from the head brewer.
If we both brew the same pale ale recipe it will still be different, even on the same hardware. The clone recipe would use different ingredients to accomplish flavors that Stone achieves by process.
The BYO article said these were recipes built with input from the head brewer.
That makes sense, I have watched a youtube video from the tour at the factory and they guy was saying that they have to worry so much about consistency and I can definitely see where there would be to be changes since I don't have a kazillion gallon conical and stir my yeast constantly while it ferments.
He also said it is really hard for the homebrewer to be this consistent from batch to batch, but I think that depends on the homebrewer themselves.
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