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Old 09-21-2013, 12:46 PM   #591
BadDeacon
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Dec 2012
Hattiesburg, MS
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Brewing this today using the BYO recipe. Since I don't have scales, I'm rounding up the poundage.

15# 2-row
1# crystal 15

Hop schedule the same.

 
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Old 09-25-2013, 02:50 PM   #592
MTate37
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Aug 2012
Birmingham, Alabama
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Brewed this on Saturday. Numbers were spot on, but the trub didn't settle as much as expected so a lot went into my bucket. This is easily the most active fermententation I've had. A consistent bubble started within four hours of pitching, and by Sunday night had started blowing off and is still blowing off this morning. I changed out airlocks yesterday and the beer smells fantastic.
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Old 09-25-2013, 03:06 PM   #593
Fordzilla
 
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Nov 2011
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Quote:
Originally Posted by MTate37 View Post
This is easily the most active fermententation I've had.
It's funny you say that because I brewed this and it was the least active fermentation I've ever had. I didn't see my blowoff bubble once and high krausen lasted for over a week.

 
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Old 09-25-2013, 03:13 PM   #594
MTate37
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Aug 2012
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Quote:
Originally Posted by Fordzilla View Post
It's funny you say that because I brewed this and it was the least active fermentation I've ever had. I didn't see my blowoff bubble once and high krausen lasted for over a week.
I am kind of pushing the limits of my 6.5 G bucket with a little under 6 G, but the flow through the blowoff has been pretty non-stop for since Sunday. I was expecting that it would have slowed a little by now.

My LHBS was out of Wyeast American Ale so I'm trying American Ale II. I made a 1.5 liter starter with two packets, per yeastcalc.com.
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Old 11-14-2013, 07:05 PM   #595
Jason82
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Nov 2013
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I brewed this from the BYO recipe in early september. The final product was not exactly what I was hoping for. Some very off flavors, astringency/bitterness.
Here are some details about the brew and what I think might have gone wrong.
We had an OG of 1.054 (a bit low) and a FG of 1.013. I allowed 2 weeks in primary, and 1 week in secondary. Dry hopping was done in secondary, in a cheesecloth bag (we jammed the bag through the top of a 5 gal better bottle, I strongly recommend against this, as it didn't really want to squeeze through, in hindsight a much larger bag would probably take care of this). Beer was then kegged and force carbed for 1 week. Here are some theories about why this didn't turn out so well. Any feedback appreciated.

1. Lots of trub in primary fermenter. We weren't able to chill the beer rapidly (using a copper chiller, but water supply was not so cold, as it was a hot day). I'm guessing we didn't really separate out the "cold break". Im very new so I could be using the wrong terms or be mistaken about this. Beer sat on a thick layer of sediment for 2 weeks. This is my best guess for the cause of the problem.

2. Sparge temp. I think we intended to heat the sparge water to 175, but it got up to 185 as we didn't monitor it closely enough. We tried to let it cool for a bit but we didn't really let it drop too much. Still I checked the temp in the mash tun during sparging, and it didn't seem to rise above 165. Wondering if too hot of sparge water might account for the astringency. We only heated sparge to 170 on our next batch.

3. Quality of hops in dry hopping. We had whole leaf hops purchased from a local home-brew store. Im not sure exactly what they are supposed to look like, but they could've stood to be a bit greener I think.
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Old 11-19-2013, 12:57 AM   #596
RichBenn
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Aug 2009
Tahoe
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Quote:
Originally Posted by Jason82
I brewed this from the BYO recipe in early september. The final product was not exactly what I was hoping for. Some very off flavors, astringency/bitterness. Here are some details about the brew and what I think might have gone wrong. We had an OG of 1.054 (a bit low) and a FG of 1.013. I allowed 2 weeks in primary, and 1 week in secondary. Dry hopping was done in secondary, in a cheesecloth bag (we jammed the bag through the top of a 5 gal better bottle, I strongly recommend against this, as it didn't really want to squeeze through, in hindsight a much larger bag would probably take care of this). Beer was then kegged and force carbed for 1 week. Here are some theories about why this didn't turn out so well. Any feedback appreciated. 1. Lots of trub in primary fermenter. We weren't able to chill the beer rapidly (using a copper chiller, but water supply was not so cold, as it was a hot day). I'm guessing we didn't really separate out the "cold break". Im very new so I could be using the wrong terms or be mistaken about this. Beer sat on a thick layer of sediment for 2 weeks. This is my best guess for the cause of the problem. 2. Sparge temp. I think we intended to heat the sparge water to 175, but it got up to 185 as we didn't monitor it closely enough. We tried to let it cool for a bit but we didn't really let it drop too much. Still I checked the temp in the mash tun during sparging, and it didn't seem to rise above 165. Wondering if too hot of sparge water might account for the astringency. We only heated sparge to 170 on our next batch. 3. Quality of hops in dry hopping. We had whole leaf hops purchased from a local home-brew store. Im not sure exactly what they are supposed to look like, but they could've stood to be a bit greener I think.
Stone Ruination is an Imperial IPA. That means 1.075 starting gravity or better. You had 1.054, which is not even where an IPA would be, but more like a Pale Ale.

The amount of hops in an IIPA is so high, it is only supported by a LOT of alcohol from having a high starting gravity. Otherwise, it just tastes bitterly astringent without hop flavor. This is especially true for a light colored beer, which Ruination is.

Forget the trub, some just pour the whole thing in the fermentor with great results. Also, if your mash temp didn't get over 170, it wouldn't be the problem (I mash out with 204 degree water in a batch sparge to get the grain up to 165-168. After that I used 170 degree water.)

Boiling with some grain particles in there from the runoff can cause astringency (you did vorlauf, right?).

Without tasting it, I couldn't say for sure, but my bet is on the original gravity being low, upsetting the hop balance way too much.

 
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Old 11-21-2013, 12:05 AM   #597
Jason82
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Nov 2013
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Thanks thats helpful, as I hadn't thought of that explanation. I suspected we missed OG due to a flawed sparge process. Also we didn't vorlauf but did on our next batch. Things to improve if I give this recipe a second go.

 
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Old 11-26-2013, 06:19 PM   #598
RichBenn
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Aug 2009
Tahoe
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Quote:
Originally Posted by Jason82
Thanks thats helpful, as I hadn't thought of that explanation. I suspected we missed OG due to a flawed sparge process. Also we didn't vorlauf but did on our next batch. Things to improve if I give this recipe a second go.
Sorry to be so late on checking this, but I feel you may want to be aware of several factors on efficiency. To much to go into here, but water chemistry and grind of grain have huge effects, depending upon your beer style, water, and/or mash technique. Spend some time in the beer science and all grain section. Your taste buds will thank you for it.

 
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Old 12-30-2013, 03:28 PM   #599
jmb7504
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Dec 2013
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I brewed this yesterday and had an O.G. reading of 1.022.. =((( Granted this is my 4th AG batch i still got some kinks to fix. will my batch be okay? just lower alcohol content?

 
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Old 12-30-2013, 06:56 PM   #600
kombat
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No, it sounds like you did something horribly wrong. Did you remember to mill the grain? What was your grain-to-water ratio during mashing? What temperature did you mash at? What were your volumes at each step (mash, sparge, top-up, post boil)?

You will have a very weak fermentation, if there is even any sugar in there at all. You will have very low alcohol and it will not taste at all like the recipe intended. Let's figure out where you went wrong.

 
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