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Old 11-08-2010, 04:09 PM   #11
surferdrew's Avatar
Jan 2010
Los Angeles, CA
Posts: 170
Liked 6 Times on 6 Posts

also, it is dry-hopped with Chinook, not Centennial.

source: The Stone Blog

I'm going to brew a clone of this tomorrow and will post updates.

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Old 02-03-2011, 01:29 AM   #12
Sep 2010
santa monica, California
Posts: 248
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drinking one now! Funky! might brew it!

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Old 02-03-2011, 01:40 AM   #13
terrapinj's Avatar
Dec 2010
Santa Monica, CA
Posts: 2,415
Liked 170 Times on 126 Posts

had a cask version of this that was dry hopped with simcoe that was really fantastic

regular version is really nice as well - seemed much more approachable for my friends that don't appreciate the aggressive flavor of some of the other stone brews

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Old 02-04-2011, 02:46 AM   #14
Jan 2010
Posts: 119

Here's what I used last year, came out really nice. It was a parti-gyle so my scaling may not be exact. For 6 gallons:
12 lbs 2 row
1 lb Crystal 20
.5 lb Crystal 10
1 lb Wheat
1 oz Chinook FWH
1.5 oz Columbus 60
1.5 oz Cent 10
1.5 oz Cent 5
2 oz Cent 0
Wyeast 3522 Ardennes

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Old 02-28-2011, 07:54 PM   #15
surferdrew's Avatar
Jan 2010
Los Angeles, CA
Posts: 170
Liked 6 Times on 6 Posts

I tried PMing this to somebody who had asked for my recipe, but since their box was full, thought I'd post it here.

Hope you find it!'s the recipe. Really quite simple. My buddy's brother-in-law used to brew at Stone and told me that its almost the same as Stone IPA but finishes with Chinook instead of Centennial (confirmed here)...and with a Belgian yeast:

I've put my amounts in "quotes" for a 7 gallon pre-boil volume that, with my system, gives me 5.5 gallons of wort in the fermenter.

Grain Bill: (aiming for an OG of 1.062)
90% American 2-Row "12 lbs"
10% Caramel 15L (my LBHS doesn't have 15L so I do 5% 10L "12 oz" and 5% 20L "12oz")

Mashing Schedule:
Mash for 60 min at 151. Mash out at 167 for 10 min.
I fly sparge and get about 75% efficiency

Hops: (aiming for a total of 77 IBUs)
Columbus - 60 min "1.5oz"
Centennial - 1 min "2.0oz"
Chinook - Dry Hop "2.0oz"

Yeast: I used WLP575...i've heard that they use WLP570 though. I made a 2L starter for this and then oxygenated for 2 minutes when I pitched the yeast in the wort.

My fermentation schedule was:
Primary 70F ambient: 10 days "FG was 1.010"
Secondary (Dry Hop) 70F ambient: 2 weeks
Crash Cooled 35F in fridge: 3 days

I kegged mine and gave it a month...tasted great.

Let me know if you have any questions...

Happy brewing

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Old 03-02-2011, 03:04 AM   #16
Oct 2010
woodbridge, va
Posts: 1,210
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gracias, I am the one

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Old 03-02-2011, 09:41 PM   #17
surferdrew's Avatar
Jan 2010
Los Angeles, CA
Posts: 170
Liked 6 Times on 6 Posts

Glad you got it! let me know if you have any questions...i PM'd you my cell if anything comes up.


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Old 03-03-2011, 08:47 PM   #18
Flocculation Nation
scrambledegg81's Avatar
Sep 2009
Los Osos, CA
Posts: 1,816
Liked 40 Times on 36 Posts

Would love to get my hands on the yeast they use...can't get enough of that cheesy, fruity, Belgian-esque goodness.
Primary: nada
Secondary: emptyness
Bottled/Fridge: Sierra Nevada Celebration
Bombers/Growlers/Aging: The Abyss, Firestone 19th Anniversary Ale
Kegerator: sanitizer!
Coming Up: something spiffy, most likely

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Old 12-16-2011, 03:55 AM   #19
Dec 2011
Posts: 1

Just tried a recipe for a Stone IPA and changed the yeast to Belgian Golden Ale Yeast (WP570) and tasted just like it. Here is the recipe, it's on the 2nd to the last page and its basically a recipe for a Stone IPA and I just switched the yeast. I did the extract with grains recipe but there is also an all-grain one too.

Oh and by the way . . . this recipe is direct from Stone Brewing so its probably better than some other ones out there.

BREW YOUR OWN Magazine | December, 2008 Issue


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Old 05-12-2012, 03:44 AM   #20
Feb 2012
Long Beach, CA
Posts: 12
Liked 3 Times on 3 Posts

I'm going to try brewing this over the weekend ... I know this thread is a little last year but anyone still on it can suggest when to dry hop? I am going to secondary after 7 days and usually do it then.

Follow up to that ... I have always wanted to throw in a little white sage to add a hint of california herbal flavor ... this may be the beer to do it. Should it go into the boil, or dry hop, or both? Thx!!

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