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!
Alright...here'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")
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...