3.5 gallon batch
Steeped for 30 at 155 or so, and rinsed with 170 degree water (not a real partial mash, but for some reason rinsing any grains makes me believe I am getting more out of them)
.5lb carafa II
6.6 lbs dark malt syrup (my LHBS had Briess Dark) (3/4's of one can at boil, last 1/4th and 2nd can at flame out)
2oz. chinook 60 min.
1.25 oz. simcoe 0min.
1.25 oz. amarillo 0min.
1.25 each of simcoe and amarillo for 7 days
And I must say, holy F'ing hell did this beer turn out great, super pungent and bitter with that citrus blast and slight roasty-ness. Head retention is almost too much also with this beer, which I imagine is from the hop oils and C60, so don't pour it too aggressively when bottle conditioning. I found this recipe at www.brewingtv.com
authored by Brett Begani. I mainly just changed the all grain to extract using the dark malt syrup. This CDA is something I will brew again and again, even though I have no idea if its cloned, I've only had one bomber of Stone SSR, but either way, this homebrew is excellent.