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Old 08-14-2010, 11:13 PM   #201
Oct 2008
Bridgewater, NJ
Posts: 61

Option 4, just wait. It's worth it.

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Old 08-18-2010, 06:32 AM   #202
Jun 2010
Posts: 25
Liked 1 Times on 1 Posts

I used a very similar recipe. No dextrose but still ended up with a bit over 9%. I had to use carafa II though.

It still turned out amazing. Did a blind taste test with SSR and 4/5 liked mine better. Although I will say that it is probably because mine was fresher. Nowhere near as much hop flavor and aroma when it's been sitting on bevmo's shelf for a few months

I noticed before some people were talking about adding black patent at the end of the mash. Is this normal for some malts? I've always just milled everything together and thrown it in to the mash at the same time.

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Old 10-07-2010, 04:57 PM   #203
May 2010
Valparaiso, Indiana, Valparaiso, Indiana
Posts: 122

I'm a bit new with the whole liquid yeast deal... is a starter necessary for this one? I plan to use WLP007.

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Old 10-07-2010, 05:57 PM   #204
DrinkNoH2O's Avatar
Oct 2009
Aliso Viejo, CA
Posts: 554
Liked 34 Times on 24 Posts

Originally Posted by Grinch View Post
I'm a bit new with the whole liquid yeast deal... is a starter necessary for this one? I plan to use WLP007.

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Old 10-30-2010, 06:32 PM   #205
Apr 2010
Posts: 142

Wanted to post a quick update. I finished off a keg of the recipe using black patent and I just started drinking my second iteration using the correct carafa III version. Surprisingly the black patent recipe was really good and a hit. Definitely was on the bitter end of things but very much enjoyed. On the other hand the new carafa III version is in a class of its own. Its perfectly balanced and smooth. For anyone finding themselves running into that same ingredient issue I would recommend holding off and using the carafa III if you are only going to make one version of this.

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Old 11-04-2010, 06:28 PM   #206
Mar 2010
Posts: 789
Liked 67 Times on 51 Posts

I'm about 2.5wks into this clone, using Gritsack's recipe (from pg 18). I used Beersmith to convert to partial mash, and ended up using 9.5lbs pale LME, 4lbs 2-row, and only .9lbs each of the specialty grains, and used Rogue Pacman yeast (2L starter). I also ended up pitching at 1.100 to give it some extra kick, so it's only about 4.25-4.5 gals. Next time I'll scale this to give me 5.5-6 gals.

I have yet to dry hop it, but I tasted it the other day (2 wks in), and it tastes very very good, and quite similar to the real deal. It tastes like the Simcoe is stronger on the original, and a tad bit more malt backing (I used dehusked Carafa III for the entire mash period), but it's still a great beer. I'll report back when I've finished dry hopping and it's carbed and in the bottle (3-4 wks).
Primary #1 (SS Brew Bucket):
Primary #2 (SS 7G Chronical):
Secondary #1:
Secondary #2:
Kegged & Waiting:
ON TAP: Oatmeal Stout[br /]Holiday IPA

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Old 11-04-2010, 06:51 PM   #207
DrinkNoH2O's Avatar
Oct 2009
Aliso Viejo, CA
Posts: 554
Liked 34 Times on 24 Posts

This beer have become a house favorite and will definitely stay in my regular rotation. The last two 5 gallon batches have gone down fast.

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Old 11-04-2010, 06:52 PM   #208
Oct 2006
Indianapolis, IN, Indiana
Posts: 1,694
Liked 100 Times on 76 Posts

I have been making this recipe for a year or so now.
Heavenly Scourge Black IIPA

15.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 88.57 %
1.00 lb Carafa III (525.0 SRM) Grain 5.71 % (last 10 mins of mash)
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.71 %

3.00 oz Magnum [14.00 %] (60 min) Hops 110.4 IBU
2.00 oz Amarillo Gold [8.50 %] (1 min) Hops 1.9 IBU
0.50 oz Centennial (8-Paws) [8.80 %] (0 min) Hops
2.00 oz Centennial (8-Paws) [8.80 %] (Dry Hop 5 days) Hops
2.00 oz Amarillo Gold [8.50 %] (Dry Hop 5 days) Hops
1 Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 1500 ml]

Beer Profile
Est Original Gravity: 1.080 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 8.01 %
Bitterness: 112.3 IBU
Calories: 369 cal/pint

Mash Profile
Total Grain Weight: 17.50 lb
Mash at 154.0 F for 60 min
8-Paws Brewing Co.
Tap 1:.Bombastic IIPA (10g)
Tap 2:.Mudpuddle Oatmeal Stout (10g) [nitro]

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Old 12-31-2010, 04:21 PM   #209
Dec 2010
Waveland, MS
Posts: 212
Liked 8 Times on 8 Posts

Mine will be 2 weeks in the primary tomorrow. I basically followed a half batch of this recipe:

I'm wondering if I am too low on hops though. I added the 2.5 chinook and the 1 Amarillo and 1 Simcoe during the boil as described. However, for the dry hop, it is only calling for 1 oz each of Amarillo and Simcoe. That is what I bought at the HB store, but I don't have a way of getting anymore in the next week. I was planning to follow the recipe to a tee, but I'm thinking it's going to be less hoppy than the true SSR. I actually have plenty of extra chinook and centennial. I'm wondering if I should toss some of that in the secondary in addition to the A&S?

Anyone have any comments on my plan? I guess my options are:

1.) Leave it alone and do it as I planned per the tasty brew recipe.
2.) Add extra centennial or chinook (I also have 4 oz magnum and 1 oz perle if wanted to delay my next brew)
3.) Dry hop for longer than 1 week in the secondary. (maybe this will impart more hops flavor.

Either way, my original plan was to run as written, and then tweak it based on how the first batch came out. So far, my OG and mash temps were right were I expected them to be. I'm thinking this will be great either way!

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Old 12-31-2010, 04:36 PM   #210
Haputanlas's Avatar
Jan 2010
Austin, TX
Posts: 2,975
Liked 59 Times on 58 Posts

I say go with option 1. It will be great.
"There is no strong beer, only weak men"
"Pretty women make us BUY beer, ugly women make us DRINK beer" - Al Bundy
"Give a man a beer, he'll drink for a day. Teach a man to brew, he'll be drunk for the rest of his life."

Primary: Viking Metal, Berliner Weisse
Kegged: Oaked English Mild, Modus Hoperandi
Bottled: None
Notable Empties: Oaked Black IIPA, BBK I, Red IIPA, Burning Bush, Apophis "The Destroyer", Vanilla Porter
On-Deck: Hobbit Ale, The Titan BW, Ale of Olympus

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