wow, that was an old post you replied to. I brewed the RIS back in Feb and am drinking it over this winter and think it will age well into the following winters as well. It is mighty tasty right now
6 Stone Clone recipes in Dec. 08's BYO Mag
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wow, that was an old post you replied to. I brewed the RIS back in Feb and am drinking it over this winter and think it will age well into the following winters as well. It is mighty tasty right now
Grasslands
Well-Known Member
I'm brewing the Ruination clone (extract) tomorrow night - I'm making a starter tonight so hopefully 24 hrs is enough lead time for my yeasties to turn beasties. Completely stoked to get this batch going; Ruination has turned into one of my favorite beers.
steveo929
Well-Known Member
I'll be brewing the IPA clone tomorrow, so stoked. If it even tastes remotely close I'll be happy saving money on this addiction to expensive beer I've developed. All thanks to this forum! Damn you tasty beers, damn you...
Anyone brew the IPA clone yet? Results?
Anyone brew the IPA clone yet? Results?
I think the biggest thing the article had wrong was the yeast, you should use WLP007 instead of WLP002.
Grasslands
Well-Known Member
How much of a difference will that make?
On a separate but somewhat related note, I posted clips of my ruination fermenting with WLP002 in the video section. There was a wild party goin on in that carboy!
steveo929
Well-Known Member
I brewed with the Wyeast 1968 London ESB, but unfortunately had a really bad brewday. Everything was perfect...until my hydrometer broke. I was angry but I had to move on...until my hopscreen got so jammed with gunk that it didn't even flow. I only got about 3 gallons, most of which was super oxidized because of all the adjustments I had to make just to get it out. Might just dump the batch I have a bad feeling that it's going to be contaminated.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
I did the Bitter Chocolate Oatmeal Stout for my second St Patty's day brew last week and pitched two packs of S-04.
That stuff was BLACK going into the bucket!
That stuff was BLACK going into the bucket!
Grasslands
Well-Known Member
I'm bottling my Ruination clone tomorrow night. Didn't get as much attenuation as I wanted...she's currently sitting at 1.020 exactly. Taste tested the sample and it was quite sharp (alcohol-wise) but tasted very much like Ruination. Can't wait regardless!
I was going to start one today, but my crusher broke. Fixed it, but don't have a big enough window to do mash today.
Everyone says this is supposed to get pretty attenuated, so Pacman, WLP001/US05 or WLP007 are often recommended, as is a fairly low mash temp. But tasting Ruination, it doesn't taste super dry to me, like there is "some" residual sweetness or "something". One recipe I saw had a bit more crystal than most, but it might be the yeast (WLP007), which is supposed to add some flavor while still being attentive.
I'm going with Yooper's recipe but using up some pale ale malt, US-05, and Columbus for bittering, which is what Ruination currently uses. Will have to buy a bottle of the real thing for an A-B test when finished.
socalhomebrewer
Well-Known Member
I am fortunate that I live only miles from Stone Brewery. If anyone ever comes out to San Diego, drop me a line and ill let you know where it is and meet you there. You think the beer is god from the bottle, try it from the tap!
Grasslands
Well-Known Member
My six-pack of Ruination has been steadily decreasing over the past week. I hope the final two can last for a side-by-side when priming is complete!
I'm brewing up the Stone IPA recipe (all-grain) this weekend. Decided to go with 20L crystal. How does one get 15L crystal when they don't even make it? Just do a 50/50 of 10L and 20L?
I'm looking forward to this brew. Came close to pulling the trigger on the Ruination but I'll wait until later this year to make that one.
I'm looking forward to this brew. Came close to pulling the trigger on the Ruination but I'll wait until later this year to make that one.
ajwillys
Well-Known Member
http://morebeer.com/view_product/17135/102156/Crystal_15
They do make it. Different maltsters make different colors. And not every LHBS has every maltster's crystals (and they usually only have one brand). Don't worry about it, I would just use 20.
I use the 15 from Morebeer. They claim their 10 was darker than the 15 half the time, so 10, 15, or 20 can probably be used interchangeably without much difference. I just buy the 15, and use it for either 10 or 20.
Grasslands
Well-Known Member
My Ruination clone is so close in taste/appearance to the real thing! The SWMBO actually prefers mine, so that works out well.
However, I had a foam/head question. it's been well over 3 weeks since I bottled and I'm having an issue with foam on my ruination clone. Basically, when poured, it's acting like it's only been 1 week or 2 in the priming phase - and half of the pint glass becomes foam.
I'm not sure if it needs more time to calm down as it was a bit of a bigger beer or what else is causing the foam. Any thoughts?
However, I had a foam/head question. it's been well over 3 weeks since I bottled and I'm having an issue with foam on my ruination clone. Basically, when poured, it's acting like it's only been 1 week or 2 in the priming phase - and half of the pint glass becomes foam.
I'm not sure if it needs more time to calm down as it was a bit of a bigger beer or what else is causing the foam. Any thoughts?
ajwillys
Well-Known Member
Interesting. If its fully carbed, I would probably just go with it. You might have just over carbed a bit. Hoppier beers retain foam more anyway because of something (can't remember what) in the hops. You could either try cooling the beer more or getting the glass closer to the temperature of the beer. Both of these reduce foaming. Don't put the glasses in the freezer (this ain't Coors Light ), but you could put them in the fridge. If the beer is too cold after these steps, just let it warm up for a bit on the counter before drinking.
), but you could put them in the fridge. If the beer is too cold after these steps, just let it warm up for a bit on the counter before drinking.
Grasslands
Well-Known Member
Interesting. If its fully carbed, I would probably just go with it. You might have just over carbed a bit. Hoppier beers retain foam more anyway because of something (can't remember what) in the hops. You could either try cooling the beer more or getting the glass closer to the temperature of the beer. Both of these reduce foaming. Don't put the glasses in the freezer (this ain't Coors Light
I've tried refrigerating the pint glasses...still with the same result. I'm guessing that it's what you said: because of the dryhop, the normal amount of priming sugar was a little too much in this case. In this specific instance, what might be the remedy? Time? Patience after pouring? It certainly doesn't take away from the taste. That's for sure.
Has anyone noticed that the dry hopping for the extract ruination recipe says to use 22oz of Centennial!!! 
I gave the recipe to a friend that does extract and didn't catch it until he told me the hops alone were going to cost him 40 bucks! haha, awesome!
I gave the recipe to a friend that does extract and didn't catch it until he told me the hops alone were going to cost him 40 bucks! haha, awesome!BuzzCraft
Well-Known Member
Has anyone noticed that the dry hopping for the extract ruination recipe says to use 22oz of Centennial!!!
there are a few mistakes in those recipes, but that's probably the worst of them. hopefully no one actually follows through on it!
the SRMs listed also seem wonky. ex: they list an SRM of 10 for Stone IPA...I can't believe it's much higher than 7, if that.
Hoppocrates
Well-Known Member
I am pretty sure they give the color in EBC (what most brewers use). To convert to SRM you basically divide by 2...
BuzzCraft
Well-Known Member
i'm not sure which 'they' you are referring to (i.e. stone brewing or byo), but the byo recipe states srm=10 for stone ipa....see page 4 of this thread, the recipe is posted there.
Hoppocrates
Well-Known Member
By "they" I mean that the Stone brewer gave the color in EBC and the BYO writer assumed this was SRM and stated it as such in the article... I have the actual magazine article, I do not need to refer to page 4 of the thread.
imaguitargod
Well-Known Member
Has anyone noticed that the dry hopping for the extract ruination recipe says to use 22oz of Centennial!!!
I noticed that when I first read it. I was like, WTF!??!?!
reddskinnfan
Well-Known Member
The new "250 Clone Recipe" issue from BYO has these recipes, if anyone is interested.
CaliBrewin
Well-Known Member
anyone have any updates to their recipe attempts? pictures perhaps?!
jason.mundy
BIAB Purist
I've scored a 35 at the nationals and 37 at a local competition with the Stone RIS. The beer was over a year old.
BeerPressure
Well-Known Member
Got my grain bill all weighed out for another batch of stone smoked porter. One of my favorite beers that I brew.
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