6 Stone Clone recipes in Dec. 08's BYO Mag

[mmb]

Post it when you do please

Everyone needs to buy BeerSmith, right now. It's $20 towards one of the best brewing tools you could have.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Bitter Cocoa Oatmeal Stout
Style: Specialty Beer
TYPE: Partial Mash
Taste: (35.0) 

Recipe Specifications
--------------------------

Batch Size: 5.00 gal      
Estimated OG: 1.095 SG
Estimated Color: 41.7 SRM
Estimated IBU: 52.6 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU      
6 lbs 15.5 oz Light Dry Extract (8.0 SRM)               Dry Extract  47.91 %       
3 lbs 8.3 oz  Pale Malt (2 Row) US (2.0 SRM)            Grain        24.16 %       
1 lbs 12.1 oz Oats, Flaked (1.0 SRM)                    Grain        12.08 %       
15.2 oz       Chocolate Malt (350.0 SRM)                Grain        6.53 %        
7.0 oz        Cara-Pils/Dextrine (2.0 SRM)              Grain        3.02 %        
7.0 oz        Caramel/Crystal Malt - 15L (15.0 SRM)     Grain        3.02 %        
3.8 oz        Black (Patent) Malt (500.0 SRM)           Grain        1.63 %        
3.8 oz        Black Barley (Stout) (500.0 SRM)          Grain        1.63 %        
0.25 oz       Galena [12.00 %]  (90 min)                Hops         11.7 IBU      
0.40 oz       Williamette [5.00 %]  (60 min)            Hops         7.8 IBU       
0.38 oz       Summit [17.00 %]  (60 min)                Hops         25.2 IBU      
0.40 oz       Ahtanum [5.00 %]  (60 min)                Hops         7.8 IBU       
3.25 oz       Cocoa Powder (Boil 15.0 min)              Misc                    

Mash Schedule: 150*

 

[BrianTheBrewer]

Yes Beersmith is a great buy and wonderful to have.

The new BYO is also great. I want to try to brew the Smoked Porter.
Ver very good

 

[Brett3rThanU]

Looking at the procedures, doesn't it seem like mashing at 149F is pretty low? I've mashed that low before and my beers fermented pretty dry. I don't think Stone IPA and Ruination are that dry?

Also, what does this mean for Stone IPA: "6 AAU Magnum Hops (90 mins) (.43 oz/12 g of 14% alpha acids)
How many oz of Magnum?

 

[ajwillys]

Looking at the procedures, doesn't it seem like mashing at 149F is pretty low? I've mashed that low before and my beers fermented pretty dry. I don't think Stone IPA and Ruination are that dry?

They specifically said in their article that it should finish dry. 1.012 is what they had listed as their FG.

Also, what does this mean for Stone IPA: "6 AAU Magnum Hops (90 mins) (.43 oz/12 g of 14% alpha acids)
How many oz of Magnum?

It's 0.43 ounces if you use Magnum that has 14% alpha acid content. If you use something different, you can calculate it to come out with 6 Alpha Acid units.

1 ounce of 14% AA hops yields 14 AAU, .43 ounces of 14%AA yields 6AAU.

 

[Saccharomyces]

Looking at the procedures, doesn't it seem like mashing at 149F is pretty low? I've mashed that low before and my beers fermented pretty dry. I don't think Stone IPA and Ruination are that dry?

Also, what does this mean for Stone IPA: "6 AAU Magnum Hops (90 mins) (.43 oz/12 g of 14% alpha acids)
How many oz of Magnum?

Ruination I would mash at 148*F for 90 minutes to get the %AA they get.

AAU = %Alpha * wt. in ounces, e.g. 1 oz of 10% Alpha hops is 10AAU.

 

[Brett3rThanU]

It's 0.43 ounces if you use Magnum that has 14% alpha acid content. If you use something different, you can calculate it to come out with 6 Alpha Acid units.

1 ounce of 14% AA hops yields 14 AAU, .43 ounces of 14%AA yields 6AAU.

Thanks for clarifying. So it really doesn't matter here what I use for bittering, as long as it matches AAU?

 

[Saccharomyces]

Thanks for clarifying. So it really doesn't matter here what I use for bittering, as long as it matches AAU?

If you don't have magnum I would try horizon, warrior, nugget, galena, ...

 

[mmb]

Thanks for clarifying. So it really doesn't matter here what I use for bittering, as long as it matches AAU?

With that high of a % AA and that little of hop matter, I would say as long as it is a high AA% hop it wouldn't matter. I'm partial to Galena and Horizon.

I wouldn't use a low alpha hop because the amount you would need would impart flavor as well.

 

[Brett3rThanU]

Right. I was thinking of using Chinook since I have 1 oz lying around. I'll just use .5 oz up front in place of Magnum and .5 oz to dry hop as instructed.

 

[trip2hard]

What do you think the mash times are 60 or 90 mins?

Edit: Am guessing 60 I didn't read all through the thread.

 

[Cheeto]

Right. I was thinking of using Chinook since I have 1 oz lying around. I'll just use .5 oz up front in place of Magnum and .5 oz to dry hop as instructed.

I personally would not use chinook in the boil, that will give it a "bastard" flavor that you might not want in that brew

If you don't have magnum I would try horizon, warrior, nugget, galena, ...

those would be better ideas to use

 

[imaguitargod]

Everyone needs to buy BeerSmith, right now. It's $20 towards one of the best brewing tools you could have.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Bitter Cocoa Oatmeal Stout
Style: Specialty Beer
TYPE: Partial Mash
Taste: (35.0) 

Recipe Specifications
--------------------------

Batch Size: 5.00 gal      
Estimated OG: 1.095 SG
Estimated Color: 41.7 SRM
Estimated IBU: 52.6 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU      
6 lbs 15.5 oz Light Dry Extract (8.0 SRM)               Dry Extract  47.91 %       
3 lbs 8.3 oz  Pale Malt (2 Row) US (2.0 SRM)            Grain        24.16 %       
1 lbs 12.1 oz Oats, Flaked (1.0 SRM)                    Grain        12.08 %       
15.2 oz       Chocolate Malt (350.0 SRM)                Grain        6.53 %        
7.0 oz        Cara-Pils/Dextrine (2.0 SRM)              Grain        3.02 %        
7.0 oz        Caramel/Crystal Malt - 15L (15.0 SRM)     Grain        3.02 %        
3.8 oz        Black (Patent) Malt (500.0 SRM)           Grain        1.63 %        
3.8 oz        Black Barley (Stout) (500.0 SRM)          Grain        1.63 %        
0.25 oz       Galena [12.00 %]  (90 min)                Hops         11.7 IBU      
0.40 oz       Williamette [5.00 %]  (60 min)            Hops         7.8 IBU       
0.38 oz       Summit [17.00 %]  (60 min)                Hops         25.2 IBU      
0.40 oz       Ahtanum [5.00 %]  (60 min)                Hops         7.8 IBU       
3.25 oz       Cocoa Powder (Boil 15.0 min)              Misc                    

Mash Schedule: 150*

I could hug you for posting that....infact...I think I will.

: hug :

 

[mmb]

I could hug you for posting that....infact...I think I will.

: hug :

$20 for BeerSmith and you can auto convert any All Grain recipe to Partial Mash or extract w/ steeping with one click. Works the other way as well. That's all I did for this recipe.

Disclaimer: I don't get anything for pimping BeerSmith, I just love the software!

 

[humann_brewing]

$20 for BeerSmith and you can auto convert any All Grain recipe to Partial Mash or extract w/ steeping with one click. Works the other way as well. That's all I did for this recipe.

Disclaimer: I don't get anything for pimping BeerSmith, I just love the software!

+1 for beersmith. You will not regret the purchase. B3 had it for the deal of the day a while back for $15 I think. This may come up again.

 

[imaguitargod]

$20 for BeerSmith and you can auto convert any All Grain recipe to Partial Mash or extract w/ steeping with one click. Works the other way as well. That's all I did for this recipe.

Disclaimer: I don't get anything for pimping BeerSmith, I just love the software!

You still get a hug though.

 

[humann_brewing]

I am looking to do the Imperial Russian Stout Clone (AG) in this issue, but was wondering about the 2lbs of amber malt.

Morebeer doesn't have any grain labeled that, midwest has "Amber, Crisp Malting (UK)" with this description "Amber: Biscuit like, very rounded malt note that would find itself in amber or red and some Belgian styles. Lovibond Rating: 25-30°. Usage: Up to 20%"

Is this was the recipe calls for and is there another name for it that I could find at morebeer?

I can't find it at AHS or NB either

The BYO grain guide has 2 different degrees of the malt
http://byo.com/resources/grains?gtype=3

Has anyone brewed this and what grain did you use for this?

I was thinking this would be a good option:
http://morebeer.com/view_product/17126/102159/Special_Roast

 

[big supper]

I am looking to do the Imperial Russian Stout Clone (AG) in this issue, but was wondering about the 2lbs of amber malt.

Morebeer doesn't have any grain labeled that, midwest has "Amber, Crisp Malting (UK)" with this description "Amber: Biscuit like, very rounded malt note that would find itself in amber or red and some Belgian styles. Lovibond Rating: 25-30°. Usage: Up to 20%"

Is this was the recipe calls for and is there another name for it that I could find at morebeer?

I can't find it at AHS or NB either

The BYO grain guide has 2 different degrees of the malt
Brew Your Own: The How-To Homebrew Beer Magazine - Grains and Adjuncts Chart

Has anyone brewed this and what grain did you use for this?

I was thinking this would be a good option:
Special Roast | MoreBeer

IIRC....in Radical Brewing he interchanges Amber malt and Biscuit.

 

[SPLASTiK]

Some of these BYO recipes seem off... I wonder if they actually got input from the brewers even the ingredient/hops list is different from what Stone says on their website... They're probably similar but...Perle in the IPA? 002 English Ale?

Here's something someone posted on the MoreBeer Forum:

An e-mail from Stone from a while back.
Greetings, Derek—

You know, one of the best parts of my job is receiving unsolicited letters of enthusiastic praise for our beer. It’s truly gratifying to know that other folks love Stone as much as we do and cannot help but pass their compliments along to us. Our fans are the best—even if they are only slyly ingratiating themselves with us in order to steal our recipes! Although I can’t provide you with the exact specifications, as they change up a bit from time to time, I can give you the basic grain and hop bill. And heck, since you seem to like the IPA so much, I’ll even throw that one in. Aw, what the hell, here’s the whole damned lot of ‘em!



Except for Arrogant Bastard Ale. Hands off of that one, buddy. As for yeast, we use our own proprietary strain, but a good California ale yeast would give a brew similar charm. I definitely recommend procuring it through White Labs (White Labs). The basic info you seek is attached as a word doc and embedded below. Remember, not too much of that peat smoked malt in the Porter! We only use about 3% in the blend. And on the IPA recipe, just a little C-15, around 5% or so. Happy brewing!



STONE BREWING CO. GRAIN and HOP BILLS





Stone Levitation Ale
2-row pale malt
C-75 crystal malt
C-150 crystal malt
Flaked barley
Magnum, Centennial and Chinook hops
Finishing ABV=4.4%; IBU’s=55

Stone Pale Ale
2-row pale malt
C-60 crystal malt
C-75 crystal malt
Magnum and Ahtanum hops
Finishing ABV=5.9%; IBU’s=41

Stone Smoked Porter
2-row pale malt
C-60 crystal malt
Chocolate malt
Peat smoked malt
Chinook and Mt. Hood hops
Finishing ABV=5.9%; IBU’s=53


Stone IPA
2-row pale malt
C-15 crystal malt
Magnum, Centennial and Chinook hops
Finishing ABV=6.9%; IBU’s=77


Stone Ruination IPA
2-row pale malt
C-15 crystal malt
Magnum and Centennial hops
Finishing ABV=7.7%; IBU’s=105


Stone Anniversary Ale
Untitled Document

Stone Vertical Epic Ale
http://www.stonebrew.com/epic/homebrew_ ... eYear=2006


Stone Old Guardian
2-row pale malt
C-60 crystal malt
Magnum and Tomahawk hops
Finishing ABV=11.26%; IBU’s=95


Stone Imperial Russian Stout
2-row pale malt
Amber malt
Black malt
Roasted barley
Warrior hops
Finishing ABV=10.8%; IBU’s=90


Arrogant Bastard Ale, Double Bastard Ale
CLASSIFIED--don’t even think about asking, numbskull!



There you are, Derek. Cheers!

Yours in Arrogance,

Ken

Ken Wright
Brewery Tours & Promotion
[email protected]
Stone Brewing Co.
1999 Citracado Parkway
Escondido, CA 92029
760.471.4999 x1622
In the immortal words of Jean Paul Sartre, 'Au revoir, gopher'.

 

[mmb]

Clone recipes will differ from the brewery recipe simply because of process, batch size and geometry of the equipment.

If we both brew the same pale ale recipe it will still be different, even on the same hardware. The clone recipe would use different ingredients to accomplish flavors that Stone achieves by process.

The BYO article said these were recipes built with input from the head brewer.

 

[humann_brewing]

Clone recipes will differ from the brewery recipe simply because of process, batch size and geometry of the equipment.

If we both brew the same pale ale recipe it will still be different, even on the same hardware. The clone recipe would use different ingredients to accomplish flavors that Stone achieves by process.

The BYO article said these were recipes built with input from the head brewer.

That makes sense, I have watched a youtube video from the tour at the factory and they guy was saying that they have to worry so much about consistency and I can definitely see where there would be to be changes since I don't have a kazillion gallon conical and stir my yeast constantly while it ferments.

He also said it is really hard for the homebrewer to be this consistent from batch to batch, but I think that depends on the homebrewer themselves.

 

[SPLASTiK]

Clone recipes will differ from the brewery recipe simply because of process, batch size and geometry of the equipment.

If we both brew the same pale ale recipe it will still be different, even on the same hardware. The clone recipe would use different ingredients to accomplish flavors that Stone achieves by process.

The BYO article said these were recipes built with input from the head brewer.

I completely understand that but I think if you're trying to clone the IPA, you're going to be way off using Perle and an English strain of yeast in a fairly clean American IPA like Stone's, even on our equipment.

 

[kitoog]

Did anyone brew the Stone IPA clone from BYO yet? there are a few clones of the IPA knocking around and I am interested does this version come close. I am also interested whether you used the english ale yeast or an american strain.
cheers

 

[HI_SALENITY]

Agreed. There's something like 12 recipes in that issue that I can recall off the top of my head, including Boulevard Nutcracker. Saving that one for next Christmas.

Can someone post the Nutcracker recipe for me or pm it to me

 

[krugulitis]

Correct me if im wrong but I thought eh difference between a whiskey and a scotch (not inducing location) was that whiskey is fired by wood and scotch by peat. I know Jamison (not single or good) is wood fired.

Not all scotch is fired by peat moss (macallan and most, if not all the speyside stuff for example). Actually the most commercially available stuff as far as single malts are concerned, like glenfiddich and glenlivet, has no peat moss used in its firing. Scotch is just whisky made in scotland and aged for at least 3 years (there are some other restrictions about alcohol and such, but i forget those).

 

[alecoholic]

Is this legal

Wow those are some really good looking recipes, I wonder what else this fine magazine has to offer, I better go purchase a subscription.

 

[r2eng]

humann_brewing:

I brewed the recipe, and was worried about the amber malt, too. Here's my grain bill:
16.88 lb Pale Malt (2 Row) US (2.0 SRM) Grain 79.89 %
1.25 lb Roasted Barley (300.0 SRM) Grain 5.92 %
1.00 lb Amber Malt (22.0 SRM) Grain 4.73 %
1.00 lb Munich Malt - 20L (20.0 SRM) Grain 4.73 %
0.50 lb Black Barley (Stout) (500.0 SRM) Grain 2.37 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 2.37 %

The malt profile is VERY close. This represents 4 batches of stout trying to get close to Stone's. BTW, the closest I have come uses 2.25 oz of Warrior. Even the plain BYO recipe is nice, but not as big as the real deal.

The yeast is actually nice for this stout... stick with it. I tried Notty, and it's very close, too.

My $0.02

 

[mgo737]

r2eng, I am planning on brewing this BYO Stone RIS recipe as printed using a couple of packets of US-04. What changes would you recommend? I am concerned about the lack of crystal in this recipe. I realize it has a big grain bill but just about all RIS recipes have a fair amount of crystal in them...

Would you recommend any other RIS recipes over this one?

Thanks.

 

[r2eng]

The amber malt in this one will cover the crystal. It's a solid recipe.

I wouldn't use the S-04: I have had slow finished and under attenuation with it (IMO). Nottingham would be good.

If you are interested, here's my recipe: age for 3 months. I have had a couple already this evening! It's pretty close.


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Stone RIS
Brewer: Regner
Asst Brewer:
Style: Imperial Stout
TYPE: All Grain
Taste: (47.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 5.72 gal
Estimated OG: 1.089 SG
Estimated Color: 44.3 SRM
Estimated IBU: 121.1 IBU
Brewhouse Efficiency: 60.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
16.88 lb Pale Malt (2 Row) US (2.0 SRM) Grain 79.89 %
1.25 lb Roasted Barley (300.0 SRM) Grain 5.92 %
1.00 lb Amber Malt (22.0 SRM) Grain 4.73 %
1.00 lb Munich Malt - 20L (20.0 SRM) Grain 4.73 %
0.50 lb Black Barley (Stout) (500.0 SRM) Grain 2.37 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 2.37 %
2.50 oz Chinook [13.00 %] (90 min) Hops 93.0 IBU
2.00 oz Sterling [8.70 %] (20 min) Hops 28.2 IBU
1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 21.13 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 31.70 qt of water at 159.1 F 150.0 F
10 min Sparge Add 15.11 qt of water at 210.4 F 168.0 F


Notes:
------
Modified recipe from BYO, Dec. 2008. 2# of Amber malt seemed too much. Made up the difference with Munich and oats.

 

[mgo737]

I guess I am confused about the Amber Malt. It is just a kilned base malt to 7L, no? So it does not seem like a substitute for crystal as it will be fermentable. Furthermore, I am confused about the Munich malt substitution as it is at least 7L so I am not sure how this change would do much. Anyway, I am curious to hear your response. Thanks.

 

[germanicus81]

oh man, i've been thinking about brewing a stone RIS clone for a while now and heres the recipe! Gonna have to do a 5 gallon batch as there is simply no way I can mash 40+ lbs of grain in my tun.