Analyze my Ruination clone...

[scrambledegg81]

A bit frustrated/TO'd at the moment, seeing as it's now week 7 since brewing my Stone Ruination IPA clone and it's completely not what I was expecting. Recipe esta aqui:

1 lb. Caramel Munich 60L
8 oz. Caramel 20L
8 oz. Caramel 10L
10 lb. Pilsen LME

2 oz. Magnum (60 min.)
2 oz. Centennial (@ turn-off)
2 oz. Centennial (dry-hopped, 7 days)

White Labs WLP001 California Ale

OG was spot on at 1.066, FG was 1.018 (expected 1.016, but close enough), krausen was decently thick after 12-16 hours & bubbled for a good 3 weeks.

Long story short, it's got this somewhat harsh diacetyl (green apple) flavor combined with a sweet malty bite that hasn't really diminished since bottling. It's been the same since first trying it a week ago. So what's bugging me is:

a) after 1 bottle, I'm buzzed (odd for a 6.4% ABV), and...
b) every bottle has almost no head and an obviously "oily" sheen after pouring.

WTFBBQ?

 

[scrambledegg81]

Anywan?

 

[JuanKenobi]

7 weeks from brew day isn't very long. I'd just give it some more time to see if the flavor mellows. How long has it been in the bottle? The oilyness may just be from the dry hops. Don't know what to say about the extra buzz.

Where did you get the recipe from? I find it hard to believe that Ruination would use that much crystal malt.

 

[Killinger]

This doesn't answer your questions, but I've made this Ruination clone, and it turned out fantastic:

http://www.tastybrew.com/newrcp/detail/491

The same site has an all grain version I've made two or three times.

Never had problems with oily films or off-flavors. Each batch fermented like a fiend for the first 24-36 hours, then settled to FG quickly thereafter, and was drinkable by 1 month after brew day (for the kegged batches, add a week or two on the bottled batches).