Can you Brew It recipe for Stone Levitation

[foltster]

10 Minute Mash?! That's crazy talk. Or is it? The Stone brewer on the show also confirms that they use a very short mash - would this have the effect of increasing fermentability of a wort mashed at high (~157) temp?

Has anyone here tried a 10-20 minute mash on a lighter gravity beer like this? I read somewhere that at higher temps the enzymes don't last as long...

I'll likely try this and go with a few iodine tests...

As an update and answer:

I brewed the stone recipe in February, exactly as printed, and drank it in March. The beer was very good but was not nearly as bitter (or maybe it was just much sweeter?) as a real ruination. The malt profile and color were dead on. I would probably increase the bittering hops by 50-100% if I brew it again. Hop flavor and aroma were near perfect.

I mashed for 10 minutes and that seemed to work fine with this grain bill @ 157. If you think about it, there is more time than just 10 minutes if you include the time to drain your mash, and the time during your sparge. Conversion was not an issue for me.

 

[Ruskali]

Thanks for the reply foltster. I think I'll try the 10 minute(ish) mash. Do you remember off hand if your efficiency strayed from normal, and what your OG and FG were using this technique?

Your notes on bitterness are interesting, I've been having trouble pegging down what I'm going to do. Brewer on the show said "wort" IBU's were 60+, but came down to 50 after fermentation, but the website says 45IBU's.

Did you use brewing software to calculate your IBU's? If so what did it estimate, and what formula (Tinseth, Rager?)

 

[foltster]

Here was my recipe, I followed the stone recipe as best I could and I think that is why bitterness was so low. Using tinseth in beersmith it only shows ~26 IBUs. I was aware of this but decided to go with the recipe they listed before making changes the next time I brew it.

Maybe I mis-calculated the bittering hops from .108LB/bbl -> 0.75oz / 10(12) gallon batch?

I ended up with extra efficiency somehow as well thus the 1.051 OG.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Levitation Tribute
TYPE: All Grain


Recipe Specifications
--------------------------
Batch Size (fermenter): 12.00 gal   
Estimated OG: 1.051 SG
Estimated Color: 16.0 SRM
Estimated IBU: 26.4 IBUs
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
18 lbs                Brewer's Malt, 2-Row, Premium (Great Wes Grain         1        85.5 %        
1 lbs 14.1 oz         Caramel/Crystal Malt - 80L (80.0 SRM)    Grain         2        8.9 %         
1 lbs                 Crystal 150, 2-Row, (Great Western) (150 Grain         3        4.8 %         
2.7 oz                Carafa II (Weyermann) (415.0 SRM)        Grain         4        0.8 %         
0.75 oz               Columbus (Tomahawk) [12.90 %] - Boil 60. Hop           5        18.7 IBUs     
1.20 Items            Whirlfloc Tablet (Boil 10.0 mins)        Fining        6        -             
2.00 oz               Amarillo Gold [10.00 %] - Boil 10.0 min  Hop           7        7.7 IBUs      
0.25 tsp              Yeast Nutrient (Boil 10.0 mins)          Other         8        -             
2.00 oz               Crystal [3.50 %] - Boil 0.0 min          Hop           9        0.0 IBUs      
1.00 oz               Simcoe [13.00 %] - Boil 0.0 min          Hop           10       0.0 IBUs      
2.00 oz               Amarillo Gold [10.00 %] - Dry Hop 7.0 Da Hop           11       0.0 IBUs      
-------------------------------------------------------------------------------------

 

[driver8rws]

By the way...
Local Homebrew Shop (Brewtensils, Dayton, OH) had no Crystal Hops...
They called LD CARLSON to order some, and they told them NONE for the rest of the YEAR !
They also called the place they order their hop rhizomes from, and they told them that it was a "really bad year" for Crystal hops.
Planning on brewing this one THIS week but going to substitute LIBERTY hops for the Crystal (per suggestion of LHBS).

 

[Quaker]

Just tapped my keg which I brewed on June 2nd. Was only in the fridge and on gas since Friday night, so I used an aggressive pour thus the big bubbles and haze. I'm confident it'll clear yet. Tastes smooth and dry.

Made some major mods though with a Vienna (4#), pils (2.4#), munich (2#) and wheat (1#) blend in place of the pale ale malt.

I had a good 1L starter and finished at 1.010. I also subbed Chinook for the 60 and the 30 minute additions. I couldn't see parting with my limited stash of Amarillo for only a 30 minute addition.

So not a clone, but a great session beer. If I brew again, I won't bother with the black patent. The color just belies the flavor and body and throws me off.

 

[TimBrewz]

Brewing this today, 2/2/13

I love this beer, it is one of the few session beers for hopheads.

Here is what I brewed:

I used C-40 as I had no C-80 or 90
I used Mt. Hood instead of Crystal
Using Wyeast 1968 (WLP 002)
Mashed at 152 for 20 min, the 158 for 20 min

Levitation Clone V.1.0
10-B American Amber Ale

Size: 23.66 L
Efficiency: 82.0%
Attenuation: 72.0%
Calories: 160.56 kcal per 12.0 fl oz

Original Gravity: 1.048 (1.045 - 1.060)
Terminal Gravity: 1.013 (1.010 - 1.015)
Color: 16.12 (10.0 - 17.0)
Alcohol: 4.54% (4.5% - 6.0%)
Bitterness: 44.2 (25.0 - 40.0)

Ingredients:
9.0 lb Maris Otter Pale Ale
0.85 lb Crystal 40L
0.55 lb Crystal 120
0.08 lb Black Malt-Bairds
0.25 oz Columbus (17.0%) - added during boil, boiled 60.0 min
1.0 oz Amarillo® (8.9%) - added during boil, boiled 20.0 min
1.0 oz Mt. Hood (4.8%) - added during boil, boiled 15.0 min
0.5 oz Simcoe® (14.1%) - added during boil, boiled 10 min
1.5 oz Amarillo® (8.9%) - added dry to secondary fermenter
0.0 ea WYeast 1968 London ESB Ale™

 

[tngolfer]

I'm glad to hear others have noticed the fresh hops difference between their clones and Levitation. I have tried this twice already and am trying it my third time as I type. The first two times I used Jamil's adjusted recipe and my beers never mellowed to a point where I could say I cloned it. IIRC, most of the hosts of CYBI said something to the extent that there was something different, most likely the freshness, but they still considered it cloned. (I think they generously hand out the "cloned" label but that is for another thread.) My third try is following Mitch's recipe that he gave out on the show. I'll follow with results in a follow-up post.

 

[TimBrewz]

My version came out really good. Not a perfect clone, but close enough. I got the sessionable hoppy beer that I was hoping for. The keg was not long for this life. My hops were just right, with flavor and aroma popping out from the complex malt.

 

[driver8rws]

I never really thought this about the commercial version UNTIL I made the clone... BUT, does anyone think one of the hops in this beer has a very "CELERY" flavor/smell to it !?
I almost couldn't finish my keg of the clone because of it, and then I went back and had a commercial one and have decided I don't really like it anymore that much either because of the same thing !

(as noted in an above post I had to sub LIBERTY hops for the Crystal hops)

 

[TimBrewz]

I have not had the commercial version for a couple months, but I love everything about it. Crystal is much more of a northwest-y hop. There is something about Liberty that I find really clashes with most APA/IPA hops.

I never really thought this about the commercial version UNTIL I made the clone... BUT, does anyone think one of the hops in this beer has a very "CELERY" flavor/smell to it !?
I almost couldn't finish my keg of the clone because of it, and then I went back and had a commercial one and have decided I don't really like it anymore that much either because of the same thing !

(as noted in an above post I had to sub LIBERTY hops for the Crystal hops)

 

[driver8rws]

Yes, I would DEFINITELY like to try it again with CRYSTAL hops.
Has anyone been able to FIND them recently !?

 

[TimBrewz]

Yes, I would DEFINITELY like to try it again with CRYSTAL hops.
Has anyone been able to FIND them recently !?

Freshops.com has them

http://www.freshops.com/cgi-bin/shopper.cgi?search=action&category=HOPS&keywords=all&template=PDGCommTemplates/hops.html

 

[TrickyDick]

I made this a while back. After spring break, it was about 3 week in the primary. Racked it Sunday. Think that I could keg it after 5 days in the secondary just to let it settle out some more? I had no issues finding crystal hops. more beer I think is where I bought them.
haven't tasted or check gravity yet since brew day. I expect its fully fermented out by this point however.
TD

 

[phuff7129]

Brewed this about days ago. I used the recipe that was posted from the Stone book. I tried the 10 minute mash but I did not get conversion in 10 minutes so I checked it again after 20 minutes and it was good. I mashed at 157 but it still fermented down to 1.010. OG was 1.042 so abv came in at 4.2%. My hydrometer sample smelled and tasted great so I am pretty excited about this beer. Dryhopping for 7 days and into the keg. Can't wait!

 

[phuff7129]

OK I have to tell you this is one of the finest recipes I have made. If anyone is sitting on the fence, just do it. This is a fantastic brew!

I brewed the recipe that was posted on this thread from the Stone book. I will post my recipe and process below. I did a 20 minutes mash at 157 and I got full conversion. It fermented down to 1.010 so I was concerned that it would be thin and watery but the mouthfeel is definitely medium body.

The malt profile is excellent and the hops really shine through. I brewed on May 26th and kegged on June 12. It is still not fully carbed and it is an excellent beer. I am going to get some levitation to compare side by side once mine is fully carbed.

I used half tap and half RO water because my water is fairly alkaline and I will list my water adjustments.

Stone Levitation Ale
American Amber Ale
Type: All Grain Date: 5/26/2013
Batch Size (fermenter): 5.50 gal Brewer:
Boil Size: 8.49 gal Asst Brewer:
Boil Time: 90 min Equipment: Kettle and large mash tun
End of Boil Volume 6.24 gal Brewhouse Efficiency: 68.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 74.2 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
0.41 tsp Gypsum Mash Addition
0.16 tsp Baking Soda Mash Addition
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 83.1 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 9.2 %
12.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 6.9 %
1.3 oz Black (Patent) Malt (500.0 SRM) Grain 6 0.7 %
1.00 oz Columbus (Tomahawk) [14.00 %] - Boil 90.0 min Hop 7 54.6 IBUs
0.85 tsp Gypsum Sparge Addition
0.20 tsp Lactic Acid Sparge Addition
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -
0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 11 -
1.00 oz Amarillo Gold [8.50 %] - Boil 10.0 min Hop 12 11.2 IBUs
1.00 oz Crystal [3.50 %] - Boil 0.0 min Hop 13 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Boil 0.0 min Hop 14 0.0 IBUs
1.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 15 -
1.00 oz Amarillo Gold [8.50 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs

Beer Profile

Est Original Gravity: 1.048 SG Measured Original Gravity: 1.042 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.0 % Actual Alcohol by Vol: 4.2 %
Bitterness: 65.9 IBUs Calories: 138.1 kcal/12oz
Est Color: 18.1 SRM
Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 10 lbs 13.3 oz
Sparge Water: 6.91 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 13.54 qt of water at 170.9 F 157.0 F 20 min

Sparge Step: Batch sparge with 2 steps (2.41gal, 4.50gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 3.93 oz Carbonation Used: Bottle with 3.93 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes

5/26/13 Brew day. In the water adjustment for this brew i used half tap and half RO water. Brew day went very well. The recipe called for a 10 minute mash at 157. I thought this was a bit unusual but the recipe is from Stone Brewing so they should know what they are doing. Without an iodine test I have no way of knowing whether I got conversion or not so I had to rely on my tastebuds. After 10 minutes at 157 i discovered that the temp had rose a degree to 158. The grist was a little sweet but with an astringent flavor. I stirred like crazy and got the temp back down to 157 and gave it another 10 minutes. I checked the temp again and it was still 157 and the grist was much sweeter and the astringent flavor gone so I am pretty sure I got good conversion. I also think I hit a PH around 5.4 to 5.5 of course I dont know for sure until I get a ph meter.

 

[EricT]

I just brewed this recipe last Sunday. I did the 6 gallon recipe and plugged my system into Beer Smith. I mashed for 20 min at 157, sparged completely then fly sparged with the remaining water until I hit 8.45 gallons. After a 90 min boil I ended up with 1.050 OG. Looking forward to this one as I'm sick of paying 11.00 for a 6 pack.

 

[irishrover32]

Brewing this today, 2/2/13

I love this beer, it is one of the few session beers for hopheads.

Here is what I brewed:

I used C-40 as I had no C-80 or 90
I used Mt. Hood instead of Crystal
Using Wyeast 1968 (WLP 002)
Mashed at 152 for 20 min, the 158 for 20 min

Levitation Clone V.1.0
10-B American Amber Ale

Size: 23.66 L
Efficiency: 82.0%
Attenuation: 72.0%
Calories: 160.56 kcal per 12.0 fl oz

Original Gravity: 1.048 (1.045 - 1.060)
Terminal Gravity: 1.013 (1.010 - 1.015)
Color: 16.12 (10.0 - 17.0)
Alcohol: 4.54% (4.5% - 6.0%)
Bitterness: 44.2 (25.0 - 40.0)

Ingredients:
9.0 lb Maris Otter Pale Ale
0.85 lb Crystal 40L
0.55 lb Crystal 120
0.08 lb Black Malt-Bairds
0.25 oz Columbus (17.0%) - added during boil, boiled 60.0 min
1.0 oz Amarillo® (8.9%) - added during boil, boiled 20.0 min
1.0 oz Mt. Hood (4.8%) - added during boil, boiled 15.0 min
0.5 oz Simcoe® (14.1%) - added during boil, boiled 10 min
1.5 oz Amarillo® (8.9%) - added dry to secondary fermenter
0.0 ea WYeast 1968 London ESB Ale™

hey man can you tell me how well this stood up to the real thing with the MT. Hood substitution? noticable or not?

 

[TimBrewz]

hey man can you tell me how well this stood up to the real thing with the MT. Hood substitution? noticable or not?

It was a very good beer. I am sure there is some subtle difference with Mt. Hood, but it did not seem like the Crystal was missed in my opinion.

Cheers,

Tim

 

[irishrover32]

It was a very good beer. I am sure there is some subtle difference with Mt. Hood, but it did not seem like the Crystal was missed in my opinion.

Cheers,

Tim

Cheers thanks for the feed back gonna give this a go soon

 

[crusader1612]

All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).

If you brew this, please reply with your results for discussion.

4.25kg British pale
0.5kg crystal 75
0.25kg crystal 150
20g black patent

Mash at 157

14g Columbus %AA 90min (unknown AA%)
29g amarillo %AA 30min
33g crystal %AA 20min
11g simcoe %AA 20min
42g amarillo dry hop

WLP007 fermented at 67 degrees

Finish at 3.2 plato

Discussion notes:
The brewer's mash was 156, but he said that 156 or 157 would be fine. It was noted that this recipe would translate to extract very well. Replace the british pale with 2.5kg british pale DME or 3.25kg british pale LME. The brewer also used crystal 120 instead of crystal 150. He also fermented at 68F.

Brewed this on Saturday. I made a small mod. given the hops I had, I adjusted the amounts to suit what I had weighed out in vaccuum bags.. I mashed at 154 for an hour, and removed 100grams of the crystal 75(I used caramunich II). Also subbed the columbus bittering for simcoe bittering
4.2kg Pale
0.4kg Caramunich II
0.24kg Dark Drystal 140/150L
20g Black
Yeast WLP090
15g Simcoe @60
30g Amarillo @30
Hopstand for 30 mins: 35g Crystal/15g Simcoe

Dyhop with 50g of Amarillo
hit 1.050 OG mashing at 154 Should be interesting.

 

[crusader1612]

Brewed this on Saturday. I made a small mod. given the hops I had, I adjusted the amounts to suit what I had weighed out in vaccuum bags.. I mashed at 154 for an hour, and removed 100grams of the crystal 75(I used caramunich II). Also subbed the columbus bittering for simcoe bittering
4.2kg Pale
0.4kg Caramunich II
0.24kg Dark Drystal 140/150L
20g Black
Yeast WLP090
15g Simcoe @60
30g Amarillo @30
Hopstand for 30 mins: 35g Crystal/15g Simcoe

Dyhop with 50g of Amarillo
hit 1.050 OG mashing at 154 Should be interesting.

Brilliant beer, first time I've brewed a beer, and don't actually want to change anything. (I'd probably increase my mash temp to the recommendation) love this recipe.