Stone 15th Anniversary Escondidian Imperial Black IPA clone

[Adamb258]

ended with an OG of 1.076 /facepalm

Not sure what I missed here, i think I might have miscalculated my recipe and added too much water. Not sure. Initial hydro sample is in your face citra, i hope that calms down a little bit with fermentation and dry hopping.

 

[A4C]

Does anybody have any recommendations for replacing the Nelson Sauvin (no luck tracking it down)? I have read that there are not really any substitutes, but maybe something else that would pair well the rest of the hop schedule?

I can't see where you are located because I am on my phone, but midwest supplies has them in stock.

 

[Keiskamma1]

SG was 1.024 tonight and I bottled it! Sample tasted fantastic. Cannot wait to taste the finished product!

 

[FrozenRugby]

Some of those hops are exotic for my location, but I won't let that stop me. I'd love to hear how this turns out.

 

[thomismydad]

Brewing up my partial mash tomorrow night. Scaled down the recipe slightly to a 1.094 OG due to system limitations, but everything else is right on.

 

[Brewitt]

My plan was to brew a modified Sublimely Self-Righteous clone this weekend but after reading this I am thinking to do a blend of this brew and SSR with an SSR hop profile. I just brewed a very nice citra IPA so I'm looking to do a Simcoe Amarillo hop profile. Hoping for a very nice full bodied brew. Any input is welcome.

Recipe Overview
Wort Volume Before Boil:7.70 US gals Wort Volume After Boil:5.50 US gals
Volume Transferred:5.50 US gals Water Added To Fermenter:0.00 US gals
Volume At Pitching:5.50 US gals Volume Of Finished Beer: 5.00 US gals
Expected Pre-Boil Gravity: 1.066 SG Expected OG: 1.093 SG
Expected FG: 1.022 SG Apparent Attenuation: 75.0 %
Expected ABV: 9.5 % Expected ABW: 7.4 %
Expected IBU (using Tinseth): 90.8 IBU Expected Color (using Morey): 48.8 SRM
BU:GU ratio: 0.98 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 68 degF


Fermentables
Ingredient Amount % MCU When
US 2-Row Malt 15.25 lb 81.8 % 5.0 In Mash/Steeped
US Caramel 80L Malt 1.00 lb 5.4 % 14.5 In Mash/Steeped
German Carafa III 0.80 lb 4.3 % 76.4 In Mash/Steeped
US Carapils Malt 0.80 lb 4.3 % 0.2 In Mash/Steeped
UK Chocolate Malt 0.80 lb 4.3 % 65.5 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
US Chinook 10.5 % 2.50 oz 71.4 Pellet Hops 60 Min
US Simcoe 13.0 % 1.00 oz 17.5 Whole Hops 15 Min
US Amarillo 5.0 % 1.00 oz 0.5 Whole Hops 1 Min
US Simcoe 13.0 % 1.00 oz 1.4 Whole Hops 1 Min From End
US Simcoe 13.0 % 2.00 oz 0.0 Whole Hops Dry-Hopped
US Amarillo 5.0 % 2.00 oz 0.0 Whole Hops Dry-Hopped


Other Ingredients
Ingredient Amount When
Irish Moss 0.10 oz 15 min
Yeast Nutrient 0.10 oz 15 min


Yeast
White Labs WLP007-Dry English Ale

 

[Brewitt]

Just brewed the SSRA/EIBIPA hybrid that I posted with a couple of tweaks. Moved 1 oz of chinook to 15 min and pitched a 1.5 liters of a stirred starter of yeast recovered from a bottle of Racer 5 (not sure what that is but if someone does, I'd like to know). The brew is beautiful black and bubbling away actively 3 hours after pitching. I can't wait to taste this thing. Seems like the carapilis might have giving me the mouthfeel I was looking for based on a sweet but tasty swig of the OG sample.

 

[skeezerpleezer]

I would say the mouthfeel is more a result of a ~1.100 wort or the caramel than the carapils. Carapils helps head retention after fermentation, not sure how you would detect it before.

 

[Brewitt]

I would say the mouthfeel is more a result of a ~1.100 wort or the caramel than the carapils. Carapils helps head retention after fermentation, not sure how you would detect it before.

You could very well be right but I have tasted a number of the worts from similar brews and have not noticed that creamy mouthfeel. Maybe I misunderstood what I have read but I thought it gave a creamier mouthfeel due to substantial dextrins and other complex sugars. In fact, that is why I threw it into the recipe.

On the same topic, I tasted Port Brewing's Revelation High Gravity Belgian this weekend and found the mouthfeel to be incredibly full and creamy. Do you know what creates that effect?

 

[skeezerpleezer]

You could very well be right but I have tasted a number of the worts from similar brews and have not noticed that creamy mouthfeel. Maybe I misunderstood what I have read but I thought it gave a creamier mouthfeel due to substantial dextrins and other complex sugars. In fact, that is why I threw it into the recipe.

On the same topic, I tasted Port Brewing's Revelation High Gravity Belgian this weekend and found the mouthfeel to be incredibly full and creamy. Do you know what creates that effect?

I am not necessarily disagreeing with you, I put carapils in all my IPAs for head retention/mouthfeel. Some like wheat/flakes barley/oats/etc. I like carapils. I just think with a 1.100 gravity it is hard to tell cause it is just that rich And sweet. Make sure and report back I bet that chinook/simcoe/amarillo hopping is good!

 

[htownbrew12]

Brewed this yesterday and hit an OG of 1.095. It was my 3rd BIAB attempt and it went much smoother than expected. I guess I got kind of lazy with my volume measurements though and should have added a few more minutes to the boil.
How much should I expect this OG to change the character compared to the commercial version?
Any ways, I am excited to try this in about 6+ weeks

 

[sivdrinks]

Can I get yer BIAB recipe and process? Just scored a keg, going the bag route myself soon.

 

[skeezerpleezer]

Brewed this yesterday and hit an OG of 1.095. It was my 3rd BIAB attempt and it went much smoother than expected. I guess I got kind of lazy with my volume measurements though and should have added a few more minutes to the boil.
How much should I expect this OG to change the character compared to the commercial version?
Any ways, I am excited to try this in about 6+ weeks

Given how big, bold, and hoppy this beer is, I doubt you will see a very big taste difference being 6 points off on the OG.

 

[Brewitt]

I transferred my Escondidian/SSR combination to the secondary for dry hopping, took a bucket sample for SG and tasting. SG is 1.019 but I was very low on my OG (1.077 instead of 1.093 expected, still trying to get my BIAB numbers up). Still, happy at 7.8% and will probably get to 8 before its done. Taste was chocolate, very roasty but not intensely bitter with a reasonably creamy mouthfeel and slightly sweet malt backbone. Very black. Added 4 oz of whole leaf hop split between Simcoe and Amarillo. Looking forward to the final product.

 

[drawdy10]

sub, brewing this in 8 days.

 

[Keiskamma1]

I got impatient and cracked one open last night (13 days in the bottle)...boy was I glad I did! It tastes even better than it looks. Big, bold, hoppy, bitter and super rich. Blacker than the Ace of Spades! Flavor seems to me to be spot on, but mouthfeel, head retention, and creaminess are better in my biased opinion than the real deal.

 

[skeezerpleezer]

That is awesome. I am going to bottle mine tomorrow. Looking forward to it.

 

[Nietz]

I used extract.

Hey Keiskamma1, I was wondering if you can share your extract recipe. I am interested in making this but I have never made an AG before.

 

[Keiskamma1]

Absolutely Nietz, I will scan and post it tomorrow.

 

[Keiskamma1]

Below is my recipe. Its exactly what I did, except I used yeast cultured from a bottle of the real deal. I also did not do two weeks in the primary, but should have and will do so next time.

Stone 15th Anniversary Imperial Black IPA – Keiskamma 1 extract recipe
Type: Extract Date: 12/16/2011
Batch Size (fermenter): 5.00 gal
Boil Size: 4.0 gal
Boil Time: 60 min Equipment: Pot ( 4 Gal/15.1 L) - Extract

Ingredients

1. Steep 30 minutes at 150-165F:

1 lbs 9.6 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 1 10.5 %
12.8 oz Carafa III (525.0 SRM) Grain 2 5.3 %
12.8 oz Chocolate Malt (350.0 SRM) Grain 3 5.3 %

2. Add after steeping, before boil:

7 lbs 8.0 oz Light Dry Extract (8.0 SRM) 49.3%
1 lbs Candi Sugar, Dark (275.0 SRM) Sugar 5 6.6 %

3. Boil 70 minutes:

2.00 oz Columbus (Tomahawk) [14.00 %] - 44.0 IBUs

4. Boil 15 minutes

2.00 oz Citra [12.00 %] - 18.1 IBUs
Teaspoon Dry Irish Moss rehydrated

5. Boil 10 minutes

3 lbs 8.0 oz Light Dry Extract (8.0 SRM) 23%

6. Boil 1 minute

3.00 oz Citra [12.00 %] - 2.4 IBUs
2.00 oz Pacific Jade [13.00 %] - 1.7 IBUs

7. Yeast

Dry English Ale (White Labs #WLP007)

8. Ferment two weeks in primary

9. Rack to carboy and Dry hop for 7 days

2.00 oz Nelson Sauvin [12.00 %]
0.50 oz Citra [12.00 %]

Beer Profile
Est Original Gravity: 1.103 SG Measured Original Gravity: 1.097 SG
Est Final Gravity: 1.021 SG Measured Final Gravity: 1.024 SG
Estimated Alcohol by Vol: 11.0 % Actual Alcohol by Vol: 9.7 %
Bitterness: 91.3 IBUs Calories: 341.2 kcal/12oz
Est Color: 59.7 SRM

 

[apparatus]

I am brewing up a batch of this right now. Using all leaf hops except for Pacific Jade. A little concerned as to how much I will lose to hop absorption.

 

[skeezerpleezer]

If gravity is close, and you aren't too far off on volume (1/2g or so) you could probably top off with h2o and not notice a big difference. It is a big, bold, hoppy beer.

 

[apparatus]

If gravity is close, and you aren't too far off on volume (1/2g or so) you could probably top off with h2o and not notice a big difference. It is a big, bold, hoppy beer.

Actually ended up with right at 5 gal into fermentor with a gravity of 1.100.

 

[Nietz]

Below is my recipe....

Thanks Keiskamma1, I have some shopping to do!

 

[drawdy10]

Apparatus I have all leaf hops as well did you use a hop sack ir anything? How did you get your volume?

 

[Adamb258]

I changed the hops up a bit for mine and missed my OG a bit, but my hydro sample I tasted today as it made its way to the keg was fantastic. This is lining up to be the best beer ive made so far. Tasted like a better version of SSR and it wasnt even carbonated yet!

 

[skeezerpleezer]

Tastes pretty close to the original so far in my book. the heads up tasting is coming soon, and I dont expect it to be far off.

 

[Brewitt]

Tasted my brew based upon the blended SSR/Escondidian recipe after only 7 days in the bottle. Heading out to stone brewery this afternoon do I thought I would get an early taste. Mine is under carbed but roasts and pleasantly bitter. On the sweet side to my taste but I'm imagining it will all settle in in the next couple weeks.

 

[Brewitt]

Just got home from Stone. Had a 22 of EBIIPA. Tastes like a better integrated version of my brew. Mine is a little more bitter and has a more distinct hop aroma but otherwise seems very similar. Of course mine has different hops and needs a couple more weeks of conditioning. I find that the integration of the flavors improves with conditioning time. I think I will be very pleased with this brew.

 

[IPAfreek]

I'm inspired, might have to try this one out when I get time to do anything other than work...