Stone 15th Anniversary Escondidian Imperial Black IPA clone

[drawdy10]

Woz, depending on the presets you put in for your system you will get different numbers, and this is a good thing that way you know how you have to adjust recipes to get your intended beer. What I do when building recipes in beersmith 2 is pick your equipment profile, set the boil time and efficiency and everything then just put in 1 lb of each grain and click the adj pectentages button and match your clone then click the adjust gravity button and crank that up to your intended OG. For this recipe I needed like 3.5 extra lbs of pale malt and a little more of everything else to get to that OG on my system. If you are going to brew this I would target 6 gallons into the fermenter because that is what I did and I ended up with only 5 gallons in the bottling bucket after dry hop and grub loss. To ferment 6 gallons just use two carboys and fill them each with half the wort. Also, no need for secondary, I just dry hopped in the primary after one week. Hope this helps!

 

[Woz]

Skeezer, if it is a 90 minute boil, do you hold the first hop addition and boil for 60 or add it at the start?

 

[Woz]

Woz, depending on the presets you put in for your system you will get different numbers, and this is a good thing that way you know how you have to adjust recipes to get your intended beer. What I do when building recipes in beersmith 2 is pick your equipment profile, set the boil time and efficiency and everything then just put in 1 lb of each grain and click the adj pectentages button and match your clone then click the adjust gravity button and crank that up to your intended OG. For this recipe I needed like 3.5 extra lbs of pale malt and a little more of everything else to get to that OG on my system. If you are going to brew this I would target 6 gallons into the fermenter because that is what I did and I ended up with only 5 gallons in the bottling bucket after dry hop and grub loss. To ferment 6 gallons just use two carboys and fill them each with half the wort. Also, no need for secondary, I just dry hopped in the primary after one week. Hope this helps!

Thank you, this help a lot and gave me a new insight into the design process in Brewsmith.

 

[skeezerpleezer]

Skeezer, if it is a 90 minute boil, do you hold the first hop addition and boil for 60 or add it at the start?

You can boil it the whole 90.

 

[Woz]

So, I've rebuilt my recipe using drawdy10's tip and matched the OG and IBUs, but my color is still coming in light at 46 SRM. What gives?

17 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 79.4 %
1 lbs 12.4 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 8.1 %
14.2 oz Carafa III (525.0 SRM) Grain 3 4.0 %
14.2 oz Chocolate Malt (350.0 SRM) Grain 4 4.0 %
1 lbs Brown Sugar, Dark [Boil for15 min](50.0 SRM) Sugar 7 4.5 %
2.00 oz Columbus (Tomahawk) [16.40 %] - Boil 90.0 min Hop 5 71.5 IBUs
2.00 oz Citra [12.40 %] - Boil 15.0 min Hop 6 25.1 IBUs
3.00 oz Citra [12.40 %] - Boil 1.0 min Hop 8 3.3 IBUs
2.00 oz Pacific Jade [13.00 %] - Boil 1.0 min Hop 9 2.3 IBUs
2.50 oz Nelson Sauvin [12.00 %] - Dry Hop 7.0 Days Hop 10 0.0 IBUs

 

[skeezerpleezer]

So, I've rebuilt my recipe using drawdy10's tip and matched the OG and IBUs, but my color is still coming in light at 46 SRM. What gives?

17 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 79.4 %
1 lbs 12.4 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 8.1 %
14.2 oz Carafa III (525.0 SRM) Grain 3 4.0 %
14.2 oz Chocolate Malt (350.0 SRM) Grain 4 4.0 %
1 lbs Brown Sugar, Dark [Boil for15 min](50.0 SRM) Sugar 7 4.5 %
2.00 oz Columbus (Tomahawk) [16.40 %] - Boil 90.0 min Hop 5 71.5 IBUs
2.00 oz Citra [12.40 %] - Boil 15.0 min Hop 6 25.1 IBUs
3.00 oz Citra [12.40 %] - Boil 1.0 min Hop 8 3.3 IBUs
2.00 oz Pacific Jade [13.00 %] - Boil 1.0 min Hop 9 2.3 IBUs
2.50 oz Nelson Sauvin [12.00 %] - Dry Hop 7.0 Days Hop 10 0.0 IBUs

It may be the brown sugar in place or the dark Belgian candysetup (50 v 275 SRM). It is my first recipe with dark Belgian candy sugar, so maybe someone else can chime in on the differences you may get in flavor by using brown sugar.

 

[drawdy10]

Wiz, that looks exactly like my recipe! Haha and don't worry about the color 46 is still black as night. Brew that thing!

 

[drawdy10]

So as I mentioned before I dry hopped one with Chinook and one with Amarillo/simcoe and though they are quite similar I definatley prefer the Chinook hopping. I encourage any one that cannot find nelson or made to just dry hop with your favorite variety. It doesn't make a huge difference since you get alot of the Citra coming thru.

 

[Woz]

I didn't even notice that I put in brown sugar instead of dark candi sugar. I fixed that mistake and it brought me up to 53 SRM, still low but closer. I'll keep tinkering.

 

[Woz]

I scored Nelson Sauvin, but expect to brew this one again and it is likely NS will be unavailable. I'm interested to hear from others who substituted.

 

[drawdy10]

I think there is an adj+/- color button in beersmith too!

 

[skeezerpleezer]

I wouldn't worry about color. As someone said, it will be black as night anyway. Nelson is a NZ hop, so the new crop will be out soon, probably the next month or 2.

 

[jmtwo]

Brewed this last week. I was just checking gravity and the sample tasted great. I can't wait to see what the Nelson does to it!

 

[cheryl]

Is there a way to modify this recipe into a 5 gallon extract recipe?

 

[skeezerpleezer]

Do you have beersmith? If so, there is a scale feature that will easily convert it to whatever volume you want. I wont have access to my beersmith for a couple days or would do it for you. If no one else does by then, I will post it when I get home.

 

[cheryl]

No; is beersmith a recipe making program? Where would I buy that at? Thanks!!!

 

[skeezerpleezer]

Www.beersmith.com

It make all aspects of brewing so much easier. There used to be a free trial. Try it, best $20 spent on brewing.

 

[socalhomebrewer]

Agreed. You can fine tune to match your setup, an keep track of inventory etc. so much stuff u can do with it

 

[cheryl]

It converts recipes from all grain to extract and helps you build recipes? I'll have to look it up thanks!

 

[RitsiGators]

So I was looking to brew this, but at brewmaster's warehouse the darkest candi sugar they have is the D-180 Dark Candi Syrup http://www.brewmasterswarehouse.com/product/0102156/D-180-dark-candi-syrup

Do you think that it would work, or if not do you have some suggestions for alternate candi sugars? When I had this on tap it seemed as if there was a huge amount of flavor derived from the sugar so I want to make sure I get it right.

 

[skeezerpleezer]

I haven't used belgian candy sugar in any other recipes, so don't know much about the flavor differences. the Amber candi sugar looks pretty dark, no SRM posted though.

 

[RitsiGators]

Yeah I have not used candi sugar before, but after having this beer it might find its way in to some stouts, maybe I will probably send Ed an email and ask him what he would recommend or if for some reason the dark candi sugar is just not on the website...

 

[jmtwo]

Tasted some today, and the Nelson dry hop added so much. Turning out very nice.

As luck would have it, I'll be in San Diego this week and Stone will be doing a growler fill of the 15th so I can get a direct comparison.

 

[dunnright00]

Nothing to do with the clone recipe, just wanted to pay that I found 2 bottles of this it a local shop today.

U jelly?

 

[jmtwo]

Nothing to do with the clone recipe, just wanted to pay that I found 2 bottles of this it a local shop today.

U jelly?

I got three liters fresh today!

It's good, but I have to say, I like how the recipe is turning out better.

 

[mrgstiffler]

I got this brewed Friday. I came up about .002 short on OG. I am thinking about boiling up a bit of sugar and adding it after primary fermentation, but will wait and see where the final gravity ends up before doing that. Here is what I did, it is basically just a scaled down version of post #1:

Batch Size: 3.25 gal
Boil Time: 90 min
Brewhouse Efficiency: 75.0 %
Actual Efficiency: 73.4 %

Ingredients Amount Item Type % or IBU
9.75 lb Pale Malt (2 Row) US (2.0 SRM) Grain 79.6 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8.2 %
0.50 lb Carafa III (525.0 SRM) Grain 4.1 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 4.1 %
1.00 oz Columbus (Tomahawk) [14.00%] (60 min) Hops 61.2 IBU
1.25 oz Citra [12.40%] (15 min) Hops 33.6 IBU
2.00 oz Citra [12.40%] (1 min) Hops 4.7 IBU
1.00 oz pacific jade [9.00%] (1 min) Hops 1.7 IBU
1.50 oz Nelson Sauvin [12.50%] (Dry Hop 7 days) Hops -
0.50 lb Candi Sugar, Dark (275.0 SRM) Sugar 4.1 %
1 Pkgs California Ale (DCL Yeast #S-05) [Starter 2500 ml] Yeast-Ale

Beer Profile Estimated Original Gravity: 1.102 SG
Measured Original Gravity: 1.100 SG
Estimated Final Gravity: 1.027 SG (hoping for 1.018 - 1.020)
Estimated Color: 58.0 SRM
Bitterness: 101.2 IBU (60.0-110.0 IBU) Alpha Acid Units: 9.1 AAU
Mashed temperature: 151 F

I will report back in a month or so.

Is this still considered to be the closest recipe, or are there tweaks that need to be made?

 

[skeezerpleezer]

That or the upscaled version in the original post if you want a full batch. I already changed the mash (150or so), and recommend a very healthy starter.

 

[mrgstiffler]

Gonna brew a 3 gallon batch on Friday. Planning on a 2L starter of WLP090 San Diego Super Yeast.

How long did you let this condition? I like to drink my IPAs fresh, but this might need some time. I don't want the hop character to diminish though.

 

[skeezerpleezer]

I think I went 2 months before bottling, due to laziness. It was probably good to go a few weeks before based on samplings. I would probably at least ferment 2 weeks, then secondary for 2 weeks (dryhop last 7-10 days) then bottle. If you let it age a little it probably wont really affect the bitterness, just dryhop right before bottling.

On a side note- I took some to a homebrew meeting per se, and it was extremely well received. No one had had the real Stone 15, but even people that don't necessarily like lots of hops and prefer more english and german style beers loved it. There were several comments on the great complex hop aroma. The malt/roast/hop balance is nice. One is opening a brewpub and mentioned possibly having me in to brew a batch to put in tap sometime.

 

[drawdy10]

I have also had a great response on this one. A local brewer is going to have me come in and do a batch of this one his one barrel system too!
As for fermentation I went with 8 day primary, dry hopped in the primary for 7 days then bottled. At two weeks in the bottle is when it hit its stride and has been tasting amazing for the last couple weeks now. I would recommend brewing as much of this as your system allows. You get a lot of fermentation and dry hop loss.... also it tastes amazing and I think it will age out well like a barleywine