Double IPA Stone Enjoy By IPA

[jammin]

^you could lower the gravity of this beer no problem.

basically, scale everything down.

this recipe is set for 85% efficiency (i think) - so assuming you get 75% efficiency and cut the grain down to 13.5 total lbs and cut dextrose to 1/2lb you should get:

1.066 starting gravity.


Use this tool to play with the numbers so you can match YOUR system and needs: http://www.brewersfriend.com/allgrain-ogfg/

 

[mtnagel]

Great thanks guys.

 

[dan_bowman]

Thanks for the tips! My first two recipes were also IPA bombs and I realised that the hop absorbs a lot of liquid indeed!

What I did to filter the hops is a trick I read here on HBT : I tied a filtering bag when I racked to my bottling bucket. It works pretty well!

(I now bought a reusable nylon bag and will use a clamp instead of a rubber band!)

How has that filtering system been working out for you? My next brew I am going to do the same. Buy a paint strainer bag or maybe a hop bag and use a zip tie to secure it. Have any suggestions?

 

[ndinh]

How has that filtering system been working out for you? My next brew I am going to do the same. Buy a paint strainer bag or maybe a hop bag and use a zip tie to secure it. Have any suggestions?

I've been using the same method for almost all of my large hoppy IPA's and it's worked like a charm. I just use a nylon paint strainer bag and a rubber band when kegging. I've also used it for my last fruit beer and it caught most of the rasberry gunk leaving a clean fruit beer.

 

[mtnagel]

How has that filtering system been working out for you? My next brew I am going to do the same. Buy a paint strainer bag or maybe a hop bag and use a zip tie to secure it. Have any suggestions?

I do that for almost all of my batches just to catch anything that may get kicked up. I use a paint strainer bag and wash them and reuse thema few times. Works great.

 

[mtnagel]

I just brewed this a couple weeks ago. I lowered the OG to 1.057 by removing the dextrose and lowering the grains. I kept everything else the same. Yes, I know the balance will be off, but I don't care

I kegged it on Thurs with the second dry hops in the keg. I tried a sample yesterday and despite being a bit yeasty, green and without much carbonation, it was awesome! I think in a few days to a week it will amazing.

 

[dan_bowman]

I've been using the same method for almost all of my large hoppy IPA's and it's worked like a charm. I just use a nylon paint strainer bag and a rubber band when kegging. I've also used it for my last fruit beer and it caught most of the rasberry gunk leaving a clean fruit beer.

I do that for almost all of my batches just to catch anything that may get kicked up. I use a paint strainer bag and wash them and reuse thema few times. Works great.

Thanks for the info guys.

 

[mtnagel]

I brewed this up recently, but I removed the dextrose and lowered the grains to have a lower OG. It ended up at 6.4% ABV, but I kept the hop schedule the same (well I did a few subs). The beer came out amazing. I would highly recommend lower the OG if you don't want as high of ABV as the original.

I have an Enjoy by 9.20.14 and 10.31.14 to compare to (my friend owns a craft beer store and gave me the old one since it was passed the date, so it will be interesting to see how it changes).

 

[mtnagel]

We had some friends over to compare my version to the commercial 9.20.14 and 10.31.14 versions. I wasn't expecting much difference in the old one, but surprisingly it was very different. I wonder if the hops were different or if the difference is only due to age. The old one had very little hop aroma unlike my clone and the fresh one. Both of which were amazing. Mine was very cloudy and the Stone one was perfectly clear though.

Also had a few other beers. The Wicked Weed Freak of Nature was amazing.

 

[opiate82]

I was under the impression that Stone changes the recipe for each release. And of course the old one was short on hop aroma, that is why they label it the way they do.

As far as clarity, my version of this cleared up nicely with a good cold crash and some gelatin. Not sure if Stone uses a centrifuge or filters, but they do have some fancy equipment available to them to help clear things up nicely and quickly.

 

[mtnagel]

My impression was they may change the hops around due to availability of the 14 or some crazy number of hops in there (I could be wrong though). And I knew the hop aroma would fade, but I didn't think it would be that bad. And it was still worth the price I paid for it - $0.

 

[Carlscan26]

Stone filters most of their beers with a diatomaceous earth filter. They point it out in the tour.



Sent from my iPhone using Home Brew

 

[jammin]

Stone filters with a diatomaceous earth filter

http://en.wikipedia.org/wiki/Diatomaceous_earth

 

[Carlscan26]

Thanks Jammin


Sent from my iPhone using Home Brew

 

[jammin]

haha - i had no idea what that was

 

[atom]

brewed this on 1/2. first dryhop yesterday... 007 took it to 1.012, the sample tasted great. I plan to do dryhop #2 in the keg. calling it "enjoy by π"

 

[mtnagel]

Just listened to BeerSmith Podcast #96 with Mitch Steele and he said for the last year year they switched to using motueka and helga hops for the dry hop due to availability of the nelson sauvin. Of course I just bought some galaxy and nelson sauvin to brew this recipe again shortly.

 

[bobo31]

I was hoping some one could help me understand where I went wrong with this recipe. Mine can out looking like mud puddle water. I accidentally mixed up my malts and used pilsner malt in place of one of the 2 base malts in the recipe. I don't remember which got replaced by the pilsner malt as it was some time ago. The beer tastes great, no off flavors, but the color is far from appealing. Pilsner malt wouldn't cause this would it?

What could have caused this? Just trying to understand. Mash ph was around 5.3-5.4, I used Bru'n water pale ale profile. This is the only beer I have brewed that came out look so ugly.

 

[atom]

I was hoping some one could help me understand where I went wrong with this recipe. Mine can out looking like mud puddle water. I accidentally mixed up my malts and used pilsner malt in place of one of the 2 base malts in the recipe. I don't remember which got replaced by the pilsner malt as it was some time ago. The beer tastes great, no off flavors, but the color is far from appealing. Pilsner malt wouldn't cause this would it?

What could have caused this? Just trying to understand. Mash ph was around 5.3-5.4, I used Bru'n water pale ale profile. This is the only beer I have brewed that came out look so ugly.

could just be the ton of hops. did you try gelatin? mine never really cleared completely, but i also keg hopped... post a pic?

 

[tagz]

I was hoping some one could help me understand where I went wrong with this recipe. Mine can out looking like mud puddle water. I accidentally mixed up my malts and used pilsner malt in place of one of the 2 base malts in the recipe. I don't remember which got replaced by the pilsner malt as it was some time ago. The beer tastes great, no off flavors, but the color is far from appealing. Pilsner malt wouldn't cause this would it?



What could have caused this? Just trying to understand. Mash ph was around 5.3-5.4, I used Bru'n water pale ale profile. This is the only beer I have brewed that came out look so ugly.

I would assume it's hops and/or yeast. Some gelatin should do the trick. What yeast did you use?

 

[bobo31]

I used Wyeast 1098 British Ale because the brew store was out of 0007. He told me they were close to the same.

I have been assuming it was from the hops. I had about a 50/50 mix of pellets and whole hops if that matters.
Mine has been bottled for 4-5 weeks now.

 

[TrickyDick]

Going to be hard to add gelatin to bottled beer. Drink it from opaque plastic or stoneware!

 

[ndinh]

I was hoping some one could help me understand where I went wrong with this recipe. Mine can out looking like mud puddle water. I accidentally mixed up my malts and used pilsner malt in place of one of the 2 base malts in the recipe. I don't remember which got replaced by the pilsner malt as it was some time ago. The beer tastes great, no off flavors, but the color is far from appealing. Pilsner malt wouldn't cause this would it?

What could have caused this? Just trying to understand. Mash ph was around 5.3-5.4, I used Bru'n water pale ale profile. This is the only beer I have brewed that came out look so ugly.

Same thing happened to me. First time ever and I've brewed about 10+ IPA's. I wish I would've added Whirlflock or gelatin. It has nothing to do with your mix-up. The beer will settle but it'll take awhile......probably 3 weeks or so but that was from a keg. I was worried too but just waited it out.

 

[brewski09]

What do you mean by the color is far from appealing? It's light? Dark? Hazy? Pilsner malt has more protein than most other malts.

In the end, does it taste good? If so, does it really matter what it looks like?

 

[bobo31]

It tastes great. I am just trying to understand why it was muddy looking. Literally looks like a glass of Mississippi River water. Very brown and muddy looking. It won't stop me from drinking it that's for sure but when you hand some one a glass that looks like mud puddle water its kind of embarrassing. I have brewed about 20+ IPA's and have never saw anything close to this. I am chalking it up to the Pilsner malt or the hops.

 

[brewski09]

Pilsner hops can cause a protein haze like a Hefeweizen but shouldn't cause "mud" looks. The hops can seem to cause chunks in very high amounts like a heady topper or similar brews (HT also has yeast in suspension).

Can you post a picture for us?

 

[bobo31]

Here is a pic of what I am talking about

 

[brewkinger]

I am going to go with protein haze... possibly tons of yeast particulate that is mixed up in the beer.

Is the beer clear in the bottle?

Is it clear at any point in your process? Sometimes you can get protein haze (chill haze) with large amounts of protein in your beer (from say pilsener malt).

How does it taste?

 

[bobbrews]

@bobo31 What that looks like to me is like the fermenter was agitated prior to racking and/or you sucked up a ton of trub when racking. Maybe fermentation was not fully complete. How many days did you ferment and at what temperature? How many days from grain to glass?

Did you taste the wort after the mash? Was it sweet? There could be a ton of residual starches in the beer.


Protein haze is usually not as drastic as that. His beer looks like straight up Yoo-hoo.

Example of protein haze:

 

[Psylocide]

Here is a pic of what I am talking about

That's what my beer looked like immediately after shaking CO2 into solution in one of my kegs. I'm thinking there's a ton of yeast suspended there.