a_w_taylor
Well-Known Member
2 week in primary and into the keg with 2oz of Centennial in tea balls. Finished @ 1.014 after starting at 1.063. Now the hard part - waiting...
I used US 2row - came out great!
I realize that the recipe is posted several times within this thread. It would be great though if it could be added to the first post to stop the hunting game. Thanks
Does this have a really bitter or smooth finish? I tend to prefer a nice hoppy prelude with a smooth (not bitter) finish. If this is not -any suggestions ?
To me it has a really clean bitterness with a smooth finish. This is my house IPA.
Ok, so i just kegged this and it is really good. However, it definitely does not have the hoppy power of the real Stone or even Ruination. Any suggestions or input? Anyone else feel the same? How can I get a little more hoppy punch but still maintain the integrity of all the flavors the beer should have per the recipe?
I dry hop in the keg with stainless herb balls.
Also this is interesting I bottled 2 gallons and kegged 3 gallons....the bottled beer has just a little more body than the kegged beer and is a little darker, any input on this and why ??
thank you...
Brewing this today with whole leaf Centennial harvested last month. Bittering with CTZ since I don't have Magnum on hand. Hoping for something close to the original Stone IPA.
I'm brewing Ed's version, just with more hops. For 4 gallons (3 in the fermenter) I buttered with .75 CTZ, then 1.5 Centennial at 15 and 0 minutes. I'll dry hop with 2.5 Centennial and .5 Chinook. I've seen a video where Greg Koch from Stone said in the original they relied heavily on Centennial for the dry hop and had a small amount of Chinook as well.Which recipe you using? Stone has changed their original IPA so many times it's hardly recognizable. The latest iteration on the website lists:
Magnum
Chinook
Centennial
Azacca
Calypso
Motueka
Ella & Vic Secret
It's hard to believe they'd combine 8 different hops into one single brew. More than likely they just substitute similar hops depending on what's commercially available at any given time, that still produces a good beer. Any combination of more than four different hops in a single beer ends up showcasing none and muddling them all, at least IMHO. I went through my archived recipes and found two different iterations from 2012 that I think are more representative of the original Stone IPA, very much like @EdWort's OP on this thread. It used more Crystal malt (20L and 40L) resulting in a darker and sweeter beer which was more popular at the time than today's drier Pales and IPAs which are lighter color and generally not as sweet.
The trend in hops today seems to focus more on "juicy" hops as well (the new Stone hops list for their IPA reflects this trend), whereas 8-10 years ago the rage was all the piney, resinous hops along with that new kid on the block: Citrus. The first three hops on the list above still pay homage to that tradition, but the last five satisfy the demand for "new and improved" to keep relevant and match the competition.
Call me old fashioned, but I was a big fan boy of the original Stone IPA, just as I still think Sierra Nevada PA, Bell's Two Hearted and Vinney's Pliny the Elder are unsurpassed by anything that came before or since. Both my Stone IPA brew logs from 2012 show Magnum for bittering, Centennial for late flavoring and aroma, and an outlier, Ahtanum for aroma in the steep/whirlpool. I have to think that was the hopping model Stone used at the time because I have rarely used Ahtanum since then for any other beer, not because I didn't like it though.
So now this 'necro' thread has gotten me all hot and bothered to go Old School and brew this thing. Great. One more thing to put on my list of "Beers I Have Nowhere to Store."
I'm brewing Ed's version, just with more hops. For 4 gallons (3 in the fermenter) I buttered with .75 CTZ, then 1.5 Centennial at 15 and 0 minutes. I'll dry hop with 2.5 Centennial and .5 Chinook. I've seen a video where Greg Koch from Stone said in the original they relied heavily on Centennial for the dry hop and had a small amount of Chinook as well.
About a week ago I had a hankering for an old school West Coast IPA. I Googled it and a pic of Stone IPA popped up. I was like "I need to brew this" as their new IPA and Ruination don't do it for me anymore. They're not bad beers, just not what I wanted. This pic really did it for me.
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