I've been doing some research and came up with a recipe. I know the hops used, but I don't know when in the boil they should be added. I also know what "extras" are added per the website, but don't know if they are added to the mash or to fermentation or after fermentationnis done. Here is what I've come up with.
Stone Mocha IPA Clone
Method: All Grain
Style: Imperial Stout/IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
OG: 1.090
FG: 1.021
ABV: 9.04%
IBU: 81.05
SRM: 32.95
14.75 lbs. American pale 2-row
2 lbs. crystal 60L
2 lbs. flaked oats
1 lb. American chocolate malt
This grain bill is just a stab in the dark. I loosely followed the guidelines for an imperial stout. I have no idea if my color is even close, as I've never poured a Mocha IPA. I've always just drank them staraight from the bottle.
As far as hops go, stones website says they use cascade, citra, and Amarillo. I just don't know which to use for bittering, flavor and aroma. So far, this is what I have.
2 oz. cascade at 60 minutes
2 oz. Citra at 15 minutes
3 oz. Amarillo at 5 minutes
Stone's website also says they use Ryan Brothers coffee espresso gold, cacao, and milk sugar. I have absolutely no idea what amounts and when to add these.
I also am not sure what yeast to use. Tentatively, I am planning on wyeast American ale 1056. It can handle the higher alcohol content, but I'm not sure it's got a high enough attenuation percentage at 75%.
I will probably scale this back to a one gallon batch when I try it the first time. But in the meantime, can anyone help me out on some of the things I am unclear on? Also, what is yalls opinion on this grain bill?