American IPA Stone Ruination Clone

[CastleBlack]

Cracking mine open on the 11th! Young but we ll see how it goes.

Happy brewing to ya all.

 

[Vomtaylor]

If I need this beer on may 12, and I keg any shot it will be ready if I brew tomo (4-20). I'm using SD Super yeast. Grain to glass in 3 weeks?.

 

[CastleBlack]

Grain to glass in 3 weeks is doable but it won't do your brew or your efforts any justice. Patience is well rewarded in the brew world. Force carbing will provide frorhyness but there is more to this brew than that.

In any case, hope it works for ya.

Happy brewing!

 

[BrewKnurd]

Grain to glass in 3 weeks is doable but it won't do your brew or your efforts any justice. Patience is well rewarded in the brew world. Force carbing will provide frorhyness but there is more to this brew than that.

In any case, hope it works for ya.

Happy brewing!

I just don't agree with this for something like a iipa. I feel like you are going nowhere but downhill on your hop aroma and flavor as you let it sit. And hop aroma and flavor are what I want from my iipa.

 

[CastleBlack]

I just don't agree with this for something like a iipa. I feel like you are going nowhere but downhill on your hop aroma and flavor as you let it sit. And hop aroma and flavor are what I want from my iipa.

No disagreement on the hop aroma diminishing but grain to glass in 3 weeks is the other extreme. Lets think about this:

1 week primary?
1 week dry hop?
1 week force carb and rounding?

...thats about 3 weeks. See what I mean?

You can only benefit from a longer primary, 10 days sounds about right.

A secondary should be as long as your dry hop ( 7 to 10 days), necessarily, or slightly longer. 10 or even 14 days sounds about right.

Then you can keg/force carb etc. I simply think you get the best of both worlds if you do it that way. At any rate, I think the 3 week experiment should be made. We can only learn from our mistakes and brewing is a craft of infinite possibilities.

Happy brewing to ya all!

 

[ScottSingleton]

This is why I think most people that really want that super hop aroma should either look into a randal or keg-hop.

in my mind 3 weeks is just way to young even for a hoppy IPA. I can't overlook the green aspect of the beer just because it's super hop-forward. My opinion is to either let it sit in the primary for 14-21 days then dry hop, or keg/hop and/or randalize it.

 

[Vomtaylor]

Well... I made this beer on Friday Apr 20. I plan to dry hop on Apr 30, Keg and Force carb on Tues May 8th and serve on Sat May 12th.... Im not saying this is my ideal way to make and serve this beer, but I need it for a party on that day.. I did whip up a blonde last sat the 21 that I have gone grain to glass in 2 weeks before with no problems.

Ill let you know how this IPA turns out on such a short window. I did use WL SD Super yeast (099 I think) which is suppoesd to ferment hard and fast so I hope it works...

 

[CastleBlack]

If you are on a tight schedule and are brewing a quick brew then by all means you are doing the right thing. If you are trying to create a homebrew, where every sip counts (I have never made one where it didnt, that would defeat the purpose) then I am with Scott on this one, there is more to the brew than the hop component. I love IIPAs I hope it goes well for ya.

Happy brewing.

 

[JimTheHick]

Hi y'all. I ended up putting 1.5 pounds of crystal in this as half pound each of light carastan, c-20, and honey malt. Threw in a pound of honey too.

Mashed at 152. OG 1.080, current gravity after 6 days is 1.013. It's tasting nice and smooth. Used wlp007

 

[CastleBlack]

Hi y'all. I ended up putting 1.5 pounds of crystal in this as half pound each of light carastan, c-20, and honey malt. Threw in a pound of honey too.

Mashed at 152. OG 1.080, current gravity after 6 days is 1.013. It's tasting nice and smooth. Used wlp007

Nice brew mate but are we still talkin Ruination here?

Good luck with your brew and happy brewing to ya.

 

[JimTheHick]

Nice brew mate but are we still talkin Ruination here?

Good luck with your brew and happy brewing to ya.

Ah, castle I'm blissfully ignorant of that. No stone distributing here in Iowa so my triangle test is just my brew twice. That said, yes I think it will be very close- same hopping schedule and even with the extra half pound of,carastan (I figure the c-20 and honey malt at half pound each are close to one full pound of c-20) it adds just a little more depth to the malt. So far the brew tastes great for dry hopping.

Maybe someday I can compare the two side by side

 

[CastleBlack]

Nonetheless, sounds pretty interesting. I would do the brew as it stands, I think I like your recipe.

Best of luck and Happy brewing to ya!

 

[JimTheHick]

Nonetheless, sounds pretty interesting. I would do the brew as it stands, I think I like your recipe.

Best of luck and Happy brewing to ya!

Thanks! I did an ipa with 1.25 lb carastan and citrusy hops and it's fantastic. Going for that here to a lesser degree and focusing on centennial as I love 2 hearted so this ruination has to be very good stuff.

 

[CastleBlack]

Thanks! I did an ipa with 1.25 lb carastan and citrusy hops and it's fantastic. Going for that here to a lesser degree and focusing on centennial as I love 2 hearted so this ruination has to be very good stuff.

Ruination really kicks butt, good stuff.

I love stone brews all the way. If you need any solid clone recipes ask and you will receive.

Happy brewing to ya and let me know how it turned out.

 

[beergutguy]

This is awesome! I did 10 gallons. I screwed up on the hops and switched the dry hops with the hops that were boiled. I thought I had totally screwed up. This beer turned out to be the best I've made. 5 gallons were gone within 2 weeks, and everyone, even drinkers whom dont like an IPA love it! It has a nice sweet like finish, with a great nose!!

 

[blitzcreeg]

thanks for the recipe yoops. this is the best beer ive brewed to date and is exactly why i began to homebrew. cheers to this one

 

[KarlHungus76]

Thanks for the recipe Yooper. 4th brew, first full boil, and first yeast starter. Also the first one where the gravity was right on. Crazy fermentation and can't wait to try it (though I know I must) .

 

[boostinbyeu]

What's was the O.G. On this?

 

[KarlHungus76]

1.077. Very first posting in the thread has the recipe and all the specs. It smells great just fermenting.

 

[Boston85]

Brewed this up last weekend. OG came in at 1.074 so almost on. AS Karl mentions, the smell while it is fermenting is amazing. I have it in my basement, and I find myself wanting to just go stand there for a few minutes and take in the glory. Will leave it for 1 more week and then rack to dry hop for a week.

 

[CastleBlack]

So I took my 6 weeks old (young ?) Ruination to our local home brew club and everyone was really HOPPY!

Actually I got quite a few comments on how hoppy it actually was while being tremendously smooth!

I said it all about the nose on this one!

I knew it would come out good but this is the most hoppy IPA I have tried and I am addicted to it. Cant have enough of it (and I really dont!).

IPAs dont have to punch you in the face with hop bitterness but if they do make sure they lure you close with their fresh hop aroma

Happy brewing to all you great homebrewers and if you do make this one, I promise you you simply wont be disappointed.-

 

[Guidry]

Transferred mine to the 2ndary on Saturday. FG measured at 1.013 with an OG of 1.073 using WP001. As is normal, I didn't want to waste the gravity sample and I'm hoping to hear some similar stories. The taste was very "light" except for the hops. Also was very yeasty tasting. I'm writing that off to coming right off the primary yeast. Anyway, I've 2oz of centennial pellets "floating" in it now. First shot at dry hopping for me and I'm definitely brainstorming for better methods. Used a nylon strainer bag and about 10 glass marbles. You know what the bouyancy of 2oz of hop pellets and a nylon strainer bag is? Just a little more than 10 glass marbles! And I'm not looking forward to the effort getting that bag out of the carboy either!

So, if any of you guys tasted and recall your experiences right of the primary, chime in. Hoping for some encouraging responses.

 

[JimTheHick]

Transferred mine to the 2ndary on Saturday. FG measured at 1.013 with an OG of 1.073 using WP001. As is normal, I didn't want to waste the gravity sample and I'm hoping to hear some similar stories. The taste was very "light" except for the hops. Also was very yeasty tasting. I'm writing that off to coming right off the primary yeast. Anyway, I've 2oz of centennial pellets "floating" in it now. First shot at dry hopping for me and I'm definitely brainstorming for better methods. Used a nylon strainer bag and about 10 glass marbles. You know what the bouyancy of 2oz of hop pellets and a nylon strainer bag is? Just a little more than 10 glass marbles! And I'm not looking forward to the effort getting that bag out of the carboy either!

So, if any of you guys tasted and recall your experiences right of the primary, chime in. Hoping for some encouraging responses.

Great timing. Just drank my gravity sample from primary that I brewed April 21. Going to add the dry hop very soon.

My SG was also 1.013 (wlp007). The taste is very very smooth almost too smooth as you point out. I think that smoothness makes it a great platform for the dry hopping. Mine didn't taste yeasty at all, they dropped out some time ago. IBUs are calculated at 112 for this batch it's hard to wrap my head around why it's so damn drinkable out of the primary!

For the hops I just chuck 'em in!

 

[bkorver]

I made this exactly as per the OP. Really impressed with how it turned out!

 

[Boston85]

Brewed this up a couple of weeks ago. Racked to secondary last weekend after 2 weeks in primary. Gravity was 1.01, so the yeast starter I had really went to town. Dry hopping now a week then will keg and carb up for a week before serving. Fermentation on this smelt unreal, I almost wanted to jump in my chest freezer where I was storing it.

 

[Logzor]

Is it worth waiting longer than 3 weeks to bottle this? Mine will hit the 2 week mark this Sunday, I plan on dry-hopping and then bottling the next weekend.

I noticed it was very dark in the carboy at first, now it's gotten much more light in color. Did anyone else experience this? Maybe it was just all the crap in suspension.

 

[Yooper]

I've never gone more than three weeks in a fermenter, so I would say that's perfect!

 

[CastleBlack]

Is it worth waiting longer than 3 weeks to bottle this? Mine will hit the 2 week mark this Sunday, I plan on dry-hopping and then bottling the next weekend.

I noticed it was very dark in the carboy at first, now it's gotten much more light in color. Did anyone else experience this? Maybe it was just all the crap in suspension.

Go for it!

As for the color, it is always darker in the carboy.

Happy brewing and keep us posted.

 

[KarlHungus76]

Is it worth waiting longer than 3 weeks to bottle this? Mine will hit the 2 week mark this Sunday, I plan on dry-hopping and then bottling the next weekend.

I noticed it was very dark in the carboy at first, now it's gotten much more light in color. Did anyone else experience this? Maybe it was just all the crap in suspension.

I just kegged (1st keg) this 3 days ago, you'll be surprised at just how light in color this is, and the hydro sample tasted great. Though it made me wish I had a way to cold crash it. My 2 cents (and I'm brand new to this), for what it is worth. Now I just have to be disciplined and leave it the heck alone for awhile. I did 16 days in primary, 6 days dry hop in secondary on (my last?) extract batch.

 

[KillerRabbit]

Thank you so much for this simple yet wonderful recipe. I made the extract version. Just three weeks of fermentation in a water bath with dry hopping for last seven then two weeks bottle conditioning and what a brew! This is only my 4th batch and could not be happier with the results. My friends can't believe I could brew something this good. Here's the particulars if anyone is interested:

Ingredients:
* Batch size 5 gallons
* Culligan RO Water from Meijer (29 cents gallon - worth it to avoid problems I've had with tap water)
* Full boil using 8 gallon kettle with good propane burner
* 1 lb Caramel/Crystal Malt steeped in 1 gal at 155 for 30 minutes
* 9 lbs Briess Golden Light DME - 5 lbs at beginning and 4 lbs with 15 minutes left (not sure if this made any difference)
* 1.75 oz Magnum for 60 minutes
* 3 oz Centennial with 1 oz at 30, 10, 1 minutes
* Wyeast 1056 with 1.5L starter using stir plate
* 60 sec of oxygen using home made wand and Northern Brewer Oxygen Kit
* OG=1.084
* 9 days in primary in Michigan basement at 65F water bath. Used blow-off tube for first 3 days as fermentation was very robust (air lock would have blown for sure).
* 12 days in secondary in water bath at 67F.
* Dry hopped with 2 oz Centennial for last 7 days in secondary.
* Bottle conditioned for 2 weeks at about 70F.
* FG=1.012
* Taste=fantastic. Even better after 3 weeks bottle conditioning.