American IPA Stone Ruination Clone

[scottland]

Nevermind - I found the new recipe online - no Citra to be found:

12.5 lb two row
12 oz 15L
1.75 oz Columbus at -90
1.0 oz Centennial at 0
2.5 oz Centennial dry hop

The 10th Anniversary Ruination had Citra in the dry hop, that's probably where you were confused. Here's a recipe if you are interested:

http://bertusbrewery.blogspot.com/2012/08/ipa-clone-series-stone-runination-10th.html

 

[KarlHungus76]

I'm wanting to make a Black IIPA. Would I add a pound of black malt or what? Is 1 LB too much? I've brewed this recipe three times. I add another pound of 2 row just to make sure I hit my numbers.
Does this sound interesting to anyone?

I do not remotely
Claim to be an expert, but 4 ounces of that stuff will turn a 5 gallon batch into a Guinness dark and will really bring a burnt flavor (not roasted, burnt coffee flavor).

 

[squeekybobo]

I do not remotely
Claim to be an expert, but 4 ounces of that stuff will turn a 5 gallon batch into a Guinness dark and will really bring a burnt flavor (not roasted, burnt coffee flavor).

+1 try out 2 oz. first and see what happens...

 

[Petekiteworld]

Use 1lb carafa special 3.

 

[RichBenn]

Use 1lb carafa special 3.

A plus to this. It's debittered, and what is used in a Black IPA/Cascadian dark or whatever it's going to be called. Black patent malt should not be used in this style. Otherwise the Hops will be muted.

 

[StinkyVp]

A plus to this. It's debittered, and what is used in a Black IPA/Cascadian dark or whatever it's going to be called. Black patent malt should not be used in this style. Otherwise the Hops will be muted.

So what about the chocolate?

Would
1lb carafe III
be better than
.5 carafe III
.5 chocolate malt (or pale chocolate malt - not sure what the diff is)
?

 

[Petekiteworld]

Chocolate malt is a misnomer. carafa 3 gives all the color, some flavor, and minimal astringency. Best grain for black ipas

 

[porky_pine]

I just brewed this recipe BIAB and hit 1.080 og. I'm relatively new to all grain and this is the most efficient I've been yet. I double checked the reading. I tossed it on a 1272 yeast cake and within an hour there is massive krausen and it's bubbling like crazy! I can't wait to try it.

 

[boxofjibboo]

I am doing what someone did earlier and subbing 60L for 20L. When I went to my local homebrew store, they only had leaf magnum, no pellets. I talked with one of the guys who worked there and he suggested, trying zythos. He pointed out that Ballast Point's sculpin uses 4 different bittering hops and zythos is a hop combination as well. Well, that won me over! So just changing those two.

Really looking forward to this! I will post results in the future!

 

[fatchamp215]

@yooper

what would be the conversion for a 10 or 15 gallon batch? i just started all-graining and im sorry for my ignorance

 

[tre9er]

@yooper

what would be the conversion for a 10 or 15 gallon batch? i just started all-graining and im sorry for my ignorance

Double the grain bill.

I doubled the hops but wasn't coming up with as much IBU's. Strange, usually more volume get's better utilization, but this is what I came up with:

10G

28lbs. 2-row
2lbs. C20

3.75 @ 60
2.5 @ 30
2.5 @ 10
2.5 @ 1
4 @ dry

 

[boxofjibboo]

Spot on OG today, 1.074! I have so much hop gunk in my sample I'm not going to drink it. But really excited about this one. I'll post later bottled results. Cheers!

 

[Guidry]

I have so much hop gunk in my sample I'm not going to drink it. !

Huh? What?

That kinda talk might get you banned from this thread!

 

[TriggerFingers]

So I am going to make a 5 gallon DME batch of this in a few days. The question is, do I make a big starter with WLP007 (like Stone uses) or Pacman 1764? I have both in the fridge. I've read people were getting near 80% with both. After reading, I am not so sure--what do you guys think?

 

[Guidry]

I actually used WLP001 for mine. My starter is no larger than a liter, usually smaller and it takes off in about 6 hours.

Personally o don't think you really want more than about 80%....You want to leave SOME malt flavor.

 

[moscoeb]

Is it possible to harvest from a stone beer? Wouldn't that be best?

 

[Guidry]

I have read that you can. I have thought about giving a shot. I'm thinking that harvesting from the "regular" IPA might be best though. I've seen a few bombers in a local store that look to have a nice layer in the bottom.

 

[Petekiteworld]

Yes you can.

 

[porky_pine]

I just racked this to secondary after two weeks in primary and the gravity was 1.020, (og. 1.080). It's starting to get a little cold in my basement so I moved all of my carboys upstairs. I just wanted to get it off the recycled Wyeast 1272 yeast cake it's been sitting on and into a new clean carboy. Do you guys think the gravity might drop some now that it's a little bit warmer even though it's in secondary? It tastes like it will be good either way.

 

[beernut70]

This is fantastic thanks for the recipe. I will be brewing this often.

 

[Vomtaylor]

How will the profile of this beer change if mashing at 154 instead of 152?

 

[JLW]

How will the profile of this beer change if mashing at 154 instead of 152?

Two primary way's

1. More mouth feel and a little less dry
2. Slighly less abv.

The lower the mash temp say up to around 150* will produce smaller more fermentable sugars.

The higher the mash temp 155* to 167* will produce larger and less fermentable sugars.

 

[Vomtaylor]

Two primary way's

1. More mouth feel and a little less dry
2. Slighly less abv.

The lower the mash temp say up to around 150* will produce smaller more fermentable sugars.

The higher the mash temp 155* to 167* will produce larger and less fermentable sugars.

Thanks, Thats what I figured. Last 3 times I made this i was mashing around 150. I didnt take the actual temp just used a calculation and thats what im assuming I got. The beer blew off... this time I took the temps and it was 154 for 60 mins... My OG was @ 1.056. Fermented nice, but no blow off. Same yeast as ive been using in the past (WL-SD Super yeast). Ill know in a week when i rack it to dry hop where my FG is at...

 

[JLW]

Thanks, Thats what I figured. Last 3 times I made this i was mashing around 150. I didnt take the actual temp just used a calculation and thats what im assuming I got. The beer blew off... this time I took the temps and it was 154 for 60 mins... My OG was @ 1.056. Fermented nice, but no blow off. Same yeast as ive been using in the past (WL-SD Super yeast). Ill know in a week when i rack it to dry hop where my FG is at...

I think it will be good.

 

[TriggerFingers]

=)

 

[moscoeb]

So has anyone successfully harvested yeast from ruination?

 

[Guidry]

I've never seen bottles of Ruination that had much sediment in them. I've seem some of their "regular" IPA with a good amount. I was planning to try scavenging some from a few of those bombers.

 

[moscoeb]

I may give it a try.

How the heck would I know of I have yeast in the bottom of my starter or if it's just the starter wort sediment?
Take a gravity reading, I guess?

 

[355Newell]

Wow. Very good indeed! I used 05 for the yeast, it was what i had, and Columbus instead of magnum, other then that i stayed true to the recipee. Will defiantly make this again.

 

[TriggerFingers]

Mine turned out really nice with the Pacman. While I dry hopped for 1 week with 2oz cascade and 1 oz of Chinook, it doesn't seem like enough to me. My only regret is that I didn't double dry hop this bad boy. Will rebrew with a few alterations, and 2x dry hop next time. All in all, Great brew!