American IPA Stone Ruination Clone

[jonnyp1980]

jonnyp1980 I'm pretty sure my low OG is more related to relatively poor efficiency with the AG BIAB method. Also, the recipe in BYO (which came from Stone themselves) called for Magnum as the 60 minute bittering addition. Just throwin that out there. Brew on!

double posted please detete

 

[jonnyp1980]

jonnyp1980 I'm pretty sure my low OG is more related to relatively poor efficiency with the AG BIAB method. Also, the recipe in BYO (which came from Stone themselves) called for Magnum as the 60 minute bittering addition. Just throwin that out there. Brew on!

Oh right on.. didnt know it was a BIAB..i guess i'll try the original recipe and see what happens unless some more peeps chime in and say the extract came in low..really like to hit that 7.7 ish range..thanks for letting me know

 

[opiate82]

So I planned out a brew-day last minute and used this recipe as kind of a guideline. I had been having low-efficiency issues so I expected to undershoot my SG. I didn't have time to do a starter, but because I was expecting a lower SG I wasn't too worried about pitching directly into the wort.

Well low-and-behold I apparently fixed my efficiency issues and actually overshot the recipes SG (came out at 1.081). While I'm glad I got the kinks worked out of my AG system, I am worried about not using a starter on this brew. I used a 1056 smack-pack. I did break the nutrients and let is sit for about 4 hours before pitching. I started seeing a lot of airlock activity within 8 hours of pitching.

What effect do you think not using a starter is going to have on my brew?

 

[StinkyVp]

So I planned out a brew-day last minute and used this recipe as kind of a guideline. I had been having low-efficiency issues so I expected to undershoot my SG. I didn't have time to do a starter, but because I was expecting a lower SG I wasn't too worried about pitching directly into the wort.

Well low-and-behold I apparently fixed my efficiency issues and actually overshot the recipes SG (came out at 1.081). While I'm glad I got the kinks worked out of my AG system, I am worried about not using a starter on this brew. I used a 1056 smack-pack. I did break the nutrients and let is sit for about 4 hours before pitching. I started seeing a lot of airlock activity within 8 hours of pitching.

What effect do you think not using a starter is going to have on my brew?

IMO I think you will be fine. Congrats on your numbers.
Did you by chance boil it down a little more to get this? I am hoping to brew this in the next few weeks if my order will ever get here. I ordered my grain 11 days ago. My best is 1.076 but don't have exact volume numbers in those notes. My ones with good notes are 1.070 and 72 even with using 17lb of grain. On those two I added a pound of Carafa III (which might be 1/2 lb too much). It made a great Black IIPA though.

 

[smonteton]

brerwing this right now and my ibus dont match his im using beersmith and it says my beer will have 42 ibu im following his schedule idk any ideas what i might be doing wrong on beer smith???? any reply would be great

 

[VampireSix]

I'm not familiar with beersmith, but what is your boil volume to top-off water volume?

 

[opiate82]

IMO I think you will be fine. Congrats on your numbers.

Did you by chance boil it down a little more to get this?

I did boil down a little bit. I did a single batch-sparge and guestimated on the volume. I was trying to get 6.5 gallons in the pot pre-boil but ended up with around 7.5. Even then I had some wort left behind in the mash-tun but I was out of room in the pot. I boiled down to 6.5 gallons before doing any of my hop additions.

Now that I got my grain crush and mashing methods down, my next step is getting better at calculating my sparging water volumes.

 

[Malty_Dog]

I mashed a little too high due to a faulty thermometer, but Day 10 hydro check showed pretty decent attenuation down to 1.015. Tasty as well! Looking forward to dryhopping stage this weekend.

 

[temple240]

I brewed this up last weekend because I have loads of centennial. I used Columbus instead of magnum and mashed at 149 since I was using wlp002. The brew closet smells amazing and I can't wait to see how this comes out.

I also switched the hop schedule a bit and added a hop stand @180 for 30min

 

[jaydog2314]

I'm pretty late to this thread and I dont think I can read thru all 50+ pages...are people still brewing this with the original recipe?

 

[moscoeb]

I'm pretty late to this thread and I dont think I can read thru all 50+ pages...are people still brewing this with the original recipe?

I did and it turned out awesome. Slightly over carbed, but that was my fault.
Need to do this recipe again.

 

[MTate37]

I'm pretty late to this thread and I dont think I can read thru all 50+ pages...are people still brewing this with the original recipe?

Glad you asked...I just got here myself. Now that we are legal in Alabama I think this might be my first legal brew. I love the way that Ruination beats your palate into submission.

 

[jaydog2314]

I did and it turned out awesome. Slightly over carbed, but that was my fault.
Need to do this recipe again.

what yeast did you use? I see the OP recipe calls for Pacman but I know my local LHBS doesn't have that one. I have seen a few other clones running around talking about using WLP007.

I like Wyeast b/c that's all I have ever used so I'm curious to what people are using.

 

[moscoeb]

I used wlp007 too.

 

[Shawnylocks]

just curious on how much liquid you are starting with before boil in the AG version? i am having a hard time with the water to grain ratio (brain farts, gotta love them)

 

[jaydog2314]

this based on my system so yours may vary but i work off 75% expected efficiency,,,for this recipe my grain bill is 15.65lbs. strike water is based on 1.25 water/grain ratio so for me it's 4.89 gallons, then i'll sparge with 4.66 gallons and shoot for estimated pre-boil volume of 7.1 to get my 5.5 batch size b/c my system has a boil off rate of about .75 gallons per hour and .25 cooling loss and .25 trub loss. i've been hitting my numbers really good lately.

so for your system it may vary so it's a little hard to say what your system will call for, hope that helps some!

 

[McBrewskie]

Did a variation on this today. Did 12 oz crystal and 4 oz carapils instead of a pound of crystal and added a pound of corn sugar to make it even drier. Used the San Diego super yeast.

 

[McBrewskie]

So my OG was 1.077 which is about right with the extra pound of corn sugar, but my FG is el stucko at 1.020. Thoughts?

 

[jammin]

How long has it been fermenting and at what temp?

 

[McBrewskie]

How long has it been fermenting and at what temp?

8 days 65-70 degrees.

 

[McBrewskie]

Yeast was San Diego Super Yeast.

 

[jammin]

8 days 65-70 degrees.

1.077 - give it time. It will dry out. My cheap 2 cents, don't sample again for another week. Keep it closer to 70* if possible.

 

[McBrewskie]

1.077 - give it time. It will dry out. My cheap 2 cents, don't sample again for another week. Keep it closer to 70* if possible.

Thanks man, will do.

 

[StinkyVp]

I add an extra pound of base malt and am doing pretty good with my BIAB + batch sparge method. I got 1.071 doing just regular BIAB then got 1.080 and 1.077 doing a sort of sparge by draining into buckets and adding more water then rinsing the bag with some more clean water. To get 1.080 I ended up with 14 gals of water. Wow that was way too much. My boil off is pretty fast but it still took forever to get this down to 6 gals.

 

[McBrewskie]

So I checked the temp on mine. It's been 63-63 for 10 days. It was at 1.020 last I checked. It'll get warmer here the next week, I'll raise the yeasties with a shake when it warms up.

 

[tre9er]

So I checked the temp on mine. It's been 63-63 for 10 days. It was at 1.020 last I checked. It'll get warmer here the next week, I'll raise the yeasties with a shake when it warms up.

I'd venture to say you're there. Taste the sample? If it's good, you're good. If it's sweet, you can TRY to pitch more yeast, say, nottingham, then keep it in the low 70's. Personally, if you really want to go lower, try 2 drops of amylase enzyme, JUST 2 drops. Then check again in 3 days.

 

[McBrewskie]

I'd venture to say you're there. Taste the sample? If it's good, you're good. If it's sweet, you can TRY to pitch more yeast, say, nottingham, then keep it in the low 70's. Personally, if you really want to go lower, try 2 drops of amylase enzyme, JUST 2 drops. Then check again in 3 days.

Hmm, I have heard of this. Thanks for the suggestion. I may give it a shot.

 

[McBrewskie]

Question, I am seriously considering using the amylase enzyme. Do I need to stop it at some point by cold crashing or something, or will it just stop on its own before it kills all my sugars?

 

[tre9er]

Question, I am seriously considering using the amylase enzyme. Do I need to stop it at some point by cold crashing or something, or will it just stop on its own before it kills all my sugars?

Just don't use too much of it. It will stop unless you use too much. Again, I'd start with a drop or two and go from there. Be patient.

 

[McBrewskie]

Okay, bought some amylase enzyme. It's powder form and says 1 tsp per 5 gallons. I'm thinking half a tsp. It is gonna be used on both this recipe and a Row 2 Hill 56 clone that is stuck at 1.020 which is way too high for a pale ale. OG on that one was 1.066 and it should be finishing at 1.010.