Stone XI Anniversary Clone

[AnOldUR]

Wish me luck.

So, what is this, Black Tuesday? Matt's got one going on the west coast and thelorax121 has got the south covered. I just mashed in to supporting the Northeast.

Hey Matt. I did another small expermental batch of the black ale a few weeks ago. Used a 50/50 mix of roasted barley and carafa to darken it up. The plan is to oak it when it goes to the secondary for dry hopping. I'd let you know how the roasted barley works, but you'll probably be drinking yours before me. I want to let it sit on the oak for at least 4 weeks.

Good luck!

 

[thelorax121]

So brew day went as well as possible. I hit my OG on the nose at 1.082. Mashed at 154-153 for 60 mins, sparged to collect just under 7 gallons, and boiled for 90 mins to collect right around my target 5.5 gallons. This was my first time using whole hops (simco) so I poured the last bit of wort through a sanitized strainer to separate at least a majority of the hop mass, not sure if this is protocol but it seems to have worked out, and we are chirpin' and burpin' as of early this morning. The recipe I used is as followed.

15.5 Pale 2-Row
14 oz Light Crystal 50-60L
14 oz Carafa Special III ~500

2.2 oz Chinook 11% @ 90
1 oz Amarillo 7% @ 10
1 oz Simco 13.2% (Whole Leaf) @ 10
1/2 oz Amarillo 7% @ 5
1/2 oz Simco 13.2% (Whole Leaf) @ 5

1 Whirlfloc Tablet @ 15

2 Pkg Safale-05

OG: 1.082 IBU: 129


Ill let everyone know how this bad boy is coming along as I...test

 

[MeetsCriteria]

Well I was surprised that it took as long as it did for my fermentation to kick off. Something like 18 hours after adding the slurry saved from the conical of my last batch. It was essentially a 22oz bottle worth and I let it come to room temp first. Maybe there was less viable yeast in there than I had thought. Hope I hit my target gravity. Normally I make a starter, so maybe that's part of it. It really going off now so I'm pretty sure I'll be ok. Sure smells great!!!

Mike

 

[user 22118]

Well, all went well on Black Tuesday. I got it into a fermenter and will be checking up on it on Friday. I added a half pound of hops to the boil and will add another two or three to the fermenter as Dry Hop. I will let you know what it tastes like on Sunday when I taste a sample. I don't care what it tastes like as long as it doesn't taste like stout, coffee or bitter. Otherwise, I hopped it enough that it better taste like an IPA.

 

[AnOldUR]

Well, all went well on Black Tuesday.

Went OK for me too. There were a few issues, but it’ll be beer. The worse thing being that I forgot my flame-out hop additions. I had chilled and pitched the yeast before noticing the last Tupperware container sitting on the counter. (Yes, I was drinking while brewing.) Recently read something about Russian River doing a double dry hop. This should be a good time to give that a try. Anyone with experience doing this? If so, what was your schedule?

Looking forward to hearing eveyone's Black results.

 

[thelorax121]

Matt, how much are you planning on dry hopping? According to the Stone Email, they said they use 1.5 lbs per barrell of the simco/amarillo blend which I calulated to about four ounces per 5 gals. That sound about right? Also, out of curiosity would you mind posting up you hopping schedule for some comparison? Thanks, and happy brewing

 

[user 22118]

Again, I am not making Stones because of the hopping schedule. I went more with making an IPA that I normally do and adding the black malt. I know that I should have maybe just put this into the Black IPA post, but I went with this one instead. I look at this as a test run of black IPA for me, so instead of using a different IPA recipe that I haven't tried to make I went with one that I know works and then made it black.

I hopped as such:
1 oz Centennial FWH
1 oz each Centennial and Cascade 60min, 20min, 5min
2 oz Centennial and 2 oz Cascade DH

Again, I will be dry hopping most likely on day ten or so, so next friday. I will rack off the yeast and then do my first "secondary" dry hopping.

I will admit that I just picked up some Simcoe and some Amarillo for an IPA down the road.

As far as double dry hopping, I really think that you need to have some sort of conical or bottom draining fermentor. Otherwise, using a sack I see a lack of utilization. Everyone I talk to says to use a conical, get the yeast out, dry hop, blow C02 every couple of days. That is all that I can input.

 

[user 22118]

I just tested this guy out (like promised) and it is perfect. It looks dark (definately more like a dark brown than black, that or a light black) and tastes just like IPA. I took some readings and have a preliminary 3.7p (1.014) @ 8.25%abv. I am excited because I wasn't sure how the Black roasted would work, but it came out good. There is no bitter from the black roasted (or there is but it is highly disguised by the hop bitter at 70IBU). Black Tuesday IPA is a winner and I will make it again for sure. Especially at 8.25%, gets a good kick!

 

[user 22118]

Going to throw the dry hops into this one today. Going to settle with an 1.5oz Centennial and 1oz of Cascade. Should get that nice Centennial citrus that I am looking to complement this beer.

 

[AnOldUR]

Going to throw the dry hops into this one today. Going to settle with an 1.5oz Centennial and 1oz of Cascade. Should get that nice Centennial citrus that I am looking to complement this beer.

Same schedule here. I dragged my earlier batch of black out of the basement this morning for transfer to a secondary tonight. This is the one using roasted barley along with some carafa. It was a 4 gallon batch. I'll be transfer most of it to a 3 gallon carboy and dry hopping with a half ounce of each Centennial, Amarillo and Chinook. Also throwing in a French Oak spiral (think there's room in there for the kitchen sink .) I'll bottle what ever doesn't fit in the carboy for comparison without the wood and dry hopping.

This batch was brewed on July 2nd.
Can a Black Twosday brew join the club?

 

[user 22118]

I just racked it and dry hopped, got about 5ish gallons of a delicious looking black substance I always use my mouth to start the siphon and I got some beer in the old boca. Very bitter flavored and very complex. I am somewhat surprised. I decided on the less dry hopping because of the amount of bitter already present. I wanted the floral from the hops, not the acid that comes with them as well. I think this is going to be a winner in the end! This will be a bottle conditioned beer for me, one of the first in a long time.

 

[user 22118]

I just kegged this up and holy bejesus is it phenomenal. I kinda want to bottle condition it, but at the same time I don't because of the hops. I think I will just keg it and have it on tap at the Case del Matt, so stop by and bring beer.

It is hoppy, bitter, malty on the nose, very aromatically hoppy. The flavor is dark, but not bitter from the black malt. The finish is very dry, at 1.011 and the alcohol not apparent at all at 8.25%. A winner I tell you, a winner.

 

[AnOldUR]

I just kegged this up and holy bejesus is it phenomenal . . . I will just keg it and have it on tap at the Case del Matt, so stop by and bring beer.

Damn, that sounds delicious! I’m jealous. Been busy and haven’t even gotten mine into the secondary yet. Thinking about throwing some hops into the primary tonight, waiting a week, and then dry hopping again in a secondary.

Wish you were closer. I’d be tempted to take you up on the "stop by" offer.

 

[user 22118]

I don't want to admit it, but this beer surprised me. Not only is it balanced (moreso in my oppinion than the Stone version which finishes at a higher gravity) but it is quite complex for being so simple. I am a fan of how it turned out and might try to have one of these on tap for my OctemberFest in November.

 

[MeetsCriteria]

Kegged this bad boy last night. Went from 1.085 to 1.017. Nearly 82% attenuation! So, finished the predicted > 9% ABV. Got it on gas, likely will benefit from some additional aging, though its a good one. I'm curious how the substitution for the normal pale malt with Marris Otter will pan out. I also salvaged my "dry" hops for future boil addition. I can't wait! Also am bottle conditioning a few bombers, including one primed with maple syrup. That should make for an interesting twist!

 

[thelorax121]

My batch has finished up carbing in the bottle, and oh my is it good. Absolutly bursting with fruity hop bitterness with simco really shining through (used whole leaf simco and pellet amarillo for dry hop, and I definitly notice a much stronger aroma from the cones). It has a bit more roastiness from the carafa than what I remember from stone's, but that may just be because its youth, and I suspect it will mellow with time. Long story short, one of my best beers so far, and one I look forward to toying with!

 

[user 22118]

I have been drinking this the last week and it is fabulous. I really enjoy how the hops and malt both come out. There is a touch of roast in mine, but in all really not too noticiable. I will get some carafa III next time to see the difference. I am trying to drink this as quickly as possible. I don't want the hop flavor to fade away with all of the money I put into it in the little buggers.

I think I posted but I used the exact recipe just with roasted barley instead of carafa III

 

[Grizzlybrew]

I've been playing with an extract interpretation, how does this look?

5 gal batch

Malts:
9 lbs Light DME
0.5 lbs Crystal 60L
0.5 lbs Carafa Special

Hops:
1 oz Chinook @ 60 min
0.75 Amarillo & 0.75 Simcoe @ 10 min

I'm just wondering how much Amarillo and Simcoe would qualify as "LOTS!" for dry hopping? Also, I think I'll have a hard time finding Simcoe, can anyone recommend a substitute? Magnum perhaps?

The ratios originally posted were most likely for an AG bill. If you leave the DME, I'd bump the crystal and carafa up to 12 oz each. (14 lbs 2-row, .75 lb. crystal, .75 lb. carafa = 90%-5%-5%)

As for the hops, if you're going for anything close to 120 IBU's, I'd dump in 2 (maybe 3) ounces of chinook at 60 min, at least 1 oz each of amarillo and centennial/cascade at 10 min, and dry-hop with 1 oz each amarillo and centennial/cascade. I'd probably use 2 oz chinook at 60 and prob more amarillo/centennial/cascade at 30, 15, and 5 instead.

Does that look right or am I just waaaay off? It looks right...

I know hops are expensive, but so is a $9-14 bottle of XI.

*edit* Sorry, I jumped the gun after being on the second page of posts... This was probably unecessary

 

[user 22118]

I just made up a ten gallon batch of this using the original recipe for malt and then changed up the hops completely. It went from 1.073 to 1.014. Then I used a pound and a half of pellet hops! It is currently dry hopping and will be bad ass!

 

[TacoGuthrie]

Matt what was your grain bill in the end? Between this and the Black IPA thread recipes are all over the place.

Like you I don't have access to Carafa but do have roasted barley. I'm curious as to what you found best worked to get the color but not the roasty flavour?

 

[avibayer]

cant wait to brew this

 

[user 22118]

I used the Carafa III for my ten gallon batch. It is going to be good. I special ordered it from my local home brew store instead of Northern Brewer like I thought I was going to. However, that aside, I used 14oz of Black Roasted the last time for the last 30 min of the Mash.

 

[TacoGuthrie]

14 oz for a 10 gal batch?

 

[AnOldUR]

I messed up an order and have an unusual combination of grains already mixed together. Playing in Beersmith, trying to decide what to do with them, and get the idea for an English version of the "Black" IPA. Continental malts and hops. Probably Fuggles for flavor and aroma. Heavy on the late additions. 1.085 OG / 80 IBU

Think the "black" idea would work in and English style beer?

 

[user 22118]

14 oz for a 10 gal batch?

Negative. That is for a 5 gallon batch, which is what the original recipe was. I doubled it for ten.

 

[BeantownR6]

i cant wait to brew this, its on deck after i do DFH 60 Min and a pumkin ale this week.

ive never had stone XI so really looking forward to this!

 

[TacoGuthrie]

Negative. That is for a 5 gallon batch, which is what the original recipe was. I doubled it for ten.

ok- thanks for the reply. Between this thread and the Black IPA thread I am cobbling together a recipe.

Same idea as Matt ran with. My usual IPA recipe with some roasted barley thrown into the last 20 or so minutes of the mash.

 

[cookietruck]

I made this recipe

5.5 gallon batch

15.25 lbs 2 row
14 oz Crystal 60L
14 oz Carafa Special

75% efficiency
SG = 1.082

2.5oz Chinook (13% alpha) - 90 min
1 oz Simcoe (13% alpha) - 0 min
1 oz Amarillo (10% alpha) - 0 min
1 oz Simcoe (13% alpha) - dry hop
1 oz Amarillo (10% alpha) - dry hop


us-05 pitched 57 fermented 63 went from 1.084 to 1.016
Drinking right now and it is very good and its only a week in the bottles, should be really good later.

i brewed pretty much this recipe.
went from 1076 to 1012 i think it was. very nice beer. unfortunately the whole hops i used ate up lots of my beer so it was well under 5 gallons bottled.
smooth taste, strong aroma and just a touch of roasted barley taste...strong too.

i used carafaIII dehusked. mashed at 154, and i calculated the hops to 98IBU i think it was.
good recipe. will brew again.

 

[alexdagrate]

ok- thanks for the reply. Between this thread and the Black IPA thread I am cobbling together a recipe.

Same idea as Matt ran with. My usual IPA recipe with some roasted barley thrown into the last 20 or so minutes of the mash.

I steeped a pound of black patent malt for 10 min at 160 degree F. I added this to my wort and it gave it a very opaque black color without too much roasty flavor. Turned out very nice with columbus, cascade, simcoe, and amarillo hops.

 

[avibayer]

So, i'm an idiot, who ordered the grain build without noticing what the OG was supposed to be. only got 9 lbs 2 row, and then went half lbs for carafa III and 60L. I think my OG will be around 1.054-1.060.

Will this effect the flavor, or just the strength?


I am brewing it now, and live in new york, where it started to pour. Always dangerous to brew on a cloudy day. fifteen minutes into the boil, and the rain starts coming down hard, but i rigged an umbrella to my MLT, hanging over the brew pot. its a pretty silly set up, but is doing the job. Added 2 oz chinook 11.1 at 60 min, but i think i might extend the boil to a 90 min cause i used a lot of sparge water. again, this is where better planning would have come in handy. so, possibly a 90 min addition of chinook. then at 20 min will add one oz of simcoe 11.9 and amarillo 8.6. Above it says to add these at 0, but i really like a hoppy flavor.

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