Stone XI Anniversary Clone

[Jughead]

Nice! glad it turned out for ya. My recipe was similar. I found a bottle of Sublime-self-rightous. But g-damnit, the bottle was funky! Very harsh metallic taste, something def going on. I wrote it off as a bad bottle from Stone. But through the harsh taste I noticed mine was more up-front w/ the roasty, may lower Carafa by a few oz next time. Mine was slightly thinner also, Pacman brought this down to like 1.015. My hops were just slightly less aroma, I only DH 1oz each S&A, next time 2oz. But it was great and went way, way too fast!:rockin:

 

[Sun Devil]

Overall the beer is really close in overall flavor. The hops are pretty much dead on IMO. I need to do a blind side by side test though. The most noticeable difference is in the body-mine has a thinner mouthfeel than the real thing. I'll have to adjust the next batch to compensate for this.

Gritsak, My recipe was almost identical to your recipe, just a couple of small differences. I ended up at 8.6% and hops seemed nearly dead on to the SSR. Mine also had a thinner mouthfeel, what do you plan to do next time to compensate for that? Pic of mine is below on the left, SSR is on the right. Had slightly better head retention with mine.

 

[songstre]

I can tell you what I'm going to try in order to achieve that. I'm going to try a different yeast.

http://www.thebrewingnetwork.com/forum/viewtopic.php?f=2&t=19872&start=0

 

[thetang]

Anyone have an extract version of this recipe?

 

[songstre]

I'm no expert at converting (don't use extract much at all), but replace your 17 lbs. of pale malt with about 10.5 lbs. of DME or 12.75 lbs LME. This is assuming a 75% efficiency:

17 lbs. * 37 PPG = 629
629 * .75 = 471.75 points
471.75 / 44 PPG (dry) = 10.72 lbs DME

471.75 / 37 PPG (liquid) = 12.75 lbs DME

You should keep all your specialty grains the same.

 

[songstre]

Or, you could say that the 17 lbs. is approx. 90% of your grain bill. So you take the anticipated OG (1.103) and figure that 90% of that needs to be replaced with extract:

103 * .9 = 92.7
92.7 * 5 gal = 463.5 points
463.5 / 44 (dry) = 10.53 lbs. DME
463.5 / 37 (liquid) = 12.52 lbs. LME

 

[kjjohns5]

So this beer turned out incredible! I can't stop drinking it! I'll try and post some pictures!

Here we go! The mash:

In the secondary on 4 oz of hops:

In my glass (my favorite part ):

 

[Blackhawkbrew]

Mash water on the fire for this brew. Looking forward to it! From all the great comments on this brew, I hope it comes out well. It's my first "high" gravity beer also.

 

[avibayer]

I really like it too. I want to try it with something other than simcoe.

 

[jedIPA]

I brewed this back in May using this recipe:

15lb 14oz 2-row
14.11oz crystal 60L
14.11oz carafa III
2.75oz chinook 13%AA at 90mins
1oz Amarillo 9.5% at flame-out
1oz Simcoe 11.9% at flame out
2oz Simcoe 11.9% dry-hop
2oz Amarillo 9.5% dry-hop
WLP001

I used WLP005 instead of 001, It came out great. I will miss it when its gone. I'm looking to brew another batch in a few weeks.

 

[DrinkNoH2O]

Wow, this beer came out fantastic!

I brewed it back on 4/11. The OG was 1.083 and the FG was 1.021.

Recipe used (I changed the hop bill to included Cascade):

15 lbs 4.0 oz Pale Malt (2 Row)
14.0 oz Carafa III
14.0 oz Caramel/Crystal Malt - 60L

Mashed @ 152 (hit 153 at one point though)

1.75 oz Chinook [13.00 %] (60 min)
1.00 oz Cascade [7.50 %] (30 min)
1.00 oz Cascade [7.50 %] (15 min)
1.00 oz Simcoe [13.00 %] (2 min) H
1.00 oz Amarillo Gold [8.50 %] (2 min)

Pacman Yeast starter cultured from bottles

1.50 oz Simcoe [13.00 %] (Dry Hop 7 days)
1.50 oz Amarillo Gold [8.50 %] (Dry Hop 7 days)



3 weeks in primary, 10 days in secondary with dry hops, then 4 weeks in bottles. Tastes absolutely amazing - has a bit more of a roasted flavor than SSR but I love it.

When I brew it again the only thing I'll change is to drop the mash temp down a bit (151 maybe) to finish a hair dryer.



P.S. - the head retention of this beer far surpasses anything I've brewed before. Thick frothy head after pouring, and perfect lacing rings in the glass the entire way down. Love this beer, and it definitely packs a punch alcohol wise.

 

[TacoGuthrie]

Finally got mine mostly carb'ed up in the keg. Here was my recipe:

Type: All Grain
Date: 3/28/2010
Batch Size: 5.50 gal
Brewer: Andy
Boil Size: 7.63 gal Asst Brewer:
Boil Time: 110 min Equipment: BREWT v1.0
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
17.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 89.47 %
1.00 lb Carafa III (525.0 SRM) Grain 5.26 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.26 %
3.00 oz Chinook [11.40 %] (90 min) Hops 97.0 IBU
1.00 oz Amarillo Gold [7.50 %] (10 min) Hops 7.2 IBU
1.00 oz Simcoe [12.20 %] (10 min) Hops 11.7 IBU
1.00 oz Amarillo Gold [7.50 %] (1 min) Hops 0.9 IBU
1.00 oz Simcoe [12.20 %] (1 min) Hops 1.4 IBU
2.00 oz Simcoe [12.20 %] (Dry Hop 7 days) Hops -
2.00 oz Amarillo Gold [7.50 %] (Dry Hop 7 days) Hops -
1.10 items Whirlfloc Tablet (Boil 5.0 min) Misc
1 Pkgs Safale (DCL Yeast #S-05) Yeast-Ale


Mashed at 151-152 for 60min.
OG- 1.084
FG- 1.022
IBUs- 118
ABV- 8.1%

Overall the beer is really close in overall flavor. The hops are pretty much dead on IMO. I need to do a blind side by side test though. The most noticeable difference is in the body-mine has a thinner mouthfeel than the real thing. I'll have to adjust the next batch to compensate for this.

I see you only used 1 pkg of s-05. Do you think pitching a second would help get the FG down a little more? I was checking the pitching calculator and the results were 1.7 pkgs of dry yeast so I thought I'd ask.

 

[ChemEMc]

I recently placed first in a homebrew competition with the following recipe, it scored a 41/50 and none of the judges had anything bad to say. I actually made it without the dextrose, but was unhappy with my efficiency since I wanted a really big beer, so I added it in as an after thought to the primary. I will definitely do that next time, as the alcohol was not too much, it took the FG down pretty low, and the beer came out amazingly drinkable. Look back at my previous posts on this thread for details on the yeast starter batch.

Recipe Type: All Grain
Yeast: WLP001/WLP007
Yeast Starter: YES (prior cake)
Batch Size (Gallons): 5.5
Original Gravity: 1.087
Final Gravity: 1.011
IBU: 100
Boiling Time (Minutes): 90
Color: 34
Efficiency: 71%
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14

Ingredients:
15.25 lbs American 2-Row
14 oz Crystal 60L
14 oz Carafa III Special

3.0 oz Chinook (11.4%) – 90min
1.0 oz Simco (13%) – 0 min
1.0 oz Amarillo (10%) – 0 min
1.0 oz Simco (13%) – Dry Hop
1.0 oz Amarillo (10%) – Dry Hop

1 tsp Irish Moss (10 min)

1 ea WLP007

Mash at 152F (medium body)


Notes:
• Made MO/Cascade SMaSH for yeast cake

 

[kjjohns5]

I recently placed first in a homebrew competition with the following recipe, it scored a 41/50 and none of the judges had anything bad to say. I actually made it without the dextrose, but was unhappy with my efficiency since I wanted a really big beer, so I added it in as an after thought to the primary. I will definitely do that next time, as the alcohol was not too much, it took the FG down pretty low, and the beer came out amazingly drinkable. Look back at my previous posts on this thread for details on the yeast starter batch.

Recipe Type: All Grain
Yeast: WLP001/WLP007
Yeast Starter: YES (prior cake)
Batch Size (Gallons): 5.5
Original Gravity: 1.087
Final Gravity: 1.011
IBU: 100
Boiling Time (Minutes): 90
Color: 34
Efficiency: 71%
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14

Ingredients:
15.25 lbs American 2-Row
14 oz Crystal 60L
14 oz Carafa III Special

3.0 oz Chinook (11.4%) – 90min
1.0 oz Simco (13%) – 0 min
1.0 oz Amarillo (10%) – 0 min
1.0 oz Simco (13%) – Dry Hop
1.0 oz Amarillo (10%) – Dry Hop

1 tsp Irish Moss (10 min)

1 ea WLP007

Mash at 152F (medium body)


Notes:
• Made MO/Cascade SMaSH for yeast cake

Well done, man! Gratz! I loved this beer so much, however it did not last very long. I'm going to re-brew it I think for another competition because I'd love to see how it's judged. I've not had one person give one bad comment about this beer. My recipe was different, slightly. I had about 130+ IBUs, and my alcohol was 9%+ without any dextrose. What were you shooting for?

 

[ChemEMc]

Yeah, this didn't last long at all, especially after it won kauz everyone wanted to try it. I was shooting for a higher OG, don't remember exactly, i think like 9% is what i wanted. It was my first grain bill that large, so i over estimated my efficiency by a good bit. I didn't want a medium big beer, so i added the dextrose. with IBU i under shot a little because the original was a bit much for me. Actually, when i had it in tap at a bar it was perfect, when i had it from the bottle it was too much. I assume they were different ages... My version definitely got better as it aged, sad it didn't last any longer.

Also, i had this on tap the same time I had the Bee Cave Robust Porter on tap, and the two mixed was better then either alone, IMHO (and depending on my mood). Think dogfish head India brown, but stronger in about every regard. The porter got a 33/50 at the same comp, with all the judges saying it needed more roastiness.

 

[TacoGuthrie]

What is everyone's fermentation schedule on this one?

I brewed it 5 days ago and I leave for 2 week vacation in 24 hrs. I checked the SG and it is at 1.020 right now. I'm wondering if I should leave it in the primary for the next couple of weeks or rack it to a secondary to let it finish while i'm away.

Usually i rack after 5-7 days and leave my beer in a secondary for 2 weeks but this is a much bigger brew than i usually make.

Also I didn't taste the sample but man did it smell roasty. Much more than I thought it would. Here's hoping the dry hop takes over that roastiness.

 

[cookietruck]

i would just leave it in primary.

 

[ChemEMc]

I would leave it in primary while you are gone, then transfer to secondary for a ~5 day dry hop when you get back, then bottle/keg. And extra aging of course won't hurt this one.

 

[cino101]

So I will get the carafa III on order since my LHB store doesnt carry it.... in the meantime, need some opinions about substitutes... I have patent black malt on hand, any opinions about using this?
Option1) add to mash from the get go
Option2) add to mash towards the end
Option3) steep and add to mixture to boil
Option4) wait another week for the carafa delivery and stop being so impatient!

 

[Haputanlas]

So I will get the carafa III on order since my LHB store doesnt carry it.... in the meantime, need some opinions about substitutes... I have patent black malt on hand, any opinions about using this?
Option1) add to mash from the get go
Option2) add to mash towards the end
Option3) steep and add to mixture to boil
Option4) wait another week for the carafa delivery and stop being so impatient!

I used de-bittered black malts for the alternative. It came out perfect.

You want to make sure that the malt is either de-bittered or de-husked (I believe it's the same thing). This removes the astringent bitterness that is not desired in these beers.

 

[songstre]

Option 4, just wait. It's worth it.

 

[baybrewer]

I used a very similar recipe. No dextrose but still ended up with a bit over 9%. I had to use carafa II though.

It still turned out amazing. Did a blind taste test with SSR and 4/5 liked mine better. Although I will say that it is probably because mine was fresher. Nowhere near as much hop flavor and aroma when it's been sitting on bevmo's shelf for a few months

I noticed before some people were talking about adding black patent at the end of the mash. Is this normal for some malts? I've always just milled everything together and thrown it in to the mash at the same time.

 

[Grinch]

I'm a bit new with the whole liquid yeast deal... is a starter necessary for this one? I plan to use WLP007.

 

[DrinkNoH2O]

I'm a bit new with the whole liquid yeast deal... is a starter necessary for this one? I plan to use WLP007.

Absolutely.

 

[cino101]

Wanted to post a quick update. I finished off a keg of the recipe using black patent and I just started drinking my second iteration using the correct carafa III version. Surprisingly the black patent recipe was really good and a hit. Definitely was on the bitter end of things but very much enjoyed. On the other hand the new carafa III version is in a class of its own. Its perfectly balanced and smooth. For anyone finding themselves running into that same ingredient issue I would recommend holding off and using the carafa III if you are only going to make one version of this.

 

[nickmv]

I'm about 2.5wks into this clone, using Gritsack's recipe (from pg 18). I used Beersmith to convert to partial mash, and ended up using 9.5lbs pale LME, 4lbs 2-row, and only .9lbs each of the specialty grains, and used Rogue Pacman yeast (2L starter). I also ended up pitching at 1.100 to give it some extra kick, so it's only about 4.25-4.5 gals. Next time I'll scale this to give me 5.5-6 gals.

I have yet to dry hop it, but I tasted it the other day (2 wks in), and it tastes very very good, and quite similar to the real deal. It tastes like the Simcoe is stronger on the original, and a tad bit more malt backing (I used dehusked Carafa III for the entire mash period), but it's still a great beer. I'll report back when I've finished dry hopping and it's carbed and in the bottle (3-4 wks).

 

[DrinkNoH2O]

This beer have become a house favorite and will definitely stay in my regular rotation. The last two 5 gallon batches have gone down fast.

 

[brrman]

I have been making this recipe for a year or so now.
Heavenly Scourge Black IIPA

Ingredients
Grains
15.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 88.57 %
1.00 lb Carafa III (525.0 SRM) Grain 5.71 % (last 10 mins of mash)
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.71 %
Hops

3.00 oz Magnum [14.00 %] (60 min) Hops 110.4 IBU
2.00 oz Amarillo Gold [8.50 %] (1 min) Hops 1.9 IBU
0.50 oz Centennial (8-Paws) [8.80 %] (0 min) Hops
2.00 oz Centennial (8-Paws) [8.80 %] (Dry Hop 5 days) Hops
2.00 oz Amarillo Gold [8.50 %] (Dry Hop 5 days) Hops
Other
1 Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 1500 ml]


Beer Profile
Est Original Gravity: 1.080 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 8.01 %
Bitterness: 112.3 IBU
Calories: 369 cal/pint

Mash Profile
Total Grain Weight: 17.50 lb
Mash at 154.0 F for 60 min

 

[Newgene]

Mine will be 2 weeks in the primary tomorrow. I basically followed a half batch of this recipe:

http://tastybrew.com/newrcp/detail/394

I'm wondering if I am too low on hops though. I added the 2.5 chinook and the 1 Amarillo and 1 Simcoe during the boil as described. However, for the dry hop, it is only calling for 1 oz each of Amarillo and Simcoe. That is what I bought at the HB store, but I don't have a way of getting anymore in the next week. I was planning to follow the recipe to a tee, but I'm thinking it's going to be less hoppy than the true SSR. I actually have plenty of extra chinook and centennial. I'm wondering if I should toss some of that in the secondary in addition to the A&S?

Anyone have any comments on my plan? I guess my options are:

1.) Leave it alone and do it as I planned per the tasty brew recipe.
2.) Add extra centennial or chinook (I also have 4 oz magnum and 1 oz perle if wanted to delay my next brew)
3.) Dry hop for longer than 1 week in the secondary. (maybe this will impart more hops flavor.

Either way, my original plan was to run as written, and then tweak it based on how the first batch came out. So far, my OG and mash temps were right were I expected them to be. I'm thinking this will be great either way!

 

[Haputanlas]

I say go with option 1. It will be great.