Stone XI Anniversary Clone

[big supper]

So just to update anyone that is interested!

Transfered this to secondary for dry-hopping yesterday. It stayed in primary for about 4 weeks. A little longer than planned but there seem to be no ill effects. Hydrometer read 1.014 from 1.080. The sample we took tasted amazing!! It has been a long time since I originally tried the real thing (can't buy it in Montreal). My only variant to the original recipe posted was that I could only get Carafa special II instead of III. Also, I only had enough for 4% instead of 5%. Tastes great non the less. Here was my final recipe.

91% 2-row
5% Caramel 60
4% Carafa Special II

2.5 oz Chinook (90)
.5 oz each Amarillo and Simcoe (20)
.5 oz each Amarillo and Simcoe (10)
1 oz each Amarillo and Simcoe (5)
1 oz each Amarillo and Simcoe (dry hop)

Yeast Cake of Wyeast 1056

MMMMMMMMMMMM. This isn't going to last long!!!!!!

 

[schristian619]

i just brewed this last weekend for teach a friend day. It was shooting throught he blowoff tube within a few hours. I'll rack and dry hop in 2 weeks and take my readings. I'll let you all know how it turns out. I'm at work and don't have the recipe I used in front of me, but I did hit all my OG right on at I think 1.082, although i mashed a little warmer than intended, tried for 152, but got 154. And even though my Og was right on, beer alchemy calculated a 70% efficiency. oh well, only my second time above 60 or so, I love my new barley crusher!

 

[big supper]

Ya....I get around 70 as well. Not too worried about getting higher for the moment. I know lots of experienced brewers with sophisticated setups that get around 70 and sometimes worse. They make great beer though!

 

[DeathBrewer]

i get 70 or more with all of my setups. i love this beer...may have to try it. hit this thread back up when it's been in the bottle a couple of months and let us know how it goes!

 

[Sun Devil]

I've brewed this one twice now, first time last March and it was fantastic and then again about 3 weeks ago.

The first batch was mashed at 154 and went from 1.077 to 1.016 with a WLP001 yeast cake. Taste was similar to the original (couldn't do a side-by-side test as I drank all that I had bought of the original) but was slightly lower in hop aroma.

The second batch I mashed at 152 and it went from 1.081 to 1.019 with starter built up with WLP060. Higher OG on the second batch is due to increased efficiency which I have attributed to running the grains through the barley crusher twice (have seen an average increase of 8% across 4 batches after doing this). I transferred this batch to secondary a couple of nights ago with 1 oz Amarillo and 1 oz Simcoe, it tasted good going in, will bottle a few and keg the rest in a couple of weeks. Attached are a few pics of this one on brew day.

 

[Sun Devil]

Kegged this one a couple of days ago and tried a pint tonight. Needs to sit and carbonate a bit longer but it is pretty tasty already, hop aroma and taste are good and close to what I remember of the Stone XI beer. Letting it sit and age will be difficult, same problem I had with the last batch. This is one of my favorites.

Pic is attached, not the best picture taker, that's my wife's department, so sorry about the quality.

 

[gwood]

Man, yet another brew that I've been wanting to clone. I try to get a case of Stone's anniversary brews each year and the 11 went REALLY fast.

 

[amishland]

yum I really enjoyed the two bottles i drank last year, would love to try and do a clone of stone XI

 

[Nablis]

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.

 

[lasvegasculture]

I am actually sipping on my supercharged clone right now...OMG it's good, incredibly bitter and hoppy, but very balanced. I bought 3 cases of the XI clone when it was out, incredibly good beer, i think i did it justice with this recipe. seems to me that i used more sparge water than the recipe calls for.

Type: All Grain
Date: 12/6/2008
Batch Size: 11.00 gal
Brewer: Luke
Boil Size: 14.24 gal Asst Brewer:
Boil Time: 150 min Equipment: my 1st setup
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 69.00


Ingredients

Amount Item Type % or IBU
40.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 88.89 %
2.00 lb Carafa III (475.0 SRM) Grain 4.44 %
2.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.44 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.22 %
10.00 oz Galena [14.20 %] (60 min) Hops 145.2 IBU
1.00 oz Cascade [8.00 %] (15 min) Hops 4.1 IBU
1.00 oz Magnum [13.60 %] (15 min) Hops 7.7 IBU
1.00 oz Simcoe [11.90 %] (15 min) Hops 6.7 IBU
1.00 oz Simcoe [11.90 %] (10 min) Hops 4.9 IBU
1.00 oz Cascade [8.00 %] (10 min) Hops 3.0 IBU
1.00 oz Cascade [8.00 %] (5 min) Hops 1.6 IBU
1.00 oz Simcoe [11.90 %] (5 min) Hops 2.7 IBU
1.00 oz Cascade [8.00 %] (1 min) (Aroma Hop-Steep) Hops -
1.00 oz Simcoe [11.90 %] (1 min) (Aroma Hop-Steep) Hops -
3.00 oz Simcoe [11.90 %] (Dry Hop 48 days) Hops -
3.00 oz Amarillo Gold [8.20 %] (Dry Hop 48 days) Hops -
0 Pkgs California Ale (White Labs #WLP001) [Starter 23000 ml] Yeast-Ale



Beer Profile

Est Original Gravity: 1.102 SG
Measured Original Gravity: 1.102 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 10.88 % Actual Alcohol by Vol: 10.91 %
Bitterness: 175.9 IBU Calories: 477 cal/pint
Est Color: 38.8 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 45.00 lb
Sparge Water: 5.58 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.2 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
90 min Mash In Add 56.25 qt of water at 162.6 F 149.0 F
30 min Step Decoct 10.31 qt of mash and boil it 158.0 F

 

[schristian619]

So I brewed this back in November, and it turned out great. I left it in primary for 2 weeks, then secondary/dry-hop for 2 weeks, cold crashed and kegged. After 2 weeks in the keg it was fantastic! I bottled some of it with my beergun and took it to various holiday parties, and everyone loved it. Even people who aren't big beer drinkers. In fact, some of my beer drinking friends liked it better than Stones! And after having some at stones winter storm last weekend, I agree. Anyway...here's the recipe I used....I made a 2 cup starter the day before.

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

The simcoe were pellets but the asmarillo and chinook were leaf. I mashed for 70 mins at 154F. Boiled 90 mins. Recipe was calculated for 70% eff, and I hit it on the spot. OG 1.082 FG 1.018

 

[alexdagrate]

I can't seem to find Carafa III Special at my LHBS. I live in Olympia, WA and the best I could do was find a HBS in Lakewood, WA (20 min north of me) that said they had "Carafa® 500-600L." I called the shop and they had no idea if it was I, II, or III, and had no idea if it was the Special (unhusked), and had no idea what I meant by "unhusked."

The best I can find locally is the standard chocolate and black patent malts.

I am very limited on space, time, and equipment, so I've been planning to use a partial extract/partial grain.

Some other posts have suggested using chocolate malt, some have suggested cold steeping, and some have suggested using Sinamar. While it may be totally kosher as far as German purity laws, seems lame to add a color extract just for color's sake.

Anyone have any ideas? Would using chocolate malt give a drastically different flavor profile?

 

[AnOldUR]

Anyone have any ideas? Would using chocolate malt give a drastically different flavor profile?

http://www.brewmasterswarehouse.com/products/Weyermann-DeHusked-Carafa-III--0101515

 

[DeathBrewer]

The 500-600°L is most likely the Weyermann Carafa III.

 

[Bullshivit-brew]

Shoulda figured the Chinook and Amarillo... used that in a Ruination clone a while ago + some magnums. And I guess Wyeast 1056 would be the winner for the yeast on this one.

So stone is pretty good about giving out recipes for their brews? I've heard tell that they wont even let out what hops are in Arrogant, so I wasn't sure if talking to them about this would work.

Thanks a bunch man!

I think it is all chinook in arrogant B from what I have read

 

[thelorax121]

I think it is all chinook in arrogant B from what I have read

I have heard the same thing. They seem to like the 4 C's alot over in San Diego

 

[humann_brewing]

Has anyone figured out what the water should be like for this clone? It is hoppy yet darks. I am guess Ca should be added by way of chalk compared to gypsum which will also add hardness, then either a little gypsum or epson salt to bring up the sulfates to bring out the bitterness.


Does anyone have rough numbers that they brewed this with and turned out good?

 

[MeetsCriteria]

After having this on tap at Stone, some time ago, I swore I would brew it at some point. That "some point" is now!

When I was at stone that time, they said that they shot to make their water like London. I didn't think to ask whether or not that was for all their beers, but I wouldn't be surprised.

Of course, that beer had been aged for 2 years before I had it. I don't know if I'll be able to hang on to mine for that long!

I did substitute Marris Otter for the pale, which will be a bit of a change...but for the better I suspect!

I'll post the results, along with the water profile I went with, once I've settled on everything.

Cheers,

Mike

 

[ChshreCat]

I have heard the same thing. They seem to like the 4 C's alot over in San Diego

The watch The View in San Diego?

 

[Freezeblade]

Has anyone figured out what the water should be like for this clone? It is hoppy yet darks. I am guess Ca should be added by way of chalk compared to gypsum which will also add hardness, then either a little gypsum or epson salt to bring up the sulfates to bring out the bitterness.


Does anyone have rough numbers that they brewed this with and turned out good?

I've never brewed this, but I have heard that Stone uses city water that is pretty much just stripped of the chloromine that they use in the water around here.

I just got my report mailed to me from the county and the numbers are as follows for North County San Diego 2008 study:

Chloride: 95.9
Sulfate: 192
Sodium: 86.7
Total Hardness: 241

They don't seem to list some of the other elements for the 2008 survey, but the numbers for the 2007 one are as follows:

Calcium: 35.6
Carbonate: 0*
Chloride: 88.9
Magnesium: 17.4
Sodium: 79.7
Sulfate: 167
Bicarbonate: 127
Total Alkalinity (as CO3): 105
Total hardness: 220

*what's up with the CO3 being 0? If I understand it correctly, the molecules split apart into ions in the presence of water, which, if that is the case, how can you have a "Alkalinity - Total as CaCO3" of 105, Bicarbonate of 127, and a Total Hardness (I'm of the understanding that this impacts the CO3 content as well) of about 220.

I asked this question on a thread in here, but never recieved an answer, so it's still a misery for me on how to adjust water, do I have to add a crapload of carbonates or what?

Anyway, the tables are here (Stone is in the Miramar treatment area):
http://www.sandiego.gov/water/quality/pdf/waterqual08.pdf
http://www.sandiego.gov/water/quality/pdf/waterqual07.pdf
http://www.sandiego.gov/water/quality/pdf/tbl6.pdf

 

[DeathBrewer]

FYI: The Stone Blog » Stone Sublimely Self-Righteous Ale

 

[MeetsCriteria]

Stone does use the local water...but they have a large R/O unit and my understanding from the tour guy was they roughly used 1/2 R/O water and 1/2 local water. They adjusted the ions from there to come close to London. That was my understanding at least...

So, that is what I did today, essentially. 6 gal San Diego water and 4 gal r/o, adjusted to come close to London, with a little extra gypsum to bring out the bitterness a tiny bit more.

I was shooting for 1.085, and hit it on the nose after the 90 min boil!

The only thing I did different was that I only had 2 oz of chinook, so I had to use an oz of Centennial for the extra bittering addition. The AA worked out that it was an even ounce to get me to the 120 IBU.

I also went ahead and used the Cents as a First Wort Hop. I just have had so much luck with FWH, and when I thought about it, it seemed just make sense.

Now for the WLP001 slurry harvested from the conical from my last batch to get in there and start working!

Cheers,

Mike

 

[user 22118]

I am mashing this as we speak. I took a similar approach as the others, but instead of Carafa III I am using roasted barley. Now, here is how I figured I could use it. I am going to put it in halfway through the mash. I hope to not get as much bitter as I do color. I might even wait until 15 minutes left in the mash, or right as I sparge, I don't know. I am then not using the same hops as I have a ton of other flavors. In all I will make IPA and it will be dark, but I am not sure if I will get black and I am not sure if it will be really good or just so-so.

Wish me luck.

 

[FSR402]

This is on my list

 

[humann_brewing]

On my list when it cools down

 

[user 22118]

So, after mashing about 50 minutes, I added the crushed Black Barley. It is taking about a half an hour in order to extract the color and I think that I will start sparging when it gets close enough. I don't want it too bitter and I think that if it takes me 30 minutes to sparge then that wiill be an hour and bitter enough. Color is coming across more like a dark brown IPA than a Black.

Again, without debittered carafa III, I have to do this. If I could find it closer (ie...SF bay area) then I would have it, but I am not going to pay to ship one pound so I am making due with what I have.

 

[thelorax121]

Getting ready to brew tis up today, Ill post back with a recap of the brew day

 

[user 22118]

I like the color. It is not black, dark brown. But in the end I think that it will be fine because I tasted little to no bitter. I just added the first wort hops and have another two gallons to sparge and then on to the Boil!

 

[user 22118]

Just got to boiling and added the first addition. At 20 minutes I will add the second and at 5 the last. Then dry hop. Looking good and I might just brew up another beer today.

 

[user 22118]

Just now chilling and starting my second beer. It is going to be a nice and light little fellow. The BLACK IPA came out at 1.077 and about 79IBU. Good color on it, I will take a picture and post it and I like the way it smells.