I based this recipe on the Stone IPA clone in the December, 2008 Issue of Brew Your Own Magazine. The differences are mostly from ingredient substitutions and process differences.
As Jamil and John do in Brewing Classic Styles, I formulated this recipe to produce five gallons (19 L) of beer for packaging. I assume a loss due to trub of a half-gallon in the fermenter and another half-gallon in the boil kettle. That will leave six gallons (22.7 L) at the end of the boil. I assume a boil-off rate of about one gallon per hour, which means I need 7.5 gallons (28.4 L) at the start of the boil for a 90-minute full-volume boil. I use bagged pellet hops for all hop additions.
Recipe: Stone Age IPA
Brewhouse Efficiency: 70%
Pre-Boil Volume: 7.5 gallons (28.4 L)
BG: 1.050 (12.39 °P)
OG: 1.063 (15.44 °P)
FG: 1.019 (4.83 °P)
IBU (Rager): 60
Color (Morey): 4.7 SRM (9.3 EBC) – Gold
Boil: 90 minutes
|Rahr 2-Row Malt (1.7 °L)||12.75 lb. (5.78 kg)||93.6|
|Briess Caramel (10 °L)||14 oz. (397 g)||6.4|
|Perle 7.8% AA, 90 min.||0.56 oz (16 g)||17.4|
|Magnum 14.4% AA, 90 min.||0.42 oz (12 g)||24.1|
|Centennial 9.2% AA, 15 min.||2.0 oz (57 g)||18.9|
|Centennial 9.2% AA, dry||1.0 oz (28 g)||0|
|Chinook 11.4% AA, dry||0.5 oz (14 g)||0|
|Wyeast 1968 London ESB|
Step by Step
This is a single step infusion mash at 1.56 qt./lb. with a batch sparge. Mix the crushed grain with 5.3 gallons (20 L) of 160 °F (71 °C) water to stabilize at 152 °F (67 °C) for 60 minutes. Vorlauf and lauter to collect 3.75 gallons (14.2 L) of wort.
Sparge with 3.75 gallons (14.2 L) of 170 °F (77 °C) water to bring the collected volume to about 7.5 gallons (28.4 L). Boil for 90 minutes. While boiling, add the hops as per the hopping schedule. Cool the wort to 68 °F (20 °C). Transfer to a sanitized 6.5 gallon (24.6 L) glass carboy fermenter.
Pitch yeast and aerate the wort. Hold at 66 °F (19 °C) until fermentation is complete. Add dry hops. Let the beer condition for one week and then bottle. Carbonate to 2.0 volumes using 3.0 ounces (85 g) corn sugar. Bottle condition for two more weeks. Enjoy your Stone Age IPA.