Beer Forum

Seems like I find a variety of Stone IPA clone recipes online, but they all differ. I don't think CYBI ever did the "plain" Stone IPA, right? It's my personal favorite Stone beer, and the dry, hop heavy flavor makes it stand out against all other IPAs IMHO.

So far this is what I've come up with, after looking at the various homebrew recipes and the limited info on Stone's site:


Expected OG: 1.063 SG
Expected IBU (using Rager): 79.5
Expected Color: 6.7 SRM

Fermentables
US 2-Row Malt 13.00 lb (86.7 %) In Mash/Steeped
US Caramel 20L Malt 1.00 lb (6.7 %) In Mash/Steeped
US Munich 10L Malt 1.00 lb (6.7 %) In Mash/Steeped

Hops
US Magnum (16.0 % alpha) 14 g Loose Pellet Hops used 60 Min From End
US Columbus(Tomahawk) (15.5 % alpha) 14 g Loose Pellet Hops used 30 Min From End
US Chinook (10.5 % alpha) 14 g Loose Pellet Hops used 15 Min From End
US Centennial (8.5 % alpha) 28 g Loose Pellet Hops used 10 Min From End
US Chinook (10.5 % alpha) 28 g Loose Pellet Hops used 5 Min From End
US Centennial (8.5 % alpha) 28 g Loose Pellet Hops used 5 Min From End
US Centennial (8.5 % alpha) 28 g Loose Pellet Hops used Dry-Hopped
US Chinook (10.5 % alpha) 14 g Loose Pellet Hops used Dry-Hopped

Other Ingredients

Yeast: White Labs WLP007-Dry English Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (66C/151F)
Step: Rest at 151 degF for 60 mins


The hop schedule is complete guess-work.. no rhyme or reason. Does anyone here have anything proven?

I am pretty sure stone already released all their recipes except arrogant bastard.

I have seen a copy of article posted somewhere. No idea where it is though but it def out there

The recipe was posted in BYO from December 2008. Looking at the website and comparing it to the recipe in BYO, I think the hops have changed a little bit. BYO lists Magnum and Perle at 90 minutes and Centennial and Chinook late. The website says Columbus, Centennial, and Chinook.

Based on that information, I would brew the following:

OG 1.065

93.5% 2-row
6.5% C-15L

44IBUs Columbus @ 90 minutes
2oz. of Centennial at 0 minutes w/ 20 minute Whirlpool

1oz. Centennial dry hop
0.5oz. Chinook dry hop

Mash 149F
Ferment 68-69F
WLP007

Hope this helps! Cheers!

Hoser wrote:The recipe was posted in BYO from December 2008. Looking at the website and comparing it to the recipe in BYO, I think the hops have changed a little bit. BYO lists Magnum and Perle at 90 minutes and Centennial and Chinook late. The website says Columbus, Centennial, and Chinook.

+1. The Craft of Stone Brewing book also only mentions Columbus, Centennial and Chinook for the hops.

http://www.homebrewtalk.com/gallery/dat ... ecipe1.jpg

I believe you can even find this on the stone site. I've made it and it's spot on.