Stone Ruination 10th Anniversary Clone - Beer Recipe - Brewer's Friend

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Stone Ruination 10th Anniversary Clone

326 calories 30.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Adapted Bertus Clone
Rating:
5.00 (1 Review)

Calories: 326 calories (Per 12oz)
Carbs: 30.8 g (Per 12oz)
Created: Sunday February 23rd 2014
1.098
1.021
10.0%
303.7
7.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb American - Pale 2-Row19 lb Pale 2-Row 37 1.8 93.3%
14 oz American - Caramel / Crystal 20L14 oz Caramel / Crystal 20L 35 20 4.3%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose 46 0.5 2.5%
20.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.20 oz Columbus3.2 oz Columbus Hops Pellet 15 Boil 90 min 162.73 18.3%
3.20 oz Centennial3.2 oz Centennial Hops Pellet 10 Boil 20 min 61.42 18.3%
3.20 oz Centennial3.2 oz Centennial Hops Pellet 10 Whirlpool at 210 °F 0 min 43.58 18.3%
1.60 oz Centennial1.6 oz Centennial Hops Pellet 10 Dry Hop 5 days 9.1%
1.60 oz Citra1.6 oz Citra Hops Pellet 11 Dry Hop 5 days 9.1%
1.60 oz Centennial1.6 oz Centennial Hops Pellet 10 Dry Hop 10 days 9.1%
1.60 oz Citra1.6 oz Citra Hops Pellet 11 Dry Hop 10 days 9.1%
0.75 oz Columbus0.75 oz Columbus Hops Pellet 15 First Wort 0 min 21.59 4.3%
0.75 oz Centennial0.75 oz Centennial Hops Pellet 10 First Wort 0 min 14.4 4.3%
17.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Crushed Whirlfloc Fining Boil 15 min.
1 tsp Unflavored Gelatin Fining Secondary --
3 each Fermcap Water Agt Boil --
3 each Fermcap Water Agt Primary --
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 607 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
9g gypsom
3.5g calcium chloride
3g epsom salts
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.21 gal Heat to 161.5 & Mash @ 146 for 75 mins, drain to kettle Infusion -- 146 °F 75 min
2.73 gal Heat to 172.8 & Batch sparge @ 168 and drain to kettle Sparge -- 168 °F 30 min
2.73 gal Heat to 172.8 & Batch sparge @ 168 and drain to kettle Sparge -- 168 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.21 24.8  
Mash volume with grains 7.8 31.2  
Grain absorption losses -2.48 -9.9  
Remaining sparge water volume (equipment estimates 4.65 g | 18.6 qt) 5.49 21.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 8.17 g | 32.7 qt) 9 36  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 5.62 22.5  
Hops absorption losses (whirlpool, hop stand) -0.12 -0.5  
Going into fermentor 5.5 22  
Total: 11.7 46.8
Equipment Profile Used: System Default
 
Notes
  • Use fermcap in the boil and in the primary
  • Whirlpool 20 minutes using pump to recirc
  • Do iodine test pre-boil to ensure conversion was successful

  • Days 1-8 Primary
  • Days 8-12 Secondary
  • Days 12-17 add dry hop 1 to secondary
  • Days 17-21 add dry hop 2 - remove dry hop 1
  • Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
  • Day 24 Rack to bright keg or bottle
Last Updated and Sharing
 
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  • Last Updated: 2016-03-17 15:42 UTC