Stone Ruination DIPA MOD - Beer Recipe - Brewer's Friend

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Stone Ruination DIPA MOD

236 calories 24.5 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Imperial IPA
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 60% (brew house)
Source: RDS
Calories: 236 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)
Created: Friday March 31st 2017
1.071
1.018
7.0%
160.0
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 37.2%
0.75 lb American - Caramel / Crystal 10L0.75 lb Caramel / Crystal 10L 35 10 7%
6 lb Dry Malt Extract - Light6 lb Dry Malt Extract - Light 42 4 55.8%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Magnum3 oz Magnum Hops Pellet 15 Boil 90 min 114.79 27.3%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Whirlpool at 90 °F 0 min 25.77 18.2%
1 oz Chinook1 oz Chinook Hops Pellet 13 Whirlpool at 90 °F 0 min 19.47 9.1%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 90 °F 0 min 9.1%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Dry Hop 7 days 18.2%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 14 days 18.2%
11 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirfloc Fining Boil 15 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 327 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Water for the partial mash
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Water for partial mash: dilute water with distilled or RO water, if needed, to below 100 ppm carbonates (bicarbonate ions (HCO3–) or “alkalinity as CaCO3”), add calcium, if needed, to make 100 ppm Ca2+, use 3:1 ratio of gypsum and calcium chloride for adding calcium ions
(for dilution: filtered tap water)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.1 qt Heat 4.1 qts. of brewing liquor to 165 °F and mash grains at 154 °F for 60 minutes. Stir every 8 minutes or so, if you can do so without losing a significant amount of heat.Collect around 1.75 gallons of wort. Add water to make at least 4.0 gal of wort Infusion -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.64 g | 30.6 qt) 3.63 14.5  
Mash volume with grains (equipment estimates 7.64 g | 30.6 qt) 4.01 16  
Grain absorption losses (steeping) -0.59 -2.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.47 1.9  
Pre boil volume (equipment estimates 7.51 g | 30.1 qt) 3.5 14  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5.15 20.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.63 14.5
Equipment Profile Used: System Default
 
Notes

Water for partial mash: dilute water with distilled or RO water, if needed, to below 100 ppm carbonates (bicarbonate ions (HCO3–) or “alkalinity as CaCO3”), add calcium, if needed, to make 100 ppm Ca2+, use 3:1 ratio of gypsum and calcium chloride for adding calcium ions
(for dilution: filtered tap water)
Procedure:

  1. Make yeast starter 2–3 days ahead of brew day.
  2. On brew day, heat 4.1 qts. of brewing liquor to 165 °F and mash grains at 154 °F for 60 minutes. Stir every 8 minutes or so, if you can do so without losing a significant amount of heat.
  3. Collect around 1.75 gallons of wort. Add water to make at least 4.0 gallons of wort. Stir in roughly 1/2 of the malt extract, hold at 154 °F for 5 minutes, then bring to a boil.
  4. Boil the wort for 90 minutes. (If hot break does not appear as big, fluffy flakes after first 15 minutes of boil, add 0.5 tsp. gypsum.)
  5. Add hops and Irish moss / whirfloc at times indicated. Add water, if needed, so boil volume never drops below 3.5 gallons.
  6. Dissolve remaining malt extract in wort and stir in with 10 minutes left in boil. (You can do this in shifts.)
    Option: add Fermax 0.5 tsp per gallon as yeast nutrient, 15 minutes before the end of boil.
  7. Chill wort to 70 °F. If using an immersion chiller, swirl chilled wort and let sit for at least an hour (covered) to let hop debris settle.
  8. Transfer wort to fermenter, leaving as much hop debris and trub behind as possible. Add water to yield 5.0 gallons.
  9. Aerate the wort thoroughly and pitch sediment from yeast starter.
  10. Ferment at 70 °F. If dry hopping in a keg, let beer fall (at least mostly) clear before racking.
  11. Dry hop for 7 days. Avoid exposing beer to oxygen as much as possible when transferring wort and dry hopping after fermentation.

    Double Dry Hopped Option:
    Note to make the Double Dry-Hopped version, remove the first charge of dry hops and add a second charge of the same amount. You can use more Centennial. Simcoe, Citra or Amarillo also work really well.
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  • Last Updated: 2017-04-15 19:22 UTC