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Stone Runination Clone III

Stone Runination Clone III

American IPA : All Grain : 5.5 gal

mikfir

The latest batch is the best so far. This what IPA should all be

December 1, 2013 at 02:54pm

0.0/5.0 0 ratings

Ingredients (All Grain5.5 gal)

  • 10 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 2 lbs German Light Munich

    German Light Munich

    For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.

  • .625 lbs 2-Row Caramel Malt 10L; Briess

    2-Row Caramel Malt 10L; Briess

    Golden color and a candy like sweetness. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .5 lbs 2-Row Caramel Malt 40L; Briess

    2-Row Caramel Malt 40L; Briess

    Sweet, Caramel, Toffee. S Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1 lbs Corn Sugar

    Corn Sugar

    Use in priming beer or in extract recipes where flaked maize would be used in a mash.

  • 2 oz Magnum - 14.5 AA% whole; boiled 90 min

    Magnum

    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • 2 oz Centennial - 10.0 AA% whole; boiled 15 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 2 oz Cascade - 5.5 AA% whole; added dry to secondary fermenter

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • .5 tsp Wyeast Nutrient - (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • WYeast 1056 American Ale™

    WYeast 1056 American Ale™

    Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.

Notes

Mash at 150. Ferment at 67. 4 to 7 days dry hop. 90 minute boil.

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: B - American IPA

Range for this Style
Original Gravity: 1.067 1.056 - 1.075
Terminal Gravity: 1.014 1.010 - 1.018
Color: 10.8 SRM 6 - 15
Alcohol: 7.0% ABV 5.50% - 7.50%
Bitterness: 140.8 IBU 40.00 - 70.00

Discussion

mikfir

IBUs

2013-12-01 2:56pm

The IBUs are about 70. Beertools does the math wrong.

highwaytoale

Question

2013-12-01 3:55pm

Hey, I was comparing your last batch to this one and it appears you basically backed off on some of the base malt with this one. How would describe the difference, are the hops coming through more with the lower ABV?

mikfir

Answer

2013-12-02 11:34am

The hops do come through better. The other issue is that when I drink beer I like to have more than one. Backing off the base malt lowers the ABV. Ergo, more beer.

highwaytoale

Thanks

2013-12-04 8:52pm

Cheers...I've been having that same debate with myself on a similar IPA recipe and was thinking the bonus of the additional hop blast is kind of a two-fer.

robmay44

Brewing this today.

2013-12-14 12:27pm

Doing 10 gallons. Thanks for the recipe.

mikfir

Ruination clone III

2013-12-26 1:01pm

After 60 days of cold conditioning, this brew knocks my sox off.

mikfir

Good brew

2014-02-14 10:04am

This IPA was taken to my brewers' guild and evaluated by three certified beer judges and they all said it was the best balanced IPA they had tasted.

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