Stone Ruination Clone

Discussion in 'Recipes for Feedback' started by OkanaganMike, Dec 3, 2016.

  1. OkanaganMike

    OkanaganMike Active Member

    Joined:
    Sep 30, 2016
    Messages:
    181
    Likes Received:
    63
    Trophy Points:
    28
    So I'm playing with this recipe I found on BYO, Problem is I can't figure how to get the FG to drop to 1.010. I've got the OG right and the yeast it recommends. Mash in low at 149F. Anyone able to help me understand how I can manipulate the recipe and more importantly the actual beer if/when I brew it to get the FG lower?

    Title: Stone Ruination IPA Clone
    Author: BYO

    Brew Method: BIAB
    Style Name: Double IPA
    Boil Time: 60 min
    Batch Size: 5.5 gallons (fermentor volume)
    Boil Size: 7.5 gallons
    Boil Gravity: 1.055
    Efficiency: 70% (brew house)


    STATS:
    Original Gravity: 1.075
    Final Gravity: 1.022
    ABV (standard): 7.07%
    IBU (tinseth): 148.27
    SRM (morey): 6.03

    FERMENTABLES:
    15.5 lb - Canadian - Pale 2-Row (93.9%)
    1 lb - American - Caramel / Crystal 15L (6.1%)

    HOPS:
    2.25 oz - Magnum, Type: Pellet, AA: 16, Use: Boil for 90 min, IBU: 126.82
    1.5 oz - Centennial, Type: Pellet, AA: 10.5, Use: Whirlpool for 0 min at °F, IBU: 21.45
    2 oz - Centennial, Type: Leaf/Whole, AA: 10, Use: Dry Hop for 7 days

    MASH GUIDELINES:
    1) Temp: 149 F, Time: 60 min

    OTHER INGREDIENTS:
    1 each - Whirlfloc, Time: 15 min, Type: Fining, Use: Boil

    YEAST:
    Wyeast - London ESB Ale 1968
    Starter: Yes
    Form: Liquid
    Attenuation (avg): 69%
    Flocculation: Very High
    Optimum Temp: 64 - 72 F
    Fermentation Temp: 68 F
     
  2. Trialben

    Trialben Well-Known Member

    Joined:
    Mar 30, 2016
    Messages:
    9,447
    Likes Received:
    9,519
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    Pest control tech
    Location:
    Palmwoods QLD
    Yep in the yeast section you can set custom attenuation and set it to percentage that reflects your final Gravity.
     
  3. oliver

    oliver Well-Known Member

    Joined:
    Sep 21, 2015
    Messages:
    959
    Likes Received:
    371
    Trophy Points:
    63
    Occupation:
    LHBS owner
    Location:
    NOLA
    London ESB 1969 has an avg attenuation at 69%, so if you hit your OG of 1075, it should attenuate down to ~1.022 @7% ABV... hitting 1.010 would be 86% attenuation.
     
    Trialben likes this.
  4. Thurston Brewer

    Thurston Brewer Active Member

    Joined:
    Oct 3, 2016
    Messages:
    315
    Likes Received:
    137
    Trophy Points:
    43
    Location:
    Sunny So Cal
    The recipe builder uses an average for attenuation - you may be able to get closer to max attenuation when you brew - some folks increase fermentation temp toward the end to help get the most out of the yeast, and of course giving it more time helps, too.

    If you just want to see what the ABV would be at a higher attenuation you can change the AA% in the recipe builder, but that just adjusts numbers on the screen for the purpose of estimations. If you need more attenuation than the recommended yeast can give you, it might be necessary to switch to a more aggressive yeast.
     
  5. Trialben

    Trialben Well-Known Member

    Joined:
    Mar 30, 2016
    Messages:
    9,447
    Likes Received:
    9,519
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    Pest control tech
    Location:
    Palmwoods QLD
    I was thinking this as well altering attention is good when you've got a fair idea what you'll get out of given yeast. 69% is pretty poor attenuation but that's probably that yeast characteristics to leave a little sweetness in brew.

    Another way of knowing yeasts attention capabilities is do a mini batch. When you've brewed your batch of beer pull off a few 100 mills and do a mini fermentation next to main batch. The mini batch will ferment out quicker but will give you an reflective idea of what yeast will ferment down to given that worto_O.
     
    Head First likes this.
  6. Ozarks Mountain Brew

    Staff Member

    Joined:
    Nov 20, 2012
    Messages:
    7,767
    Likes Received:
    3,977
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Managment
    Location:
    The Ozark Mountains of Missouri
    London ESB 1969 promotes malt and somewhat ignores hop flavor, I wouldn't use it in that beer which is not malty but hoppy

    edit and that magnum is off the charts, you sure you have that right? way too bitter
     
  7. oliver

    oliver Well-Known Member

    Joined:
    Sep 21, 2015
    Messages:
    959
    Likes Received:
    371
    Trophy Points:
    63
    Occupation:
    LHBS owner
    Location:
    NOLA
    Use US-05, ferment at 62 if you have the ability.
     
  8. Head First

    Head First Well-Known Member

    Joined:
    Dec 22, 2012
    Messages:
    2,254
    Likes Received:
    2,455
    Trophy Points:
    113
    Location:
    Back in the mountains
    #8 Head First, Dec 5, 2016
    Last edited: Dec 5, 2016
    Kinda surprised by the yeast choice. Stone uses Cal-01 Or San Diego Super I think. With a clean base like that it would be sort of contradictory. The hops are in line for that clone and malt bill fits but I don't understand the yeast unless trying to keep some malt backbone. Ruination does have a strong bitter with some mouthfeel so maybe extra yeast nutrient and step temps to get it to finish farther. And of coarse a huge starter.
    Edit: A ESB yeast would match with a big hop bill too I would guess. Make them stand out more? All Stone Beers the hops stand out.
     
  9. OkanaganMike

    OkanaganMike Active Member

    Joined:
    Sep 30, 2016
    Messages:
    181
    Likes Received:
    63
    Trophy Points:
    28
    #9 OkanaganMike, Dec 5, 2016
    Last edited: Dec 5, 2016
    Here's the link to the BYO article. https://byo.com/mead/item/1721-brewing-in-the-stone-age
    Got a new beer buddy who is pretty astute with beer. He's like a beer Guru or something. Anyway, he's familiar with Ruination and figures the hops aren't nearly enough in the article's recipe based on Steel's IPA book. Said it should have 3oz at whirlpool for 90mins @ 200F and another 2-3 dry hopped.
    FWIW, I asked him about the FG and he added pitch enough yeast, switch to 05 and/or the "ancient San Diego secret" (sugar)
     
  10. Ozarks Mountain Brew

    Staff Member

    Joined:
    Nov 20, 2012
    Messages:
    7,767
    Likes Received:
    3,977
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Managment
    Location:
    The Ozark Mountains of Missouri
    I agree with your friend
     
  11. Head First

    Head First Well-Known Member

    Joined:
    Dec 22, 2012
    Messages:
    2,254
    Likes Received:
    2,455
    Trophy Points:
    113
    Location:
    Back in the mountains
    Trialben likes this.
  12. Ozarks Mountain Brew

    Staff Member

    Joined:
    Nov 20, 2012
    Messages:
    7,767
    Likes Received:
    3,977
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Managment
    Location:
    The Ozark Mountains of Missouri
  13. OkanaganMike

    OkanaganMike Active Member

    Joined:
    Sep 30, 2016
    Messages:
    181
    Likes Received:
    63
    Trophy Points:
    28
    yeah those Pliny's are crazy
     
  14. Head First

    Head First Well-Known Member

    Joined:
    Dec 22, 2012
    Messages:
    2,254
    Likes Received:
    2,455
    Trophy Points:
    113
    Location:
    Back in the mountains
    12oz for $13 is a good deal
     
  15. Ozarks Mountain Brew

    Staff Member

    Joined:
    Nov 20, 2012
    Messages:
    7,767
    Likes Received:
    3,977
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Managment
    Location:
    The Ozark Mountains of Missouri
    yes good hops too, I use that company allot
     

Share This Page

arrow_white