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Stone Enjoy By double IPA

261 calories
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 8 gallons
Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 261 calories (Per 12oz)
URL: http://www.theelectricbrewery.com/forum/viewtopic.php?t=27210
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Amount Fermentable PPG °L Bill %
7.25 lb American - Pale 2-Row7.25 lb Pale 2-Row 37 1.8 46.8%
7.25 lb United Kingdom - Maris Otter Pale7.25 lb Maris Otter Pale 38 3.75 46.8%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late addition) 46 0.5 6.5%
15.5 lb Total      
Amount Variety Type AA Use Time IBU
2 oz Calypso2 oz Calypso Hops Pellet 13 First Wort   47.95
2 oz 4 Hop Shots (4 x 5ml hop extract)2 oz 4 Hop Shots (4 x 5ml hop extract) Hops Pellet 10 Boil 90 min 65.15
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 15 min 19.19
1 oz Target1 oz Target Hops Pellet 11.5 Boil 15 min 17.38
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 15 min 13
1 oz Delta1 oz Delta Hops Pellet 6 Boil 15 min 9.07
1.25 oz Citra1.25 oz Citra Hops Pellet 11 Boil 0 min
1.25 oz Cascade1.25 oz Cascade Hops Pellet 7 Boil 0 min
1.25 oz Motueka1.25 oz Motueka Hops Pellet 7 Boil 0 min
1.5 oz Nelson Sauvin1.5 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 7 days
1.5 oz Galaxy1.5 oz Galaxy Hops Pellet 12.3 Dry Hop 7 days
1.5 oz Nelson Sauvin1.5 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 7 days
1.5 oz Galaxy1.5 oz Galaxy Hops Pellet 12.3 Dry Hop 7 days
Mash Guidelines
Amount Description Type Temp Time
4.8 galFly Sparge147 °F90 min
4.5 galBatchSparge168 °F10 min
Starting Mash Thickness: 1.75 qt/lb
Attenuation (custom):
Optimum Temp:
65 - 68 °F
Fermentation Temp:
60 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 439 B cells required
Yeast Pitch Rate and Starter Calculator
this is going to need 3 vials of yeast with a 2 or 3 L starter or grow from 1 for a week to get the attenuation you need

* For recipes that call for simple sugars like corn sugar, adding them near the end of fermentation instead of in the boil can help if you have attenuation problems (ie: problems finishing near 1.010 for this beer). To do this, heat up some distilled water to near boiling (above 180F) and stir in about 1lb of corn sugar. Let it cool and add directly to the fermenter. Keep doing this every 2-3 days until all of the corn sugar is used up. Why does this help with attenuation? Yeast likes to eat simple sugars (like corn sugar) first before it attacks the more complex ones produced by the grain. By giving the yeast only the 'less tasty' stuff (complex sugars) first they're more likely to finish it all before moving on the 'tasty stuff' (simple sugars). Giving them both at the same time is like giving your kids dinner and desert at the same time. They'll eat desert first and then be too full to eat their entire dinner.
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View Count: 1129
Brew Count: 0
Last Updated: 2014-06-14 20:53 UTC
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