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348 calories 30.2 g 12 oz
Beer Stats
Method: Extract
Style: Imperial IPA
Boil Time: 60 min
Batch Size: 4.25 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 27% (steeping grains only)
Source: FCip
Calories: 348 calories (Per 12oz)
Carbs: 30.2 g (Per 12oz)
Created Tuesday December 31st 2013
Amount Fermentable Cost PPG °L Bill %
5.60 lb Dry Malt Extract - Extra Light5.6 lb Dry Malt Extract - Extra Light 42 2.5 44.1%
5.60 lb Liquid Malt Extract - Amber5.6 lb Liquid Malt Extract - Amber 35 10 44.1%
11.20 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 7.9%
8 oz American - Pale Ale8 oz Pale Ale 37 3.5 3.9%
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 oz Centennial3.5 oz Centennial Hops Pellet 9.5 Boil 60 min 89.08 46.7%
1 oz mosaic1 oz mosaic Hops Pellet 16 Boil 60 min 42.87 13.3%
1 oz Magnum1 oz Magnum Hops Pellet 16 Boil 45 min 39.35 13.3%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7.5 Boil 15 min 9.06 13.3%
1 oz Citra1 oz Citra Hops Leaf/Whole 13.5 Boil 15 min 16.32 13.3%
7.50 oz / 0.00
White Labs - English Ale Yeast WLP002
1 Each
Attenuation (custom):
Very High
Optimum Temp:
65 - 68 °F
Fermentation Temp:
64 °F
Pitch Rate:
1 (M cells / ml / ° P) 400 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: Dme       Amount: .5 cup - 4 oz       CO2 Level: 2.1 Volumes

We brew this with a full boil volume of 5 gallons of spring water

  1. Bring 5 gal. of water to 155 - 160 degrees and then steep 1 lb. of crystal 10L malt and 1 lb of 2-row malt for 25 minutes.
  2. Bring pot to a boil and then turn off heat and add 6 lb. of Extra Pale DME and 6 lb. of Amber LME. Stir constantly and once dissolved, return heat.
    60 minute boil
  3. Add 1 oz. of Mosaic hops (pellets) and 3.5 oz. of Centennial hops (pellets) at 60 minutes.
  4. Add 1 oz. of Magnum hops (pellets) at 45 minutes.
  5. Add 1 oz. of Citra hops (whole leaf) and 1 oz. of Cascade hops (whole leaf) at 15 minutes.
  6. Once 60 minute has completed, remove from stove and cool wort to 70 - 75 degrees. Take a hydrometer reading. Your target OG should be 1.089. Experience tells us that about 1 gallon of liquid will burn off, so you OG might be 1.11. Add 1 gallon of spring water and you should reach your target OG.
  7. Pour into primary fermentator.
  8. Aerate/Stir the wort.
  9. Add yeast starter or enough yeast vials to hit target of 404 billion cells. Target attenuation should be 75% before you siphon into secondary fermentation. Aim for 9 to 11 days in primary fermentation. Be very prepared for blowoffs!
  10. Siphon into secondary fermentater for 8 to 10 days. Take another gravity reading.
  11. After secondary is complete, you are ready for bottling. We are aiming for 1.6 vols of CO2, so we will add 1/4 cup of dme into a saucepan with 2 and 1/2 cups of water and bring to a boil. Let mixture cool and then pour into a bottling bucket.
  12. Siphon beer from secondary fermentator into bottling bucket.
  13. Pour into bottles.
  14. Let bottles sit at room temp for 10 days. Next, move bottles into fridge and let them sit for 10 days.
  15. Enjoy.
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  • Public: Yup, Shared
  • Last Updated: 2018-10-03 18:10 UTC
Other Brewers Who Brewed This Recipe:
Padowan Brewer
Discussion about this recipe:
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System Account 04/04/2014 at 07:24pm
The recipe and ingredients don't match up ???

Brewer's Friend Logo
System Account 04/10/2014 at 08:13pm
Do you have a good recipe for this? I would very much like to brew this but you say use Crystal 20l at one point and the other you say 10l and you say pale ale but then say two row? The hops are all wrong too. HELP?

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System Account 04/21/2014 at 01:09am
Hi, I would state first that this more or less inspired by Stone Ruination. I have noted that a true clone would have 20l, pale malt, amber lme, light dme, centennial and magnum hops. I happen to use my magnum for another beer, so I threw the centennial in the beginning.

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System Account 04/21/2014 at 01:18am
I bottled this on Saturday 4/19. FG is 1.022 and 8.75 abv%. Needs 2 weeks before its ready, however I took a taste. It's really super bitter but dry and tasty. The pale malt and centennial hops shine through, but the real interesting part was the 1 oz. of mosaic. Honestly I had no idea what would happen with the lone ounce of mosaic, but the slight hint of blueberry aroma is in the nose but not so much in the palate. The juicy citrus of the citra is nice especially against the backbone of magnum and centennial. The yeast pitch was spot on, I must say the WLP002 is a winner. More notes in two weeks.

Brewer profile picture 05/09/2014 at 12:38pm
This beer is nothing close to the Ruination IPA inspiration. Opened one up finally on 5/7 and boy what a bitter monster!Pros: The WLP002 yeast, the color, the ABVCons: Unfamiliarity with the Mosaic hops. The 1 oz. totally overwhelms the palate. The beer is super bitter and strong, just how I wanted it, but the Mosaic kills the Centennial and is up front in the nose. In hindsight, it could also use a 2 oz. dry hop with Columbus or Citra.Overall: B

Brewer profile picture
Friendship Aleworks 03/15/2020 at 09:09pm
Brewed this today with a few changes. I used 5lbs of extra light dme and 6.6lbs of the amber lme so as to not waste any. The dme came in either 3lb bags or 1lb bags and the lme comes in 3.3lb containers.

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