i aint mad atcha (stone ipa derivitive) Beer Recipe | All Grain American IPA | Brewer's Friend
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i aint mad atcha (stone ipa derivitive)

213 calories 19 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 213 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Saturday February 22nd 2020
1.065
1.012
7.0%
84.9
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb American - Pale 2-Row12.5 lb Pale 2-Row 37 1.8 92.6%
0.50 lb American - Caramel / Crystal 15L0.5 lb Caramel / Crystal 15L 35 15 3.7%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 3.7%
13.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Centennial2 oz Centennial Hops Leaf/Whole 11.6 Boil 15 min 35.45 28.6%
3 oz Centennial3 oz Centennial Hops Pellet 10 Dry Hop 3 days 42.9%
1 oz Chinook1 oz Chinook Hops Pellet 13 Dry Hop 3 days 14.3%
0.50 oz Warrior0.5 oz Warrior Hops Pellet 15.8 Boil 60 min 26.76 7.1%
0.50 oz Nugget0.5 oz Nugget Hops Pellet 13.4 Boil 60 min 22.69 7.1%
7 oz / 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

4/7/2020 :
brew day. swapping out the 0.9 magnum 14aa 60 min for 0.5 warrior unknown AA and 0.5 nugget 13.4AA both for 60 mins. this adds up to more IBU than it was with the magnum, but the byo article has it at 77IBU. also i am using some 2 oz 11.4AA 2018 whole hop centennial for the 15 min addition. these hops were leftover from something else, hopefully not oxidized or anything. this way i can add 2 more oz to the dry hop for more flaves. inputting the whole hop AA brought the recipe up to 77IBU. ALSO on a whim i decided to drop a pound of 2row and add .5lb cane sugar to dry it out a little bit. still doing the .5lb 15L (original byo recipe had a pound but last rendition was too sweet). if this all works according to plan i think it will be a nice beer. not sure if i am going to get close to stone. i had a stone ipa the other night. it was too dry and bitter compared to mine. looking for something in between theirs and mine.

3/31/2020:
today i am bumping the magnum and base malt amounts to increase the target IBU and OG to match the BYO article. i am blindly changing the attenuation to match the BYO FG.

this beer was weird. right now it is clear, faint bitterness, decent hop flavor, overall seems close. it is a little too sweet.

this was fermenting at a bit low temperature last month. it was in the fermentation chamber while we were away on vacay but it wasnt plugged in. when i returned it was around 50 or 55. i did cold crash it and kegged it, first week or two it was super hazy and sweet it threw me way off, i thought id confused it with mango maya base beer. it cleared up, hops began to shine more. over time

i had a recipe snafu. unsure the OG. FG is about 1.014. based on 12.5lb 2 row and adjusting attenuation for the FG i got about 6.48 abv on batch 1 (march2020)

8/26/2019 :
adapted from brew your own clone recipe. unclear when this appeared in print. https://byo.com/recipe/stone-ipa-clone/

they boil for 90 minutes (probably to get more bitterness out of less hops, those smarties) they also use perle + magnum but i will just use enough magnum for 60 mins to get up to IBU. the recipe calls for whole hops for dry hop but that will depend on availability / convenience...

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  • Public: Yup, Shared
  • Last Updated: 2020-04-22 18:54 UTC
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