LF: Stone IPA clone

Why is the AG recipe a 90 mn boil and the extract one only 60?

 

I haven't read the recipes, but I'll take a shot... Presumably to boil off the DMS precursors in the all grain version. Though I would add that I usually only do 90 minute boils when pilsner malts are involved. (I'm assuming Stone IPA does not use pilsner malt.)

 

I've got the first book by stone, and I was surprised how much crystal malts are in their beers. But their beers speak for themselves, and I've never been one to fear the crystal malt police...

 

I've been drinking Stone since they've been in existence...good brewery...but they put their pants on just like everybody else...and their Pale Ale sucks, IMHO.

 

I also have the book .. I can get you any of the recipes you may want .. Just dont have the book with me right now. Holler at me if you want some more recipes and cooking instructions.

 

That's actually an old-time women's club trick. Ever see those "such and such booster club or whatever" cookbooks at a yard sale? Women who were known to make the best apple pie, potato salad, etc. would purposely mislead or straight up add false ingredients and/or procedures so that the reader could come close but never get it quite right. Not saying that this is what Stone is doing, just saying that there is a precedence.

 

Fuck those guys, they tried to bust me for 2lbs crystal malt in an American Pale Ale. Jokes on them, it's tasty.

 

Tell you what the book actually says " We will give you our recipes but you cannot make our EXACT product, you do not have our yeast strain or our water make up so we dont mind giving you the rest. If I had the book in front of me I would tell you the water make up since they basically lay it out to you in percentages. They do say to make a home version use a softened city water as half and the other half distilled.

 

Interesting. Thanks!

 

The whole "recipe by percentages" thing is something I can not get on board with.

 

Give this Google search a shot (copy and paste into the search field): site:http://www.stonebrewing.com "recipe"

It searches www.stonebrewing.com for the word "recipe". You'll find many published there, including their verticals.

 

This is the only way to brew, IMHO. Makes it easy to adapt any recipe to my system, as I know my efficiency rather well.

 

I am just referring to when people dial back one or two ingredients because it's over "15%" or some other pre-determined percentage. When maybe the beer should have a few more ounces of that ingredient, possibly.

Who determined these percentages anyway, was there a meeting?
"I like my chocolate malt at 10%."
"So do I."
"10% for all, meeting adjourned."

 

Stone's yeast isn't actually WLP002, despite the fact that Stone often recommends WLP002 for clones (its a proprietary strain that White Labs doesn't sell publicly). If you like the flavor profile, but don't get the attenuation you want in a west coast IPA, give WLP007 or WLP013 a try.