Over the past two weeks, I’ve posted several previously posted recipes reformulated as countertop partial mash recipes. These were: The Cure from Cork (dry stout), Leg of Ordinary Biters (ordinary bitter), Patrick Henry Pale Ale, Amber Socks Red Ale, Roswell IPA and Pharming Polly — a 10-gallon (38-L) stovetop recipe for a Scottish 70/- ale. Previous recipes formulated this way include: Colby House Porter, Fimbulvinter Øl (winter warmer), Beelzeboss (“witbier” brewed with Mt. Dew), and “Freya’s” Eyes (golden ale). This recipe is given for brewers using a 2-gallon (~8-L) beverage cooler as a mash/lauter tun. An option is given for mashing more grains in a 3-gallon (11-L) cooler. There’s also an option to make the double dry-hopped version of this beer.
This is the last revamped recipe I’ll post for awhile. Going forward, I’ll post countertop partial mash versions of recipes, if people are interested.
Stone Double Ruination IPA Clone
Double IPA
Partial mash (countertop), English units
(all-grain recipe from Mitch Steele, Brewmaster, Stone Brewing Co.)
DESCRIPTION
Described by Stone as, “A liquid poem to the glory of the hop,” Ruination is big, hoppy double IPA with a huge hop aroma. Stone has also released Ruination in a few Double Dry Hopped versions.
INGREDIENTS (for 5 gallons)
Water
dilute water with distilled or RO water, if needed, to below 100 ppm carbonates [bicarbonate ions (HCO3–) or “alkalinity as CaCO3”]
add calcium, if needed, to make 100 ppm Ca2+
use 3:1 ratio of gypsum and calcium chloride for adding calcium ions
Malts and Malt Extract (for an OG of 1.074 at 65% extract efficiency and 7 SRM)
3 lb. 5 oz. American 2-row pale malt
11 oz. crystal malt (15 °L)
6 lb. 2 oz. light dried malt extract
Hops (for 100+ IBU total)
Magnum hops (100+ IBUs)
3.5 oz. (at 12% alpha acids), boiled for 90 mins
Centennial hops
1.5 oz. (at 10% alpha acids), at knockout or in whirlpool
Chinook hops
0.5 oz. (at 13% alpha acids), at knockout or in whirlpool
Centennial hops
2.6 oz. (at 10% alpha acids), dry hop
Yeast (for an FG of 1.012 and 8.2% ABV)
White Labs WLP007 (Dry English Ale) or White Labs WLP002 (English Ale) yeast
2.0-qt. yeast starter
Other
1 tsp. Irish moss, boiled for 15 mins
PROCEDURE
Make yeast starter 2–3 days ahead of time. In your brewpot, heat 5.5 qts. of brewing liquor to 165 °F. Place crushed grains in a large steeping bag and submerge in brewpot water. Mash at 154 °F for 45 minutes, stirring and heating briefly every 10 minutes to maintain the mash temperature. In a separate pot, heat 5 qts of water to 170 °F. When the mash is done, heat it to 170 °F for a mash out. Lift bag and let drip into brewpot until you can move it over to the cooler without splattering too much wort. Scoop or pour the wort from the brewpot into the cooler. Recirculate the wort until it clears a bit, then run off. Add roughly half of the malt extract to your brewpot, and let the wort dissolve it. Sparge steadily over 60 minutes (collect about a cup of wort from the cooler every 90 seconds) to collect about 10 qts. Once the extract is completely dissolved, hold the temperature near 154 °F as you collect the rest of the wort. Add small bursts of heat, if needed to hold at this temperature. (Anywhere between 150 and 158 °F is OK.) Add about 2 qts. of water to the brewpot, to make about 3.5 gallons of wort when you’re done collecting the wort. Bring the wort to a boil. If hot break does not appear big and fluffy after 5 minutes, add 0.5 tsp gypsum. Add the first dose of hops and boil wort for an additional 90 minutes. Add other hops and Irish moss at times indicated. Don’t let boil volume dip below 3.0 gallons during boil. Add boiling water to top up, if needed. Stir in remaining malt extract in the last 10 minutes of the boil. (Tips on adding extract during the boil.) Chill wort to 68 °F, then rack to fermenter. (If you let the chilled wort sit, covered, for about an hour, you’ll give time for the trub to compact and yield more wort. You can also save the trub in a sanitized container overnight in your refrigerator and pour off the fresh wort the next day.) Add water make about 5.0 gallons, aerate wort thoroughly, and pitch sediment from yeast starter. Ferment at 70 °F. After fermentation stops, let the beer settle for 2–3 days, then rack to secondary fermenter with dry hops. (Dry hopping tips.) Dry hop for 7 days, then rack to keg or bottling bucket. (Alternately, dry hop again — see the double dry hopping option.) Carbonate to 2.4 volumes of CO2. (Alternately, dry hop again — see the double dry hopping option.)
Double Dry Hopped Option:
Note to make the Double Dry-Hopped version, remove the first charge of dry hops and add a second charge of the same amount. You can use more Centennial. Simcoe, Citra or Amarillo also work really well.
3-gallon (11-L) Cooler Option:
Increase the amount of pale malt to 5 lb. 5 oz. (2.4 kg). Decrease the amount of malt extract to 5.0 lbs. (2.3 kg). Use 8.3 qts. (7.8 L) of strike water and roughly this volume (about 5% less) of sparge water. Collect about 4.0 gallons (15 L wort) of wort.
—
Stone Ruination IPA Clone
Double IPA
Partial mash (countertop), metric units
(all-grain recipe from Mitch Steele, Brewmaster, Stone Brewing Co.)
INGREDIENTS (for 19 L)
Water
dilute water with distilled or RO water, if needed, to below 100 ppm carbonates (bicarbonate ions (HCO3–) or “alkalinity as CaCO3”)
add calcium, if needed, to make 100 ppm Ca2+
use 3:1 ratio of gypsum and calcium chloride for adding calcium ions
Malts and Malt Extract (for an OG of 1.074 at 65% extract efficiency and 7 SRM)
1.5 kg American 2-row pale malt
310 g crystal malt (15 °L)
2.8 kg light dried malt extract
Hops (for 100+ IBU total)
Magnum hops (100+ IBUs)
99 g (at 12% alpha acids), boiled for 90 mins
Centennial hops
43 g (at 10% alpha acids), at knockout or in whirlpool
Chinook hops
14 g (at 13% alpha acids), at knockout or in whirlpool
Centennial hop
74 g (at 10% alpha acids), dry hop
Yeast (for an FG of 1.012 and 8.2% ABV)
White Labs WLP007 (Dry English Ale) or White Labs WLP002 (English Ale) yeast
1.9-L yeast starter
Other
1 tsp. Irish moss, boiled for 15 mins
PROCEDURE
Make yeast starter 2–3 days ahead of time. In your brewpot, heat 5.2 L of brewing liquor to 74 °C. Place crushed grains in a large steeping bag and submerge in brewpot water. Mash at 68 °C for 45 minutes, stirring and heating briefly every 10 minutes to maintain the mash temperature. In a separate pot, heat 4.7 L of water to 77 °C. When the mash is done, heat it to 77 °C for a mash out. Lift bag and let drip into brewpot until you can move it over to the cooler without splattering too much wort. Scoop or pour the wort from the brewpot into the cooler. Recirculate the wort until clears a bit, then run off. Add roughly half of the malt extract to your brewpot, and let the wort dissolve it. Sparge steadily over 60 minutes (collect about a cup of wort from the cooler every 90 seconds) to collect about 9.5 L. Once the extract is completely dissolved, hold the temperature near 68 °C as you collect the rest of the wort. Add small bursts of heat, if needed to hold at this temperature. (Anywhere between 66 °C and 70 °C is OK.) Add about 2 L of water to the brewpot, to make about 13 L of wort when you’re done collecting the wort. Bring the wort to a boil. If hot break does not appear big and fluffy after 5 minutes, add calcium (see ingredient list). Add the first dose of hops and boil wort for an additional 90 minutes. Add other hops and Irish moss at times indicated. Don’t let boil volume dip below 11 L during boil. Add boiling water to top up, if needed. Stir in remaining malt extract in the last 10 minutes of the boil. (Tips on adding extract during the boil.) Chill wort to 20 °C, then rack to fermenter. (If you let the chilled wort sit, covered, for about an hour, you’ll give time for the trub to compact and yield more wort. You can also save the trub in a sanitized container overnight in your refrigerator and pour off the fresh wort the next day.) Add water make about 19 L, aerate wort thoroughly, and pitch sediment from yeast starter. Ferment at 21 °C. After fermentation stops, let the beer settle for 2–3 days, then rack to secondary fermenter with dry hops. (Dry hopping tips.) Dry hop for 7 days, then rack to keg or bottling bucket. (Alternately, dry hop again — see the double dry hopping option.) Carbonate to 2.4 volumes of CO2.
—
Related articles
Speak Your Mind