Stone Cali Belgique IPA Clone has a clear orange pour with a decent white head. Notes of rye bread, banana, coriander, honey, funky brett, barnyard. Medium body, medium carbonation and a bitter-sweet and salty finish.
5 Gallon yield, malt extract recipe
8 lbs. Pale Malt Extract
1 lb. Belgian Clear Candi Sugar
½ lb. Caramel Malt 10L, milled (for steeping)
1 oz. Columbus hops for bittering (AA= 14.2%) – boil for 60 mins.
1 oz. Centennial hops for flavor (add at end of boil)
2 oz Chinook hop pellets — dryhop
½ Tbs. Irish Moss, reconstituted
Abbey Ale Yeast (White Labs # WLP530) or your favorite ale yeast
Heat 2-3 gallons of water. Put the Caramel Malt a muslin bag, and when the water reaches 160 degrees turn off heat and steep for 10 minutes. Discard the grain bag and turn the heat back on. When the water comes to a boil, turn off the heat and stir in the sugars (malt extract, candi sugar) until completely dissolved. Turn heat back on. When the wort comes to a boil, set a timer for 60 minutes and add the bittering hops. When there are 15 minutes remaining on the timer add the reconstituted Irish Moss. At the end of the boil add the centennial hops for aroma and flavor. After boiling, top up with cold water to just over 5 gallons and cool to 80 degrees or less before adding yeast. Aerate well and ferment at 72 degrees for one week, then rack to a secondary fermenter and add the two ounces of Chinook hops. Allow to ferment at least one more week (and not more than two) before bottling. Prime with ¾ cup corn sugar at bottling time.
O.G. = 1.063-1.065
F.G. = 1.009-1.011
ABV = 7.0%