Stone IPA Clone is hoppier and higher in alcohol than its little brother, pale ale—and we deliver in spades. One of the most well-respected and best-selling IPAs in the country, this golden beauty explodes with tropical, citrusy, piney hop flavors and aromas, all perfectly balanced by a subtle malt character. This crisp, extra hoppy brew is hugely refreshing on a hot day, but will always deliver no matter when you choose to drink it.
5 gals. all-grain
13 lbs. 2-row
½ lb. Caramel 10L
½ lb. Caramel 20L
1 oz. Magnum hops 11%AA – bittering – boil for 75 minutes
1 oz Centennial hops – “whirlpool” – add at the end of the boil
2 oz Centennial hops – dryhop in the secondary fermenter
Irish Moss at end of boil
California Ale yeast (WLP001)
Mash in at 149 degrees Fahrenheit and rest for 30 minutes. Vorlauf until clear, then run off, sparging with 165 degree water to collect 6.5 gallons. Bring wort to a boil and boil for 90 minutes, adding one ounce of Magnum hops with 75 minutes remaining and one ounce of Centennial hops at the end of the boil. There should be just over 5 gallons of wort left at the end of the boil; cool to 72 degrees, pour into a 6.5 gallon carboy, aerate well and pitch the yeast. Ferment at 72 degrees for one week (or until gravity reaches 1.014) then rack to a 5 gallon carboy and add 2 ounces of Centennial pellets for the dryhop. Allow at least one week at room temperature in the secondary fermenter before bottling or kegging.
Target O.G. = 1.063
Target F.G. = 1.010
Target ABV = 6.9 %