Recipe: Clone: Stone IPA
Specifics
General Information
Method: Extract
Source: Brew Your Own, December 2008
Recipe
Scale
Scale This Recipe
Enter desired final yield (volume):
 gallons  
Extracts
5.00 pounds DME - Light 58.8% of grist
1.63 pounds LME - Light 19.1% of grist
6.63 pounds Total Extract Weight 77.9% of grist
Reference
Grains
1.00 pounds 11.8% of grist
0.88 pounds 10.3% of grist
1.88 pounds Total Grain Weight 22.1% of grist
Miscellaneous Ingredients (Non-Fermentable)
1 tsp Irish Moss @ 15 minutes  
Reference
Hops
0.50 ounces 7% Leaf @ 60 minutes
Type: Bittering
Use: Boil 		3.5 AAUs
0.64 ounces 4.5% Leaf @ 60 minutes
Type: Bittering
Use: Boil 		2.9 AAUs
2.00 ounces 10% Leaf @ 15 minutes
Type: Bittering and Aroma
Use: Boil 		20 AAUs
1.00 ounces 10% Leaf
Type: Aroma
Use: Dry Hop 		10 AAUs
0.50 ounces 13% Leaf
Type: Aroma
Use: Dry Hop 		6.5 AAUs
4.64 ounces Total Hop Weight 42.9 AAUs
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: English Ale
Manufacturer: White Labs
Product ID: WLP002
Type: Ale
Flocculation: Very High
Attenuation: 66%
Temperature Range: 65–68°F
Amount: 1500 ml
Procedure

Steep crushed grains in 3 qts of water at 149F for 45 minutes. Add water to make 4.5 gallons of wort, add dried malt extract and bring to a boil. Boil for 60 minutes, adding hops at times indicated. Add liquid malt extract for last 15 minutes of the boil. Cool wort, transfer to fermenter and top up to 5.0 gallons. Aerate wort and pitch yeast. Ferment at 68F. Dry hop for 3-5 days.

Fermentation
Primary: 14 days @ 68° F
Secondary: 14 days @ 68° F
Age: 90 days @ 68° F