attempt at a clone of Stone Sublimely Self Righteous

[AlphaAcidHouse]

having gathered as much info as I can on malts, IBU and hops this is the recipe that I have come up with to make something similar

brewing now will report back on results.

HOME BREW RECIPE:
Title: Voodo Magic

Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 28.5 liters
Boil Gravity: 1.059
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.081
Final Gravity: 1.023
ABV (standard): 7.61%
IBU (tinseth): 121.87
SRM (morey): 33.28

FERMENTABLES:
6.5 kg - United Kingdom - Maris Otter Pale (90.3%)
0.35 kg - American - Caramel / Crystal 60L (4.9%)
0.35 kg - German - Carafa III (4.9%)

HOPS:
70 g - Citra, Type: Leaf/Whole, AA: 14.2, Use: Boil for 60 min, IBU: 100.42
50 g - Simcoe, Type: Leaf/Whole, AA: 12.7, Use: Boil for 5 min, IBU: 12.79
50 g - Amarillo, Type: Leaf/Whole, AA: 8.6, Use: Boil for 5 min, IBU: 8.66
50 g - Simcoe, Type: Leaf/Whole, AA: 12.7, Use: Dry Hop for 4 days
50 g - Amarillo, Type: Leaf/Whole, AA: 8.6, Use: Dry Hop for 4 days

YEAST:
Fermentis / Safale - English Ale Yeast S-04
Starter: No
Form: Dry
Attenuation (avg): 72%
Flocculation: Medium
Optimum Temp: 15 - 23.89 C

[seymour]

In general, I'm on here promoting classic Big Brown English Ales over all the new-fangled American hop-bombs, but even I must confess Stone Sublimely Self Righteous Black IPA is an awesome beer.

Your malt and hop varieties match my records too, but if it's not too late, I'd back-off the Citra bittering hops a little bit. The total IBU should be 90, with the emphasis more on hop flavours and aromas than sheer bitterness. Also, if you're going to use dry yeast, I'd recommend two packs on such a big beer. You want a really big healthy population to kick-in right away.

Best of luck on your brew!

[AlphaAcidHouse]

according the brewer at Stone you should be aiming for 120 IBU, which is where my recipe comes out.

[AlphaAcidHouse]

and yeah, I used 2 packs of S04. Always go for 2 packs.

[AlphaAcidHouse]

this is the quote from the brewer at Stone that I based the recipe on


90% pale malt

5% 60°L Crystal

5% Weyermann Carafa III Special


OG target is 20.5°P (1.082 SG) Terminal Gravity target is 4°P (1.016 SG)


Hops:

Bittering at start of boil: 100% Chinook

Flavor hops added at end of boil or whirlpool: 50/50 blend of Simcoe and Amarillo

Target 120 IBU’s.

Ferment with good ale yeast. We used our house yeast.

Dry-Hop with 50/50 blend of Simcoe and Amarillo, use LOTS! (we used 1 ½ pounds per barrel).

[Belter]

Always use two packs??? On big beers or all beers?

[AlphaAcidHouse]

I only brew big beer!!!

[Belter]

Good man

[Pinto]

I only brew big beer!!!

As I read on here somewhere....

"There are no strong beers..... merely weak men"

[AlphaAcidHouse]

Well, the lid is still on the FV, just. Went with a real bang that one. Decided that ramping back the IBU probably is a good idea so took it to around 75. Also going to add some columbus in the dry hop because I think black IPA benefits from a bit of dank herbal flavours.

[zgoda]

OG target is 20.5°P (1.082 SG) Terminal Gravity target is 4°P (1.016 SG)

It's highly unlikely it will finish that low without sugar in recipe bill or without special mash schedule. Not with S-04.

[seymour]

OG target is 20.5°P (1.082 SG) Terminal Gravity target is 4°P (1.016 SG)

It's highly unlikely it will finish that low without sugar in recipe bill or without special mash schedule. Not with S-04.

Given a very long time, it's possible. But you're right, Stone adds enzymes.

[Barley Water]

Well I'll spare you my Stone/Chinook rant however I agree with a previous poster; if you don't add some sugars you are gonna have a hell of a time getting something that big to attenuate. I guess the other thing you can do is chop the crystal however in the vein of full disclosure I should mention that I don't personally care for alot of crystal malt sweetness in hop bombs but that's just me. You might also want to consider your brewing water. If your stuff is really hard you are going to potentially get different action from the hops than our friends at Stone do although I don't know what they do to their water. I also read something interesting just the other day; you might want to consider adding the Carafa in the sparge only. I know that it's debittered but you will still get some roast using that much and adding it late will reduce the roast you would normally get a bit which I would think should be a good thing. As always, take all that for what it's worth and good luck.

[zgoda]

OG target is 20.5°P (1.082 SG) Terminal Gravity target is 4°P (1.016 SG)

It's highly unlikely it will finish that low without sugar in recipe bill or without special mash schedule. Not with S-04.

Given a very long time, it's possible. But you're right, Stone adds enzymes.

Lower mash temp would sort this, st least to some extent. Like, 62c.

[dreadskin69]

How did u add the carafa3? When I did mine I added a wee bit to the mash, a good whack to the spurge too but it still wasn't black enough. In a panic I the wacked aload in a bucket with hot water and steeped it for 15 mins. Turned it proper black. Next time I will be doing an over night cold extraction. The beer I made has alot of roastiness, whilst not bad isn't what I was looking for.