Stone IPA Clone Beer Kit

Stone IPA Clone is modeled after the west coast IPA brewed out of Escondido, California. Beautiful lacing from over the top hop usage of hops and plenty of citrus, grapefruit, and pine to go around. Perfectly balanced with the malt sweetness, this beer is sure to be a hit with any hop head. Coming in between 6.9% - 7.2% ABV and 77 IBUs its true to the real thing. Go right ahead and brew this one up so you can impress your friends!

Ingredients:
Extracts:
8 lbs. - Plain Extra Light DME

Malts:
1 lb - Pale Ale Malt
8 oz - Caramel 20L Malt

Hops:
1 oz - Magnum Hops (60 Mins)
1 oz - Chinook Hops (60 Mins)
1 oz - Columbus Hops (15 Mins)
1 oz - Centennial Hops (2 Mins)
1 oz - Centennial Hops (Dry Hop)

Yeast:
WLPD001 - White Labs California Ale Dry Yeast

Other:
5 oz - Priming Sugar
2 - Grain Bags
1 - Yeast Energizer/Irish Moss Combo Packet

HOPS SCHEDULE:

Hops:
1 oz - Magnum Hops (60 Mins)
1 oz - Chinook Hops (60 Mins)
1 oz - Columbus Hops (15 Mins)
1 oz - Centennial Hops (2 Mins)
1 oz - Centennial Hops (Dry Hop)

INSTRUCTIONS:

1. Heat 2-3 gallons of water to 155°F. 
2. Place grains in a muslin grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag, sparge (rinse the grains) with water into the kettle, and discard.
4. Stir in the dry malt extract until fully dissolved.
5. Bring your wort to a rolling boil.
6. Add the hops according to the hop schedule. 
7. Boil for 60 minutes, stirring occasionally.
8. With 15 minutes remaining add the Yeast Energizer / Irish Moss Combo Packet.
9. Cool the wort to 70°F. 
10. Transfer the wort to a fermenter and top off with cold water to 5 gallons. 
11. Pitch the yeast and seal the fermenter. 
12. Ferment at 68-70°F for 10-14 days or until fermentation is complete.
13. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
14. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!