Stone IPA Clone Beer Kit

Description

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 6.5% - 7.1% ABV and 77 IBUs its true to the real thing. Go right ahead and brew this one up so you can impress your friends!

ABV: 6.5% - 7.1%
Original Gravity: 1.064 - 1.070
Final Gravity: 1.012 - 1.017
IBUs: 77
SRM: 9
Disclaimer: All calculations are approximate.

INGREDIENTS

Extracts:
7 lbs. - Pale Ale Dry Malt Extract

Specialty Grains: ***Combined into one bag***
1 lb - Pale Ale Malt
8 oz - Caramel 20L Malt

Hops: ***Substitutions based on availability***
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: ***Substitutions based on availability***
1 Packet of Dry American Ale Yeast (White Labs WLPD001-HB)

Also Included:
- 5 oz. Priming Sugar
- Muslin Grain Bags
- Yeast Energizer/Irish Moss Combo Packet

HOPS SCHEDULE

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 150°F.
2. Place grains in a grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag, sparge (rinse) with warm water into the wort, and discard.
4. Add the malt extract and stir until fully dissolved.
5. Bring the wort to a rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At 15 minutes add Yeast Energizer / Irish Moss Combo Packet.
9. Cool the wort to 70°F. An immersion chiller or ice bath works well for this.
10. Transfer the wort to a sanitized fermenter and top off with clean, filtered water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 68-70°F for 5-7 days.
13. Transfer to a secondary fermenter and add the dry hop addition. Dry hop for 4-5 days.
14. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
15. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!