Stone Pale Ale (1.0) clone
Stone Pale Ale 1.0 clone
(5 gallons/19 L all-grain)
OG = 1.056 FG = 1.014
IBU = 45 SRM = 18 ABV = 5.4%
Ingredients
10.25 lbs. (4.7 kg) 2-row pale malt
1.0 lbs. (0.45 kg) crystal malt (60 °L)
0.5 lbs. (0.23 kg) crystal malt (75 °L)
9.25 AAU Magnum hops (90 mins) (0.66 oz./18 g of 14% alpha acids)
1.0 oz. (28 g) Ahtanum hops (15 mins)
1 tsp. Irish moss (15 mins)
White Labs WLP002 (English Ale) yeast (1 qt./1 L yeast starter)
7⁄8 cup corn sugar (for priming)
Step by Step
Mash at 152 °F (67 °C). Boil for 90 minutes. Ferment at 68 °F (20 °C).
Stone Pale Ale clone
(5 gallons/19 L, extract with grains)
OG = 1.056 FG = 1.014
IBU = 45 SRM = 18 ABV = 5.4%
Ingredients
2 lb. 14 oz. (1.3 kg) light dried malt extract
3.3 lbs. (1.5 kg) light liquid malt extract (late addition)
0.5 lbs. (0.23 kg) 2-row pale alt
1.0 lbs. (0.45 kg) crystal malt (60 °L)
0.5 lbs. (0.23 kg) crystal malt (75 °L)
10 AAU Magnum hops (60 mins) (0.71 oz./20 g of 14% alpha acids)
1.0 oz. (28 g) Ahtanum hops (15 mins)
1 tsp. Irish moss (15 mins)
White Labs WLP002 (English Ale) yeast (1 qt./1 L yeast starter)
7⁄8 cup corn sugar (for priming)
Step by Step
Steep crushed grains in 3 qts. (~3 L) of water at 152 °F (67 °C) for 45 minutes. Add water to make 3.5 gallons (13 L) 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 gallons (19 L). Aerate wort and pitch yeast. Ferment at 68 °F (20 °C).
Written by BYO Staff
This is a recipe for the original Stone Pale Ale. According to the farewell post to the 1.0 version, Stone Brewing Co. posted this about the beer, “Maltier and more full-bodied than most American pale ales—not to mention tons hoppier than most beers at the time—it was a bold direction to go with the only beer in a fledgling portfolio.”
