Stone Brewing Co.’s IPA clone

(5 gallons/19 L, all-grain)
OG = 1.065 FG = 1.012 IBU = 77 SRM = 8 ABV = 6.9%

Ingredients

12.5 lbs. (5.67 kg) 2-row pale malt
1.0 lbs. (0.45 kg) crystal malt (15 °L)
6 AAU Magnum hops (90 min.)(0.43 oz./12 g of 14% alpha acids)
4.5 AAU Perle hops (60 min.) (0.64 oz./18 g of 7% alpha acids)
2.0 oz. (57 g) Centennial hops (15 min.)
1.0 oz. (28 g) Centennial whole hops (dry hop)
0.5 oz. (14 g) Chinook whole hops (dry hop)
1 tsp. Irish moss (15 min.)
White Labs WLP002 (English Ale) yeast (1.5 qt./1.5 L yeast starter)
7⁄8 cup corn sugar (for priming)

Step by Step

Mash at 149 °F (65 °C). Boil for 90 minutes. Ferment at 66 °F (19 °C).

Stone IPA clone

(5 gallons/19 L, extract with grains)
OG = 1.065 FG = 1.012 IBU = 77 SRM = 8 ABV = 6.9%

Ingredients

5.0 lbs. (2.3 kg) light dried malt extract
1 lb. 10 oz. (0.74 kg) light liquid malt extract (late addition)
1.0 lbs. (0.45 kg) 2-row pale malt
1.0 lbs. (0.45 kg) crystal malt (15 °L)
7 AAU Magnum hops (60 min.) (0.50 oz./14 g of 14% alpha acids)
4.5 AAU Perle hops (60 min.) (0.64 oz./18 g of 7% alpha acids)
2.0 oz. (57 g) Centennial hops (15 min.)
1.0 oz. (28 g) Centennial whole hops (dry hop)
0.5 oz. (14 g) Chinook whole hops (dry hop)
1 tsp. Irish moss (15 min.)
White Labs WLP002 (English Ale) yeast (1.5 qt./1.5 L yeast starter)
7⁄8 cup corn sugar (for priming)

Step by Step

Steep crushed grains in 3 qts. (~3 L) of water at 149 °F (65 °C) for 45 minutes. Add water to make 4.5 gallons (17 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 5.0 gallons (19 L). Aerate wort and pitch yeast. Ferment at 68 °F (20 °C). Dry hop for 3–5 days.