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Stone Brewing - Ruination IPA (ALL-GRAIN) All-grain
ABV8.60 %
BJCP Style
07. India Pale Ale, India Pale Ale
This is an imperial-style IPA: 7.7% alcohol, TONS of hops at every stage, yet a surprisingly nimble and complex beer. Not one of those IPAs which depends solely on the hop punch to overwhelm your tastebuds (and cover up the fact that there's not much else going on with the rest of the beer's taste).
Submitted by LarsOlsson on 11-Jun-2007

Recipe Details
Tasting Notes Huge, hoppy aroma and strong complex hop bitterness (clocks in at over 100 IBUs!). Subtle fruit-malt sweetness, though, underneath. A winner!
Boil Volume 7.50 gallons
Boil Time 90 minutes
Batch Size 5.00 gallons
Yeast White Labs WLP001 - California Ale Yeast or Wyeast 1056 American Ale Yeast (75% app. attenuation)
Primary Fermentation Plastic, 7-9 days
Secondary Fermentation Glass, 7 days
Other Fermentation
Procedure NOTE: THIS BEER CAN BE DONE AS A PARTIAL-MASH RECIPE AS WELL. RETURN TO THE RECIPES SECTION FOR PARTIAL-MASH OPTION (listed separately). This is a single infusion mash. Use 13 Lbs. of 2-row malt, and 1.0 lbs of Crystal 20L malt in your grain bill. Mash your grains at 149? for 60 minutes. Stone uses fairly hard water, so Lee said that you should harden your water with things like Burton water salts to make this beer. Collect enough wort to boil for 90 minutes and have a 5.5-gallon yield (approximately 7 gallons). Add Magnum hops and bring to a boil. Add Irish moss or Whirlfloc tablet and boil for 90 minutes. Add the first addition of Centennial hops at the end of the boil, and let steep for 5 minutes. After 90 minutes boil, wort should be about 5.5 gallons. If not, add cool water to make 5.5 gallons, and cool the wort to 75?. IG at this time should be 1.075. Aerate the beer and pitch your yeast. With a beer this big, a yeast starter wouldn't be out of the question at all, if you want to. Allow the beer to cool over the next few hours to 68-70?, and hold at this temperature until the yeast has finished primary fermentation. BE CAREFUL - this one can overpower a simple fermentation lock. Check often during fermentation to avoid spillage/contamination. Rack to secondary fermenter (carboy), let sit for 2-3 days, then add last addition of Centennial hops (plugs) for dry hopping. Dry hop for 3 to 5 days, then add 3/4 cup corn sugar for carbonation (if bottling), bottle your beer, and enjoy!
  Style Comparison
  Low   High
OG 1.050 1.077 1.075
FG 1.012 1.010 1.016
IBU 40 96 60+
SRM 8 7 14
ABV 5 8.60 7.8
% Weight Weight (lbs) Grain Note Gravity Points Color
92.9 % 13.00 American Two-row Pale 72.2 1.8
7.1 % 1.00 American Crystal 20L 5.3 20.0
  14.00     77.4  
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
33.3 % 1.75 Magnum Total AAU should be 28, adjust accordingly) Pellet 16.0 28.0 FWH 0.152 63.7
28.6 % 1.50 Centennial Total AAU should be 15.5 - 16, adjust accordingly) Whole/Plug 10.5 15.8 FWH 0.138 32.6
38.1 % 2.00 Centennial Total AAU should be 21, adjust accordingly) Whole/Plug 10.5 21.0 DH 0.000 0.0
  5.25               96.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 Irish Moss (1 tsp.) or Whirlfloc tablet for clarity