wakeuphicks
Active Member
Plan on making my 3rd attempt at brewing this week (first 2 turned out pretty well) and have decided make an IPA, kind of using Stone Ruination IPA as my base recipe. I'm looking to make a really full bodied IPA though...any ideas on changes to make/additions to make the ruination ipa have more body/malt influence??
Again, I'm a noob so my brewing knowledge is pretty limited. Im making a 5 gal batch partial boil using extract w/ grains and plan on dry hopping in secondary.
Thanks in advance guys.
This is the clone recipe im using as my base btw:
Ruination IPA clone
(Stone Brewing Company)
(5 gallons/19 L)
OG = 1.075 FG = 1.010
IBU = 100+ SRM = 6 ABV =7.7%
6.6 lbs. (3 kg)Northwestern gold (light) malt extract syrup
2.0 lbs. (0.9 kg) Northwestern gold (light) dry malt extract
1.0 lb. (0.45 kg) Briess 2-row malt
1 lb. (0.45 kg) Briess crystal malt (1 5 "L)
1 tsp. lrish moss (60 minutes)
36.0 AAU Magnum hops (bittering hop)
(2.25 oz./64 g of 16.0% alpha acids)
15.7 AAU Centennial hops (aroma/finishing hop)
(1 .5 oz./43 g ot 10.5%o alpha acid)
21.0 AAU Centennial hops (2.0 oz./56 g of 10.5% alpha acid)
White Labs WLPOOl(California Ale) yeast
or Wyeast 1056 (American Ale) yeast
0.75 cup of corn sugar (for priming)
Step-by-step
Steep the 2 crushed grains in 3 gallons (1 1.4 L) of water at 149 'F (65 'C) for 30 minutes. Remove grains from wort, add Magnum hops, malt syrup and bring to a boil. Add lrish moss and boil for 60 minutes. Add the first addition of Centennial hops at the end of the boil, and let steep for 5 minutes.
Add wort to 2 gallons (7.6 L) cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons (20.9 L). Cool the wod to 75'F (24 oC), aerate the beer and pitch yeast. Allow the beer to cool over the next few hours to 68 'F (20 'C) and hold at this temperature until the yeast has finished fermentation. Add last addition of Centennial hops for dry hopping. Dry hop for 3 lo 5 days, then bottle your beer, carbonate and enjoy!
Again, I'm a noob so my brewing knowledge is pretty limited. Im making a 5 gal batch partial boil using extract w/ grains and plan on dry hopping in secondary.
Thanks in advance guys.
This is the clone recipe im using as my base btw:
Ruination IPA clone
(Stone Brewing Company)
(5 gallons/19 L)
OG = 1.075 FG = 1.010
IBU = 100+ SRM = 6 ABV =7.7%
6.6 lbs. (3 kg)Northwestern gold (light) malt extract syrup
2.0 lbs. (0.9 kg) Northwestern gold (light) dry malt extract
1.0 lb. (0.45 kg) Briess 2-row malt
1 lb. (0.45 kg) Briess crystal malt (1 5 "L)
1 tsp. lrish moss (60 minutes)
36.0 AAU Magnum hops (bittering hop)
(2.25 oz./64 g of 16.0% alpha acids)
15.7 AAU Centennial hops (aroma/finishing hop)
(1 .5 oz./43 g ot 10.5%o alpha acid)
21.0 AAU Centennial hops (2.0 oz./56 g of 10.5% alpha acid)
White Labs WLPOOl(California Ale) yeast
or Wyeast 1056 (American Ale) yeast
0.75 cup of corn sugar (for priming)
Step-by-step
Steep the 2 crushed grains in 3 gallons (1 1.4 L) of water at 149 'F (65 'C) for 30 minutes. Remove grains from wort, add Magnum hops, malt syrup and bring to a boil. Add lrish moss and boil for 60 minutes. Add the first addition of Centennial hops at the end of the boil, and let steep for 5 minutes.
Add wort to 2 gallons (7.6 L) cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons (20.9 L). Cool the wod to 75'F (24 oC), aerate the beer and pitch yeast. Allow the beer to cool over the next few hours to 68 'F (20 'C) and hold at this temperature until the yeast has finished fermentation. Add last addition of Centennial hops for dry hopping. Dry hop for 3 lo 5 days, then bottle your beer, carbonate and enjoy!