This all-grain recipe is a double IPA based on Stone’s 4th anniversary IPA.
This recipe uses White Lab’s Dry English Ale Yeast (WLP007). This is a good yeast for high gravity ales and has a clean profile.
If you are ever in San Diego, a visit to Stone is worth it. I think they were a leader in the IPA/craft beer revolution and still make great, original beers.
Kayla’s Kitchen Double IPA
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5 gal |
120 min |
145.8 IBUs |
6.5780078 |
1.083 |
1.019 |
8.6 % |
|
Actuals |
1.072 |
1.021 |
6.8 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt (2 Row) US |
15 lbs |
93.75 |
| Caramel/Crystal Malt - 20L |
1 lbs |
6.25 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Magnum |
4 oz |
60 min |
Boil |
Pellet |
12 |
| Centennial |
2 oz |
5 min |
Boil |
Pellet |
10 |
| Centennial |
2 oz |
7 days |
Dry Hop |
Pellet |
10 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Irish Moss |
0.25 tsp |
10 min |
Boil |
Fining |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Dry English Ale (WLP007) |
White Labs |
75% |
65°F - 70°F |
Mash
| Step |
Temperature |
Time |
| Saccharification |
152°F |
60 min |
| Mash Out |
170°F |
10 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
6 days |
72°F |
| Secondary |
7 days |
72°F |
| Tertiary |
4 days |
32°F |
| Aging |
30 days |
59°F |
Notes
| Based on Stone 4th Anniversary IPA. Dry hopped during secondary fermentation. |
Tertiary temperature was 72 F despite what the table shows.
Stone Brewing published an excellent book a few years ago that includes beer and food recipes along with a history of the brewery. A worthy volume for your brewing bookshelf:
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