Stone Brewing Co. - Levitation Amber Ale

Pues como ya lo había mencionado hace unas semanas, Stone está jubilando algunas cervezas y otras están por rejuvenecerse. En esta ocasión, la revista Paste se dio la tarea de preguntarle directamente a Stone para sacar la Levitation Ale open source (aunque Eslem esté de terco que no), receta que desarrolló Mitch Steele hace 13 años, él y Greg Koch dieron el sí para que saliera al público. Un dato interesante de esta cerveza es que siempre ha sido una session beer por sus 4.4% ABV desde antes que el término se popularizara, y también es ganadora de medalla de oro en el Great American Beer Festival 2007 en categoría Amber Ale. Acá les dejamos la receta:

Stone Levitation Amber Ale

5 gallons (about fifty-four 12-ounce bottles or thirty 22-ounce bottles)

  • 8 pounds, 8.0 ounces crushed North American two-row pale malt 
  • 14.4 ounces crushed 75L crystal malt 
  • 8.3 ounces crushed 150L crystal malt 
  • 1.3 ounces crushed black malt 
  • About 8 gallons plus 12 cups water
  • 0.28 ounce Columbus hops (12.9% alpha acid) 
  • ½ teaspoon Irish moss
  • 0.90 ounce Amarillo hops (8.5% alpha acid) 
  • 0.90 ounce Crystal hops (3.5% alpha acid) 
  • 0.26 ounce Simcoe hops (13.0% alpha acid) 
  • 1 (35ml) package White Labs WLP007 Dry English Ale Yeast or WLP002 English Ale Yeast 
  • 0.77 ounce Amarillo hops (8.5% alpha acid)
  • 1 cup plus 3 tablespoons light dried malt extract

I can’t stress it enough: clean and sanitize everything.

Mashing 
In a 10-gallon insulated cooler, combine the malts with 3 gallons plus 2 cups of 173°F water. The water should cool slightly when mixed with the grain. Hold the mash at 157°F for 30 minutes. 
Add 1 gallon plus 12 cups of 182°F water. The mixture should come up to 165°F.

Lautering and Sparging 
Lauter the mash according to the instructions on page 159. Once the liquid is lower than the level of the grain, begin to slowly sprinkle 3 gallons plus 14 cups of 168°F water over the grains to start the sparge. Continue sparging as instructed on page 159.

The Boil 
For safety’s sake, set up your propane burner outside. Set the brew kettle of wort on top and add water to bring the wort level up to about 6 gallons plus 12 cups, if needed. Bring the wort to a rapid, rolling boil. As it begins to come to a boil, a layer of foam and scum may develop at the surface. Skim it off and discard. Once the wort is at a full boil, put a hops bag containing the Columbus hops in the kettle and set a timer for 90 minutes. Stir the wort frequently during the boil, and be watchful to avoid boilovers.

At 15 minutes before the end of the boil, stir in the Irish moss. At 10 minutes before the end of the boil, put a hops bag containing the 0.90 ounce of Amarillo hops in the kettle. When the boiling time is over, turn off the heat and put a hops bag containing the Crystal and Simcoe hops in the kettle. Cover the kettle and immediately begin cooling the wort quickly.

Pitching the Yeast and Fermentation 
Once the wort has cooled to 72°F, discard the spent hops and check the specific gravity of the wort with a hydrometer. The target starting gravity is 1.048 (12 Plato).
Transfer the wort to the primary fermentation bucket or carboy. Pitch the yeast (or prepare a yeast starter). Allow the wort to ferment through primary fermentation at 72°F, then transfer the wort to a carboy for dry hopping and secondary fermentation.

Dry Hopping 
Put the 0.77 ounce of Amarillo hops in a hops bag and put it in the carboy. Seal the carboy with the drilled stopper and an airlock filled halfway with water and ferment at 72°F.

After 7 days, dry hopping is complete. Remove the hops bag and discard the hops. Check the specific gravity of the beer. If it’s reached the target final gravity of 1.013 (3.2 Plato), it’s ready to bottle. If not, allow it to continue fermenting at 72°F until it reaches the target.

Bottling 
When you’re ready to bottle, clean and sanitize the bottles, caps, and bottling equipment. Put the dried malt extract in a medium saucepan and stir in just enough water to dissolve it. Bring the mixture to a boil over high heat. Remove from the heat, cover, and let cool slightly. Proceed with bottling according to the instructions on page 161.

Advanced Recipe: 

  • 85.0% crushed North American two-row pale malt 
  • 9.0% crushed 75L crystal malt
  • 5.2% crushed 150L crystal malt
  • 0.8% crushed black malt
  • Conversion temperature 157°F [10 minutes]Mash out 165°F
  • 0.108 lb/bbl Columbus hops (12.9% alpha acid) [90 minutes] 
  • 0.35 lb/bbl Amarillo hops (8.5% alpha acid) [10 minutes] 
  • 0.35 lb/bbl Crystal hops (3.5% alpha acid) [0 minutes] 
  • 0.10 lb/bbl Simcoe hops (13.0% alpha acid) [0 minutes]

White Labs WLP007 Dry English Ale Yeast or WLP002 English Ale Yeast 
Pitch rate 12

0.30 lb/bbl Amarillo hops (8.5% alpha acid) [Dry hop, 7 days]

Starting gravity 1.048 (12 Plato) 
Final gravity 1.013 (3.2 Plato) 
Ferment at 72°F

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Más información en el post original

Disclaimer: This post belongs to their respective owner Stone Brewing Co./Paste Magazine.

 

Stone Pale Ale Original

Como muchos de ustedes ya sabrán, Stone dejará de fabricar la cerveza que dio inicio a la cervecería: Stone Pale Ale, pero no va desaparecer, solo tendrá una nueva receta. Sin embargo, Stone tiende a ser muy bueno con sus fans, y es por eso que oficialmente hicieron su receta open source al público de la receta original para que la preparen en su casa, aquí les dejamos la información:

Stone Pale Ale

Yield: 5 Gallons (about 54 12-ounce bottles or 30 22-ounce bottles)

  • 10 pounds plus 7 ounces crushed North American two-row pale malt
  • 1 pound plus 4.2 ounces crushed 60L crystal malt
  • 4.8 ounces crushed 75L crystal malt
  • About 9 gallons water
  • 0.44 ounce Columbus hops (12.9% alpha acid)
  • ½ tsp Irish moss
  • 0.77 ounce Ahtanum hops (6.0% alpha acid)
  • 1.19 ounces Ahtanum hops (6.0% alpha acid)
  • 1 (35ml) package White Labs WLP007 Dry English Ale Yeast or WLP002 English Ale Yeast
  • 1 cup plus 3 Tbsp light dried malt extract

Clean and sanitize all of your equipment.

Mashing

In a 10-galloln insulated cooler, combine the crushed malts with 3 gallons plus 12 cups of 172°F water. The water should cool slightly when mixed with the grain. Hold the mash at 156°F for 20 minutes.

Add 2 gallons plus 2 cups of 184°F water. The mixture should come up to 165°F.

Lautering & Sparging

Lauter the mash. Once the liquid is lower than the level of the grain, begin to slowly sprinkle 3 gallons plus 1 cup of 168°F water over the grains to start the sparge. Continue sparging.

The Boil

Set the brew kettle of wort on top of a propane burner and add water to bring the wort level up to about 6 gallons plus 12 cups, if needed. Bring the wort to a rapid, rolling boil. As it begins to come to a boil, a layer of foam and scum may develop at the surface. Skim it off and discard. Once the wort is at a full boil, put a hops bag containing the Columbus hops in the kettle and set a timer for 90 minutes. Stir the wort frequently during the boil and be watchful to avoid boil-overs.

At 15 minutes before the end of the boil, stir in the Irish moss. At 10 minutes before the end of the boil, put a hops bag containing the 0.77 ounce of Ahtanum hops in the kettle. When the boiling time is over, turn off the heat and put a hops bag containing the remaining Ahtanum hops in the kettle. Cover the kettle and immediately begin cooling the wort as quickly as possible.

Pitching Yeast & Fermentation

Once the wort has cooled to 72°F, discard the spent hops and check the specific gravity of the wort with a hydrometer. The target starting gravity is 1.057 (14 Plato).

Transfer the wort to the primary fermentation bucket. Pitch the yeast (or prepare a yeast starter).

Allow the wort to ferment through primary and secondary fermentation at 72°F until it reaches a specific gravity of 1.014 (3.5 Plato).

Bottling

When you’re ready to bottle, clean and sanitize the bottles, caps and bottling equipment. Put the dried malt extract in a medium saucepan and stir in just enough water to dissolve it. Bring the mixture to a boil over high heat. Remove from the heat, cover and let cool slightly. Proceed with bottling.

Stone Pale Ale (Advanced)

Yield: 5 Gallons (about 54 12-ounce bottles or 30 22-ounce bottles)

  • 87.0% crushed North American two-row pale malt
  • 10.5% crushed 60L crystal malt
  • 2.5% crushed 75L crystal malt
  • Conversion temperature 156°F
  • Mash out 165°F
  • 0.171 lb/bbl Columbus hops (12.9% alpha acid)

[90 minutes]

  • 0.30 lb/bbl Ahtanum hops (6.0% alpha acid)

[10 minutes]

  • 0.46 lb/bbl Ahtanum hops (6.0% alpha acid)

[0 minutes]

  • White Labs WLP007 Dry English Ale Yeast or WLP002 English Ale Yeast
  • Pitch rate 16 to 18
  • Starting gravity 1.057 (14 Plato)
  • Final gravity 1.014 (3.5 Plato)
  • Ferment at 72°F

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Más información en el post original

Disclaimer: This post belongs to their respective owner Stone Brewing Co.

Reclamation Red Recipe

As a follow up to “Barrel Aging for Homebrewers,” Neil Fisher has shared the recipes for some of the base beers that he uses for barrel aging. The recipe for “Reclamation Red” has undergone several different iterations, but it started out as an attempt to brew a barrel-aged version of Stone’s Arrogant Bastard. The recipe, modified for significantly lower IBUs, has become his house Burgundy Sour recipe and is a great backdrop for aging with a wide variety of fruits. Reclamation Red took two medals at the 2014 Big Beers Festival homebrew competition in Vail, Colorado. The nectarine version took Silver in the Sour Category as a Flanders Red entry, and the blackberry version took Bronze in the Belgian Specialty category.

ALL-GRAIN RECIPE

Original Gravity: 1.052
Final Gravity: 1.002
IBUs: 21
ABV: 6.6%

MALT/GRAIN BILL

10 lb (4.5 kg) pale malt (2-row) U.S.
2 lb (907 g) Special B malt

HOPS ADDITIONS

½ oz (14 g) Chinook at 60 minutes

DIRECTIONS

Mash for 60 minutes at 160°F (71°C). Boil for 90 minutes.

YEAST

1 Package Belgian Sour Mix 1 (White Labs #WLP655)

BREWER’S NOTES

Age for 28 days at 40°F (4°C).

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AUTHOR: NEIL FISHER

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Basic Kriek Lambic Recipe

As a follow up to his “Turbid Mashing” article, Dave Carpenter provided this recipe for his kriek lambic. Note that this beer requires at least 18 months of aging, so plan ahead!

ALL-GRAIN RECIPE

OG: 1.050
FG: 1.005 or lower
IBUs: 5–8
ABV: 6–7%

Batch size: 5 gallons (19 liters)

MALT/GRAIN BILL

7 lb (3.2 kg) pilsner malt
3 lb (1.4 kg) raw wheat

HOPS ADDITIONS

2 oz (56 g) debittered hops at 90 minutes

OTHER ADDITIONS

5 lb (2.3 kg) sour cherries, frozen for 48 hours or more, and then thawed

DIRECTIONS

Follow the turbid mash schedule indicated in “Turbid Mashing.” Boil the wort for 90 minutes with the aged hops of your choice (available as debittered or lambic hops from some suppliers, and the specific hops variety doesn’t matter). Inoculate with the mixed culture and let ferment in primary for a year or more. Rack to secondary with the thawed cherries, and let condition for 6 months or longer. Bottle or keg when the level of sourness is to your liking.

YEAST

Wyeast 3278 Lambic Blend

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AUTHOR: DAVE CARPENTER

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Postmoderne Belgian-Style Blond Recipe

There are two ideas at work with this simple, hoppy, blond, Belgian-inspired recipe. The first idea is to use ingredients and techniques that provide typical Belgian character without using crude spices or the usual yeasts.

The second idea is to annoy traditionalists, just for sport.

ALL-GRAIN RECIPE

Original Gravity: 1.048
Final Gravity: 1.006
IBUs: 35
ABV: 5%

MALT/GRAIN BILL

8 lb (3.6 kg) Belgian pale ale malt
1 lb (454 g) Belgian wheat malt

HOPS ADDITIONS

1 oz (28 g) Styrian Goldings at 45 minutes 
2 oz (57 g) East Kent Goldings at 15 minutes

DIRECTIONS

Mash in: 122°F (50°C) for 30 minutes. 
Step 1: 152°F (67°C) for 45 minutes.
Mash out: 168°F (76°C) for 10 minutes.
Boil for 90 minutes.

YEAST

This is where you play. Try your favorite non-Belgian yeast strain, cleaner European strain such as S-33, or anything unconventional such as WLP670 White Labs American Farmhouse Blend.

BREWER’S NOTES

Prime and bottle-condition to 4.0 volumes of CO2 in convivial 75 cl (750 ml) bottles.

Recipe is built to yield a batch size of 5 gallons and assumes 72% brewhouse efficiency.

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AUTHOR: JOE STANGE

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CB&B Hopback IPA

Try the very same IPA recipe we used in our test (developed by Taylor Caron), and let us know how your results compare to ours. 

ALL-GRAIN

Original Gravity: 1.070
Final Gravity: 1.016
IBUs: 75
ABV: 7.3%

MALT/GRAIN BILL

20 lb (9.7 kg) Rahr Pale malt
2 lb (907 g) Weyermann Light Munich
1½ lb (680 g) Weyermann Acidulated Malt
1 lb (454 g) Weyermann Vienna Malt
1 lb (454 g) Castle Biscuit Malt
½ lb (227 g) Gambrinus Honey Malt

HOPS ADDITIONS

2 oz (57 g) Calypso pellet FWH (before the boil)
2 oz (57 g) Nugget pellet at 10 minutes
2 oz (57 g) Centennial pellet at 5 minutes
2 oz (57 g) Kent Golding pellet at 5 minutes
1 oz (28 g) each Citra, Amarillo, and Centennial whole leaf hops in the HopRocket for half of the runoff
1 oz (28 g) each Citra, Amarillo, and Centennial leaf in the kettle for the second half of the wort (allow to steep for 15 minutes)

DIRECTIONS

Mash for 60 minutes at 152°F (67°C). Collect 12.25 gal (46.4 l) and boil for 90 minutes.

YEAST

White Labs’ Essex Ale Yeast (#WLP022)

BREWER’S NOTES

This recipe features a clean, bright hop profile with notes of citrus and melon, but was not as bitter as some might like. For more bitterness, move the Nugget hops up 5 minutes and pull the Calypso hops down to 60 minutes. The malt is delicate with subtle complexity, but again if bitterness is your goal, then dial the honey malt back a touch. To avoid slow knockout runoff, pull most of the kettle hops out before adding the final hops. Scaling up to 12.5 gallons (47.3 liters) should yield closer to 10 gallons (37.9 liters) in the keg (the whole leaf hops do absorb a significant amount of liquid). 

Find great homebrew recipes and beer reviews in every issue of Craft Beer & Brewing Magazine®. Subscribe today!

AUTHOR: TAYLOR CARON

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Disclaimer: This post belongs to their respective owner BeerandBrewing.com