Cloning an IIPA I’ve never tasted

Stone ruination, an IIPA that rates incredibly well, and has an abundance of information on cloning. A beer, that unfortunately, is not available in Ontario, and that I haven’t actually tried. Despite this, when planning on making an over-the-top hoppy ale for brew number 3, I figured this beer would be a perfect model. I can’t really say how close my beer got to the real thing because I haven’t tried it. Though I suspect I was far off in one aspect – aroma. My current set up is sub-optimal for dry hopping… so I just don’t do it. I try to make up for it with late boil additions, but it is not the same… and a lot of those aromas end up being lost when you have a vigorous fermentation (such as in this case when using a large starter on a beer nearing 1.080 OG). Despite this, the beer is quite decent, and I assume it tastes like Stone Ruination that has sat on the shelf for a couple weeks and lost some hop character in the nose. I won’t mention many particulars about this beer, but the head on it is straight-up meringue-like. Maybe I should be toning back the carafoam a bit? Anyways, I will brew this beer again next year, and I trust by then I have figured out a way to get the hop aroma into it… perhaps through the use of a randall when transferring to serving kegs.




Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
11.5 gal 60 min 90.3 IBUs 8.0 SRM 1.077 1.010 8.8 %


Name Amount %
Pale Malt (2 Row) US 26 lbs 86.67
Carafoam 2 lbs 6.67
Caramel/Crystal Malt - 40L 2 lbs 6.67


Name Amount Time Use Form Alpha %
Columbus (Tomahawk) 2 oz 60 min First Wort Pellet 16.7
Centennial 2 oz 30 min Boil Pellet 10.9
Centennial 3 oz 10 min Boil Pellet 10.9
Centennial 3 oz 0 min Boil Pellet 10.9


Name Amount Time Use Type
Whirlfloc Tablet 2.00 Items 15 min Boil Fining


Name Lab Attenuation Temperature
San Diego Super Yeast (WLP090) White Labs 80% 65°F - 68°F


Step Temperature Time
Mash In 148°F 75 min
Mash Out 168°F 10 min

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