Stone IPA Clone Advice

[strange-steve]

My mate has asked me to brew him an IPA and he's a big fan of Stone IPA, so I'm aiming for something like that, even if not an exact clone. I know it's a fairly common beer to clone so thought I'd see if anyone had any advice. I've done a bit of reading and there are a load of different recipes on line so I've come up with a bit of a compromise between them all and it looks a bit like this:

Stone IPA Clone

Recipe Specs
----------------
Batch Size (L): 22
Total Grain (kg): 6.12
Total Hops (g): 235
Original Gravity (OG): 1.065
Final Gravity (FG): 1.012
Alcohol by Volume (ABV): 6.90 %
Colour (SRM): 6.3
Bitterness (IBU): 71 (Average)
Brewhouse Efficiency (%): 76
Boil Time (Minutes): 60

Grain Bill
----------------
5.0 kg Pale Malt (82%)
500 g Crystal 15 (8%)
500 g Munich I (8%)
120 g Acidulated Malt (2%)

Hop Bill
----------------
35 g Columbus (11.7% AA) @ 60 Minutes
30 g Centennial (8.6% AA) @ 15 Minutes
10 g Centennial @ 5 Minutes
30 g Chinook (11.7% AA) @ 5 Minutes
10 g Centennial @ 0 Minutes
20 g Chinook @ 0 Minutes

50 g Centennial @ 5 Days (Dry Hop)
50 g Chinook @ 5 Days (Dry Hop)

Notes
----------------
Single step Infusion at 67°C for 60 Minutes.
Fermented at 20°C with Conan/644 Hybrid

Any thoughts?

 

[nigelnorris]

Not particularly helpful but just in case you're interested here's a bit of background from the Stone Brewery book

STONE IPA
Release Date: August 1997
Availability: Year-round
Hop Profile: Columbus, Chinook, and Centennial
Style: American IPA
IBUs: 77
ABV: 6.9%
I could wax poetic about Stone IPA—and IPAs in general—for quite some time. It’s probably no secret that IPAs are my favorite style of beer. Back in 1997 when we decided to release Stone IPA for our first anniversary, IPAs were strictly in the realm of the extreme beer enthusiast. At the time, fans of craft beers tended to focus on pale ales, amber ales, amber lagers, ESBs (Extra Special Bitters), American-style hefeweizens, and (gasp!*…*shudder …) sweet, fruity beers and honey wheat beers.
It was the best of times, it was the worst of times.
Yet there was also a growing level of experimentation with hoppy styles among craft brewers. At Pizza Port Carlsbad, we’d found Swami’s IPA, and that was hard to stray from, despite the long list of other fantastic beers they were putting out. It’s hard to imagine now, but I can’t recall any other big, hoppy IPAs being brewed in San Diego County at the time. (Not to gloss over Blind Pig IPA, of course, which was being brewed nearby in adjacent Riverside County.) But San Diego County? Slim pickings back then, and many of them were IPAs in name only, not really living up to their hoppy potential. We wanted to change that.
“You know, we never did a pilot batch of Stone IPA. The only way that could have happened is if we’d essentially worked a double shift, and frankly, we were already stretched to our limit. So we just kept the recipe simple, brewed a full batch, crossed our fingers, and hoped to get it very right on the first try. I think at this point it’s safe to say that we did.”

-STEVE:

 

[nigelnorris]

In fact later in the book there's loads of recipes, but oddly enough not for the IPA you want to make.

 

[DoctorMick]

The recipe is in Mitch steele's IPA book, I'll pm you the page.

 

[strange-steve]

The recipe is in Mitch steele's IPA book, I'll pm you the page.

I got your pm mate but the pics aren't there, just getting the "must upgrade your photobucket account" image.

 

[DoctorMick]

I got your pm mate but the pics aren't there, just getting the "must upgrade your photobucket account" image.

Strange. If you want, pm your email address and I'll send them over that way instead.

 

[Braindead]

Hopefully this may steer you in the right direction.