Stone Soup IDA
Brewed: 02/16/2020 Kegged: 02/29/2020
I was showing Con-Man the picture of him dressed up for Aunt Boo's
wedding. He asked me if I would put it on a beer label, and I said
"sure". Connor really likes the book "Stone Soup", and I've
actually thought before that "Stone Soup" seems like a decent name for
a
beer. I decided that "his" beer should be called Stone Soup.
Since Connor doesn't drink alcohol, creating something that would
appeal to his tastes was not an issue. If you do not know the
story (everyone knows the story ... don't they?), Stone Soup starts up
as a real simple recipe (3 stones and water). As villagers get
excited, more and more people donate ingredients until it is a rich,
complex, yummy meal for the whole town.
So, I figure Stone Soup would be a complex recipe with lots of
different hops. Actually, if I had come up with the idea sooner, I
probably would have given Tweedle Beetle
Stout
the name "Stone Soup", since I have declared that that beer is meant
to
use up partial packages of hops stored in my freezer. But, there
is nothing saying I cannot have another beer recipe that does the
same thing. Since Tweedle Beetle
Stout
is an Imperial stout, it seemed appropriate to make Stone Soup and
imperial ale as well. I had recently listed to
Jamil's
Can You Brew It on Nogne 100 which Jamil had sort of a hard time
describing the style. He ended up saying is was basically an
"Imperial Red", which is not an official style, but was what Jamil
thought would be appropriate for it. Basically, the Nogne 100
brewer on the show told Jamil that it was an IPA with black patent
added
just to darken it up. Since everyone on the show seemed to love
the beer, I knew I would have to try the same technique sometime.
Stone Soup seemed to be a perfect opportunity. IDA stands for
Indian Dark Ale. I was going to follow Jamil's lead and call it
Imperial Red Ale, but didn't want the initials to be IRA.
When Tyler saw Connor's wedding picture on a label, Tyler wanted
his
too. The boys picked the background and made up the quote on the
label themselves. 
The second batch of Stone Soup replaced the light LME with 2-row. I did keep the wheat LME in it. I also used more dark malts to bring the color up a bit.
Stone soup's intense dry-hop flavor tastes to me like an IPA with a little extra something special that the chocolate and black malts bring through. It is one of those beers in which you cannot taste the alcohol, but which you can feel after the first glass. Wonderful beer.
I have discussed this beer a few times on my blog. Follow this link to see those posts.
| Stone Soup IDA --- Batch 3 (248) |
| Style |
|
American India Dark Ale |
|
Batch Size |
|
6.00 gal |
| Type |
|
Partial Mash |
|
Boil Size |
|
8.23 gal |
| Brewhouse Efficiency |
|
70.00 |
|
Boil Time |
|
60 minutes | Recipe Characteristics
| Recipe Gravity |
|
1.066 SG |
|
Estimated FG |
|
1.016 SG |
| Recipe Bitterness |
|
68.3 IBUs (Rager) |
|
Alcohol by Volume |
|
6.7 % |
| BU : GU |
|
1.031 |
|
|
|
|
| Recipe Color |
|
30.6 SRM |
|
|
|
|
| Measured OG: |
|
1.066 |
|
Measured FG: |
|
1.015 |
| ADF: |
|
77 |
|
Measured ABV: |
|
6.8 | Ingredients
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
Volume |
| 11 lbs 12.0 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
77.0 % |
0.92 gal |
| 2 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
2 |
13.1 % |
0.16 gal |
| 8.0 oz |
Blackprinz (500.0 SRM) |
Grain |
3 |
3.3 % |
0.04 gal |
| 8.0 oz |
Midnight Wheat Malt (550.0 SRM) |
Grain |
4 |
3.3 % |
0.04 gal |
| 0.500 oz |
Columbus [18.00 %] - First Wort 60.0 min |
Hop |
5 |
35.0 IBUs |
- |
| 4.0 oz |
Brown Sugar, Light [Boil] (8.0 SRM) |
Sugar |
6 |
1.6 % |
0.02 gal |
| 4.0 oz |
Sugar, Table (Sucrose) [Boil] (1.0 SRM) |
Sugar |
7 |
1.6 % |
0.02 gal |
| 0.52 tsp |
Irish Moss (Boil 15.0 mins) |
Fining |
8 |
- |
- |
| 0.500 oz |
Columbus (Tomahawk) [18.00 %] - Boil 15.0 min |
Hop |
9 |
8.5 IBUs |
- |
| 1.00 tsp |
Yeast Nutrient (Boil 10.0 mins) |
Other |
10 |
- |
- |
| 1.000 oz |
Centennial [8.30 %] - Boil 5.0 min |
Hop |
11 |
4.9 IBUs |
- |
| 1.000 oz |
Citra [13.10 %] - Boil 5.0 min |
Hop |
12 |
7.7 IBUs |
- |
| 1.000 oz |
Columbus (Tomahawk) [18.00 %] - Boil 5.0 min |
Hop |
13 |
10.6 IBUs |
- |
| 0.500 oz |
Cascade [5.40 %] - Boil 5.0 min |
Hop |
14 |
1.6 IBUs |
- |
| 1.00 tsp |
Cinnamon (Boil 5.0 mins) |
Spice |
15 |
- |
- |
| 1.0 pkg |
SafeAle American Ale (Fermentis #US-05) [25.00 ml] |
Yeast |
16 |
- |
- |
| 2.000 oz |
Centennial [8.30 %] - Dry Hop 4.0 Days |
Hop |
17 |
0.0 IBUs |
- |
| 1.500 oz |
Cascade [5.40 %] - Dry Hop 4.0 Days |
Hop |
18 |
0.0 IBUs |
- |
Mash Profile
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Mash In |
Add 18.44 qt of water at 163.7 F |
152.0 F |
60 min |
Batch sparge with 2 steps
(1.28gal, 4.12gal) of 168.0 F water
Recipe Notes
Mash as
instructed. Add all other sugars for 60 minute boil, making additions as
instructed.
Start fermentation in at close to 60 for 24 hours. Then, let it
naturally rise for 3 days. Stop cooling on day 4. Add dry hopping one week into
fermentation. Use hop sacks .5oz per sack. Leave in for 7 days.
Force
carbonate in a keg to desired psi.
Brewing Record
| Brew Date: |
|
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|
Strike Temp: |
|
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| Mash Temps: |
|
|
| Pre-boil OG |
|
(1.055 SG) |
|
Pre-boil Vol |
|
(8.23 gal) |
| Actual Mash Efficiency |
|
|
|
Pitch Temp |
|
|
| Fermentation |
|
|
|
|
|
|
| Day 1: |
| Day ... |
| Day ... |
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