Alright, it’s time to roll up our sleeves and start talking about Stone’s special release IPAs. First of all, for those that haven’t had Enjoy By IPA, do whatever you must to try this; it is incredible. Go, drive, run, to the nearest store and buy a bottle if it’s available in your city. I’m not a BJCP certified judge, but this beer would get 48-49/50 if I were to sit down with a scoresheet. I think my single improvement would be 5-10 more IBUs, but it’s quite literally a perfect DIPA. No seriously, Perfect.
So that leads us to the next point. I
want, need, absolutely must clone this beer. The recipe doesn’t look to hard to put together since Stone was fairly generous there, but we need to talk about yeast.
The general consensus (myself included) has been that Stone uses WLP007 – Dry English Ale yeast. It’s a great, fairly clean, quick fermenting, highly flocculate yeast, that’s an absolute workhorse. It’s rather versatile, and it’s fantastic in hoppy beers. I tried to clone Stone’s 10th Anniversary Ruination, and while I got very close, my beer under-attenuated. I’m not blaming that on the yeast strain, nor am I saying that the yeast character didn’t match the real beer. But I’m starting to see enough conflicting evidence on the web that Stone doesn’t use WLP007.
The most damning bit is straight from Stone. I can’t imagine that White Labs is banking WLP007 twice, under two different codes, so I’m just about certain 007 isn’t the yeast. If Stone got their house yeast from another brewery in Oregon, I should be able to narrow it down by looking for ones that were around before Stone. Bridgeport, Full Sail, Deschutes, Widmer, and Rogue are the breweries that were popular around the mid-nineties when Stone was starting. Widmer is the first I can scratch off the list, as a quick google search shows their yeast originated in Bavaria. Deschutes house yeast is well speculated, but most seem to think it’s Fuller’s(WLP002) or Ringwood. Both are big diacytl producers, and I just can’t see either as the one that Stone uses. The three that seem likely are Bridgeport, Full Sail, and Rogue.
All three breweries use proprietary yeasts, and all three were around when Stone started. I’m leaning against Bridgeport simply because their yeast comes across as too English to me. So that leaves Full Sail and Rogue, and we all know that Rogue uses Pacman yeast. The next big clue is that Mitch Steele has said that their yeast pretty much stops once they drop the temp under 70*. Now that probably translates to 66* at the homebrew level, but still, Pacman is well known for fermenting at 58-60F. Let’s cross that one off the list as well.
So we’re left with Full Sail, or some brewery I’ve never heard of. Full Sail doesn’t bottle condition their beers, so we’re SOL anyway. For what it’s worth, WLP007 does seem to closely replicate the stone character, so I’ll stick with that. It’s not the exact yeast they use, but I suppose it’ll do.
Anyway, back to the potential recipe. The malt character of Enjoy By seems very similar to Stone’s 16th anniversary DIPA. I don’t get the spiciness from the rye that the 16th had, but it’s similar in a malt sense. That beer used Vienna, Light Munich, and Dark Munich. I’m going to assume this grist is similar. Although I haven’t read Mitch Steele’s new book, I know he has been really advocating against crystal malts in IPAs lately, which slightly affirms my thoughts on the grist. I normally don’t forecast what I brew before I brew it, but there’s a lot that’s up in the air with this recipe. I’d love some feedback and discussion about this one, so please comment if you have any thoughts. I did email Stone (reply pending) to get an idea of the hopping rates in the late kettle and whirlpool. I’m assuming roughly 1-1.5lb/bbl in the late kettle, and again in the whirlpool. I also asked if they’ll confirm my grist assumptions; we’ll see.
Target OG: 1.081
Target FG: 1.010
1lb Munich 20L
8oz Munich 10L
Mash at 146-148* for 90min
Stone gives the exact hops they use. I’m substituting a few based on what I have, what I want to use up, and what I feel won’t make a difference. You’ll see the real hop Stone uses in parenthesis.
2oz Belma (Calypso) – Mash Hopped
10ml Hop Extract @ 90min
1oz ea. Simcoe, Belma (Delta), Northern Brewer(Target), Amarillo @ 15
1oz ea. Citra, Cascade, Centennial (Motueka) @ Flameout
Whirlpool for 15-20min
WLP007 – Dry English Ale Yeast
Dry Hop 1: 1.5oz ea Nelson Sauvin & Galaxy
Dry Hop 2: 1.5oz ea Nelson Sauvin & Galaxy
I’ve got a couple beers on deck before I’ll get a chance to brew this. If anyone has taken a stab at it, or has any feedback, let me know. I think the two big unknowns are if the late-kettle and whirlpool additions are all equal blends, and how big those additions are. The nose of this beer is all Nelson and Galaxy, which makes me fairly confident though. The other big challenge is simply brewing a double IPA this fantastic. The hop aroma jumps from the glass, and it smells like you’re sticking your head in a bale of hops — not easy to replicate.
Mitch Steele actually replied to the email I sent. I really appreciate when companies take the time to answer questions. Anyway, he said the malt bill is just straight pale malt. He said feel free to try some English Pale Malt. I don’t know if that means 100% English pale malt, or not. He also said to use some clear candi sugar or dextrose. Finally he confirmed the late kettle additions are a little over 1lb/bbl each, so my guess of 4oz per addition was right on target.
I ran some numbers, and I think ~ 65% English Pale (3.5L) and 30% American (5% dextrose) will get the SRM I’m looking for. It’s quite possible that they are using 100% English pale, but I’ll start with this grist, and go from there.
This beer is third in line, so I should be brewing it around late March.