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Stone Soup IDA

Brewed: 12/11/2011   Bottled: 12/29/2011

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.

stoneSoup.JPG

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 2

Style
American India Dark Ale
Batch Size
5.50 gal
Type
Partial Mash
Boil Size
7.00 gal
Brewhouse Efficiency
75.00
Boil Time
90 minutes

Recipe Characteristics

Recipe Gravity
1.066 SG
Estimated FG
1.015 SG
Recipe Bitterness
69.3 IBUs (Rager)
Alcohol by Volume
6.7 %
BU : GU
1.047



Recipe Color
31.4 SRM
Color


Measured OG:
1.070

Measured FG:
1.013
ADF:
81

Measured ABV:
7.5%

Ingredients

Ingredients
Amt Name Type # %/IBU
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 72.0 %
8.0 oz Blackprinz (500.0 SRM) Grain 2 4.0 %
8.0 oz Midnight Wheat Malt (550.0 SRM) Grain 3 4.0 %
2 lbs Briess Wheat LME (3.0 SRM) Extract 4 16.0 %
4.0 oz Brown Sugar, Light (8.0 SRM) Sugar 5 2.0 %
4.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 6 2.0 %
1.00 oz Columbus [14.20 %] - Boil 60.0 min Hop 7 50.9 IBUs
0.52 tsp Irish Moss (Boil 15.0 mins) Fining 8 -
1.00 oz Citra [14.10 %] - Boil 10.0 min Hop 9 10.1 IBUs
0.52 tsp Yeast Nutrient (Boil 10.0 mins) Other 10 -
1.00 oz Centennial [10.00 %] - Boil 5.0 min Hop 11 6.0 IBUs
0.50 oz Cascade [7.80 %] - Boil 5.0 min Hop 12 2.3 IBUs
1.00 tsp Cinnamon (Boil 5.0 mins) Spice 13 -
2.1 pkg SafeAle American Ale (Fermentis #US-05) [25.00 ml] Yeast 14 -
1.50 oz Centennial [10.00 %] - Dry Hop 4.0 Days Hop 15 0.0 IBUs
2.00 oz Cascade [7.80 %] - Dry Hop 4.0 Days Hop 16 0.0 IBUs

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 12.50 qt of water at 163.7 F 152.0 F 60 min

Batch sparge with 2 steps (1.57gal, 3.50gal) of 168.0 F water
Recipe Notes

Mash as instructed. Add all other sugars for 90 minute boil, making additions as instructed.
Start fermentation in conditioning cooler 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:
12/11/20111

Strike Temp:
164
Mash Temps:  
150 -152
Pre-boil OG
1.061 (1.061 SG)
Pre-boil Vol
7 gal (7.00 gal)
Actual Mash Efficiency


Pitch Temp
65
Fermentation





Day 1: 62 - 64 active at beginning of morning after brew day
Day 2: 64 - 66 going strong.
Day 3 -5 kept going at around 68



Click here to see previous recipes
 
Brewing Notes:
12/08/2011 esheppy
Got ingredients during the day. At night, made a starter with 4 cups water 1 cup DME and two harvested US05 pint jars.
12/13/2011 esheppy
Brewed on Sunday (see my blog entry "Another Batch of Stone Soup"). Temp started at 65 and got down to 62. Fermentation did start up well before day 1 was started. Going strong right now (day 2 morning) and still a bit above 62.
12/14/2011 esheppy
Beginning of day 3, still going strong. Temp up to 66.
12/15/2011 esheppy
Got a blow-off late yesterday. Fermentation still going strong this morning.
12/16/2011 esheppy
Still going. Temp at 68 in the morning.
12/19/2011 esheppy
Meant to dry-hop yesterday. Never got around to it.
12/19/2011 Dry Hop esheppy
Dry hopped with 2oz cascade and 1oz Centennial. Put about .5oz in each of 6 muslin hop sacks. Originally intended 1.5oz cascade and 2oz centennial, but under estimated how much centennial I had. May add another oz into the keg when we get there.
12/30/2011 Kegged (last night) esheppy
Kegged it up after taking gravity sample. 1.013 is pretty good attenuation. Love the flavor. Think maybe I left some of the dry-hop aroma in the hop sacks. Maybe I should have submerged them? Pressurized keg to 30 psi and am letting sit off the gas in room temp for awhile. Want to try to open a spot in the keggerator in a week or two for this. Can't wait to drink.
01/07/2012 esheppy
Put the keg in the keggerator. Probably won't try until next weekend.
01/12/2012 first taste esheppy
Nice beer. Wonderful citrusy hop flavor and aroma in a smooth black beer. Not sure I would call it chocolatey. Certainly not what I would call roasty. Perhaps a bit caramel. Just a nice Black IPA. Perhaps a bit undercarbed. Put under 15psi after I grabbed a couple of glasses.
03/01/2012 esheppy
Blew the keg already last night. Probably need to brew something hoppy to replace the empty spot left behind by this beer.
Comments:
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