Stone Soup IDA
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.
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 |
|
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| Measured OG: | 1.066 | Measured FG: | 1.015 | ||||
| ADF: | 77 | Measured ABV: | 6.8 |
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
| 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
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: | Strike Temp: | |||||
| Mash Temps: | ||||||
| Pre-boil OG | (1.055 SG) | Pre-boil Vol | (8.23 gal) | |||
| Actual Mash Efficiency | Pitch Temp | |||||
| Fermentation | ||||||
| Day 1: | ||||||
| Day ... | ||||||
| Day ... | ||||||
12/8/2011 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 Brewed on Sunday (see <a target="_blank" href="http://blog.ericshepard.com/2011/12/another-batch-of-stone-soup.html">my blog entry "Another Batch of Stone Soup"</a>). 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 Beginning of day 3, still going strong. Temp up to 66.
12/15/2011 Got a blow-off late yesterday. Fermentation still going strong this morning.
12/16/2011 Still going. Temp at 68 in the morning.
12/19/2011 Meant to dry-hop yesterday. Never got around to it.
12/19/2011 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 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.
1/7/2012 Put the keg in the keggerator. Probably won't try until next weekend.
1/12/2012 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.
3/1/2012 Blew the keg already last night. Probably need to brew something hoppy to replace the empty spot left behind by this beer.