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Stone IPA is one of the definitive West Coast IPAs, assertively bitter, piney-citrusy, and dry with a backbone malt presence that keeps the bitterness from feeling harsh. Stone Brewing released substantial recipe information over the years, and combined with my own extensive West Coast IPA brewing experience, this clone produces a result that’s very close to the commercial beer when brewed with fresh hops.
Stone IPA clone recipe (5 gallon / 19L batch)
Target stats: OG 1.066, FG 1.012, ABV ~7.0%, IBU 77, SRM 7–9, clear deep gold. Grain bill: 11 lbs (4.99 kg) American two-row pale malt, clean, neutral West Coast base. 0.75 lb (340g) Crystal 20L, very light caramel; Stone IPA has minimal malt sweetness. 0.5 lb (227g) Crystal 60L, slight caramel body for balance against the massive bitterness. 0.5 lb (227g) Munich malt, mild toasty malt depth. 0.25 lb (113g) CaraPils, head retention. Hops, high-alpha American varieties for the West Coast character: Bittering (60 min): 1.0 oz Magnum or Columbus, 45 IBU clean bittering. Flavor (30 min): 0.5 oz Chinook. Flavor (15 min): 0.5 oz Columbus. 0.5 oz Chinook. Aroma (5 min): 0.5 oz Centennial. Whirlpool at 79°C (174°F), 20 min: 0.75 oz Centennial. 0.5 oz Columbus. Dry hop (7 days at fermentation temperature): 1.0 oz Centennial. 0.75 oz Columbus. 0.5 oz Chinook. Total dry hop: 2.25 oz. Stone IPA’s hop bill produces a distinctively resinous, piney-citrusy character, Centennial, Columbus (CTZ), and Chinook are all high-alpha American hops that share a piney-resinous quality alongside citrus that defines the traditional West Coast IPA style. Yeast: White Labs WLP001 California Ale or Fermentis US-05, clean American ale fermentation. Ferment at 18°C (64°F). Stone’s house yeast is a proprietary California ale strain that WLP001 approximates closely. Water: West Coast mineral profile, calcium 130 ppm, sulfate 200 ppm, chloride 75 ppm. Elevated sulfate is essential for the dry, crisp bitterness characteristic of West Coast IPAs, without it, the 77 IBU can taste harsh and lingering rather than clean and resolving. Process: Single infusion mash at 65°C (149°F) for 60 minutes. 60-minute boil. Whirlpool at 79°C (174°F) for 20 minutes. Cool to 18°C (64°F), pitch. Ferment 12–14 days. Dry hop when terminal gravity is reached, for 7 days at fermentation temperature. Cold crash 48 hours. Package at 2.4 volumes CO2. Consume within 6 weeks for peak hop character. Stone IPA’s piney, resinous hop compounds are highly volatile, the beer at 2–3 weeks post-package and the same beer at 8 weeks are noticeably different in hop aroma.
Common Questions
What makes Stone IPA’s bitterness different from a hazy or New England IPA?
Stone IPA represents the West Coast IPA bitterness philosophy, which contrasts sharply with the New England/hazy IPA approach. West Coast IPA bitterness (Stone IPA, Pliny the Elder, Lagunitas IPA): derives primarily from iso-alpha acids from boil additions, perceived as clean, dry, resolving bitterness that finishes cleanly and encourages the next sip. The goal is bitterness that’s assertive but not astringent, supported by dry finish from low-dextrin wort and high-sulfate water. New England/hazy IPA bitterness: deliberately lower IBU, using whirlpool and dry hop additions almost exclusively. The large polyphenol load from massive dry hopping creates a “soft” bitterness perceived differently from boil-derived iso-alpha acids. Haze from dry-hop polyphenols and yeast also changes bitterness perception, haziness softens perceived bitterness even at equivalent IBU. Stone IPA at 77 IBU with clear appearance and high sulfate tastes more bitter than a hazy IPA at the same IBU because the clarity and sulfate both amplify bitterness perception. For homebrewers who find Stone IPA clones taste too harsh: reduce sulfate from 200 ppm to 150 ppm, reduce bittering addition by 20%, and increase dry hop by 50%, this softens the bitterness while maintaining the West Coast character. For homebrewers who want more West Coast intensity: increase sulfate to 250 ppm and extend bittering addition by 15%.
