Hey guys, I’m aiming for a beer similar to Stone’s Cali-Belgique, their Belgian IPA offering.
Yes, I’m reading Steele’s IPA. That being said, he mentions in passing that Cali-Belgique is the Stone IPA wort fermented with Belgian yeast. Given that the recipe is somewhat given for Stone IPA in the back of the book, I’ve worked this out for my system:
11 lb Pale Malt (which should be around 4L based on the SRM he states - maybe Maris Otter or another base malt?)
14 oz Crystal 15
Not sure about Stone, but Raging Bitch uses WLP-400 Belgian Wit yeast. As far as the grain goes, perhaps pale ale malt, which is a bit darker than just pale malt?
I think you’re probably right on that one Denny. Is ‘pale ale’ malt something I can use like Rahr 2-row? I’m fresh out of plain ol’ 2-row and might pick up a sack if that’s the case. From what I can see, I think I could:
[quote]Kilned a bit higher than Rahr standard 2-row (3-4°L) for deeper color and flavor.
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At least initially, it appears the yeast in question was WLP570 (Belgian Golden Ale Yeast). I can’t find a direct confession from Stone, but that’s what seems to add up from these two sources.
First, from Craft of Stone, pg. 78…
“When we set out to make the Stone 08.08.08 Vertical Epic Ale, we wanted it to have a very light color–so light that we thought the residual Stone Pale Ale mixed in with the yeast would darken the brew too much. So we opted to grow the yeast in Stone IPA wort. After separating out the yeast and transferring it to the tanks for the Vertical Epic Ale, we tasted the resulting Belgian-ized Stone IPA and were inspired to dry hop it with Chinook hops, as opposed to the Centennial we use for Stone IPA. The result? Stone Cali-Belgique IPA.”
“Yeast:
White Labs WLP 570 (Belgian Golden Ale Yeast)
This is the first time we’d really used this yeast. It’s a good strong fermenter, produces a lot of phenolic and clove character, and doesn’t flocculate worth a damn. It was a bear trying to filter this beer. Feel free to use another Belgian strain if you want your beer to be more clear, but we liked the flavors that this strain produced!”
Very good information mugwort! But WLP570… interesting.
I can’t say that I can get any clove out of that yeast or ‘a lot’ of phenolic character. That’s why I like to use it in my Belgian Golden Strongs. I love the pear esters it throws without the clove phenols that come with most Belgian yeasts. Funny because I also get that yeast up to 80* at the end of fermentation. Hmmm.
That being said, I think I’m going to have to pick up another bottle of Cali-Belgique IPA and take some serious notes this time.
You could always email the brewery? Stone and Mitch are very forthcoming with most of their info, minus the AB. I bet they can steer you in the right direction.
Amanda, I would take this opportunity to split batches, fermenting half (or more) with the strain you determine as likely similar to Stone’s and the other half with the strain you’re wondering about. You’d sure make White Labs a vial happier and more importantly would have two related brews that would be fun to compare and contrast.
I love WLP500 but I’ve also wondered if it would work with the big C hops. Now I’ll probably have to try it next IPA. To me, these kind of musings are what lead to splitting batches and a faster acquaintance with all the amazing yeast strains out there. Other than having so many carboys to store, I have no regrets.
