Want to brew the "Declassified" Stone pale ale, have questions

General Homebrew Discussion
1

I am planning a brew day using the recipe from Stone’s blog for their retiring pale ale.
My questions are about their process. I mash in a cooler and batch sparge.

  1. They list their sacc. rest at 156F for 20 minutes, I usually go 60. is there a reason for a short mash? Higher temp makes conversion go faster maybe?

  2. Is it necessary for me to do a mash out or are they recommending it because they are fly sparging? I batch sparge and typically do not mash out.

Just curious if there is some “secret” to the recipe or if these parameters are just equipment specific.

Here’s a link to Stone’s recipe info… Thanks for any suggestions

http://blog.stonebrewing.com/index.php/stone-pale-ale-recipe/

2

1.  When a commercial brewery lists a short mash rest, what you don’t see is that it takes them hours to mash in, sparge, and lauter and all of that time is at mash temp.  Do what you know works for your system.  A 60 min, rest will be great.

2.  No need for a mashout, but you can do what I do…heat your sparge water to 185-190F.  That raises temps pretty much into the mashout range while you sparge.

3

Excellent, thanks for the info.

4

Yeah, Denny nailed it. I’ve been meaning to play with short mash rests, especially on small beers. Maybe when I finally get some small kegs.

5

It just feels wrong to fill a 5G keg with less than 5G.

6

It really does, but I do it anyway.

I didn’t realize Stone was retiring their Pale Ale. Thought it was just the Levitation and the Sublimely they were discontinuing. So basically, they’re going to be nothing but an IPA brewery now.

7

They retired the original Ruination and put out a new Ruination 2.0, too. Haven’t tried it yet. I miss their Levitation and SSR, too.

8

There is a new Stone pale ale.