Tag Archives: Stone Brewing Co.

Reviewing my Stone Pale Ale…

Well, the Stone Pale Ale that I brewed is in, and man, this is a seriously good beer. The flavours are very balanced, with a definite caramel flavour to it from the generous amounts of crystal malt (19%). The Ahtanum hops are a unique contribution. Even though I’m expecting the signature citrusy flavours associated with American hops, it’s flavours are slightly illusive, as they seem to really blend in well with the surrounding malt body.  I’ve always remembered the saying that “if you can pick out one particular ingredient, then there’s too much of it”. They’re in there for sure, they just don’t jump out and hit you in the face. This beer is quite complex for having such a straight forward recipe.

One of the reasons, I think, is because of the water profile. I added some Epsom salt (0.55g per gallon) and Calcium Chloride (0.25g per gallon) to my water to match the profile stated in Stone’s book: The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance. Those levels are:

30ppm Ca / 85ppm SO4 / 12ppm Mg / 40ppm Na / 40ppm Cl

These numbers are not very far off my own water here from Lake Ontario, but the sulphate level is a bit higher at 85ppm as compared to mine of 28.6ppm. I’ve noticed that by using Magnesium Sulphate (Epsom Salt) as opposed to Calcium Sulphate (Gypsum), the resulting enhancement is slightly different. I’m not finding it as ‘harsh’ as I sometimes get with having too much gypsum in my beers. Maybe it’s just all in my head, because sulphate is sulphate, right? Maybe it’s the  sulphate/chloride balance? I’m not sure. My point is, I think the water profile definitely made an impact on this beer in the form of added complexity.

The other interesting choice for this beer was Continue reading

Brewing a Stone Pale Ale…

After reading The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance, I got inspired by Greg & Steve’s passion for brewing. Their obsession with hops, and their unflinching drive to make beers that they love, is undeniable.

Stone released their first beer in July of 1996, 3 months before I finished a 5 year stint in Los Angeles. Man, did I miss out on some good beer! I hadn’t discovered brewing or even craft beer at that point. The only beer I knew how to put back was Corona. Things have certainly changed since then. Little did I know I was in the heart of the U.S. craft beer revolution there in California.

I’ve not yet had the good fortune of trying some of Stone’s beers. Beers like “Arrogant Bastard Ale“, Stone Smoked Porter or Stone Levitation Ale, but fortunately enough, some of these recipes are kindly included in the book. I’m planning a family vacation this fall down to Florida, where I’m determined to sample as much of these beers and other great U.S. craft brews as I can.

Being a big fan of your standard American Pale Ale, I was interested in brewing their first release, Stone Pale Ale. Particularly because it uses Ahtanum Hops, which I’ve never tried before. I went looking for some a few months back, but had no success, so I instead brewed it up using Amarillo instead of Ahtanum, and substituting Safale US-05 for the White Labs English Ale (WLP002)  as suggested in the book. The beer still came out delicious and was a big hit around our neighbourhood. A couple weeks ago, I happened to be searching Continue reading