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Stone BLT
MAKES 4 SANDWICHES
We’re supposed to put something clever or informative here, but does a BLT really need an introduction? Then
again, we could tell you why ours is special. Perhaps it’s the aroma of the basil or the fact that we use ciabatta rolls.
(Seriously, how awesome is ciabatta?) And truth be told, it isn’t (precisely speaking) a BLT at all, since we eschew
lett uce in favor of peppery arugula. But somehow BAT doesn’t have the same ring, so BLT it is.
4 Roma tomatoes
6 leaves fresh basil, very thinly sliced
1/4

cup diced red onion

1 clove garlic, minced

tablespoons extra-virgin olive oil

MAKES ABOUT 1 1 /2 CUPS

This creamy condiment is a great spread for sandwiches
(including, of course, a BLT), and also makes a tasty
dip for french fr ies and grilled artichokes.

Salt

6 egg yolks

Freshly ground black pepper

2 tablespoons freshly squeezed lemon juice

4 ciabatta rolls
1/2

cup Roasted Garlic and Lemon Mayo
(recipe follows)

1/2

cup whole-grain mustard

2 cups arugula
12 strips cooked bacon, preferably applewoodsmoked

1 cup canola or vegetable oil
1 head Roasted Garlic (page 134)
Salt
Put the egg yolks and lemon juice in a food processor
or blender. Process for 10 seconds to combine. With the
motor running, slowly drizzle in the oil and continue to
process until completely emulsified. Add the roasted gar-

Cut the tomatoes in half lengthwise and discard the

lic and pulse until well incorporated. Season with salt to

seeds. Slice the tomatoes 1/4 inch thick. Combine the

taste. Stored in an airtight container in the refrigerator,

tomatoes, basil, onion, garlic, vinegar, and olive oil in

the mayo will keep for up to 2 weeks.

139
Recipes From the Stone Brewing World Bistro & Gardens

3 tablespoons balsamic vinegar
11/2

ROASTED GARLIC AND LEMON MAYO

a nonreactive bowl and gently toss to combine. Season
with salt and pepper to taste. (This mixture can be made
up to 2 days in advance and kept in a covered container
in the refrigerator.)
Split and lightly toast the ciabatta halves. For each
sandwich, spread 2 tablespoons of mayo inside the top
half and 2 tablespoons of mustard inside the bottom half.
Layer one-fourth of the arugula on the bottom, then onefourth of the tomato mixture, and then 3 slices of the

“Dr.” Bill’s Recommended Beer:
Oaked Arrogant Bastard Ale
OAKED Arrogant Bastard Ale balances the flavors
of this BLT wonderfully. You can also try a Belgian
dubbel or German rauchbier to really let the bacon
shine.

bacon.
Replace the top half of the roll and cut the sandwich
in half diagonally.

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the craft of stone brewing co.

136

Garlic, Cheddar, and Stone Ruination IPA Soup
SERVES 8
A healthy pour of Stone Ruination IPA imparts a bold dose of bitterness that perfectly complements the sticky
sweet flavor of roasted garlic permeating every gooey spoonful of this hearty soup. We like to garnish this soup with
broccoli tempura, but you can also serve it with the Brewer’s Barley Cracker Bread (page 120).

1 cup unsalted butter

Melt 3/4 cup of the butter in a small saucepan over

11/3 cups all-purpose flour

medium heat. Add the flour, whisking briskly to avoid

1 large yellow onion, diced
8 cloves garlic, minced
4 cups vegetable stock
1 cup (8 fluid ounces) Stone Ruination IPA
1 cup whole milk
3 heads Roasted Garlic (page 134)
1 tablespoon smoked paprika
1/2

teaspoon ground cumin

21/4 pounds sharp white Cheddar cheese, grated
Salt
Freshly ground white pepper

lumps. Cook, stirring frequently, until the flour takes on
a light blond color, about 5 minutes. Remove from the
heat.
Melt the remaining 1/4 cup butter in a large soup pot
over medium heat. Stir in the onion and minced garlic
and cook just until the garlic is aromatic, 30 seconds to
1 minute. Add the vegetable stock and IPA. When the liquid
begins to simmer, stir in the garlic, paprika, and cumin.
Using a handheld immersion blender or in a regular
blender, puree until smooth. Whisk in the flour mixture.
Add the cheese a handful at a time, whisking after each
addition, until melted and smooth.
Season with salt and pepper to taste. Serve immediately, garnishing each serving with some of the chives.

Chopped fresh chives, for garnish

“Dr.” Bill’s Recommended Beer:
Stone Ruination IPA
The perfect pairing is right in the title of the soup.
Stone Ruination IPA all the way.

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the craft of stone brewing co.

186

Stone Old Guardian Barley Wine
5 gallons (about fi ft y-four 12-ounce bottles or thirty 22-ounce bottles)
21 pounds, 9.6 ounces crushed North American
two-row pale malt
14.4 ounces crushed 60L crystal malt

The Boil
Set the brew kettle of wort on your outdoor propane
burner and add water to bring the wort level up to 7 gal-

About 10 gallons plus 8 cups water

lons, if needed. Bring the wort to a rapid, rolling boil.

1.69 ounces Warrior hops (15.0% alpha acid)

As it begins to come to a boil, a layer of foam and scum

1/2

teaspoon Irish moss

1.94 ounces Crystal hops (3.5% alpha acid)
1 (35 ml) package White Labs WLP007 Dry
English Ale Yeast or WLP002 English Ale Yeast
1 cup plus 3 tablespoons light dried malt extract
I can’t stress it enough: clean and sanitize everything.

Mashing

may develop at the surface. Skim it off and discard. Once
the wort is at a full boil, put a hops bag containing the
Warrior hops in the kettle and set a timer for 1 hour and
45 minutes. Stir the wort frequently during the boil, and
be watchful to avoid boilovers.
At 15 minutes before the end of the boil, stir in the
Irish moss. When the boiling time is over, turn off the
heat and put a hops bag containing the Crystal hops in
the kettle. Cover the kettle and immediately begin cool
ingthe wort quickly (see page 160).

In a 10-gallon brew kettle, combine the crushed malts
with 7 gallons plus 1 cup of 161°F water. The water
should cool slightly when mixed with the grain. Cover
and hold the mash at 148°F for 90 minutes.
For safety’s sake, set up your propane burner outside.
Set the brew kettle of mash on top and heat to 160°F, stirring frequently to avoid scorching. Turn off the heat. The
mash will continue to increase in temperature to about
165°F.

Lautering and Sparging
Lauter the mash according to the instructions on page

Pitching the Yeast and Fermentation
Once the wort has cooled to 72°F, discard the spent hops
and check the specific gravity of the wort with a hydrometer. The target starting gravity is 1.103 (24.5 Plato).
Transfer the wort to the primary fermentation bucket
according to the instructions on page 160. Pitch the yeast
(or prepare a yeast starter) according to the instructions
on page 160.
Allow the wort to ferment through primary and
secondary fermentation (see page 160) at 72°F until it
reaches a specific gravity of 1.016 (4 Plato).

159. Once the liquid is lower than the level of the grain,
begin to slowly sprinkle 3 gallons plus 7 cups of 168°F
water over the grains to start the sparge. Continue sparging as instructed on page 159.

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Bottling

water to dissolve it. Bring the mixture to a boil over high

Advanced:
Stone Old Guardian
Barley Wine

heat. Remove from the heat, cover, and let cool slightly.

96.0% crushed North American two-row pale malt

Proceed with bottling according to the instructions on

4.0% crushed 60L crystal malt

When you’re ready to bottle, clean and sanitize the bottles, caps, and bottling equipment. Put the dried malt
extract in a medium saucepan and stir in just enough

page 161.

Conversion temperature 148°F [90 minutes]
Mash out 165°F

[1 hour and 45 minutes]
0.75 lb/bbl Crystal hops (3.5% alpha acid)
[0 minutes]
White Labs WLP007 Dry English Ale Yeast or
WLP002 English Ale Yeast
Pitch rate 25 to 30
Starting gravity 1.103 (24.5 Plato)
Final gravity 1.016 (4 Plato)

Homebrew Recipes: Casting Your First Stone

0.653 lb/bbl Warrior hops (15.0% alpha acid)

187

Ferment at 72°F

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the craft of stone brewing co.

164

Stone Smoked Porter
5 gallons (about fi ft y-four 12-ounce bottles or thirty 22-ounce bottles)
10 pounds, 0.8 ounce crushed North American
two-row pale malt
1 pound, 2.5 ounces crushed 75L crystal malt
10.7 ounces crushed chocolate malt

The Boil
For safety’s sake, set up your propane burner outside. Set
the brew kettle of wort on top and add water to bring the
wort level up to about 6 gallons plus 12 cups, if needed.

4.9 ounces crushed peat-smoked malt

Bring the wort to a rapid, rolling boil. As it begins to come

About 9 gallons plus 4 cups water

to a boil, a layer of foam and scum may develop at the sur-

0.71 ounce Columbus hops (12.9% alpha acid)
1/2

teaspoon Irish moss

0.60 ounce Mt. Hood hops (6.0% alpha acid)

face. Skim it off and discard. Once the wort is at a full boil,
put a hops bag containing the Columbus hops in the kettle and set a timer for 90 minutes. Stir the wort frequently
during the boil, and be watchful to avoid boilovers.
At 15 minutes before the end of the boil, stir in the

1 (35 ml) package White Labs WLP007 Dry
English Ale Yeast or WLP002 English Ale Yeast

Irish moss. When the boiling time is over, turn off the heat

1 cup plus 3 tablespoons light dried malt extract

and put a hops bag containing the Mt. Hood hops in the
kettle. Cover the kettle and immediately begin cooling

Clean and sanitize everything. Did I mention that already?

the wort quickly (see page 160).

Good, because I can’t stress it enough: clean and sanitize
everything.

Mashing
In a 10-gallon insulated cooler, combine the crushed

Pitching the Yeast and Fermentation
Once the wort has cooled to 72°F, discard the spent hops
and check the specific gravity of the wort with a hydrometer. The target starting gravity is 1.065 (16 Plato).

malts with 3 gallons plus 13 cups of 173°F water. The

Transfer the wort to the primary fermentation bucket

water should cool slightly when mixed with the grain.

according to the instructions on page 160. Pitch the yeast

Hold the mash at 157°F for 10 minutes.

(or prepare a yeast starter) according to the instructions

Add 2 gallons plus 2 cups of 182°F water. The mixture
should come up to 165°F.

on page 160.
Allow the wort to ferment through primary and
secondary fermentation (see page 160) at 72°F until it

Lautering and Sparging

reaches a specific gravity of 1.018 (4.5 Plato).

Lauter the mash according to the instructions on page
159. Once the liquid is lower than the level of the grain,
begin to slowly sprinkle 3 gallons plus 2 cups of 168°F
water over the grains to start the sparge. Continue sparging as instructed on page 159.

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Bottling
When you’re ready to bottle, clean and sanitize the bottles, caps, and bottling equipment. Put the dried malt
extract in a medium saucepan and stir in just enough
water to dissolve it. Bring the mixture to a boil over high

Advanced:
Stone Smoked Porter
82.5% crushed North American two-row pale malt

heat. Remove from the heat, cover, and let cool slightly.

9.5% crushed 75L crystal malt

Proceed with bottling according to the instructions on

5.5% crushed chocolate malt

page 161.

2.5% crushed peat-smoked malt
Conversion temperature 157°F [10 minutes]

We’ve come up with a few slight changes to the
Stone Smoked Porter that we like to make from
time to time, just to keep things interesting.
Stone Smoked Porter with Chipotle: Put
0.42 ounce of chopped dried chipotle peppers

Mash out 165°F
0.293 lb/bbl Columbus hops (12.9% alpha acid)
[90 minutes]
0.23 lb/bbl Mt. Hood hops (6.0% alpha acid)
[0 minutes]

in a hops bag, add it during secondary fermentation, and allow it to steep for 3 days (or more
or less, depending on how spicy you’d like your
brew to be).

White Labs WLP007 Dry English Ale Yeast or
WLP002 English Ale Yeast
Pitch rate 16 to 18

Stone Smoked Porter with Vanilla Beans:
Place 0.42 ounce of split, scraped, and chopped
Madagascar vanilla beans in a hops bag, add it during secondary fermentation, and allow it to steep
for 3 days (or more or less, as you wish).

Koch_Stone Brewing _4pp.indd 165

Starting gravity 1.065 (16 Plato)

Homebrew Recipes: Casting Your First Stone

Variations on a Theme

165

Final gravity 1.018 (4.5 Plato)
Ferment at 72°F

5/27/11 12:56 PM

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