Ruination 2.0 DIPA [8.5%] 3.32/5 (29)

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Stone Brewing Co. (United States/CA) – Ruination 2.0 Double IPA [8.5%] 


‘Stone Ruination IPA was the first full-time brewed and bottled West Coast double IPA on the planet. As craft beer has evolved over the years, so too have techniques for maximizing hop flavors and aromas. For the second incarnation of our groundbreaking India pale ale, we employed dry hopping and hop bursting to squeeze every last drop of piney, citrusy, tropical essence from the hops that give this beer its incredible character. We’ve also updated the name to Stone Ruination Double IPA 2.0 to reflect the imperial-level intensity that’s evident in every sip. Join us in cheering this, the second stanza in our “Liquid Poem to the Glory of the Hop.” 

First Released April 20th, 2015′ 

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– Hops: Magnum (US), Nugget, Centennial, Citra, Simcoe and Azacca

– Malts: 2-Row Pale and Briess Crystal Malts*.

[ ABV: 8.5% IBU: 100+ OG: 1.075 FG: 1.010 SRM: 6 ] 

– Available: Year Round, Tap, 22oz/650ml Bottle, 12oz/355ml Bottle, 6 Pack. 


– Taste: Zesty Citrus, Pine Needle, Resinous Hops, Herbal-Grass, Grapefruit and hints of Tropical  Fruits. Peach, Mango and Orange on the Palate followed by a Lingering Bitterness.

– Aroma: Grapefruit, Pine, Orange, Floral Citrus and Earthen-Spice.

– Look: Clear Golden-Orange.

– Overall: Bitter, Pungent and Resinous. Resin is the keyword here. Dank American Hops, Pine Needle, Peach and Grapefruit, followed by more aggressive Citrus, Orange and Herbal characteristics on the finish. Bold, Big and Unashamed of her colossal Hop Additions , Hop forward and Powerful, yet Balanced, Refined and Well-Bodied, with a Clean, Crisp-Dry Malt finish. Delicate in Texture, Depth and Character, displaying soft Citrus, Mango, Lychee, Guava, Pine Needle and Resin. A Colossal DIPA of the Highest Order. 

– Overall: [ 97.5/100 ] – Style: [ 97.75/100 ]



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– Stone Brewing Co. (United States/CA) – Escondido, California, United States –

‘Stone Brewing Co. has come a long way since opening in 1996. We have grown from a small microbrewery into one of the largest craft breweries in the United States, employing more than 1,000 amazing men and women. From the beginning, our goal has been to brew outstanding, unique beers while maintaining an unwavering commitment to sustainability, business ethics, and the art of brewing. 

That tremendous growth is strictly the result of word-of-mouth demand for our beers, as we have never paid to advertise our beer in print or broadcast media. That’s correct. Never. We have also never discounted our beer. This is quite unusual in the U.S., as advertising and discounting are two of the primary techniques brewers often use to drive the growth of their brands. But not Stone. 

We are also proud that over the years we have grown without compromising our commitment to business ethics. In an industry known for its vigorous—and at times unseemly—competition, we have embraced collaboration, integrity and quality as the hallmarks of our business. 

We pride ourselves on being an asset to our region; as such, our community and philanthropic efforts far exceed what can be presented here. We believe that building a strong business means being a vital component of the economic, social, and environmental life of the community.’

– Visit Stone Brewing: http://www.stonebrewing.com/ 

– Stone Ruination 2.0: http://www.stonebrewing.com/blog/beer/2015/stone-ruination-double-ipa-20


– Home Brewesphere: Stone Ruination Original Recipe – 

– 5 Gallons/19 Litres All Grain – 

[ ABV: 7.7% IBU: 100+ OG: 1.075 FG: 1.010 SRM: 6 ] 

– Ingredients – 

14.6 lb. (6.6 kg) 2-Row Malt
1.0 lb. (0.45 kg) Briess Crystal Malt (15 ºL)
36 AAU Magnum Hops (90 mins) (2.25 oz./64 g of 16.0% Alpha Acids)
16 AAU Centennial Hops (0 mins, steep for 5 mins) (1.5 oz./43 g of 10.5% Alpha Acid)
2.0 oz. (57 g) Centennial Whole Hops (Dry Hops)
1 tsp. Irish Moss (15 mins)
White Labs WLP002 (English Ale) Yeast (2 qt./2 L Yeast Starter)
7⁄8 Cup Corn Sugar (for priming) 

– Step By Step – 

Mash your Grains at 149 ºF (65 ºC) for 60 minutes. Collect enough Wort to boil for 90 minutes and have a 5.0-gallon (19-L) yield. Ferment at 68 °F (20 °C). 


– 5 Gallons/19 Litres Extract with Grains – 

[ ABV: 7.7% IBU: 100+ OG: 1.075 FG: 1.010 SRM: 6 ] 

– Ingredients – 

7.25 lbs. (3.3 kg) Light Dried Malt Extract
1.0 lb. (0.45 kg) Briess 2-Row Malt
1.0 lb. (0.45 kg) Briess Crystal Malt (15 ºL)
1 tsp. Irish Moss (15 minutes)
36 AAU Magnum Hops (60 mins) (2.25 oz./64 g of 16.0% Alpha Acids)
16 AAU Centennial Hops (0 mins, steep for 5 mins) (1.5 oz./43 g of 10.5% Alpha Acid)
2.0 oz. (57 g) Centennial Whole Hops (Dry Hops)
1 tsp. Irish Moss (15 mins)
White Labs WLP002 (English Ale) Yeast (2 qt./2 L Yeast Starter)
7⁄8 Cup Corn Sugar (for priming)

– Step By Step – 

Steep the two crushed grains in 3 qts.
(3 L) of water at 149 ºF (65 ºC) for 45 minutes. Remove grains from wort, add water to make 6.0 gallons (23 L) of wort, add malt extract and bring to a boil,. Boil for 60 minutes, adding hops at the times indicated in the recipe list. Cool the wort, aerate and pitch yeast. Ferment at 68 ºF (20 ºC) and hold at this temperature until the yeast has finished fermentation. Add Centennial hops and dry hop for 3 to 5 days. 

– Find The BYO Clone and Recipe Here: Stone Ruination DIPA Clone

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