Source: Mark Stevens
Recipe added: 03/20/97
This is an extract version of a recipe for stone beer (steinbier),
along the lines of the German classic. Details about this beer
style and rock selection can be found on Michael Jacksons Beer
Hunter web site.
The hops should be subdued on this beer to allow the soft,
toffee-like caramelized sugar flavors to dominate. No late
additions or dry-hopping unless you want to waste your effort
and end up with just another American pale ale.
All grain brewers should shoot for normal gravity (12 P) using a
base grist of about 5% crystal, 15% wheat malt, and 80%
2-row pale malt.
Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: about 1048
Finishing Gravity: about 1015
Time in Boil: 1 hour
Primary Fermentation: 3-4 days at 65-70 degrees
Secondary Fermentation: 2 weeks at 65-70 degrees
- 3.3 pounds liquid amber malt extract
- 3.3 pounds liquid wheat malt extract
- 1 ounce Hallertau or Mt. Hood hops
- liquid German ale yeast (such as Wyeast 1007)
- 3/4 cup corn sugar for priming
1. Locate a fairly large chunk of rock (about 5 pounds) suitable
for brewing (able to withstand thermal stress), such as graywacke,
quartzite, or diabase.
2. Build a fire at least 3-4 hours before starting to brew.
Put the rock into the fire and stoke with fuel.
3. Place 2-1/2 gallons of water in large kettle.
Allow at least half the volume of the pot for headroom.
Stir in malt extracts.
4. Drop the hot rock into the kettle. Be careful as the rock will
be about 1,000 degrees and a huge cloud of steam will erupt
from the pot.
5. Allow the rock to sit in the wort at least 15 minutes.
Remove the rock and allow it to cool. Wrap it in foil or
a zip-lock bag and keep it aside until after fermentation.
6. Bring to a boil. Add hops and boil 60 minutes.
7. Chill and transfer to fermenter.
8. Pitch yeast.
9. Ferment at 65-70 degrees until krausen drops.
10. Transfer to secondary fermenter and add the rock to
11. Allow to sit in secondary at least 10 days.
12. Prime and bottle, or keg, as usual.
Back to previous Table of Contents
Copyright © 1996 - 2005. All Rights Reserved. No information found in the
Gambrinus' Mug pages should be assumed to be in the public domain.