Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Stone Ripper is an American pale ale from Stone Brewing. Hints of orange and malt with an ABV of 5.7%.

Heat about 4.25 gallons (depending on your system) of brewing water to ~165°F to target a mash temperature of 152°F. Pre‑heat mash tun if possible.

Heat Strike Water

Add crushed grains to the mash tun and stir to avoid dough balls. Aim for mash temperature of 152°F. Hold for 60 minutes for good conversion and a medium body appropriate to a pale ale.

Mash In

Raise temperature to 168°F for a 10-minute mash out (optional). Vorlauf until runnings are clear and collect approximately 6.0–6.5 gallons of wort into your boil kettle (accounting for boiloff and trub loss).

Mash Out & Vorlauf

Bring collected wort to a rolling boil. Watch for boilovers when it first begins to boil.

Bring Wort to a Boil

At the start of a 60-minute boil, add 1.0 oz Centennial hops. This gives balanced bitterness to target ~40–45 IBU for a 5.7% ABV American Pale Ale.

Bittering Hop Addition

With 10 minutes left in the boil, add 1.0 oz Citra and 1.0 oz Amarillo. Also add the dried sweet orange peel (0.5 oz) at 10 minutes to extract bright orange aroma without harsh pith. Add 1 tsp Irish Moss or Whirlfloc at 10 minutes if using.

Mid/Flavor Additions

If using honey, add it with 5 minutes left in the boil (or at flameout while chilling) to preserve aromatic character. This will slightly raise fermentables and add a subtle floral-sweet note.

Optional Honey Addition

After 60 minutes, turn off heat and chill wort quickly to ~68°F using an immersion chiller or other method. Remove hop/peel solids with a strainer or hop bag if desired.

End of Boil / Chill

Transfer chilled wort to a sanitized fermenter. Top up with water to reach ~5.25 gallons if needed (accounting for losses). Aerate by shaking, splashing, or using pure oxygen to ensure a healthy fermentation (aim for dissolved oxygen ~8–10 ppm if measured).

Transfer & Oxygenate

Pitch the American ale yeast (rehydrated or direct from the packet) into the wort at ~65–68°F. Close fermenter and attach airlock.

Pitch Yeast

Ferment at 66–68°F for 5–7 days or until vigorous fermentation subsides. Expect fermentation to be mostly complete within a week for an ale with this gravity.

Primary Fermentation

If fermentation slowed early or you want extra clarity, allow another 3–5 days at the same temperature or raise to 70–72°F for 24–48 hours to ensure complete attenuation and clean finish. Then cold-crash if possible.

Secondary / Diacetyl Rest

After primary fermentation is complete (typically day 5–7), add the late dry hop additions: 1.0 oz Citra and 1.0 oz Amarillo directly to the fermenter. Leave on for 3–5 days for bright citrus/fruit aroma. Keep temperatures around 64–68°F during dry hopping.

Dry Hop

After dry hopping, cold crash to near 35–40°F for 24–48 hours to drop out hop matter and trub, improving clarity.

Cold Crash & Clarify

Sanitize bottles, caps, and bottling equipment. If bottling, dissolve 4 oz (by weight) of priming sugar in 1 cup boiling water, cool and add to bottling bucket. Rack beer gently onto priming solution to avoid aeration.

Prepare for Bottling or Kegging

Fill bottles and cap. For kegging, carbonate to ~2.3–2.6 volumes CO2. For bottles, condition at ~68°F for 10–14 days, then cold condition for an additional few days.

Bottle or Keg

Chill and serve at 45–50°F. Expect a bright, slightly orange-citrus American Pale Ale with moderate bitterness, malt backbone, and ABV around 5.6–5.8%.

Enjoy

Pale 2‑Row Malt (base)

Caramel/Crystal 40L

Munich Malt

Victory or Biscuit Malt

Centennial (whole or pellet) - bittering

Citra (pellet) - flavor/aroma

Amarillo (pellet) - flavor/aroma

Citra (pellet) - late/aroma dry hop

Amarillo (pellet) - late/aroma dry hop

Dried sweet orange peel (or fresh zest)

Honey (optional, for light boost of fermentables and orange note)

American Ale yeast (e.g., US-05 or White Labs WLP001)

Water (brewing/distilled as needed)

Irish Moss or Whirlfloc (clarifier, optional)

Priming sugar (for bottling)

Stone Ripper

Make Stone Ripper Recipe in just 20h . Stone Ripper is an American pale ale from Stone Brewing. Hints of orange and malt with an ABV of 5.7%.

Stone Ripper

Descriptors

Tasting Notes

Food Pairings

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