P3 - Pliny Inspired Clone (all grain)

All Grain Recipe

Submitted By: pmcquillen (Shared)
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Brewer: Peter McQuillen
Batch Size: 6.00 galStyle: Imperial IPA (14C)
Boil Size: 8.50 galStyle Guide: BJCP 2008
Color: 6.2 SRMEquipment: BREWTREE- 8 Gallon Brewing System
Bitterness: 191.3 IBUsBoil Time: 90 min
Est OG: 1.071 (17.2° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 7.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
13 lbs 4.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
9.60 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
3.50 oz Columbus (Tomahawk)(Zeus) [13.1%] - Boil 90 min Hops 4
0.75 oz Columbus (Tomahawk)(Zeus) [13.1%] - Boil 45 min Hops 5
1.00 oz Simcoe [13.0%] - Boil 30 min Hops 6
12.00 oz Sugar, Table (Sucrose) [Boil for 15 min] (1.0 SRM) Sugar 7
2.50 oz Simcoe [13.0%] - Steep 10 min Hops 8
1.00 oz Cascade [5.5%] - Steep 10 min Hops 9
2 pkgs Safale American (DCL/Fermentis #US-05) Yeast 10
1.00 oz Cascade [5.5%] - Dry Hop 14 days Hops 11
1.00 oz Columbus (Tomahawk)(Zeus) [13.1%] - Dry Hop 14 days Hops 12
1.00 oz Simcoe [13.0%] - Dry Hop 14 days Hops 13
0.25 oz Cascade [5.5%] - Dry Hop 4 days Hops 14
0.25 oz Columbus (Tomahawk)(Zeus) [13.1%] - Dry Hop 4 days Hops 15
0.25 oz Simcoe [13.0%] - Dry Hop 4 days Hops 16

Notes

Mash grains at 151-152° F (66-67° C) for an hour or until starch conversion is complete. Mash out at 170° F (77° C) and sparge. Collect 8 gallons (30 L) of runoff, stir in dextrose, and bring to a boil. Add hops as indicated in the recipe. After a 90 minute boil, chill wort to 67° F (19° C) and transfer to fermenter. Aerate cooled wort well. Pitch two packages of hydrated yeast or a yeast starter. Ferment at 67° F (19° C) until fermentation activity subsides. Drop temperature to 60° F for 2 days to remove as much yeast as possible. Purge secondary vessel with CO2, then rack to secondary. Let temperature come back up to 68° F. Add first set of dry hops on top of the racked beer and age 7-9 days Use CO2 to push hops back into suspension and Add the second set of dry hops and age three more days. Drop temperature to 32° F for 2 days Bottle or keg the beer. 12:34 - Heated water to 167F and added grain. Tun temp down to 154F. Added a quart of room tmp water and temp down to 154F. Added two more cups of room tmp water at temp down to 146F! Strained out a quart of water and heated and stirred. Temp went back up to 153F. Leaving it there and starting the timer for 60 minutes. 1:10 - Tune Temp down to 151F. 1:40 - Start raising mash tun temp to 170F. 1:56 - Temp is up, start sparging with 4 gallons of 170F water. 2:11 - Sparge mostly finished and boil kettle heating. 8.75 gallons of wort in two boil kettles. 3:44 - Finally down to about 8 gallons. Added 3.5 oz CTZ and set timer for 45 minutes. Pre-boil Og is 1.022 at 212F. Corrected to 1.063 4:30 - Added .75 oz CTZ and set timer for 15 minutes 4:45 - Added 1 oz of Simcoe and set timer for 15 minutes. 5:00 - Added whirl floc tab and set timer for 15 minutes. 5:15 - Added 1 oz Cascade and 2.5 oz of Simcoe. Turned flame off and set timer for 10 minutes. 5:25 - Started cool down. 5:45 - cooled, aerated, 2 pack of hydrated yeast added and into the chest freezer with temp set for 67F. Temp stayed low - between 65 and 67F. Perked steady for 5 days. 4/14/2012 - Racked to secondary and added the 14 day dry hops. FG is 1.016 4/24/2012 - Added the dry hops for the last four days. 4/27/2012 - Jumped the gun and racked to tertiary. Want to bottle this on Sunday. FG is 1.010 5/3/2012 - Finally got it bottled! FG is 1.014. Bottled 53 bottles