Pliney the Elder

All Grain Recipe

Submitted By: jethro (Shared)
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Brewer: Jethro
Batch Size: 10.00 galStyle: Imperial India Pale Ale (53 )
Boil Size: 14.44 galStyle Guide: GABF 2013
Color: 6.9 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 221.7 IBUsBoil Time: 90 min
Est OG: 1.082 (19.8° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.020 SG (5.0° P)Fermentation: Ale, Two Stage
ABV: 8.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
26 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 3.20 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2
1 lbs 3.20 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3
1 lbs 8.00 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 4
7.00 oz Columbus (Tomahawk) [14.0%] - Boil 90 min Hops 5
1.50 oz Columbus (Tomahawk) [14.0%] - Boil 45 min Hops 6
2.00 oz Simcoe [13.0%] - Boil 30 min Hops 7
5.00 oz Simcoe [13.0%] - Boil 0 min Hops 8
2.00 oz Centennial [10.0%] - Boil 0 min Hops 9
2.0 pkgs American Ale (Wyeast Labs #1056) Yeast 10
2.00 oz Centennial [10.0%] - Dry Hop 12 days Hops 11
2.00 oz Columbus (Tomahawk) [14.0%] - Dry Hop 12 days Hops 12
2.00 oz Simcoe [13.0%] - Dry Hop 12 days Hops 13
0.50 oz Centennial [10.0%] - Dry Hop 5 days Hops 14
0.50 oz Columbus (Tomahawk) [14.0%] - Dry Hop 5 days Hops 15
0.50 oz Simcoe [13.0%] - Dry Hop 5 days Hops 16

Notes

Recipe provided by Vinnie Cilurzo Ingredients for 6.0 gallons (22.7 L) [Net: 5 gallons (18.9 L) after hop loss] 13.25 lb (6.01 kg) Two-Row pale malt 0.6 lb (272 g) Crystal 45 malt 0.6 lb (272 g) Carapils (Dextrin) Malt 0.75 lb (340 g) Dextrose (corn) sugar 3.50 oz (99 g) Columbus* 13.90% A.A. 90 min. 0.75 oz (21 g) Columbus* 13.90% A.A. 45 min. 1.00 oz (28 g) Simcoe 12.30% A.A. 30 min. 1.00 oz (28 g) Centennial 8.00% A.A. 0 min. 2.50 oz (71 g) Simcoe 12.30% A.A. 0 min. 1.00 oz (28 g) Columbus* 13.90% A.A. Dry Hop (12 to 14 days total) 1.00 oz (28 g) Centennial 9.10% A.A. Dry Hop (12 to 14 days total) 1.00 oz (28 g) Simcoe 12.30% A.A. Dry Hop (12 to 14 days total) 0.25 oz (7 g) Columbus* 13.90% A.A. Dry Hop (5 days to go in dry hop) 0.25 oz (7 g) Centennial 9.10% A.A. Dry Hop (5 days to go in dry hop) 0.25 oz (7 g) Simcoe 12.30% A.A. Dry Hop (5 days to go in dry hop) *Tomahawk/Zeus can be substituted for Columbus White Labs WLP001 California Ale Yeast or Wyeast 1056 American Ale Yeast Original Gravity: 1.072 Final Gravity: 1.011 Extract Efficiency: 75 percent IBUs: 90-95 (actual/not calculated) ABV: 8.2% SRM: 7 Directions 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. Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 67° F (19° C) until fermentation activity subsides, then rack to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days, then add the second set. Age five more days then bottle or keg the beer.

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