Pliney the Elder Clone - The Doppelganger Series

All Grain Recipe

Submitted By: Captkevin (Shared)
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Brewer: CaptKevin
Batch Size: 12.00 galStyle: Imperial IPA (14C)
Boil Size: 15.25 galStyle Guide: BJCP 2008
Color: 6.6 SRMEquipment: My Equipment w/ BoilerMakers
Bitterness: 297.2 IBUsBoil Time: 90 min
Est OG: 1.072 (17.4° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 7.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
26 lbs 11.48 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 3.37 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2
1 lbs 3.37 oz Caramel/Crystal Malt - 40L (45.0 SRM) Grain 3
7.00 oz Columbus (Tomahawk) [15.6%] - Boil 90 min Hops 4
1 lbs 8.18 oz Corn Sugar (Dextrose) [Boil for 90 min] (0.0 SRM) Sugar 5
1.50 oz Columbus (Tomahawk) [15.6%] - Boil 45 min Hops 6
2.00 oz Simcoe [12.3%] - Boil 30 min Hops 7
1.00 tsp Irish Moss (Boil 10 min) Misc 8
5.00 oz Simcoe [12.3%] - Steep 15 min Hops 9
2.00 oz Centennial [9.0%] - Steep 15 min Hops 10
2 pkgs American Ale (Wyeast Labs #1056) Yeast 11
2.00 oz Centennial [9.0%] - Dry Hop 12 days Hops 12
2.00 oz Columbus (Tomahawk) [15.6%] - Dry Hop 12 days Hops 13
2.00 oz Simcoe [12.3%] - Dry Hop 12 days Hops 14
0.50 oz Centennial [9.0%] - Dry Hop 5 days Hops 15
0.50 oz Columbus (Tomahawk) [15.6%] - Dry Hop 5 days Hops 16
0.50 oz Simcoe [12.3%] - Dry Hop 5 days Hops 17

Notes

Taken from the article on how to clone this beer by the brewer, Vinnie Cilurzo, in the July/August 2009 issue of Zymurgy (which should be reviewed prior to brewing this beer). Tomahawk/Zeus (or CTZ) can be substituted for Columbus hops. This recipe has 12 gallons going into the fermentor, allowing for beer obsorbtion of the massive quantity of dry hops, targeting 10 gallons to the packaging. Target FG 1.011. Purge fermentors, hoses, etc, w/ CO2 when racking after primary fermentation is complete, avoiding oxygen exposure as much as possible. Dry Hop Schedule: Optional: you can dry hop in a secondary fermentor after racking off of the yeast. Be sure to put hops in on top of the beer, so they can settle out through the beer. When adding the second addition of dry hops, consider blowing CO2 up through the bottom of the fermentor to re-suspend the hops from the first addition. Crash to 32F for the final two days of dry hopping, to accelerate clarification. Purge equipment and containers (kegs, bottles, etc.) with CO2 during the packaging process (a good idea with any beer). Enjoy while fresh.