P3 - Pliny Inspired Clone (all grain)
All Grain Recipe
Submitted By: pmcquillen (Shared)
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|Brewer: Peter McQuillen|| |
|Batch Size: 6.00 gal||Style: Imperial IPA (14C)|
|Boil Size: 8.50 gal||Style Guide: BJCP 2008|
|Color: 6.2 SRM||Equipment: BREWTREE- 8 Gallon Brewing System|
|Bitterness: 191.3 IBUs||Boil 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|
|13 lbs 4.00 oz
||Pale Malt (2 Row) US (2.0 SRM)
||Caramel/Crystal Malt - 40L (40.0 SRM)
||Cara-Pils/Dextrine (2.0 SRM)
||Columbus (Tomahawk)(Zeus) [13.1%] - Boil 90 min
||Columbus (Tomahawk)(Zeus) [13.1%] - Boil 45 min
||Simcoe [13.0%] - Boil 30 min
||Sugar, Table (Sucrose) [Boil for 15 min] (1.0 SRM)
||Simcoe [13.0%] - Steep 10 min
||Cascade [5.5%] - Steep 10 min
||Safale American (DCL/Fermentis #US-05)
||Cascade [5.5%] - Dry Hop 14 days
||Columbus (Tomahawk)(Zeus) [13.1%] - Dry Hop 14 days
||Simcoe [13.0%] - Dry Hop 14 days
||Cascade [5.5%] - Dry Hop 4 days
||Columbus (Tomahawk)(Zeus) [13.1%] - Dry Hop 4 days
||Simcoe [13.0%] - Dry Hop 4 days
NotesMash 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
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