Vinnie Cilurzo's Pliny the Elder Clone Recipe 
All Grain Recipe
Submitted By: Sparkologist (Shared)
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| Brewer: John Poston (Three Dog Brewing) | |
| Batch Size: 5.50 gal | Style: Double IPA (22A) |
| Boil Size: 7.67 gal | Style Guide: BJCP 2015 |
| Color: 5.4 SRM | Equipment: 01 John Poston 5 Batch Equipment |
| Bitterness: 244.4 IBUs | Boil Time: 90 min |
| Est OG: 1.074 (18.0° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.011 SG (2.9° P) | Fermentation: Ale, Single Stage |
| ABV: 8.3% | Taste Rating: 45.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 12 lbs 3.20 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 13.76 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
2 |
| 4.48 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
3 |
| 1.50 oz |
Chinook [13.0%] - Mash Hop |
Hops |
4 |
| 1 lbs |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
5 |
| 2.75 oz |
Warrior [15.6%] - Boil 90 min |
Hops |
6 |
| 0.50 oz |
Chinook [12.2%] - Boil 90 min |
Hops |
7 |
| 1.00 oz |
Simcoe [12.0%] - Boil 45 min |
Hops |
8 |
| 1.00 oz |
Columbus (Tomahawk) [14.3%] - Boil 30 min |
Hops |
9 |
| 1.00 tsp |
Irish Moss (Boil 15 min) |
Misc |
10 |
| 2.25 oz |
Centennial [9.1%] - Boil 0 min |
Hops |
11 |
| 1.00 oz |
Simcoe [12.0%] - Boil 0 min |
Hops |
12 |
| 1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
13 |
| 3.25 oz |
Columbus (Tomahawk) [14.3%] - Dry Hop 14 days |
Hops |
14 |
| 1.75 oz |
Centennial [9.1%] - Dry Hop 14 days |
Hops |
15 |
| 1.75 oz |
Simcoe [12.0%] - Dry Hop 14 days |
Hops |
16 |
Taste Notes
It is Pliny the Elder!Notes
This recipe was taken from BYO magazine "Attack of the Hop Clones" September 2004 (Created by Vinnie Cilurzo)
Pliny the Elder clone
(Russian River Brewing Co.)
(5 gallons/19 L, all-grain)
OG = 1.074 FG = 1.014
IBU = 100+ SRM = 8 ABV = 8–8.5%
Ingredients
12.2 lbs. (5.5 kg) 2-row malt
0.28 lbs. (0.13 kg) crystal malt (45 °L)
0.86 lbs. (0.39 kg) CaraPils malt
1.0 lb. (0.45 kg) dextrose(corn sugar)
19.5 AAU Chinook whole hops (mash hops) (1.5 oz./43 g of 13% alpha acids)
42.9 AAU Warrior hops (90 mins) (2.75 oz./78 g of 15.6% alpha acids)
6.1 AAU Chinook hops (90 mins) (0.5 oz./14 g of 12.2% alpha acids)
12 AAU Simcoe hops (45 mins) (1.0 oz./28 g of 12% alpha acids)
14.3 AAU Columbus hops (30 mins) (1.0 oz./28 g of 14.3% alpha acids)
1 tsp. Irish moss (15 mins)
20.5 AAU Centennial hops (0 min) (2.25 oz./64 g of 9.1% alpha acids)
12 AAU Simcoe hops (0 min) (1.0 oz./28 g of 12% alpha acids)
3.25 oz. Columbus hop (dry hop)
1.75 oz. Centennial hops (dry hop)
1.75 oz. Simcoe hops (dry hop)
White Labs WLP001 (California Ale) yeast
0.75 cups corn sugar (for priming)
Step by Step
Mash at 150–152 °F (66–67 °C). Boil 90 minutes, adding hops at the time indicated in recipe. Ferment at
68 °F (20 °C). Dry hop two weeks.
Extract option:
Replace 2-row malt with 6.15 lbs. (2.8 kg) dried malt extract and 1.0 lb. (0.45 kg) 2-row malt. Steep crushed grains in 1 gallon (3.8 L) of water at 151 °F (66 °C) for 45 minutes. See remaining instructions above.
Thanks to Vinnie Cilurzo from Russian River Brewing for his homebrew clone.
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