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 galStyle: Double IPA (22A)
Boil Size: 7.67 galStyle Guide: BJCP 2015
Color: 5.4 SRMEquipment: 01 John Poston 5 Batch Equipment
Bitterness: 244.4 IBUsBoil 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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