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Original Gravity: 1.072 Final Gravity: 1.011 ABV: 8.2% IBU: 90-95 (actual/not calculated) SRM: 7 Efficiency: 75% For 6 gallons (22.7 L) 13.25 lb (6.01 kg) two-row pale malt 0.6 lb (272 g) crystal 45° L malt 0.6 lb (272 g) Carapils (dextrin) malt 0.75 lb (340 g) dextrose (corn) sugar 3.5 oz (99 g) Columbus* hops, 13.9% a.a. (90 min) 0.75 oz (21 g) Columbus* hops, 13.9% a.a. (45 min) 1.0 oz (28 g) Simcoe hops, 12.3% a.a. (30 min) 1.0 oz (28 g) Centennial hops, 8% a.a. (0 min) 2.5 oz (71 g) Simcoe hops, 12.3% a.a. (0 min) 1.0 oz (28 g) Columbus* hops, 13.9% a.a. (dry hop, 12-14 days total) 1.0 oz (28 g) Centennial hops, 9.1% a.a. (dry hop, 12-14 days total) 1.0 oz (28 g) Simcoe hops, 12.3% a.a. (dry hop, 12-14 days total) 0.25 oz (7 g) Columbus* hops, 13.9% a.a. (dry hop, 5 days to go in dry hop) 0.25 oz (7 g) Centennial hops, 9.1% a.a. (dry hop, 5 days to go in dry hop) 0.25 oz (7 g) Simcoe hops, 12.3% a.a. (dry hop, 5 days to go in dry hop) White Labs WLP001 California Ale Yeast or Wyeast 1056 America Ale Yeast *Tomahawk/Zeus can be substituted for Columbus Note: This recipe is for a 6 gallon batch, with 5 gallons intended to remain after hop loss. To make this Pliny the Elder clone, 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 a 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.