Pliny The Elder (The One)

All Grain Recipe

Submitted By: MDon (Shared)
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Brewer: Mike Donaldson
Batch Size: 6.08 galStyle: Imperial IPA (13.3)
Boil Size: 8.31 galStyle Guide: AABC 2010
Color: 6.5 SRMEquipment: Robobrew 23 Lt
Bitterness: 100.0 IBUsBoil Time: 60 min
Est OG: 1.066 (16.1° P)Mash Profile: Robobrew, Light Body
Est FG: 1.008 SG (2.1° P)Fermentation: Pliny the Elder
ABV: 7.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
11 lbs 13.50 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
10.36 oz Crystal Light - 45L (Crisp) (45.0 SRM) Grain 2
8.49 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
11.93 oz Corn Sugar (Dextrose) [Boil] (0.0 SRM) Sugar 4
0.75 oz Columbus (Tomahawk) [14.0%] - Boil 90 min Hops 5
0.27 oz Columbus (Tomahawk) [14.0%] - Boil 45 min Hops 6
0.27 oz Simcoe [13.0%] - Boil 30 min Hops 7
1.00 tsp Yeast Nutrient (Boil 5 min) Misc 8
0.42 oz Columbus (Tomahawk) [14.0%] - Boil 3 min Hops 9
1.36 oz Simcoe [13.0%] - Boil 0 min Hops 10
0.40 oz Centennial [10.0%] - Boil 0 min Hops 11
0.40 oz Columbus (Tomahawk) [14.0%] - Boil 0 min Hops 12
0.42 oz Centennial [10.0%] - Steep 15 min Hops 13
0.42 oz Columbus (Tomahawk) [14.0%] - Steep 15 min Hops 14
0.91 oz Simcoe [13.0%] - Steep 10 min Hops 15
0.46 oz Columbus (Tomahawk) [14.0%] - Steep 10 min Hops 16
2.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 17
1.06 oz Centennial [10.0%] - Dry Hop 13 days Hops 18
1.06 oz Columbus (Tomahawk) [14.0%] - Dry Hop 13 days Hops 19
1.06 oz Simcoe [13.0%] - Dry Hop 13 days Hops 20
0.35 oz Centennial [10.0%] - Dry Hop 5 days Hops 21
0.35 oz Columbus (Tomahawk) [14.0%] - Dry Hop 5 days Hops 22
0.35 oz Simcoe [13.0%] - Dry Hop 5 days Hops 23

Notes

Vinnie Cilurzos recipe - Head Brewer of Russian River Brewing Company. Note: This recipe is for a 5 gallon batch. 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. 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. 5 Tips for Better IPAs from Russian River IPA Tips from Vinny Cilerzuo It’s safe to say Vinnie Cilurzo, owner and brewmaster of Russian River Brewing Company, knows a thing or two about making hoppy beers. His double IPA, Pliny the Elder, earned the title of Zymurgy‘s 2015 Best Beer in America for seven consecutive years. We asked Vinnie for a few tips about making great IPAs, and here is what he had to say: 1. Don’t go Crystal crazy. Keep crystal malts to a very low percentage of your total grist bill. Too much crystal malt can hide some of the really nice aromas and flavors contributed by the hops. 2. Dry it out. If you like a dry, lighter-bodied beer like I do, try using 5 percent (of your total fermentables) dextrose sugar in the kettle. This will give you a drier beer while not contributing any additional body. 3. Utilize hop extracts. Consider experimenting with pure resin Co2 hop extract for the bittering addition. Pure resin hop extract still needs to go through an isomerization stage in the boil, but, you are adding a lot less green matter which can lend a very clean hop character and bitterness. 4. Treat your water. Adding sulfate via gypsum in both your mash and boil is a great way to get more hop character out of your beer. The calcium also aids in a healthy mash and in yeast flocculation. This can be beneficial for dry hopping, since you can achieve less yeast in the beer while the dry hops are in contact with your beer. 5. Dry hop and repeat. Instead of one dry hop addition, try making two dry hop additions. You might find that you get a little more aroma from the hops by having the hops in contact with your beer in two stages.

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