Pliney the Elder 
All Grain Recipe
Submitted By: jethro (Shared)
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| Brewer: Jethro | |
| Batch Size: 10.00 gal | Style: Imperial India Pale Ale (53 ) |
| Boil Size: 14.44 gal | Style Guide: GABF 2013 |
| Color: 6.9 SRM | Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain |
| Bitterness: 221.7 IBUs | Boil Time: 90 min |
| Est OG: 1.082 (19.8° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.020 SG (5.0° P) | Fermentation: Ale, Two Stage |
| ABV: 8.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 26 lbs 8.00 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 1 lbs 3.20 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
2 |
| 1 lbs 3.20 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
3 |
| 1 lbs 8.00 oz |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
4 |
| 7.00 oz |
Columbus (Tomahawk) [14.0%] - Boil 90 min |
Hops |
5 |
| 1.50 oz |
Columbus (Tomahawk) [14.0%] - Boil 45 min |
Hops |
6 |
| 2.00 oz |
Simcoe [13.0%] - Boil 30 min |
Hops |
7 |
| 5.00 oz |
Simcoe [13.0%] - Boil 0 min |
Hops |
8 |
| 2.00 oz |
Centennial [10.0%] - Boil 0 min |
Hops |
9 |
| 2.0 pkgs |
American Ale (Wyeast Labs #1056) |
Yeast |
10 |
| 2.00 oz |
Centennial [10.0%] - Dry Hop 12 days |
Hops |
11 |
| 2.00 oz |
Columbus (Tomahawk) [14.0%] - Dry Hop 12 days |
Hops |
12 |
| 2.00 oz |
Simcoe [13.0%] - Dry Hop 12 days |
Hops |
13 |
| 0.50 oz |
Centennial [10.0%] - Dry Hop 5 days |
Hops |
14 |
| 0.50 oz |
Columbus (Tomahawk) [14.0%] - Dry Hop 5 days |
Hops |
15 |
| 0.50 oz |
Simcoe [13.0%] - Dry Hop 5 days |
Hops |
16 |
Notes
Recipe provided by Vinnie Cilurzo
Ingredients
for 6.0 gallons (22.7 L) [Net: 5 gallons (18.9 L) after hop loss]
13.25 lb (6.01 kg) Two-Row pale malt
0.6 lb (272 g) Crystal 45 malt
0.6 lb (272 g) Carapils (Dextrin) Malt
0.75 lb (340 g) Dextrose (corn) sugar
3.50 oz (99 g) Columbus* 13.90% A.A. 90 min.
0.75 oz (21 g) Columbus* 13.90% A.A. 45 min.
1.00 oz (28 g) Simcoe 12.30% A.A. 30 min.
1.00 oz (28 g) Centennial 8.00% A.A. 0 min.
2.50 oz (71 g) Simcoe 12.30% A.A. 0 min.
1.00 oz (28 g) Columbus* 13.90% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Centennial 9.10% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Simcoe 12.30% A.A. Dry Hop (12 to 14 days total)
0.25 oz (7 g) Columbus* 13.90% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Centennial 9.10% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Simcoe 12.30% A.A. Dry Hop (5 days to go in dry hop)
*Tomahawk/Zeus can be substituted for Columbus
White Labs WLP001 California Ale Yeast or
Wyeast 1056 American Ale Yeast
Original Gravity: 1.072
Final Gravity: 1.011
Extract Efficiency: 75 percent
IBUs: 90-95 (actual/not calculated)
ABV: 8.2%
SRM: 7
Directions
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 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 the beer.This Recipe Has Not Been Rated
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