Naturalis Historia (Pliny the Elder clone)

All Grain Recipe

Submitted By: topoisomerase (Shared)
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Brewer: Jason Affourtit
Batch Size: 5.28 galStyle: Double IPA (22A)
Boil Size: 6.76 galStyle Guide: BJCP 2015
Color: 5.7 SRMEquipment: Braumeister 20L
Bitterness: 179.3 IBUsBoil Time: 90 min
Est OG: 1.076 (18.5° P)Mash Profile: JPA no protein rest mash
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage
ABV: 8.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
12 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 1
1 lbs Carapils (Briess) (1.5 SRM) Grain 2
6.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3
2.00 oz Cascade [7.3%] - Mash Hop Hops 4
2.00 oz Magnum [12.0%] - Boil 90 min Hops 5
1.00 oz Simcoe [13.7%] - Boil 45 min Hops 6
1.00 oz Columbus (Tomahawk) [12.2%] - Boil 30 min Hops 7
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 8
1 lbs Dextrose (Briess) [Boil for 10 min] [Boil] (1.0 SRM) Sugar 9
1.11 Whirlfloc Tablet (Boil 9 min) Misc 10
2.00 oz Centennial [8.1%] - Steep 20 min Hops 11
1.00 oz Simcoe [13.7%] - Steep 20 min Hops 12
1.0 pkgs California Ale (White Labs #WLP001) Yeast 13
3.00 oz Columbus (Tomahawk) [12.2%] - Dry Hop 5 days Hops 14
1.00 oz Centennial [8.1%] - Dry Hop 5 days Hops 15
1.00 oz Simcoe [13.7%] - Dry Hop 5 days Hops 16

Taste Notes

Notes

Second batch of the same recipe (v1 in archive folder). Will make several procedural changes, mostly involving bagging hops this time to avoid beer loss / hassle from hops. * MoreBeer Pliny the Elder clone recipe (from Vinnie Cilurzo) * withheld 1lb grain due to predicted ABV >8.5%. I want to hit closer to RR 8% and know the dextrose is needed for dryer mouthfeel * water profile based on Tasty McDole: http://www.thebrewingnetwork.com/forum/viewtopic.php?f=7&t=14140&sid=c13b45ae10ced011f82b6faa8e9ae55f&start=8 * My finished water (ppm)- Ca: 111, Mg: 22, Na: 32, SO: 350, Cl: 50 (Mg and Na are higher than above but needed to get more important targets) * plan to dry hop in primary on day 3 or 4 depending on fermentation activity === * used distilled water + Camden tablet * Mineral additions: 13.82g gypsum, 6.37g epsom salts, 2.4g NaCl * lactic acid: 240 uL to mash, 0 to sparge * Per above used hop bag in boil this time * pitched yeast starter @ 10PM yesterday, target pitch 16-18 hrs (4-6 PM) on brew day * sparged with 6L given 90 min boii * no stir of mash in this batch. efficiency was high last time. wouldn’t mind a little lower FG… * SG = 1.061 post-sparge; OG = 17P = 1.070 * oxygenated 1 min per usual practice and pitched. * cooled to 76 before transferring (ground water is warm). Cooled in fermenter to 69F before pitching. * Set fermentation temp. 68-69F * fermentation activity seen the next morning, strong later that day and next. first hop dump morning day 2 * fermentation still going strong day 3-4 so will hold off on dry hopping. * still bubbling but at least a bit slower on day 5 (1 day later than last time) so dry hopped in bags. SG = 1.018 (corr). Will leave 7 days * day 6 bubbling every few sec. on day 7 had slowed substantially. * day 7-8: 1-2 bubbles / min, day 9-10: <1 bubble / min * day 15 SG = 1.010. Rare bubbles seen. Unsure if still fermenting so will wait two days. * kegged on day 19. FG = 1.008 as with the last batch. * this time the CO2 pressure transfer into a purged keg worked flawlessly. * once again transferred into a floating dip tube keg. Will lilkely transfer to another keg in two weeks since this will travel to a wedding in a few weeks. *I like this version better than v1 so will archive v1

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