Naturalis Historia (Pliny the Elder clone) 
All Grain Recipe
Submitted By: topoisomerase (Shared)
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| Brewer: Jason Affourtit | |
| Batch Size: 5.28 gal | Style: Double IPA (22A) |
| Boil Size: 6.76 gal | Style Guide: BJCP 2015 |
| Color: 5.7 SRM | Equipment: Braumeister 20L |
| Bitterness: 179.3 IBUs | Boil 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 items |
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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