Pliny the Elder

All Grain Recipe

Submitted By: mkilday (Shared)
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Brewer: Southern Brew
Batch Size: 6.00 galStyle: American IPA (14B)
Boil Size: 9.53 galStyle Guide: BJCP 2008
Color: 6.1 SRMEquipment: 10 G BIAB Miles
Bitterness: 189.7 IBUsBoil Time: 90 min
Est OG: 1.072 (17.5° P)Mash Profile: BIAB, Medium Body
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 7.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
9.60 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2
9.60 oz Carapils (Briess) (1.5 SRM) Grain 3
12.00 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 4
3.50 oz Columbus (Tomahawk) [14.0%] - Boil 90 min Hops 5
0.75 oz Columbus (Tomahawk) [14.0%] - Boil 45 min Hops 6
1.00 oz Simcoe [13.0%] - Boil 30 min Hops 7
2.50 oz Simcoe [13.0%] - Boil 0 min Hops 8
1.00 oz Centennial [10.0%] - Boil 0 min Hops 9
2.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 10
1.00 oz Centennial [10.0%] - Dry Hop 12 days Hops 11
1.00 oz Columbus (Tomahawk) [14.0%] - Dry Hop 12 days Hops 12
1.00 oz Simcoe [13.0%] - Dry Hop 12 days Hops 13
0.25 oz Simcoe [13.0%] - Dry Hop 5 days Hops 14
0.25 oz Centennial [10.0%] - Dry Hop 5 days Hops 15
0.25 oz Columbus (Tomahawk) [14.0%] - Dry Hop 5 days Hops 16

Notes

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.

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