Pliny the Elder 
All Grain Recipe
Submitted By: mrtucker22 (Shared)
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| Batch Size: 10.00 gal | Style: Imperial IPA (14C) |
| Boil Size: 14.44 gal | Style Guide: BJCP 2008 |
| Color: 6.1 SRM | Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain |
| Bitterness: 181.2 IBUs | Boil Time: 90 min |
| Est OG: 1.084 (20.2° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.013 SG (3.3° P) | Fermentation: Ale, Single Stage |
| ABV: 9.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 2.00 tbsp |
PH 5.2 Stabilizer (Mash 60 min) |
Misc |
1 |
| 26 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
2 |
| 2 lbs |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
3 |
| 12.00 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
4 |
| 4.00 oz |
Cascade [5.5%] - Mash Hop |
Hops |
5 |
| 2 lbs |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
6 |
| 4.00 oz |
Columbus (Tomahawk) [14.0%] - Boil 90 min |
Hops |
7 |
| 1.50 oz |
Centennial [10.0%] - Boil 90 min |
Hops |
8 |
| 1.50 oz |
Columbus (Tomahawk) [14.0%] - Boil 45 min |
Hops |
9 |
| 2.00 oz |
Simcoe [13.0%] - Boil 30 min |
Hops |
10 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
11 |
| 2.00 tsp |
Yeast Nutrient (Boil 15 min) |
Misc |
12 |
| 4.00 oz |
Magnum [14.0%] - Boil 0 min |
Hops |
13 |
| 2.00 oz |
Centennial [10.0%] - Boil 0 min |
Hops |
14 |
| 1.50 oz |
Simcoe [13.0%] - Boil 0 min |
Hops |
15 |
| 2.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
16 |
| 2.00 oz |
Centennial [10.0%] - Dry Hop 13 days |
Hops |
17 |
| 2.00 oz |
Columbus (Tomahawk) [14.0%] - Dry Hop 13 days |
Hops |
18 |
| 2.00 oz |
Simcoe [13.0%] - Dry Hop 13 days |
Hops |
19 |
| 0.50 oz |
Centennial [10.0%] - Dry Hop 5 days |
Hops |
20 |
| 0.50 oz |
Columbus (Tomahawk) [14.0%] - Dry Hop 5 days |
Hops |
21 |
| 0.50 oz |
Simcoe [13.0%] - Dry Hop 5 days |
Hops |
22 |
Notes
Refer to Zymurgy recipe directions but HOP schedule was adjusted for MOREBEER.com hops contained in the kit
add the sugar at 10mins left in the boil
Ferment WLP001 at 68-73 degrees until reach 73-80% attenuation - keep 66-68 degrees to avoid diacetyl
After primary fermentation, transfer to secondary and begin 1st phase of dry hop. With 5 days remaining in dry hop, add the second set of dry hops. Dry hop at 68 degrees vs colder temps which subdue hop aroma. With 2 days to go in the Dry Hop cold crash to 32 degrees for bottlingThis Recipe Has Not Been Rated
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