Russian River Pliny the Elder (original) - Beer Recipe - Brewer's Friend

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Russian River Pliny the Elder (original)

258 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 90 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Vinnie Cilurzo (Zymurgy July/August 2009)
Calories: 258 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Sunday October 25th 2020
1.079
1.010
9.1%
206.7
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
24.85 lb US - Pale 2-Row24.85 lb Pale 2-Row 37 1.8 87.4%
1.05 lb American - Caramel / Crystal 40L1.05 lb Caramel / Crystal 40L 34 40 3.7%
1.13 lb American - Carapils (Dextrine Malt)1.13 lb Carapils (Dextrine Malt) 33 1.8 4%
1.40 lb Corn Sugar - Dextrose1.4 lb Corn Sugar - Dextrose 42 0.5 4.9%
28.43 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6.50 oz Columbus6.5 oz Columbus Hops Pellet 14 Boil 90 min 151.73 29.1%
1.40 oz Columbus1.4 oz Columbus Hops Pellet 14 Boil 45 min 28.04 6.3%
1.70 oz Simcoe1.7 oz Simcoe Hops Pellet 13.2 Boil 30 min 26.88 7.6%
1.75 oz Centennial1.75 oz Centennial Hops Pellet 9.5 Aroma 0 min 7.8%
4.38 oz Simcoe4.38 oz Simcoe Hops Pellet 13.2 Aroma 0 min 19.6%
1.75 oz Columbus1.75 oz Columbus Hops Pellet 14 Dry Hop 13 days 7.8%
1.75 oz Centennial1.75 oz Centennial Hops Pellet 9.5 Dry Hop 13 days 7.8%
1.75 oz Simcoe1.75 oz Simcoe Hops Pellet 12.7 Dry Hop 13 days 7.8%
0.44 oz Columbus0.44 oz Columbus Hops Pellet 15 Dry Hop 5 days 2%
0.44 oz Centennial0.44 oz Centennial Hops Pellet 10 Dry Hop 5 days 2%
0.44 oz Simcoe0.44 oz Simcoe Hops Pellet 12.7 Dry Hop 5 days 2%
22.30 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1.75 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 266 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53 0 8 17 13 55
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.45 gal 166 °F target strike Strike 166 °F 152 °F 60 min
9.4 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.34 gal (53.36 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.34 gal (5.36 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.3 gal (49.19 qt). Suggest reducing strike water volume to 9.84 gal (39.35 qt) and adding 0.3 gal (1.19 qt) sparge/top-off. 10.14 40.5  
Strike water volume at mash thickness of 1.5 qt/lb 10.14 40.5  
Mash volume with grains 12.3 49.2  
Grain absorption losses -3.38 -13.5  
Remaining sparge water volume (equipment estimates 6.72 g | 26.9 qt) 5.88 23.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.11 0.4  
Pre boil volume (equipment estimates 13.34 g | 53.4 qt) 12.5 50  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.59 -2.4  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 16.02 64.1
Equipment Profile Used: System Default
 
Notes

Recipe provided by Vinnie Cilurzo

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

URL: https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf

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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  • Last Updated: 2023-04-09 12:20 UTC