14: Pliny the Elder #2 - Beer Recipe - Brewer's Friend

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14: Pliny the Elder #2

213 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 90 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 64% (brew house)
Source: MoreBeer
Calories: 213 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Sunday August 9th 2015
1.065
1.012
7.0%
181.4
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 81.9%
6 oz American - Caramel / Crystal 40L6 oz Caramel / Crystal 40L 34 40 2.4%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 6.3%
24 oz Corn Sugar - Dextrose24 oz Corn Sugar - Dextrose 46 0.5 9.4%
15.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cascade2 oz Cascade Hops Leaf/Whole 7 Mash 0 min 8.29 14.3%
2 oz Magnum2 oz Magnum Hops Pellet 15 Boil 90 min 113.41 14.3%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 30 min 25.73 7.1%
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 15 min 14.61 7.1%
2 oz Centennial2 oz Centennial Hops Pellet 10 Whirlpool at 210 °F 15 min 11.84 14.3%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Whirlpool at 210 °F 15 min 7.52 7.1%
3 oz Columbus3 oz Columbus Hops Pellet 15 Dry Hop 7 days 21.4%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop 7 days 7.1%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 7 days 7.1%
14 oz / $ 0.00
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 376 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 150 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.78 19.1  
Mash volume with grains 5.85 23.4  
Grain absorption losses -1.8 -7.2  
Hops absorption losses (mash) -0.08 -0.3  
Remaining sparge water volume (equipment estimates 5.99 g | 24 qt) 4.98 19.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.11 0.4  
Pre boil volume (equipment estimates 8.76 g | 35.1 qt) 7.75 31  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 6.36 25.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 6.25 25  
Total: 9.76 39
Equipment Profile Used: System Default
 
Notes

Brewed Labor Day 9/7/15
OG was 1.065...a lot lower than expected.
13 grams of gypsum added to 11 gal of distilled water. No other salts were added.
Boiled 1.5 gallons inside for 1.25 hours and added to boil kettle to give 7 gallons post boil. Ended up with 6+ in fermentor. I think this diluted the OG to bring lower.
Made San Diego super yeast starter (2L) on Saturday at 1pm, but added WLP001 on monday morning at 9am. Brewed monday and pitched at 65F at 4pm.
Oxygen was nearly gone from can, but slowly bubbled for 2 mins, then shook for 30 seconds to further aerate.
Fermented at 65F for 72 hours then let naturally rise to 68F thursday night.
Still bubbling from blow off tube every second at this time.
Adjusted temp to 72F and let free rise on day 6
FG was 1.009 on day 12
Transferred to secondary day 12 on dry hops
7.33% ABV

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  • Last Updated: 2015-10-01 04:40 UTC