Plineus the Wise Extract Version - Beer Recipe - Brewer's Friend

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Plineus the Wise Extract Version

290 calories 29.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 60% (brew house)
Source: https://www.midwestsupplies.com/plinius-the-wise
Calories: 290 calories (Per 12oz)
Carbs: 29.2 g (Per 12oz)
Created: Monday March 13th 2017
1.087
1.021
8.6%
87.8
6.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Pilsen6 lb Liquid Malt Extract - Pilsen 35 2 51.1%
4 lb Dry Malt Extract - Pilsen4 lb Dry Malt Extract - Pilsen 42 2 34%
8 oz Belgian - Caramel Pils8 oz Caramel Pils 34 8 4.3%
8 oz American - Caramel / Crystal 40L8 oz Caramel / Crystal 40L 34 40 4.3%
0.75 lb Corn Sugar - Dextrose0.75 lb Corn Sugar - Dextrose 46 0.5 6.4%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Amarillo0.25 oz Amarillo Hops Pellet 8.6 First Wort 0 min 4.09 2.2%
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 45 min 42.89 8.9%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 70 min 40.86 8.9%
1.50 oz Centennial1.5 oz Centennial Hops Pellet 10 Aroma 0 min 13.3%
2.50 oz Simcoe2.5 oz Simcoe Hops Pellet 12.7 Aroma 0 min 22.2%
1.50 oz Columbus1.5 oz Columbus Hops Pellet 15 Dry Hop 24 days 13.3%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop 24 days 8.9%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 24 days 8.9%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Dry Hop 29 days 4.4%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Dry Hop 29 days 4.4%
0.25 oz Centennial0.25 oz Centennial Hops Pellet 10 Dry Hop 29 days 2.2%
0.25 oz Amarillo0.25 oz Amarillo Hops Pellet 8.6 Dry Hop 29 days 2.2%
11.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each hop extract Other Boil 90 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: .25 lb      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
CA MG NA HCO3 SO4 CL
76 13 9 26 133 56

Other water notes from around the web:

"It looks like he does a significant adjustment with his SO4:Cl ratio bringing it up to 7:1"

"The water was R/O to which was added gypsum, Epsom Salt, and salt to bring it to Ca-110ppm, Mg-118ppm, Na-17ppm, SO4-350ppm, Cl-50ppm. "
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 gal Steep grains for 30 min @ 155'F Temperature -- 155 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 0.44 1.8  
Mash volume with grains 0.52 2.1  
Grain absorption losses -0.13 -0.5  
Remaining sparge water volume (equipment estimates 5.8 g | 23.2 qt) 5.06 20.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.88 3.5  
Pre boil volume (equipment estimates 6.73 g | 26.9 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 5.5 22
Equipment Profile Used: System Default
 
Notes

https://www.midwestsupplies.com/downloads/dl/file/id/807/product/9528/plinius_the_wise_extract_kit_instructions.pdf

  1. Steeping Grains:
    Place your crushed grains in the muslin bag and steep in at least 1½ - 2 gallons of water (or your full boil volume, up to 6 gallons) at 155ºF for 15-30 minutes.

  2. Remove Grain Bag:
    Discard, and bring the wort to a boil.

  3. Add the Malt Extract:
    Remove the kettle from the heat source. Add 6 lbs of Pilsen LME, 1 lb Pilsen DME and 0.25 oz Amarillo hops while stirring well to avoid
    scorching on the bottom of the kettle.
    When the extract is fully dissolved, return the kettle to the heat and bring back to a boil.

  4. The Boil:
    As soon as you see a boiling bubble, set your timer for
    90 minutes,
    and add the 2
    syringes of
    Hopshot hop
    extract.
  5. Hop Addition:
    Boil for 45
    minutes and
    add 1 oz
    Columbus
    hops.
  6. Hop Addition: Boil
    for 25 minutes and
    add 1 oz Simcoe
    hops and the remaining
    3 lbs Pilsen
    DME and 0.75 lbs
    Corn sugar (3
    /4 of
    the 1 lb bag).
  7. Hop Addition:
    Boil for 20 minutes
    then remove the
    kettle from the
    heat source. Add
    1.5 oz Centennial
    and 2.5 oz
    Simcoe hops and
    allow to steep for
    10 minutes before
    chilling.
    After the Boil:
  8. Cool and Aerating the Wort: Cool the wort to below 80°F using an ice bath,
    adding ice made from boiled water to top off your full volume, or using a wort
    chiller (best method). Once your wort is below 80°F, transfer it into your primary
    fermentor, and take a hydrometer reading. See our FAQs for tips on taking a
    hydrometer reading.
    Use One of These Methods for Aeration:
    • Pour the cool wort between two sanitized buckets several times.
    • Mix and stir vigorously for several minutes with a sanitized spoon.
    • Aerate with the Midwest Supplies Aeration system for up to 10 minutes (#7862).
    • Add pure oxygen for 2 minutes with the Oxygenation Kit 2.0 (#40033).
  9. Fermentation: Pitch (add) your yeast and store your fermentor in a dark area with
    a stable temperature of 65-72ºF. Leave until primary fermentation is complete,
    usually between 7 and 14 days. If you’re unsure, take a hydrometer reading. If it’s
    1.014 or lower, it’s done. Rack to a 5 gallon carboy for secondary fermentation and
    aging. Midwest recommends a 2 week secondary fermentation for this kit.
  10. Dry Hops: 1st dry hop addition: 10 days before packaging the beer, add 1.5
    oz Columbus, 1 oz Centennial and 1 oz Simcoe to the fermenter. 2nd dry hop
    addition: 5 days before packaging the beer add 0.5 oz Columbus, 0.5 oz Simcoe,
    0.25 oz Centennial and 0.25 oz Amarillo.
  11. Bottling: Remember to clean and sanitize all of your bottling gear. Mix priming
    sugar with 2 cups of water and boil for 5 minutes. Cool and add to your bottling
    bucket. Rack your beer on top of the priming solution, making sure it gets mixed
    in well. Bottle and cap. Once bottled, store in a dark place between 65–72°F for
    1–2 weeks to carbonate.
  12. Enjoy with friends and family!
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  • Last Updated: 2017-07-10 19:38 UTC