22.A.1. Double IPA #1 (Pliney the Elder clone) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

22.A.1. Double IPA #1 (Pliney the Elder clone)

298 calories 27.3 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 298 calories (Per 12oz)
Carbs: 27.3 g (Per 12oz)
Created: Thursday August 31st 2017
1.090
1.018
9.5%
279.3
6.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15.25 lb US - Pale 2-Row15.25 lb Pale 2-Row 37 1.8 85.9%
0.50 lb American - Wheat0.5 lb Wheat 38 1.8 2.8%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L - (late boil kettle addition) 34 40 2.8%
1.50 lb Corn Sugar - Dextrose1.5 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 8.5%
17.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Warrior2 oz Warrior Hops Pellet 16 Boil 90 min 110.23 12.5%
2 oz Chinook2 oz Chinook Hops Pellet 13 Boil 90 min 89.56 12.5%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 45 min 37.54 6.3%
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 30 min 37.12 6.3%
2.25 oz Centennial2.25 oz Centennial Hops Pellet 10 Boil 1 min 3.12 14.1%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 1 min 1.76 6.3%
3.25 oz Columbus3.25 oz Columbus Hops Pellet 15 Dry Hop 7 days 20.3%
1.75 oz Centennial1.75 oz Centennial Hops Pellet 10 Dry Hop 7 days 10.9%
1.75 oz Simcoe1.75 oz Simcoe Hops Pellet 12.7 Dry Hop 7 days 10.9%
16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Iirsh Moss Fining Boil 15 min.
16.22 g Gypsum Water Agt Mash 1 hr.
38.90 ml Phosphoric acid Water Agt Mash 1 hr.
23.67 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 561 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
141 11 19 19 300 0.25
Rice Hulls:
Add 1lb for every 5 lbs of malt to help with heat distribution.

Wheat Malt:
Beta-glucanase rest @ 97-113 F (20 min)
Followed by Protein Rest @ 122F (10 min)
Bring up to 152F and add to mash.

Crystal Malt:
Add after mash-out, during vorlauf.

Corn Sugar:
Add to boil kettle.

Mash:
122◦F for 15 minutes, then over next 15 minutes, raise temperature to 154◦F until conversion is complete (90 minutes total)

Fermentation:
Slowly raise temp to 70◦F when fermentation begins to slow. When bulk of yeast begins to drop, transfer to secondary fermentor and add dry hops. Let beer sit on top of hops for 7 days.

Condition at least 4 weeks.

For a Double or Imperial IPA, the water profile should emphasize a high sulfate content to accentuate hop bitterness alongside moderate calcium to support yeast health and beer stability. Here's a recommended profile:

Calcium (Ca): 100–150 ppm. It supports yeast function and contributes to beer clarity and stability.

Magnesium (Mg): 10–30 ppm. It provides a slight contribution to bitterness but should be kept moderate.

Sulfate (SO₄²⁻): 200–400 ppm. High sulfate levels enhance perceived dryness and bitterness, emphasizing hop sharpness. For Imperial IPAs, the sulfate can go up to 400 ppm if you're looking for a very hop-forward experience.

Chloride (Cl): 0–50 ppm. Minimal chloride is recommended to avoid rounding out the bitterness or making the beer taste malty.

Sodium (Na): 0–30 ppm. Sodium can enhance malt character but should be kept low to avoid overpowering hop bitterness.

Generally, a sulfate-to-chloride ratio of at least 4:1 or higher (up to 10:1) will create a sharp hop-forward profile ideal for an Imperial IPA. Balancing these minerals will help achieve the desired crisp, clean, and bitter flavor profile.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.13 qt Infusion -- 153 °F 60 min
Mash out Temperature 153 °F 170 °F 20 min
Vorlauf -- -- 15 min
17.5 qt Batch Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.09 24.4  
Mash volume with grains 7.39 29.6  
Grain absorption losses -2.03 -8.1  
Remaining sparge water volume (equipment estimates 4.17 g | 16.7 qt) 4.44 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.98 g | 31.9 qt) 8.25 33  
Volume increase from sugar/extract (late additions) 0.12 0.5  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.35 -1.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 10.53 42.1
Equipment Profile Used: System Default
 
Notes

Overall Impression: An intensely hoppy, muscular, bitter pale ale without the big, rich, complex maltiness, residual sweetness, and body of an American Barleywine. She is intensely hopped but clean, dry, and lacking harshness. Despite showing its strength, drinkability is a critical consideration.
Aroma: A prominent, intense hop aroma typically featuring modern American or New World characteristics such as citrus, floral, pine, resin, spice, tropical fruit, stone fruit, berry, or melon. A supportive, clean, neutral to grainy maltiness may be found in the background. Neutral to lightly fruity fermentation profile. Alcohol may be noted but should not be solvent.
Appearance: Gold to light orange-copper color, but most modern versions are relatively pale. It has good clarity, although a bit of haze is acceptable. Moderate-sized, persistent, white to off-white head.
Flavor: Strong and complex hop flavor (same descriptors as aroma). Moderately high to very high bitterness but should not be harsh. Low to medium supportive, clean, soft, unobtrusive malt character; may have light caramel or toast flavors. Dry to medium-dry finish, not sweet or heavy, with a lingering hoppy, bitter aftertaste. Low to moderate fruitiness is optional. A light, clean, smooth alcohol flavor is allowable.
Mouthfeel: It has a medium-light to medium body and a smooth texture. It has medium to medium-high carbonation and no harsh hop-derived astringency. Restrained, smooth alcohol warmth is acceptable.
Comments: Rarely called Imperial IPA. Many modern versions have multiple dry-hop additions.
History: An American craft beer innovation, Russian River Pliny the Elder, first developed in the mid-late 1990s as a more intense version of American IPA. It became more mainstream and widespread throughout the 2000s, inspiring additional IPA creativity. Russian River Pliny the Elder first brewed in 2000, helped popularize the style.
Characteristic Ingredients: Neutral base malt. Sugar adjuncts are common. Crystal malts are rare—American or New World hops—neutral or lightly fruity yeast. No oak.
Style Comparison: Bigger than English and American IPAs in alcohol strength, bitterness, and hoppiness. It is less malty-rich, has less body, is drier, and has a more excellent overall hop balance than American Barleywine.
Vital Statistics: OG: 1.065 – 1.085
IBUs: 60 – 100 FG: 1.008 – 1.018
SRM: 6 – 14 ABV: 7.5 – 10.0%
Commercial Examples: Columbus Brewing Bohdi, Fat Head’s Hop Juju, Port Brewing Hop-15, Russian River Pliny the Elder, Stone Ruination Double IPA 2.0, Wicked Weed Freak of Nature
Tags: very-high-strength, pale-color, top-fermented, north-America, craft-style, ipa-family, bitter, hoppy

Last Updated and Sharing
 
1,005
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-11-15 19:49 UTC