Pliny the Wagner - Beer Recipe - Brewer's Friend

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Pliny the Wagner

262 calories 24.9 g 12 oz
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 90 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Pre Boil Gravity: 1.132 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Russian River
Calories: 262 calories (Per 12oz)
Carbs: 24.9 g (Per 12oz)
Created: Tuesday February 20th 2018
1.079
1.017
8.1%
100.4
7.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Dry Malt Extract - Light4 lb Dry Malt Extract - Light 42 4 79.7%
0.52 lb Corn Sugar - Dextrose0.52 lb Corn Sugar - Dextrose 46 0.5 10.4%
4.52 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 5%
0.25 lb American - Caramel / Crystal 40L0.25 lb Caramel / Crystal 40L 34 40 5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.45 oz Columbus1.45 oz Columbus Hops Leaf/Whole 13.9 Boil 90 min 71.4 28%
0.30 oz Columbus0.3 oz Columbus Hops Leaf/Whole 13.9 Boil 45 min 12.68 5.8%
0.45 oz Simcoe0.45 oz Simcoe Hops Leaf/Whole 12.3 Boil 30 min 14.09 8.7%
0.45 oz Centennial0.45 oz Centennial Hops Leaf/Whole 8 Boil 1 min 0.51 8.7%
1 oz Simcoe1 oz Simcoe Hops Leaf/Whole 12.3 Boil 1 min 1.76 19.3%
0.41 oz Columbus0.41 oz Columbus Hops Leaf/Whole 13.9 Dry Hop 14 days 7.9%
0.41 oz Centennial0.41 oz Centennial Hops Leaf/Whole 8 Dry Hop 14 days 7.9%
0.41 oz Simcoe0.41 oz Simcoe Hops Leaf/Whole 12.3 Dry Hop 14 days 7.9%
0.10 oz Columbus0.1 oz Columbus Hops Leaf/Whole 13.9 Dry Hop 5 days 1.9%
0.10 oz Centennial0.1 oz Centennial Hops Leaf/Whole 8 Dry Hop 5 days 1.9%
0.10 oz Simcoe0.1 oz Simcoe Hops Leaf/Whole 12.3 Dry Hop 5 days 1.9%
5.18 oz / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 181 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table Sugar       Amount: 62g       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
1/2 tsp gypsum and 1/2 tsp CaCl to RO bottled water as general rule for 2.5 gallon ferment size
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 4.6 g | 18.4 qt) 1.21 4.9  
Mash volume with grains (equipment estimates 4.6 g | 18.4 qt) 1.25 5  
Grain absorption losses (steeping) -0.06 -0.3  
Volume increase from sugar/extract (early additions) 0.35 1.4  
Pre boil volume (equipment estimates 4.89 g | 19.5 qt) 1.5 6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.5  
Post boil volume 2.5 10  
Going into fermentor 2.5 10  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 1.21 4.9
Equipment Profile Used: System Default
 
Notes

Steep grains in 1 gallon of water at 160-165°F for 30 minutes, then remove and rinse grains with hot water.

Stir in DME and dextrose and top up kettle to 1.5 gallons. Bring to a boil. Add hops as indicated. Bring water back up to 1.5 gallons at each hop addition to keep IBUs in range. Ideally, maintain 1.5 gallons for most of boil.

After a 90 minute boil, add chilled water (distilled/sterilized) to bring batch size up to 2.5 gallons. Continue to chill wort until it reaches 68°F.

Draw wort sample for SG testing.

Transfer to fermenter.

Pitch two packages/vials of yeast and aerate well. If liquid yeast is more than 10 days old, use 3 vials. Ferment at 68°F until fermentation activity subsides, then rack to secondary or remove trub.

Add first set of dry hops on top of the racked beer and age 14 days. Add the second of dry hops to the first on day 9 and age five more days. Remove all hops on day 14. Wait one more day to allow for sediment to settle.

Prepare to bottle or keg the beer. Calculate volume of beer. Prepare priming sugar for volume at a rate of 25 grams table sugar per gallon. First, dissolve sugar in water (25g/100g water) by quick boil. Cool sugar. Rack beer to bottling vessel with priming sugar already in it OR remove trub and add priming sugar with a gentle stir with sanitized utensil.

Condition in bottles for two weeks.

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  • Last Updated: 2018-03-21 02:47 UTC