Pliny the Elder Clone - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Pliny the Elder Clone

242 calories 19.6 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mellenoma
Calories: 242 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Wednesday March 21st 2018
Similar Recipes

Pliny the Elder w/ Original Recipe Sheet

by Boozy Mcboozerson

OG: 1.072 FG: 1.011 ABV: 8.1% IBU: 237

1.074
1.011
8.2%
230.6
6.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 84.4%
0.60 lb United Kingdom - Crystal 45L0.6 lb Crystal 45L 34 45 3.9%
0.60 lb American - Carapils (Dextrine Malt)0.6 lb Carapils (Dextrine Malt) 33 1.8 3.9%
1.20 lb Corn Sugar - Dextrose1.2 lb Corn Sugar - Dextrose 42 0.5 7.8%
15.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 oz Columbus3.5 oz Columbus Hops Pellet 15 Boil 90 min 169.82 28.6%
0.75 oz Columbus0.75 oz Columbus Hops Pellet 15 Boil 45 min 31.23 6.1%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 30 min 29.51 8.2%
0.75 oz Centennial0.75 oz Centennial Hops Leaf/Whole 10 Boil 0 min 6.1%
2.50 oz Simcoe2.5 oz Simcoe Hops Pellet 12.7 Boil 0 min 20.4%
1 oz Centennial1 oz Centennial Hops Leaf/Whole 10 Dry Hop 12 days 8.2%
1 oz Columbus1 oz Columbus Hops Pellet 15 Dry Hop 12 days 8.2%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 12 days 8.2%
0.25 oz Columbus0.25 oz Columbus Hops Pellet 15 Dry Hop 5 days 2%
0.25 oz Centennial0.25 oz Centennial Hops Leaf/Whole 10 Dry Hop 5 days 2%
0.25 oz Simcoe0.25 oz Simcoe Hops Pellet 12.7 Dry Hop 5 days 2%
12.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirloc Fining Boil 10 min.
1 each Servomyces Other Boil 10 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 408 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 4.0 oz       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Use 8 gal Glacier RO water blended with 2 gal Mesa Water District water. Add 3.5 tsp gypsum, 0.5 tsp CaCl, and 5 mL lactic acid to HLT to treat water.

Final readings should be:
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO
108.5 1.4 21.5 41.4 216.8 0.170
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 qt Sacch I Rest @ 149F Infusion 160 °F 149 °F 90 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 5.33 21.3  
Mash volume with grains (equipment estimates 6.26 g | 25 qt) 6.46 25.8  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 4.98 g | 19.9 qt) 4.61 18.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 8.37 g | 33.5 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.32 -1.3  
Post boil Volume 5.8 23.2  
Top off amount 0.2 0.8  
Going into fermentor 6 24  
Total: 9.93 39.7
Equipment Profile Used: System Default
 
Notes

Note: This recipe is for a 6 gallon batch, with 5 gallons intended to remain after hop loss.

To make this Pliny the Elder clone, 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 to 67°F (19°C) and transfer to a 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.

Last Updated and Sharing
 
480
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-04-12 01:00 UTC