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

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Pliny the Elder klone

223 calories 18.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 27.3 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 78% (brew house)
Source: AL
Calories: 223 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Wednesday July 4th 2018
1.073
1.012
8.0%
209.8
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.40 kg American - Pale 2-Row6.4 kg Pale 2-Row 37 1.8 86.8%
370 g Corn Sugar - Dextrose370 g Corn Sugar - Dextrose 46 0.5 5%
300 g Finland - Crystal Malt 100300 g Crystal Malt 100 35 38 4.1%
300 g Finland - Dextrin malt300 g Finland - Dextrin malt 36 5 4.1%
7,370 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
110 g Columbus110 g Columbus Hops Pellet 15 Boil 90 min 154.13 28.3%
25 g Columbus25 g Columbus Hops Pellet 15 Boil 45 min 30.06 6.4%
30 g Simcoe30 g Simcoe Hops Pellet 12.7 Boil 30 min 25.57 7.7%
30 g Centennial30 g Centennial Hops Pellet 10 Aroma 0 min 7.7%
80 g Simcoe80 g Simcoe Hops Pellet 12.7 Aroma 0 min 20.6%
30 g Columbus30 g Columbus Hops Pellet 15 Dry Hop 13 days 7.7%
30 g Centennial30 g Centennial Hops Pellet 10 Dry Hop 13 days 7.7%
30 g Simcoe30 g Simcoe Hops Pellet 12.7 Dry Hop 13 days 7.7%
8 g Columbus8 g Columbus Hops Pellet 15 Dry Hop 5 days 2.1%
8 g Centennial8 g Centennial Hops Pellet 10 Dry Hop 5 days 2.1%
8 g Simcoe8 g Simcoe Hops Pellet 12.7 Dry Hop 5 days 2.1%
389 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Burlington, Vermont
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53 0 8 17 13 55
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.1 L Infusion -- 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 25.6
Mash volume with grains 30.2
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 17 L) 9.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 34.9 L) 27.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.4
Post boil Volume 25
Going into fermentor 25
Total: 35  
Equipment Profile Used: System Default
 
Notes

Recipe provided by Vinnie Cilurzo

where the hop bill says Columbus it is CTZ according to the pdf from Vinnie.

Ingredients:

for 6.0 gallons (22.7 L) [Net: 5 gallons (18.9 L) after hop loss]
13.25 lb (6.01 kg) Two-Row pale malt
0.6 lb (272 g) Crystal 45 malt
0.6 lb (272 g) Carapils (Dextrin) Malt
0.75 lb (340 g) Dextrose (corn) sugar
3.50 oz (99 g) Columbus 13.90% A.A. 90 min.
0.75 oz (21 g) Columbus 13.90% A.A. 45 min.
1.00 oz (28 g) Simcoe 12.30% A.A. 30 min.
1.00 oz (28 g) Centennial 8.00% A.A. 0 min.
2.50 oz (71 g) Simcoe 12.30% A.A. 0 min.
1.00 oz (28 g) Columbus 13.90% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Centennial 9.10% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Simcoe 12.30% A.A. Dry Hop (12 to 14 days total)
0.25 oz (7 g) Columbus 13.90% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Centennial 9.10% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Simcoe 12.30% A.A. Dry Hop (5 days to go in dry hop)
*Tomahawk/Zeus can be substituted for Columbus
White Labs WLP001 California Ale Yeast or
Wyeast 1056 American Ale Yeast

Original Gravity: 1.072
Final Gravity: 1.011
Extract Efficiency: 75 percent
IBUs: 90-95 (actual/not calculated)
ABV: 8.2%
SRM: 7

Directions:

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

URL: https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf



to 67° F (19° C) and transfer to 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 the beer.

Extract Substitution:

Substitute 6.5 lb (3.0 kg) of light dry malt extract for two-row malt. Due to the large
hop bill for this recipe, a full wort boil is recommended. Steep grains in 1 gallon (3.8 L)
of water at 165° F (74° C) for 30 minutes, then remove and rinse grains with hot water.
Stir in dextrose and top up kettle to 8 gallons (30 L), 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
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 the beer

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  • Last Updated: 2018-07-11 13:11 UTC