Russian River Pliny the Elder - Beer Recipe - Brewer's Friend

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Russian River Pliny the Elder

236 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Vinnie Cilurzo (Russian River brewer, Zymurgy July/August 2009)
Hop Utilization: 99%
Calories: 236 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
URL: https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf
Created: Thursday February 21st 2019
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OG: 1.074 FG: 1.012 ABV: 8.1% IBU: 92

1.072
1.011
8.3%
91.3
7.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.25 lb American - Pale 2-Row13.25 lb Pale 2-Row 37 1.8 87.2%
0.60 lb American - Caramel / Crystal 40L0.6 lb Caramel / Crystal 40L 34 40 3.9%
0.60 lb American - Carapils (Dextrine Malt)0.6 lb Carapils (Dextrine Malt) 33 1.8 3.9%
0.75 lb Corn Sugar - Dextrose0.75 lb Corn Sugar - Dextrose 42 0.5 4.9%
15.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Columbus0.75 oz Columbus Hops Leaf/Whole 15 Boil 90 min 33.19 7.7%
0.75 oz Columbus0.75 oz Columbus Hops Leaf/Whole 15 Boil 45 min 28.49 7.7%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 30 min 29.61 10.3%
1 oz Centennial1 oz Centennial Hops Pellet 10 Aroma 0 min 10.3%
2.50 oz Simcoe2.5 oz Simcoe Hops Pellet 12.7 Aroma 0 min 25.6%
1 oz Columbus1 oz Columbus Hops Leaf/Whole 15 Dry Hop Day 13 10.3%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop Day 13 10.3%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop Day 13 10.3%
0.25 oz Columbus0.25 oz Columbus Hops Leaf/Whole 15 Dry Hop Day 5 2.6%
0.25 oz Centennial0.25 oz Centennial Hops Pellet 10 Dry Hop Day 5 2.6%
0.25 oz Simcoe0.25 oz Simcoe Hops Pellet 12.7 Dry Hop Day 5 2.6%
9.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 each Campden tablet Water Agt Mash 1 hr.
7 g Epsom Salt Water Agt Mash 1 hr.
17 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
1.75 g Citric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Ale 1056
Amount:
2 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25
 
Target Water Profile
IPA by Brewfather
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 18 17 50 305 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.25 qt Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.32 25.3  
Mash volume with grains (equipment estimates 7.38 g | 29.5 qt) 7.48 29.9  
Grain absorption losses -1.81 -7.2  
Remaining sparge water volume (equipment estimates 4.05 g | 16.2 qt) 3.68 14.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 8.38 g | 33.5 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 5.9 23.6  
Top off amount 0.1 0.4  
Going into fermentor 6 24  
Total: 10 40
Equipment Profile Used: System Default
 
Notes

Differs from original, see the PDF at URL.

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° for an hour or until starch conversion is complete. Mash out at 170° and sparge.

Collect 8 gallons 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 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 and age 7-9 days, then add the second set. Once the second dry hops are added, swirl the initial dry hops back into suspension in the fermenter and age five more days.

With two days to go on the dry hops, drop the temperature to 32°.

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  • Last Updated: 2020-05-07 14:47 UTC