Originally Posted by bobbrews
For those of you with aroma and flavor issues, are you:
*Whirlpooling long enough, and not just a quick 15 min?
*Multi-stage dryhopping (discarding the old additions when adding the new)?
*Using pellets, and ensuring full contact with the beer when dryhopping?
*Doing full volume 90 min boils with no top off water?
*Brewing via All-Grain?
*Pitching enough yeast and nailing actual fermentation temps?
*Following all the tips Vinnie gave for Brewing a Double IPA (separate PDF document).
*Realizing that trub loss and differences in individual systems may skew the intended batch size? The clone says it yields a 5 gallon batch post-fermentation
*Drinking it fresh?!
The Pliny clone comes close to the original, but it is not an exact clone. The real beer is paler and drier... which hints they use less American Crystal 40 (not Crisp 45 L). I think I read that Elder is 340 IBUs Rager, but what ends up in your glass is more like 75-85 IBUs. I would up the dryhop to 4.75-5.25 total oz. maybe, boosting only the Columbus and Simcoe. There is also a tiny bit of Amarillo in the dryhop now.
I followed the recipe VC had in the BYO article for a 10g all-grain batch.
- Full 90 minute boil with no top off water (I calculated the volumes for my system and got it right)
- Pellet hops in the BK
- Whirlpooled for 15 minutes and then went through the CFC to the fermenter which took another 20-25 minutes or so (next time I would whirlpool for probably 45 minutes next time)
- Dry-hopped with flowers in a muslin bag. I left the first addition in for the duration (I didn't remove when I did the 2nd addition)
- In an attempt to compensate for not doing a hop stand with the FO addition in the BK, I doubled the 2nd hop addition and used half of that to make a hop tea (170-150 for 30 minutes, then cooled and added). I used enough water to float the flowers, but probably should have used twice that much water.
- I used MrMalty to determine the proper pitch rate and used a stir plate (then cold crashed and decanted prior to pitching).
- Ferment temp was at ~69 (higher than I would have liked, but the best I could do for now)
- 9 gallons made it into the kegs at the end of it, so a gallon shy (I dumped trub and harvested yeast from the conical)
- Force carb'd (set and forget)
- Drank as fresh as I could once it carb'd
Any advice on what I could/should have done different is more than welcome.
Like I said, a really great beer, but I think it could be better.