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**BierMuncher** · 12-15-2008, 05:24 PM

Quote:

Originally Posted by Chriso

Good lord. I wish I were in town to witness the brewing of that beast, I bet the aromatics in the basement, after that last hop addition, were divine!

How long are you planning to age this? 3 weeks in the fermenter, then 3 weeks in the keg? More, to let a little bitterness subside?

She'll get a full month in the primary. Then onto the secondary for at least 14 days on the dry hops.

I figure then she'll go to keg and into the garage at 45 degrees for at least 4-6 weeks.

I recon this will be fully drinkable sometime around St. Patti's day. I'll probably go right to bottles once it's carb'd up.

**EdWort** · 12-15-2008, 05:29 PM

did you use a hop bag?

**BierMuncher** · 12-15-2008, 06:02 PM

Quote:

Originally Posted by EdWort

did you use a hop bag?

Yep. A big 5-gallon paint strainer.

**BierMuncher** · 12-15-2008, 08:36 PM

Ran home for lunch and checked on her.

Bubbling away nicely (through the blowoff tube) at 62 degrees.

**Saccharomyces** · 12-15-2008, 10:41 PM

Quote:

Originally Posted by BierMuncher

Well, this is my inspiration...

Well then.. carry on good sir.

Jonnio · 12-16-2008, 01:03 AM

I hope your going to report back here once you take a swig. I am still working my way up to brewing these 8+ oz beers, but since I already have the ingredients for Double Bastard I don't think they are too far off. I just can't tell my wife that all the money I saved by going AG and buying bulk grain is going right back into the beer in the form of more hops.

**BierMuncher** · 03-25-2009, 05:34 PM

Oh yeah baby...

This batch has been resting in the keg in my brew shop at 65 degrees for right at 2.5 months now.

Hooked it up to gas last week and chilled it and POW. It is amazing.

Big IIPA sweetness but equally strong bitterness. The Centennial flies through the malt at the end and lingers forever. Nice alcohol warmth.

I think I'm right at the sweet spot with this one where the alcohol and hops harshness has tamed...but the hop flavor/aroma are still peaking.

This achieved my goal of coming up with a batch of beer that closely resemble Pliny, since I can't get it here. I no longer have a commercial version to compare it against (

), but my senses tell me it is a close enough version to satisfy my cravings.

I might just have to send a 12 ouncer of this along to my 999 recipients.

**Belmont** · 03-25-2009, 05:47 PM

Congrats man. Sounds awesome. Enjoy it.

**BierMuncher** · 03-25-2009, 05:58 PM

Went from 1084 down to 1017 for 80% attenuation.

At 8.8% and just over 100IBU's with nearly 5 ounces of dry hop...this is going to be ecstasy.

Someday maybe they'll update this gravity-to-IBU chart to encompass some "real" beers.

wizardofza · 03-25-2009, 06:16 PM

Oh man, just today I was thinking "What am I going to brew next?" Well, after reading this thread I made up my mind.

This sounds awesome!