Recipe Type: All Grain
Yeast: Nottingham
Yeast Starter: N/A
Additional Yeast or Yeast Starter: N/A
Batch Size (Gallons): 5.5
Original Gravity: 1.074
Final Gravity: 1.010
IBU: 289
Boiling Time (Minutes): 90
Color: 5.9 SRM
Primary Fermentation (# of Days & Temp): 14 days @ 70 degrees
Additional Fermentation: N/A
Secondary Fermentation (# of Days & Temp): 21 days @ 60 degrees
Tasting Notes: Very, very bitter but it goes so well with sorghum and the aroma is fantastic!

Ingredients:
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9 lbs Sorghum Syrup (15 min)
2 lbs Brown Rice Syrup (15 min)
2.50 oz Warrior, pellet 16.8% (90 min)
.50 oz Chinook, pellet 11.4% (90 min)
1.0 oz Simcoe, pellet 12.2% (45 min)
1.0 oz Columbus, pellet 14.2% (30 min)
2.25 oz Centennial, pellet 8.3% (flameout)
1.0 oz Simcoe, pellet 12.2% (flameout)
1 tsp irish moss (10 min)
1 tsp yeast nutrient (10 min)
12.0 oz corn sugar (90 min)
1 pkg Nottingham

Do 3 dry hop additions for 1 week each.

Dry hopping:
1.25 oz Columbus, pellet 14.2%
1.25 oz Simcoe, pellet 12.2%
1.25 oz Centennial, pellet 8.3%

I mixed all of these together into a bag and pulled out 1.25 oz of the blend each week for dry hopping. I just added these to the carboy without removing the previous hops.

Carbed with 4.1 oz corn sugar

I had trouble getting the hops to sink after the 3rd and final dry hop addition. I had to use gelatin and cold crash it to get them to sink and it greatly clarified the beer. Out of the 5 gallons that made it to secondary I probably lost about 1.5 gallons to trub and gelatin at the bottom.

This was modeled after a Pliny clone, having never tasted Pliny I have no idea if I am close but I know this is one damn good beer.

The aroma is pineapply, citrusy and just overall fantastic.