TrubHead
Well-Known Member
Never tried PTE. Is this recipe close in taste to the original?
I am wanting to use this recipe but am only wanting to do a 2.5 gallon batch due to space. Is this a 5 gallon recipe, and how much water was used to start with? I would like to do a full boil to end up with the 2.5 gallons. Also I'd be doing an extract along with steeping the malts.
Thanks
Never tried PTE. Is this recipe close in taste to the original?
Yes, VERY close. I would say that the malt character is a tiny bit off, but the hop profile is dead on. The original is a tad bit sweeter IMO. Could be attributed to the fact that we do small batches in buckets stored in closets, while Russian River does huge batches in a better controlled environment.
Still a fantastic IPA when you're done.
Yes, VERY close. I would say that the malt character is a tiny bit off, but the hop profile is dead on. The original is a tad bit sweeter IMO. Could be attributed to the fact that we do small batches in buckets stored in closets, while Russian River does huge batches in a better controlled environment.
Still a fantastic IPA when you're done.
jfuriosi said:I did the 90 minute boil and nailed the OG in the recipe. So abv is a factor? As far as IBUs, we're aiming for the flavor hops so 60 minutes might be a bit too intense imho? Don't get me wrong, I use a lot of hops in my beers. But, With the hop profile of columbus, i'd rather boil it out at 90 then start it at sixty minutes.
What is everyone's OG and FG and what size of starter/how many yeast packs are you using? I am trying to see what size of starter I need to make (using wyeast 1056). My software is telling me 1.072 OG and 1.018 FG with 75% attenuation. I think I need to get the FG down lower.
ibpick said:I have seen two responses to the " when toads corn sugar" question. In one of the recipes from vinnie he states to "add corn sugar and bring to boil." I have also seen instructions to add corn sugar the last 10 minutes of boil. Any thoughts? 2nd question is for the hop additions at flame out. Do those stay in just while it is cooling down or do they transfer to fermenter? Brewin this weekend. Thanks!
Hah, toads....
Sugar.
I added for the full boil. I don't think it will effect anything if you add it later. There is some adjustment for hop utilization in regard to gravity, but I doubt anyone could tell on a small scale brew.
Flame out hops.
Add at the very end of boil, ie: when you are terminating the heat source. These hops do NOT go into the fermenter. Just keep them in while you whirlpool or chill etc.
Why not?
Why not?
You're going to hit that IBU solubility barrier here, so I wouldn't be particularly worried about IBU adjustment. In Brewing Classic Styles, Jamil Zainasheff has a very similar recipe derived from the Pliny recipe and he specifically recommends not substituting any hops for AA%s. He doesn't explain exactly why but I think it is because 3.5 oz. of Columbus at practically any AA% is going to contribute calculated IBUs in the 200s, which is beyond the level bitterness can really get into the beer.I'm going to brew this tomorrow and need to know if I'm prepared. Does this look right?
- Add dextrose at last 15 minutes of boil along with moss and chiller
- Use actual AA from http://beerdujour.com/recipes/1pliny the elder clone pdf.pdf on 90, 45 and 30 minute additions and weighed amounts in the OP on all of the rest.
- 0.5L followed by 1.8L starter of WLP001
- 5.5 gallons in the keggle after the 90 minute boil assuming 73% efficiency and 77% attenuation (brewers friend). Try to strain the hops to 5.25 in the fermenter.
- Transfer 5 days after terminal gravity
- Batch sparge mash starting at 152 (assuming) 1 degree loss.
- first dry hops added in a fine bag to the keg.
- second dry hops added in a tea ball.
I assume you are asking why not put the flame out hops in the fermenter....
My answer would be, it'll make it funky. LOL
Hops used in the boil kettle, no matter at what stage, are always filtered out prior to fermentation. If not, I would guess that you would get a very grassy tasting beer. Same reason most folks don't dry hop for longer than 14days.
Then again, I'm no expert! I just do what is the norm, and drink too much beer
Your recipe looks good, but a little confusing being out of order in your post.
Try to end up with 6gal in the primary fermenter. The trub loss in primary, and the dry hops soaking up beer in secondary will result in a 5gal total yield of drinkable brew. Just sparge a bit more to get what you need, pre-boil.
Also, don't let the AA content, and resulting IBU's scare you. I used hop shots for bittering. Calculated to 150IBU. Its not bitter. Its just perfect to balance out all that grain, resulting in a great IPA.
Good luck!
Kurt
Because flameout hops are still a hot-side technique. Putting hops into the fermenter is dry-hopping, which is not advisable due to the fact that the volatile aromatics will just blow off when the yeast off-gas CO2.
Flameout hops and Dry Hops are not the same thing and they don't DO the same thing in the beer, even if they are both considered "aroma" additions.
You're going to hit that IBU solubility barrier here, so I wouldn't be particularly worried about IBU adjustment. In Brewing Classic Styles, Jamil Zainasheff has a very similar recipe derived from the Pliny recipe and he specifically recommends not substituting any hops for AA%s. He doesn't explain exactly why but I think it is because 3.5 oz. of Columbus at practically any AA% is going to contribute calculated IBUs in the 200s, which is beyond the level bitterness can really get into the beer.
You want to scale this to a 6 gallon recipe, which is why the base malt should be 13.25 lbs and the Crystal and Carapils should be .6 lbs. You will lose a large amount of beer to absorption from the hops and dry hops.
Well It looks like I'm headed for disaster because I dumped about 75% of the hops in the fermenter. :cross:
Next time I think I will siphon because I got plugged while trying to filter the junk and had to scrape the bottom and let it all go. I'm not too worried about that though because it will only be there for about 10 to 14 days. My real concern is getting only 1.063 after I got 1.050 preboil. It doesn't seem to add up. I got 7.1 gal down to about 5.7 gal and my calculations told me I should be higher in the end.
Subscribedfifthcircle said:Yeah, just roll with it. Maybe rack to secondary as early as possible.
Yeah, just roll with it. Maybe rack to secondary as early as possible.
Enter your email address to join: