Mike McDole Pliny Adaptation

Here is what I plan to brew tomorrow. It is essentially a 6 gallon version of Tasty's longshot winner with a different hop schedule. This would be my biggest beer to date. Any thoughts:

472 ipa

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 20.00
Anticipated OG: 1.096 Plato: 22.79
Anticipated SRM: 8.5
Anticipated IBU: 156.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
87.5 17.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
2.5 0.50 lbs. Corn Sugar Generic 1.046 0
5.0 1.00 lbs. Cara-Pils Dextrine Malt 1.033 2
2.5 0.50 lbs. Crystal 40L America 1.034 40
2.5 0.50 lbs. Wheat Malt America 1.038 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Centennial Whole 8.60 40.2 Mash H
1.00 oz. Magnum Pellet 13.10 48.2 90 min.
2.00 oz. Amarillo Gold Whole 8.40 45.8 45 min.
1.00 oz. Amarillo Gold Whole 8.40 6.8 15 min.
1.00 oz. Northern Brewer Whole 8.50 6.9 15 min.
2.00 oz. Amarillo Gold Whole 8.40 8.5 1 min.
2.00 oz. Simcoe Pellet 13.20 0.0 0 min.
2.00 oz. Amarillo Gold Whole 10.00 0.0 Dry Hop


Yeast
-----

Danstar Nottingham


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs: 19.50
Water Qts: 13.93 - Before Additional Infusions
Water Gal: 3.48 - Before Additional Infusions

Qts Water Per Lbs Grain: 0.71 - Before Additional Infusions

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 153 Time: 40
Mash-out Rest Temp : 165 Time: 15
Sparge Temp : 170 Time: 45


Total Mash Volume Gal: 5.04 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

It looks good to me. I would mash lower, but I am not a Long Shot winner!

I was thinking it was high too. what about 148*?

I have never mash hopped, I just cannot bring myself to do it. I would rather use the hops later in the boil or dry hop.

When I made my Pliny clone, I mashed at 152, it worked out well.

I would use US-05 for a dry yeast, it is a beast on big beers and will ferment it out dry. I am not saying notty is not a good choice, I have just had GREAT results with 05 in bigger beers.

I think you will end up wanting to add more dry hops in the end, but you can decide on that later.

148 is what I would use, maybe 150. But what Tasty says is he likes the body and such he gets from his higher temp. Perhaps stick with his recipe first and then adapt according to what you like.

I will most likely be upping the dry hop schedule. I think I have another couple of ounces of simcoe in the freezer, just cant find them yet. The recipe should have the simcoe addition as whole hops and the 2 ounces will be going in my hopback. Ideally, I would like to to dry hop with an 2 ounces of of each simcoe and amarillo.

I list 153F on the recipe because that's what I mash this beer at. This temperature can create a fermentation challenge so I pay close attention to pitch size, aeration (multiple days), and fermentation temperature. I'll rouse the fermentor as the fermentation slows and raise the temperature to about 72F (from 68F) once it's 90% fermented.

If your having trouble getting the desired attenuation in your other beers, I'd definitely lower the mash temperature.

You may also consider decreasing the base malt and increasing the amount of sugar up to 5% of the fermentables.

Note that this recipe is really not a Double IPA. It's more like a tripple IPA or if it doesn't attenuate, a Barleywine. I make another version that's 1.080 which I've grown to like better.

Now I'd better get back to the BN forum.

Tasty

156 IBU, cripes! Me thanks I need to try this recipe. Off to price the ingredients from NB.20lbs is about max for my MT

Me thinks, someone has google alerts...

Ryan_PA said:

Me thinks, someone has google alerts...

Click to expand...

Nailed me!

Did not get to brew yesterday, got too tired. I am heating the water now. Below is the final recipe I set on with a mash at 150*:

472 ipa

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 20.50
Anticipated OG: 1.099 Plato: 23.64
Anticipated SRM: 8.5
Anticipated IBU: 153.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For Mash Hoppings: -30 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
85.4 17.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
4.9 1.00 lbs. Cane Sugar Generic 1.046 0
4.9 1.00 lbs. Cara-Pils Dextrine Malt 1.033 2
2.4 0.50 lbs. Crystal 40L America 1.034 40
2.4 0.50 lbs. Wheat Malt America 1.038 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Centennial Whole 8.60 39.6 Mash H
1.00 oz. Magnum Pellet 13.10 47.4 90 min.
2.00 oz. Amarillo Gold Whole 8.40 45.1 45 min.
1.00 oz. Amarillo Gold Whole 8.40 6.7 15 min.
1.00 oz. Northern Brewer Whole 8.50 6.8 15 min.
2.00 oz. Amarillo Gold Whole 8.00 8.0 1 min.
2.00 oz. Simcoe Whole 13.20 0.0 0 min.
4.00 oz. Amarillo Gold Whole 8.40 0.0 Dry Hop


Yeast
-----

Danstar Nottingham


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs: 19.50
Water Qts: 25.35 - Before Additional Infusions
Water Gal: 6.34 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 150 Time: 40
Mash-out Rest Temp : 165 Time: 15
Sparge Temp : 170 Time: 45


Total Mash Volume Gal: 7.90 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

And I already had an issue, my first real equipment failure in brewing to date (knock on wood). My brass HLT drain valve had a crack at the ball on the outside that did not leak until it was opened. I took some pics, will post later. Hit my mash temp dead on though.