That probably needs more 2-row.. Looks like it only comes out to only like 7% or something.
It's 7.5-8% depending on your efficiency. And I highly suggest not changing the recipe by adding more 2-row. It does seem like it would be unbalanced...but this is Pliny...it's perfection in a bottle for hopheads.
Its actually more 2-row than the recipe that Vinnie provided for Zymurgy a few months back
Ingredients
for 6.0 gallons (22.7 L) [Net: 5 gallons (18.9 L) after hop loss]
11.0 lb (5.0 kg) Two-Row pale malt
0.5 lb (227 g) Crystal 45 malt
0.5 lb (227 g) Carapils (Dextrin) Malt
0.4 lb (181 g) Dextrose (corn) sugar
3.50 oz (99 g) Columbus 13.90% A.A. 90 min.
0.75 oz (21 g) Columbus 13.90% A.A. 45 min.
1.00 oz (28 g) Simcoe 12.30% A.A. 30 min.
1.00 oz (28 g) Centennial 8.00% A.A. 0 min.
2.50 oz (71 g) Simcoe 12.30% A.A. 0 min.
1.00 oz (28 g) Columbus 13.90% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Centennial 9.10% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Simcoe 12.30% A.A. Dry Hop (12 to 14 days total)
0.25 oz (7 g) Columbus 13.90% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Centennial 9.10% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Simcoe 12.30% A.A. Dry Hop (5 days to go in dry hop)
Original Gravity: 1.070
Final Gravity: 1.011
IBUs: 90-95 (actual/not calculated)
ABV: 8-8.5%
SRM: 7
Directions:
Mash grains at 151-152F (66-67C) for an hour or until starch conversion is complete. Mash out at 170F (77C) and sparge. Collect 8 gallons (30 L) of run off, stir in dextrose, and bring to a boil. Add hops as indicated in the recipe. After a 90 minute boil, chill wort to 67F (19C) and transfer to fermenter. Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 67F (19C) until fermentation activity subsides, then rack to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days then add the second set. Age five more days then bottle or keg the beer.
Extract Substituation
Substitute 6.5 lb (3.0 kg) of light dry malt extract for two-row malt. Due to the large hop bill for this recipe, a full wort boil is recommended. Steep grains in 1 gallon of water at 165F (18C) for 30 minutes, then remove and rinse grains with hot water. Stir in dextrose and top up kettle to 8 gallons (30 L), and bring to a boil. Add hops as indicated in the recipe. After a 90 minute boil, chill wort to 67F (19C) and transfer to fermenter. Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 67F (19C) until fermentation activity subsides, then rack to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days then add the second set. Age five more days then bottle or keg the beer.
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