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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Pliny the Younger Clone
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Old 05-30-2012, 10:02 PM   #21
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well keep us posted with some pics!
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Old 05-31-2012, 02:13 AM   #22
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I'm excited to see how this turns out. Might have to give it a go soon.
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Old 05-31-2012, 04:42 PM   #23
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Quote:
Originally Posted by cossacks19 View Post
I'm excited to see how this turns out. Might have to give it a go soon.
Ditto. I'll be watching for results!

I already have everything to make PTE, doing PTY would only require me to get some of the HopShot.
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Old 05-31-2012, 06:44 PM   #24
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Subscribed and definitely watching for the results. All the math is making me dizzy and I lost track, are you still going with the 7 vials at 90?
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Old 05-31-2012, 06:54 PM   #25
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Yup, brewing the recipe as its written above.
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Old 05-31-2012, 07:13 PM   #26
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Quote:
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Yup, brewing the recipe as its written above.
When do we get to taste it
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Old 06-01-2012, 03:48 PM   #27
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Pliny the Younger is all about hitting the correct attenuation levels. Russian River's website states it starts at 1.088 and has an ABV of 10.5%. In order to hit that ABV, you're looking at 92% attenuation with that starting gravity. I brewed a beer 'inspired' by the younger (different hops, slightly different malt profile) and hit my attenuation and gravity numbers spot on. It's dry hopping now and will be served at NHC club night along with 3 other beers inspired by the Younger. Come sample it at the Homebrewers Guild of Seattle Proper booth.

You can see my recipe here:
http://www.seattleproper.com/news/youngeratheart

Edit: I should also note, that the Younger is not a super bitter beer. I've had it a couple times and the apparent bitterness is less intense than the Elder.
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Old 06-01-2012, 04:22 PM   #28
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Ya, in my opinion, this beer won't be a successful clone unless it attenuates to 1.009 or lower. It will be a great beer, but it won't be Younger.

I mash my 1.075 DIPA at 148 for an hour, then 150 for 15 minutes. It finishes around 1.008-1.009. I use around 5% dextrose in that recipe.

I was planning on mashing this beer at strictly 148 for 75 minutes, and hoping that 6.5-7% dextrose would be enough. I'm now seconding guessing that, considering you needed 15% dextrose to attenuate to 1.007. I do find that US05 is slightly more attenuative than WLP001 though.

I'm now considering more dextrose.....

BTW, great results on that beer. The recipe looks very, very similar to my DIPA recipe, just a little bigger OG. So I can definitely picture what that tastes like; should be delicious.

In terms of bittering, were your hop shot syringes 15ml each? If so, you and I are roughly on the same page in terms of our bittering charges.
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Old 06-01-2012, 04:37 PM   #29
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Quote:
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In terms of bittering, were your hop shot syringes 15ml each? If so, you and I are roughly on the same page in terms of our bittering charges.
Yes, the syringes were 15ml each. I've had pretty good luck with them on other beers, although experience has taught me that either I don't get as good utilization with them, or that the perceived bitterness is about 10-20% lower than the published IBUs you should be getting. This is why I included a small charge of pellet hops in the bittering addition.

This beer is tasting phenomenal, and very close to the Younger in terms of mouthfeel, body, bitterness, and really even the malt profile. The hops on my version are more tropical and fruity than the Younger. Both times I've had the Younger I've been struck by how light the color is, how lean the malt is, and how non-excruciatingly bitter it is. I actually like my beer a bit better.

The 15.7% dextrose used has no perceivable adverse effects. I fermented cool to keep fusels in check. No cider flavors to speak of.
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Old 06-01-2012, 04:46 PM   #30
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Ya, I might do a little more dextrose then.
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