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Old 01-23-2009, 02:10 AM   #1
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Default 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.


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Old 01-23-2009, 02:16 AM   #2
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It looks good to me. I would mash lower, but I am not a Long Shot winner!


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Old 01-23-2009, 02:17 AM   #3
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I was thinking it was high too. what about 148*?
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Old 01-23-2009, 02:31 AM   #4
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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.
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Old 01-23-2009, 03:27 AM   #5
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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.
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Old 01-23-2009, 03:33 PM   #6
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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.
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Old 01-23-2009, 04:12 PM   #7
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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.

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Old 01-23-2009, 04:19 PM   #8
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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
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Old 01-23-2009, 04:22 PM   #9
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Me thinks, someone has google alerts...
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Old 01-23-2009, 05:13 PM   #10
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Quote:
Originally Posted by Ryan_PA View Post
Me thinks, someone has google alerts...
Nailed me!


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