So, I ran into a pretty good craigslist score. A guy who was forced to move around for work and couldn't brew anymore hooked me up with a 55lb sack of Crisp Maris Otter, and a couple of pounds of hop pellets for $40. (which included columbus and centennial). He said the grains and hops were about 8 months old. I then went out and bought some fresh Simcoe whole leaf hops and some Thomas Fawcett Amber Malt.
So, I decided to brew an English more malty version of Pliney the elder.
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Batch Size: 11.00 gal
Boil Size: 14.18 gal
Estimated OG: 1.074 SG
Estimated Color: 8.9 SRM
Name: Pliney the Limey
Estimated IBU: 221 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 90 Minutes
********
Ingredients:
------------
Amount
25.00 lb Crisp Maris Otter (3.0 SRM)
2.00 lb Thomas Fawcett Amber Malt (42.0 SRM)
1.25 lb Cara-Pils/Dextrine (2.0 SRM)
1.50 lb Corn Sugar
7.00 oz Columbus [15.40%] (90 min)
1.50 oz Columbus [15.40%] (45 min)
2.00 oz Simcoe [13.00%] (30 min)
2.00 oz Centennial [10.00%] (0 min)
5.00 oz Simcoe [13.00%] [Steep/Whirlpool 10.0 min]
2.00 oz Centennial [10.00%] (Dry hop, 12 days)
2.00 oz Columbus [15.40%] (Dry hop, 12 days)
2.00 oz Simcoe [13.00%] (Dry hop, 12 days)
0.50 oz Centennial [10.00%] (Dry hop, 5 days)
0.50 oz Columbus [15.40%] (Dry hop, 5 days)
0.50 oz Simcoe [13.0%] (Dry hop, 5 days)
Yeast: US-05
Mash at 1540-151 degrees (F) for 65 minutes. Batch Sparge at 170 degrees
So, I originally planned on using 1.25 lbs Amber Malt (under 5%), so i bought 2 lbs from an online store, and I accidentally got it crushed. So, I decided to put all 2 lbs in instead of throwing away .75 lbs or try to find someone else who could use it. After I opened the bag and smelled it, I realized this was a poor decision as a replacement for Caramel/Crystal 45 that the Pliney recipe calls for. It smells very strong and roasty coffee-like. The Pliney hop bill is still strong enough to not be overpowered by this, right? Will the over use of the roasted Amber malt make this beer too malty? Or will it be a best-of-both worlds English style IPA?
Oh, and no offense, UK brewers.
So, I decided to brew an English more malty version of Pliney the elder.
********
Batch Size: 11.00 gal
Boil Size: 14.18 gal
Estimated OG: 1.074 SG
Estimated Color: 8.9 SRM
Name: Pliney the Limey
Estimated IBU: 221 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 90 Minutes
********
Ingredients:
------------
Amount
25.00 lb Crisp Maris Otter (3.0 SRM)
2.00 lb Thomas Fawcett Amber Malt (42.0 SRM)
1.25 lb Cara-Pils/Dextrine (2.0 SRM)
1.50 lb Corn Sugar
7.00 oz Columbus [15.40%] (90 min)
1.50 oz Columbus [15.40%] (45 min)
2.00 oz Simcoe [13.00%] (30 min)
2.00 oz Centennial [10.00%] (0 min)
5.00 oz Simcoe [13.00%] [Steep/Whirlpool 10.0 min]
2.00 oz Centennial [10.00%] (Dry hop, 12 days)
2.00 oz Columbus [15.40%] (Dry hop, 12 days)
2.00 oz Simcoe [13.00%] (Dry hop, 12 days)
0.50 oz Centennial [10.00%] (Dry hop, 5 days)
0.50 oz Columbus [15.40%] (Dry hop, 5 days)
0.50 oz Simcoe [13.0%] (Dry hop, 5 days)
Yeast: US-05
Mash at 1540-151 degrees (F) for 65 minutes. Batch Sparge at 170 degrees
So, I originally planned on using 1.25 lbs Amber Malt (under 5%), so i bought 2 lbs from an online store, and I accidentally got it crushed. So, I decided to put all 2 lbs in instead of throwing away .75 lbs or try to find someone else who could use it. After I opened the bag and smelled it, I realized this was a poor decision as a replacement for Caramel/Crystal 45 that the Pliney recipe calls for. It smells very strong and roasty coffee-like. The Pliney hop bill is still strong enough to not be overpowered by this, right? Will the over use of the roasted Amber malt make this beer too malty? Or will it be a best-of-both worlds English style IPA?
Oh, and no offense, UK brewers.
