Yup,pliny the elder still doesn't come in sixers, but russian river recently began bottling it (as well as blind pig). you can find 16.9-ounce bottles here in california.
https://www.homebrewtalk.com/f5/alert-pliny-elder-bottles-72025/
Yup,pliny the elder still doesn't come in sixers, but russian river recently began bottling it (as well as blind pig). you can find 16.9-ounce bottles here in california.
I went two weeks last time and I will definitely shorten it and likely only use two additions next time. My beer seemed to get worse after the third addition but I am not sure I can attribute it to that.I find it odd that the recipe that he handed out tells you to dry hop for such a long time for each dry hopping because I listened to his speech and he said that there was no significant increase in hop flavor from 7 days to 2 weeks so he said dry hopping for 5-7 days is enough.
Yeah, use about 9.5lbs of light LME (in 5.5 gallons). You can steep the other grains.This beer sounds really good but I'm not equipped for all grain as of now. I don't suppose this can be made using extract and specialty grains can it?
Thanks, I just saw the reply to this as I'm looking for a recipe to use next week. However, I can only do partial boils of about 4 gallons and would top off to 5.5? Steeping time 20 minutes? Also, the sugar thats listed in the recipe if for bottling I assume? On the dry hopping is that supposed to be 3.75 ounces PER dry hop or just 1.25? If its 1.25 each time I assume the hops are in the order stated.Yeah, use about 9.5lbs of light LME (in 5.5 gallons). You can steep the other grains.
PM sent on the volume question.Thanks, I just saw the reply to this as I'm looking for a recipe to use next week. However, I can only do partial boils of about 4 gallons and would top off to 5.5? Steeping time 20 minutes? Also, the sugar thats listed in the recipe if for bottling I assume? On the dry hopping is that supposed to be 3.75 ounces PER dry hop or just 1.25? If its 1.25 each time I assume the hops are in the order stated.
Thanks for the help. Not to be a PITA but as far as the hop bill, if I'm going to do partial boil do I need to up the hop bill at all since utilization won't be as high?PM sent on the volume question.
I am not sure about the steeping thing, it has been a long time since I did that.
No, the sugar is part of the fermentables to make sure it dries out fully. You would need more for bottling.
1.25 oz per variety. I would mix them all up and the split them into thrids and add one for 7-10 days, take it out, and repeat. From an interview with Vinnie Cilurzo, I believe this how is ound best results.
Hey Schweaty, how was it?I brewed this about 6 weeks ago Friday and I'm going to crack my first bottle open. This recipe smells amazing and tasted even better green. I can't wait to sample it again on Christmas!
Yes, definitely.Hey Schweaty, how was it?
2 - I don't have simcoe hops, and haven't used them before. Are they special enough to try to find them?
I believe there is a thread somewhere where a guy use french press for this recipe. Russian River uses extracts now for the real thing, so I can't see why not.3 - Has anyone made this recipe using the "Hot French Randall" process?
Here is a recipe for Damnation which is simply a stronger version of Redemption. Well, I'm sure there are other differences in the two recipes, but since this recipe is from the brewer himself, it should give you some guidance with whatever you end up doing.This is a bitbut I trying to put together (or just find) an extract or partial mash recipe for another Russian River brew. They have a Belgian style blonde ale that is simply fantastic. They call it Redemption and I have fallen in love and need to clone. I plan to use White lab Belgian wit ale yeast WLP400 and one oz of Willamette hops. But I don't have enough experience yet to guess at extract or steeping grains needed. Can anyone point me in the right direction? Or is this one of those things where I should just copy the generic Belgian blonde ale kits from LHBS, or perhaps Biermuncher's SWMBO slayer and call it close enough?
I'm sure someone can send you a bottle BP. PM me your address and I'll see what I can do.This is one brew I would love to taste in its original form...
Wow! Is this a good community or what?!I'm sure someone can send you a bottle BP. PM me your address and I'll see what I can do.
I wouldn't call it so much a triple IPA as I would and Imperial Imperial IPA. It really has a lot of malt and body, but isn't hopped to the extreme like a double or triple IPA can be. I seem to recall it having a measly 75 or 80 IBU bittering with the rest aromatic. It is actually the reason that I made up my Pliny the Middle Child, high alcohol, high aromatic and medium to low bittering (comparatively).Anybody know much about Younger? I seem to recall it is a "triple IPA". Opinions as compared to Elder? Recipe?
Uh, recipe please.It is actually the reason that I made up my Pliny the Middle Child, high alcohol, high aromatic and medium to low bittering (comparatively).
Yes, most I know mash at 148-149 for this recipe.S
Also, RR says that this is a 8% beer and an OG of 1.071 so you would have to get to 1.010 FG or attenuate 86% so are people mashing at like 149 on this beer?
Who is to say what is bad? It will just taste different and a little more toward the malty side but may not be too noticeable with all the hops.I mashed at 154, I was shooting for 153, but was my first all grain. After 10 days with 2 vials of wlp001 @ 68 I'm at 71% attenuation, 1.024 from 1.080. I'm going to keep in primary a little longer in hopes it finishes out. Would it be a bad beer if this is as low as it goes?
Thanks! I feel better.Who is to say what is bad? It will just taste different and a little more toward the malty side but may not be too noticeable with all the hops.
They have probably had it analyzed in a lab and it came in at 92. The equations used that come up with 100+ are just guesses. It becomes physically very hard to get more than 100 IBUs into solution.One other weird thing I am seeing is that their "on tap" list is listing pliny the elder at 92 BU (bitterness units)
Russian River Brewing Chalkboard
Most recipes out there are way over 100 though, more like 160+ on the IBU scale. They say once you get past 100 that there is not that much difference to the normal person but just wondering if the recipes are differing or if there is a difference between the old BU scale and IBU scale. I didn't think there was.
Hi!Recipe copied exactly according to Vinnie Cilurzo (Russian River Brewing Company Owner/Brewmaster) handout distributed at 2005 National Homebrew Conference.
I don't want to go broke buying pliny all the time. It is a great beer, but man they add up quickly. I picked some up at the bottle barn in santa rosa where they are $4/bottle and even that, you are talking $24/6-pack, I know they are 16.9oz instead of 12.... so let's say you could buy a 4.26 (4.26 x 16.9 = 72 = 6-pack) pack, that is still $17 for 72 ounces.i have pliny the elder bottled for 5 bucks a bottle just down the street from my house at Tacoma Boys. one of the best selection for craft beer ever. andddddddddddd it's open 24 hours a day- so i can get pliny at 130 am. yeah!