Double IPA Pliny The Bastid

[wedge421]

Dear god 278 IBU's!!!!!!!

 

[Baron von BeeGee]

Dear god 278 IBU's!!!!!!!

It's not so much that you can really get 278 IBU's in a beer (you can't, practically speaking) or even mentally process that flavor, it's more that this beer has HUGE hop flavor. I've had the pleasure of trying this beer from the Dude himself, and it has to rate as one of my all time favorites. I've used this beer as the gold standard for my super hoppy beers and never achieved the same great flavor.

 

[korndog]

Getting ready to brew this and am nailing down temps and such. 153 seems to be the mash temperature of choice, so unless someone stops me, I am going with that. I have heard of some people doing half domestic and half marris otter too. Any further thoughts on the base malt?

Thanks
KD

Yikes, 40 bucks worth of hops; I better not mess this up.

 

[korndog]

Bumping this thread again. I am brewing this and am wondering about the base malt. I was reading on another board that Vinnie uses domestic 2-row, and this recipe calls for Maris Otter. Since I have no experience with M.O. in pale ales, I was wondering how this would affect the finished product. I understand that it generally gives a maltier character. I enjoy the balance of Pliny and the fact that it is a pretty light colored beer for this style. Does the MO significantly change the character of the beer?

Thanks
KD

 

[BierMuncher]

Bumping this thread again. I am brewing this and am wondering about the base malt. I was reading on another board that Vinnie uses domestic 2-row, and this recipe calls for Maris Otter. Since I have no experience with M.O. in pale ales, I was wondering how this would affect the finished product. I understand that it generally gives a maltier character. I enjoy the balance of Pliny and the fact that it is a pretty light colored beer for this style. Does the MO significantly change the character of the beer?

Thanks
KD

I use MO exclusively now for my pales. It just lends a more complex malt tone to IPA's and APA's.

I think with a heavy duty hop bomb like this recipe, it would hold up better than the standard 2-row...

 

[korndog]

I use MO exclusively now for my pales. It just lends a more complex malt tone to IPA's and APA's.

I think with a heavy duty hop bomb like this recipe, it would hold up better than the standard 2-row...

Thanks BM. I will definitely give it a try this time. I was considering using a mixture of domestic and MO, but maybe I will just go as printed. I have had good luck with Dude's recipes in the past.

 

[Beerrific]

So I brewed this back in December. I entered it in the Southern regional of the Nationals. Scored a 39.5 and placed 2nd in the IPA category. So if you are looking for a good IIPA, BREW THIS BEER.

Judges did say that it could use a little "more malt backbone." Next time I might add some biscuit/victory malt or use maris ottter. Of course this would deviate from the clone but might make for a bit more complex beer.

 

[korndog]

So I brewed this back in December. I entered it in the Southern regional of the Nationals. Scored a 39.5 and placed 2nd in the IPA category. So if you are looking for a good IIPA, BREW THIS BEER.

Judges did say that it could use a little "more malt backbone." Next time I might add some biscuit/victory malt or use maris ottter. Of course this would deviate from the clone but might make for a bit more complex beer.

Congrats on the first round 2nd! Good luck! I just brewed it yesterday, but substituted domestic two row for 75% of the base malt and 25% Maris Otter. What temperature did you mash? yeast?

By the way, you will notice that Dude uses M.O. for the base malt on the first page of this thread.

 

[Beerrific]

Congrats on the first round 2nd! Good luck! I just brewed it yesterday, but substituted domestic two row for 75% of the base malt and 25% Maris Otter. What temperature did you mash? yeast?

By the way, you will notice that Dude uses M.O. for the base malt on the first page of this thread.

I mashed at 153F and am happy with that, my FG was right where I wanted it.
Interesting that you pointed out that he uses MO. I must have missed that or convinced myself that it wasn't worth the extra money, I am going to definitely use it next time

 

[Riko]

Pliny doesn't come in sixers, or bottled at all.

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.

 

[Beerrific]

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.

Yup,
https://www.homebrewtalk.com/f5/alert-pliny-elder-bottles-72025/

 

[thedude123]

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.

 

[korndog]

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.

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.

 

[thedude123]

Ya in the talk he did he said 5-7 days and when adding the new addition to take out the previous addition.

 

[schweaty]

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?

 

[Beerrific]

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?

Yeah, use about 9.5lbs of light LME (in 5.5 gallons). You can steep the other grains.

 

[schweaty]

Yeah, use about 9.5lbs of light LME (in 5.5 gallons). You can steep the other grains.

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.

 

[Beerrific]

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.

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.

 

[schweaty]

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.

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?

 

[schweaty]

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!

 

[gxm]

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!

Hey Schweaty, how was it?

I'm putting together my recipe to brew this, and have a couple of questions:

1 - What does adding corn sugar do versus lowering the mash temperature?

2 - I don't have simcoe hops, and haven't used them before. Are they special enough to try to find them?

3 - Has anyone made this recipe using the "Hot French Randall" process?

4 - How do you calculate Mash Hopping IBUs? Beersmith gives different numbers than in the recipe. Not that IBUs really matter in this recipe

 

[korndog]

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?

Yes, definitely.

3 - Has anyone made this recipe using the "Hot French Randall" process?

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.

 

[ryron01]

This is a bit but 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?

 

[gxm]

I brewed up a very similar recipe to this last night.
My OG hydro sample was the first one that ever tasted balanced between sweet & bitter. Crazy!

 

[Brandon O]

This beer tastes sooooo much better after aging for 2 months. The sweetness comes through and the bitterness isn't as hot.

 

[OdinsBrew]

How long do you age it?
I'm new to brewing and I am about to bottle a pliny clone this weekend.

oh ****, nevermind. I hadn't read through the whole thread, then saw the guy right above my post has the answer..

 

[Casey27]

This is a bit but 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?

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.

The Brewing Network • View topic - Russian River Damnation Clone Recipe?

 

[Brewpastor]

This is one brew I would love to taste in its original form...

 

[korndog]

This is one brew I would love to taste in its original form...

I'm sure someone can send you a bottle BP. PM me your address and I'll see what I can do.

 

[Brewpastor]

I'm sure someone can send you a bottle BP. PM me your address and I'll see what I can do.

Wow! Is this a good community or what?!