- Jan 20, 2012
- Reaction score
Ah, I see what you're saying. If I hadn't been drinking homebrew, I most likely would have understood your question.
Brewed this on Sunday 2/17, it is still bubbling pretty good. I'll take a gravity reading Sunday or Monday and depending on where it is at, I will do the first dryhop addition. I am thinking I will add the first DH to primary, then rack to secondary for the 2nd DH addition. Normally I do everything in the primary because I don't want to risk oxygenation. Any thoughts on this?
For those of you with aroma and flavor issues, are you:
*Whirlpooling long enough, and not just a quick 15 min?
*Multi-stage dryhopping (discarding the old additions when adding the new)?
*Using pellets, and ensuring full contact with the beer when dryhopping?
*Doing full volume 90 min boils with no top off water?
*Brewing via All-Grain?
*Pitching enough yeast and nailing actual fermentation temps?
*Following all the tips Vinnie gave for Brewing a Double IPA (separate PDF document).
*Realizing that trub loss and differences in individual systems may skew the intended batch size? The clone says it yields a 5 gallon batch post-fermentation
*Drinking it fresh?!
The Pliny clone comes close to the original, but it is not an exact clone. The real beer is paler and drier... which hints they use less American Crystal 40 (not Crisp 45 L). I think I read that Elder is 340 IBUs Rager, but what ends up in your glass is more like 75-85 IBUs. I would up the dryhop to 4.75-5.25 total oz. maybe, boosting only the Columbus and Simcoe. There is also a tiny bit of Amarillo in the dryhop now.
Any advice on what I could/should have done different is more than welcome.
Is there a huge difference in the yeast? I'm doing a 2G batch so I'd probably prefer a dry US-05 unless someone really thinks another is that much better.
I did this recipe and it tastes great, however, I got very little aroma. Any ideas why I got next to no aromas with so much hops and dry-hopping? Also I got very little head too.....
Came out to California from Alabama for Coachella and some R&R and finally got to drink Pliny for the first time. Oh my....
That's all I can say.
Sub'd so I can find it easily...
I've been reliably informed there's not a hope in hell of me getting hold of this in the UK, so looks like I'm gonna have to make it myself.
I brewed this and after 7 days I've gone from 1.070 to 1.011--this has virtually been a perfect brew so far. I used 3 Hopshots (first time using them) from NB for the 90 minute addition and 45. I did 12 ML for the 90 minute and 3 ML for the 45 minute. Taste is great for only 7 days--lots of flavor. I did a 2L starter with WY1056...I read Vinnie's plug about slightly underpitching double IPA's to protect the hop flavor...I'm dying to try this one! I also did a 40 minute hop stand with the 0 minute hops.
I'm going to CC this in a few days, and do half the dry hopping for 5 days in primary and then transfer to secondary and 5 more days for the second dry hopping.
MMJfan said:I'm planning on brewing up this recipe this weekend and was wondering if there would be any noticeable difference to subbing out cane sugar for the corn sugar?
I seem to remember reading that there were no noticeable differences between the two but just wanted to make sure...
I use cane sugar all the time instead of corn, even for bottling, and can't tell the difference. I am sure some folks on here may disagree, but the difference, if any, is minimal. Plus, the beer is so hoppy, you wouldn't notice anyway.
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