Double IPA Pliny the Elder Clone

[bguzz]

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.

So the result was less than stellar...it's not bad but not good either. I mashed with 4 gallons of distilled cut with 1 gallon of well water that has higher alkalinity. I used 5 grams of gypsum, 2 grams of cacl and 2 grams of Epsom salt. The result was a thin tasting beer with little flavor and poor head retention. I haven't had a miss like this in a long long time. I dry hopped in the primary so little possibility of oxidation or infection. I had a nice and healthy 2L starter on a stirplate that I decanted. I'm sure it isn't infected...any ideas what happened?

 

[jdawghop]

Just brewed this beer last night. First full boil BIAB i have done and there where a few hitches but all in all I think it went well.
Hitch #1 pre boild volume not right ended up with 4.25 gal.
Hitch #2 forgot to add corn sugar until flame out.

OG 1.066

I will re post when i taste sample at 1st dry hop!

 

[MMJfan]

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...

 

[slapmc]

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.

 

[MMJfan]

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.

Good to know. Thanks!

I have a 1 lb bag of corn sugar, but I also have 3 batches of beer that will be ready for bottling in the next week or so and I didn't want to have to make a run to my LHBS which is almost 45 minutes away from me just to buy some more corn sugar so I will be using cane sugar for this recipe!

 

[sok454]

I am setting up to brew this recipe this weekend except I'll be using Marris Otter instead of 2-row and may have to change the Hop amounts depending on what I have in storage.

Excited to try this... it'll be my first time using my AG system.

 

[sok454]

Beer is in the fermenter. Pre-boil at 1.054. OG at 1.075. Good efficiency for first time. Def hop forward but a strong Maltiness too. Bitter on the back of the tongue.
Left cup is pre-boil. Right cup is Post. Ton of hop muck. Used a filter to get the other picture. Had 6+ in to fermenter but racked off some to eliminate some hop material. Ended up w 5.25-.50 gal.

 

[spark_plug]

I just did this one up yesterday. got super great efficiency on it as well. OG was 1.072, so it should be a yummy one. Used Amarillo in place of the Simcoe as it wasn't available. And I see the Pliny the younger uses Amarillo, so should get me close, but I've never tried the original PTE so I can't compare.

 

[MMJfan]

Well, I tackled this beast yesterday doing BIAB. It was one of my biggest grain bills save for another IIPA I made. And it was BY FAR the most hops I've added to a beer with almost 9 oz of hops used yesterday!

I don't have a large enough kettle to do full boil BIAB so I do a sparge in a separate smaller kettle to get my pre-boil volume where I need it. Yesterday I added a rinse as well as I didn't get quite my pre-boil volume after my sparge. Other than that, things went according to plan and my OG was actually a bit higher than my target of 1.070 as mine checked in at 1.076.

I also read a blogger who brewed the recipe I used and his first attempt he said the only difference was his turned out a bit darker than PTE. So, he cut back on the Crystal 45L about in half of what the recipe calls for and said his color was almost spot on with PTE by doing so. I tried this as well so we shall see. Can't wait to get this in the bottle and start drinking it!

 

[sok454]

Yeah I've never had it either. Care to share ur recipe yeast etc?

 

[MMJfan]

Yeah I've never had it either. Care to share ur recipe yeast etc?

Here is the recipe I used that came straight from Vinnie at Russian River:

RECIPE TYPE: AG (BIAB)
BATCH SIZE: 5 GALLONS
OG: 1.070
FG: 1.011
IBU'S: 90-95

GRAINS

13.25 LB TWO-ROW PALE MALT
0.60 LB CRYSTAL 45 MALT (TRY 0.30 LBS OF CRYSTAL 40L)
0.60 LB CARAPILS (DEXTRIN) MALT
0.75 LB DEXTROSE (CORN) SUGAR

HOPS

3.50 OZ COLUMBUS* 13.90% A.A. 90 MIN.
0.75 OZ COLUMBUS* 13.90% A.A. 45 MIN.
1.00 OZ SIMCOE 12.30% A.A. 30 MIN.
1.00 OZ CENTENNIAL 8.00% A.A. 0 MIN.
2.50 OZ SIMCOE 12.30% A.A. 0 MIN.
1.00 OZ COLUMBUS* 13.90% A.A. DRY HOP (12 TO 14 DAYS TOTAL)
1.00 OZ CENTENNIAL 9.10% A.A. DRY HOP (12 TO 14 DAYS TOTAL)
1.00 OZ SIMCOE 12.30% A.A. DRY HOP (12 TO 14 DAYS TOTAL)
0.25 OZ COLUMBUS* 13.90% A.A. DRY HOP (5 DAYS TO GO IN DRY HOP)
0.25 OZ CENTENNIAL 9.10% A.A. DRY HOP (5 DAYS TO GO IN DRY HOP)
0.25 OZ SIMCOE 12.30% A.A. DRY HOP (5 DAYS TO GO IN DRY HOP)
*TOMAHAWK/ZEUS CAN BE SUBSTITUTED FOR COLUMBUS

YEAST

WHITE LABS WLP001 CALIFORNIA ALE YEAST OR
WYEAST 1056 AMERICAN ALE YEAST OR
US05 DRY YEAST

DIRECTIONS

MASH GRAINS AT 151°-153° F FOR 60 MINUTES
MASH OUT AT 170° F FOR 10 MINUTES
SPARGE AT 170° FOR 20 MINUTES

STIR IN DEXTROSE,AND BRING TO A BOIL. ADD HOPS AS INDICATED IN THE RECIPE. AFTER A 90 MINUTE BOIL, CHILL WORT TO 67° F (19° C) AND TRANSFER TO FERMENTER. PITCH TWO PACKAGES OF YEAST OR A YEAST STARTER
AND AERATE WELL. FERMENT AT 67° F (19° C) UNTIL FERMENTATION ACTIVITY SUBSIDES, THEN RACK
TO SECONDARY. ADD FIRST SET OF DRY HOPS ON TOP OF THE RACKED BEER AND AGE 7-9 DAYS, THEN
ADD THE SECOND SET. AGE FIVE MORE DAYS THEN BOTTLE OR KEG THE BEER.


I'm also going to be adding Amarillo in the dry hop additions. I'm going to add about 0.6 oz to each dry hop addition. And I used the US05 dry yeast in mine. I had some harvested 1056, but one of my kids left the door open to the fridge I store my yeast in and it had kind of a funky smell so I didn't want to risk ruining a brew with this much hops in it so I took the safe route and just used the dry US05 as I've heard it is a suitable substitute. Hope this helps...

 

[sok454]

I used Marris at 12lb and increased sugar to 1.25 as my mt I 5 gal. I too used s-05. I put mine I. The freezer to cool and got it down to 45-8 then racked to new bucket to aerate and eliminate some hop junk. Then pitched yeasts bit cool. It's now in basement in Rubbermaid container full of water at 63. Air temp 65. How was your sample?

 

[sok454]

Oh and used crystal 60 as its what I had. Also mashed closer to 148-9. Looking forward to trying it.

 

[MMJfan]

I used Marris at 12lb and increased sugar to 1.25 as my mt I 5 gal. I too used s-05. I put mine I. The freezer to cool and got it down to 45-8 then racked to new bucket to aerate and eliminate some hop junk. Then pitched yeasts bit cool. It's now in basement in Rubbermaid container full of water at 63. Air temp 65. How was your sample?

Did you re-hydrate your yeast at all? This was my first time using dry yeast and the opinions on how to pitch it are varied to say the least. I had two packets so I just pitched it right in dry as I read enough opinions on that way working just fine. I had action in my airlock within 8 hours or so of pitching so I'd say I was just fine not re-hydrating!

 

[sok454]

I used dry all the time and rehydrate. My airlock hasn't started going but it was so cool when I pitched I'm not too worried. In a couple of days I'll check gravity and if no change Ill throw a packet in.

 

[MikeCass]

I am a relatively new brewer and I am looking to brew this in the near future. I am putting together a recipe on beersmith so it'll be ready when the time comes.

Are there any good liquid yeast alternatives to using the US-05 dry yeast that will give the same/similar product? I just prefer using liquid yeast as of lately.

Thanks in advance!

 

[MikeCass]

Also, this might be a dumb question but I have never encountered this in any of my brews. When it says add hops at "0" minutes does that mean to add the hops to the BK at flame out so they will be in the BK while I'm chilling the wort? Or does this mean to add them directly to the fermentor right before pitching the yeast? (Wouldn't that be considered a dry hop?)

Thanks.

 

[wickman6]

I just realized I have everything on hand to brew this, except columbus. Would chinook be an acceptable sub? I don't have experience with Columbus, so looking for some insight. Thanks!

 

[MMJfan]

Also, this might be a dumb question but I have never encountered this in any of my brews. When it says add hops at "0" minutes does that mean to add the hops to the BK at flame out so they will be in the BK while I'm chilling the wort? Or does this mean to add them directly to the fermentor right before pitching the yeast? (Wouldn't that be considered a dry hop?)

Thanks.

Adding hops at zero minutes means adding them to your kettle at flameout. I actually let my wort sit for about 15 minutes stirring it every few minutes or so to give it a whirlpool affect before I start chilling it with my wort chiller...

 

[sok454]

I did what MMJfan did... I did a whirlpool/soak for like 15. I used pellets and just threw all the hops in throughout the various additions. Expect a ton of hop matter to deal with. I actually cooled mine to about 90 and then put in the freezer for 4 hours... it was at about 50-55 when I finally pitched my rehydrated yeast. That was saturday night at about 10pm. Last night I took a sample and had a good layer of krausen and awesome aroma. temp inside fermenter was 66 and sitting in a water bath at 64-5. gravity was at about 1.046. Took a taste and the malt flavor that was pronounced at the initial tasting has subsided and is replaced with a nice bitter citrusy taste that lasts. Going to dry hop in about 7 days after I reach FG.

I did rack mine to a new fermenter when I pulled it from freezer (it was in a fermenter covered) so I could eliminate some more hop mass.

 

[sok454]

I am a relatively new brewer and I am looking to brew this in the near future. I am putting together a recipe on beersmith so it'll be ready when the time comes.

Are there any good liquid yeast alternatives to using the US-05 dry yeast that will give the same/similar product? I just prefer using liquid yeast as of lately.

Thanks in advance!

Here you go for thel iquid yeast

WHITE LABS WLP001 CALIFORNIA ALE YEAST OR
WYEAST 1056 AMERICAN ALE YEAST OR

 

[sok454]

I just realized I have everything on hand to brew this, except columbus. Would chinook be an acceptable sub? I don't have experience with Columbus, so looking for some insight. Thanks!

Here is a thread I had about this topic when I was getting ready to do it...

https://www.homebrewtalk.com/f39/columbus-replacement-424788/

 

[jdawghop]

Dry hopped round 1 two days ago and took gravity reading...1.01
tates good out of primary. I look forward to the final product!

 

[MikeCass]

What is the SRM you guys have been getting for this recipe? I plugged it all into Beersmith and I am getting 6.3 with 8.3% ABV. This SRM seems low considering some of the pictures posted earlier in the thread. Any insight?! I was thinking I would get a SRM closer to 8.

Edit: I am doing All-Grain.

 

[sok454]

I ended up using .6 of C-60 so I was just under 10.

 

[sok454]

Down to1.017-9. About there. Brewed last weekend. Time for dry hop probably on Monday.
Clearer pics from today. Other pics are from Tuesday and right after put in fermenter.

 

[stonebrewer]

Just added the first round of dry hops to my first attempt at this. I am using a couple of stainless steel hop "baskets" in the keg attached to some glide floss. Will remove next weekend, add the second round of hops, and then bright. Aroma is pretty amazing right now!! I am at 1.010, from 1.080 so it should have a heck of a kick to boot. This is going to be a beast and won't last long, I can imagine. I have had Pliny fresh in the bottle and on tap, so I am hoping this approaches that flavor and aroma, as it is one of my favorite brews. Living on the East Coast, it is hard to get this wonderful elixir. Luckily I am heading to CA soon, so liver beware!

Cheers!

 

[jdawghop]

The tasting of my first attempt at pline the elder.....wow!
Hands down best beer i have done to date. Thanks for the recipe it is super!

Pics

 

[sok454]

Started dry hop today. Racked on top of hops. Down to about 5.2 gal after another few inches of true loss. You can smell the hops from 20 feet away. Amazing. Got gravity down to 1.011 from 1.075. Bit stronger than I thought.

 

[MMJfan]

Just added my first dry hop addition yesterday. Took a fermometer reading and it was down to 1.020 down from 1.080 so things are progressing well there. Tasted the sample and all I have to say is I can't wait for this thing to be done! Holy hell was it good and that's without any dry hopping being done yet.

This one is going to be a good one for sure!