Double IPA Pliny the Elder Clone

[VirginiaHops1]

I had a real Pliny for the first time earlier this summer. Honestly, I wasn't that impressed based on it's reputation as the greatest IPA in the world. Just tasted like a solid DIPA, but nothing about it wowed me. I live on the east coast, a friend had it shipped to him by someone who lives out west so maybe it lost some of it's freshness. I'm probably going to give this clone recipe a shot soon and see how that turns out.

 

[The_Glue]

I had a real Pliny for the first time earlier this summer. Honestly, I wasn't that impressed based on it's reputation as the greatest IPA in the world. Just tasted like a solid DIPA, but nothing about it wowed me. I live on the east coast, a friend had it shipped to him by someone who lives out west so maybe it lost some of it's freshness. I'm probably going to give this clone recipe a shot soon and see how that turns out.

As far as i know it got it's reputation like 10 years ago, other breweries had enough time to copy it and then better it.

 

[VWBug5000]

As far as i know it got it's reputation like 10 years ago, other breweries had enough time to copy it and then better it.

Agreed. At the time, PTE was the best thing ever, however I've had plenty of similarly tasty (and remarkably similar) beers from other breweries over the last couple years. Imitation is indeed the sincerest form of flattery.

Thank you Russian River for raising the IPA bar above the lazy IPA's that Sierra Nevada produces!!

 

[Brewtallica]

I recently got an extract morebeer PTE kit gifted to me. I've made this kit before per the instructions but I wanted to try the updated version that PianoMan posted a while back (#544).

It's also similar to this recipe... http://www.bertusbrewery.com/2015/10/pliny-elder-40.html

Using the hops from the kit with the addition of Amarillo, I've rounded up the hops to .5 oz increments. With these adjustments, could I get a critique of the new version? Also, I think I'll add the majority of the lme at FO.

9lbs ultralight lme (all but 20ish% @ FO)
1lb dextrose, FO
.5lb maltodextrin, FO
6oz C60 (steep)
1 oz Magnum @90 (thinking of adding 2 oz from the kit but it greatly increases the IBUs because of the late addition lme)
.5 oz CTZ @90
.5 oz Amarillo @45
1.5 oz Simcoe @30
Whirlpool 1 oz ea Cascade, Centennial, Amarillo, and Simcoe @145F for 20 min.
Single dry hop for 4 days
3 oz Simcoe
2 oz Cascade
.5 oz Amarillo
1 oz CTZ

Thanks!

 

[VirginiaHops1]

Well, I went to brew this today and when I was measuring out grains preparing to mash in I realized I didn't have enough 2 row. Doh. I already had my water measured out and everything ready to go so I just used some Pearl I had on hand to fill the gap. My grain bill was supposed to have 89% 2 row, ended up with 73% 2 row and 16% pearl. Oh well won't be the exact clone but hopefully will still make a really good beer

 

[Iseneye]

I'm brewing this for the first time in a few weeks. My recipe for my system called for a total of 150 grams of Amarillo (5.3 Oz) but they only had a pack of 200 grams so gave it to me for the same price as 150. Can anyone recommend where to put the additional 1.8 Oz, if at all? I'm thinking of throwing it into flameout as there is already plenty in dry hop.

 

[LeeH]

Keg?

 

[Iseneye]

For sure. I keg hop.

 

[JAReeves]

I’ve been using this base recipe and playing with it for my home IPA almost monthly. I love it, but I also love messing with the hop bill and ABV.

I have no idea what the original tastes like, but I like what I have made based on it.

 

[VirginiaHops1]

Well, I went to brew this today and when I was measuring out grains preparing to mash in I realized I didn't have enough 2 row. Doh. I already had my water measured out and everything ready to go so I just used some Pearl I had on hand to fill the gap. My grain bill was supposed to have 89% 2 row, ended up with 73% 2 row and 16% pearl. Oh well won't be the exact clone but hopefully will still make a really good beer

I'll update on mine. It turned out pretty good. I had Pliny once but it was 5-6 months ago so almost impossible to compare the tastes that far apart. Mine certainly wasn't as good though and had some kind of sweeter malty flavor in the background though, maybe the pearl malt. For all the hops that went in and calculated IBU it didn't turn out overly bitter, although some people though it was pretty bitter. I thought it was pretty well balanced. May try again down the road.

 

[VirginiaHops1]

I might try this or a variation of it again soon. After brewing nothing but pilsners and hazy IPAs pretty much all of 2019 I want to switch it up. This might wreck my palate now though. I looked at my recipe sheet from when I did it last and although it didn't taste crazy bitter back then it had 275 theoretical IBUs

 

[NickTheGreat]

I brewed this on Saturday. OG was a little low at 1.063. And I probably mashed a little high.

But I've never had PTE so maybe I won't know any better? Either way, the warm, flat hydrometer sample was super bitter. I think in a good way?!?!

 

[VWBug5000]

The abundant dryhopping will balance out the bitterness with all the aromatics. There is a great balance between the maltiness and bitterness in the original. It doesn't taste like it has over 100 IBU at all, in terms of bitterness, but you should definitely taste all of the floral/pine/citrus notes after the dryhopping is done.

 

[k-os]

I just added the second set of dry hops to match batch. Will let it sit for another 3 days or so and then keg it up. My OG came in at 1.068 (three points low from planned).

 

[stickyfinger]

This thread is making me crave a WC bitter IPA lol. I have 5 NEIPAs on tap. Need some bitter pine in my life!

 

[couchsending]

Anyone else get their hands on the cans of Pliny For President yet? DDH Pliny!

 

[Nate R]

Anyone else get their hands on the cans of Pliny For President yet? DDH Pliny!

I did! But inside the can it was actually a Russian Imperial Stout... hmmm...

 

[JLeather]

Here's my stab at the PTE. I've never had the original, but I'll say this might be the best IPA I've brewed. I did cut back on the crystal (personal preference). TBH I think I want to up the second dry-hop a tad next time, but I can tell this is gonna go quick in spite of the ABV. Also this is no gelatin fining, just a cold crash.

 

[Beermeister32]

I've finally nailed it. After numerous attempts, Barney the Welder is identical to Pliney the Elder! Taste and color is spot on! Good stuff!

 

[Beermeister32]

Looks like my lacing is hanging in there better...

 

[stickyfinger]

I've finally nailed it. After numerous attempts, Barney the Welder is identical to Pliney the Elder! Taste and color is spot on! Good stuff!View attachment 707866View attachment 707867

Recipe?

 

[Beermeister32]

I'll get it posted this weekend. Fantastic!

 

[bguzz]

Yes, please share and if you could detail your water chemistry that would be appreciated!

love the label btw!,

 

[Beermeister32]

I have 37 of them to drink, who's with me?

 

[anteater8]

I have 37 of them to drink, who's with me?View attachment 707891

Definitely looking forward to that recipe!

 

[anteater8]

I wasn't attempting a Pliny clone, but my most recent west coast IPA ended up being one of my best and most 'Pliny-like' so I figured I'd share. Great balance of grapefruit, pine and peach coming through strong in the aroma and flavor. Well balanced bitterness, but slightly dry with the high sulfate probably accentuating the low F.G. a bit too much. I'll throw some crystal malt in there next time, the Vienna just doesn't quite add enough character. I also want to try getting some CTZ in the mix, although I think Simcoe/Amarillo/Centennial is tough to beat. Also need to try this with American ale yeast.

11.25 lb 2 row
2.9 lb Vienna
0.5 lb Sugar

1 oz Warrior 60 min (42 IBU)
1 oz Simcoe 10 min (13 IBU)
1 oz Simcoe 0 min
1 oz Amarillo 0 min
1 oz Centennial 0 min
1 oz Simcoe Whirlpool (185 for 15 min)
0.5 oz Amarillo Whirlpool (185 for 15 min)
0.5 oz Centennial Whirlpool (185 for 15 min)
1 oz Simcoe Whirlpool (160 for 15 min)
0.5 oz Amarillo Whirlpool (160 for 15 min)
0.5 oz Centennial Whirlpool (160 for 15 min)
2 oz Amarillo Dry Hop #1
2 oz Centennial Dry Hop #1
2 oz Simcoe Dry Hop #2
2 oz Centennial Dry Hop #2

Imperial House Yeast

250:50 sulfate:chloride

O.G. = 1.062
F.G. = 1.007
ABV = 7.2%

 

[Beermeister32]

BARNEY THE WELDER

WATER PROFILE
CA 74.5
MG 5
NA 9.4
CL 50
SO4 150
HCO 0
MASH 5.2 pH ADJUST WITH LACTIC ACID AS NEEDED

DE-OXYGENATE BREWING WATER USING ¼ PACKET OF DRY US-05 AND 2 TABLESPOONS CORN SUGAR TAKEN FROM INGREDIENT LIST APPROXIMATELY 15 MINUTES BEFORE MASH. DE-OXYGENATE SPARGE AND LATER ADDITION WATER AT THE SAME TIME USING SAME PROCEDURE. ADD ¼ TEASPOON AMYLASE ENZYME INTO MASH WATER. PRE-BOIL VOLUME 7.5 GALLONS, POST BOIL VOLUME 6 GALLONS WITH 90 MINUTE BOIL.

INGREDIENTS (RUN GRAIN THROUGH MILL 2 TIMES)
5 LBS PILSNER MALT
4.25 LBS 2-ROW MALT
2 OZ CRYSTAL 60
4 OZ WHEAT (FOR HEAD RETENTION & LACING)
1.5 LB CORN SUGAR (DEXTROSE) (LATE ADDITION)
1.25 LB PILSEN LIGHT DME (LATE ADDITION)

MASH PROFILE - MASH PROFILE IS TO PROVIDE A DRY FINISH TO THE BEER
COVER MASH WITH PLASTIC FILM TO AVOID O2 EXPOSURE. CAREFUL OCCASIONAL STIRRING IS OK, COVER BACK UP WITH PLASTIC WHEN DONE

80F DOUGH IN
122F PROTEIN REST 30 MIN
130F 30 MIN
149F 60 MIN
154F 30 MIN
149F LET KETTLE TEMP DROP BACK TO 149, HOLD FOR 30 MIN
RINSE GRAINS WITH UNHEATED SPARGE WATER
GO STRAIGHT TO BOIL, MASH OUT NOT NEEDED. TOP UP KETTLE TO 7.5 GALLONS, DO FULL VOLUME BOIL.
90 MIN BOIL.

BOIL / HOP SCHEDULE
2 OZ WARRIOR 90 MIN
2 OZ CHINOOK 90 MIN
1 OZ SIMCOE 45 MIN
1 OZ COLUMBUS 30 MIN
2.25 OZ CENTENNIAL 0 MIN
1.5 OZ SIMCOE 0 MIN
WHIRFLOCK AT 15 MIN, YEAST NUTRIENT AT 10 MIN.

DRY HOP SCHEDULE – ADD GLASS MARBLES TO DRY HOP BAG TO SUBMERGE
3.25 OZ COLUMBUS 3 DAYS
1.75 OZ CENTENNIAL 3 DAYS
2.25 OZ SIMCOE 3 DAYS

FERMENTATION
RUN FIRST 5 GALLONS CLEARER WORT INTO FERMENTER, RUN FINAL GALLON OF TRUB LADEN WORT INTO A GLASS JUG FOR FERMENTING SEPARATELY OR FOR USE AS STARTER ON FUTURE BATCHES.

HORNINDAL KVIEK YEAST – THIS HELPS FLAVOR PROFILE RATHER THAN USING US-05
ONE POUCH, PITCH AT 85F
OXYGENATE WORT WITH DIFFUSION STONE OR SIMILAR
FERMENT AT 85F 3-5 DAYS

DRY HOP / KEGGING / BOTTLING
HANG DRY HOP CHARGE IN KEG IN ADVANCE, CLOSE KEG AND PURGE WITH C02
OXYGEN-LESS TRANSFER TO KEG USE CO2 GAS TO TRANSFER TO KEG
WARM ½ CUP DISTILLED WATER IN MICROWAGE TO 165F ADD 1 TEASPOON GELATIN. TRANSFER TO KEG THROUGH VENT HOLE.
DISSOLVE 1 TEASPOON ASCORBIC ACID IN ½ CUP ROOM TEMPERATURE DISTILLED WATER AND TRANSFER TO KEG THROUGH VENT HOLE.
DO FINAL PURGE OF ANY REMAINING CO2 USING 15 CYCLES OF CHARGING WITH CO2 AND RELEASING PRESSURE THROUGH KEG DISCHARGE VENT. 3 DAY DRY HOP.

IF BOTTLING IS SELECTED, USE 6 BREWERS BEST CONDITIONING PILLS PER 16.9 oz/500mL BOTTLE OR EQUIVALENT. BOTTLE DIRECTLY OFF KEG, WITH 1 LB C02 PRESSURE USING A PICNIC TAP ATTACHED TO KEG OUTLET USING FLEX TUBING. ATTACH A 10" LENGTH OF RACKING CANE TO THE PICNIC TAP OUTLET FOR FILLING. DO NOT TRANSFER TO BOTTLING BUCKET TO AVOID OXYGEN INGRESS. VENT UNDERSIDE OF CAP / 1" HEADSPACE WITH CO2 PRIOR TO CAPPING WITH O2 ABSORBING CAPS.

OG 1.073
FG 1.013
ABV 7.94%

 

[couchsending]

So you’re saying a Kviek yeast is critical to getting the right flavor profile of Pliny?

A beer that’s clearly fermented with 001 or 1056 or something similar....

 

[Beermeister32]

I've done 4 previous batches with 1056 and US05. The Hornindal Kviek did the trick on this batch. Cheers!

 

[bguzz]

Wow....awesome detail...thanks. I’m trying this one as defined...been wanting to try kviek. Thanks!