Double IPA Pliny the Elder Clone

[Bobo1898]

Thanks for sharing your process, @Beermeister32 !

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.

Interesting procedure. What is the benefit of de-oxygenating the brewing water? I'm unfamiliar with this approach. You also seem concerned with O2 exposure in your mash, which I imagine is difficult with a recirculating setup.

In regards to your grainbill, are you using DME because of a limit in size of your mash tun? Why not add to the Pilsner malt?

Are you starting from RO water?

 

[stickyfinger]

He is following LODO (low dissolved oxygen) brewing SOP I believe.

Thanks for sharing your process, @Beermeister32 !



Interesting procedure. What is the benefit of de-oxygenating the brewing water? I'm unfamiliar with this approach. You also seem concerned with O2 exposure in your mash, which I imagine is difficult with a recirculating setup.

In regards to your grainbill, are you using DME because of a limit in size of your mash tun? Why not add to the Pilsner malt?

Are you starting from RO water?

 

[Beermeister32]

Yes, this is a low dissolved oxygen procedure. Basically you are trying to minimize oxidation to whatever degree possible. You certainly could add more Pilsner malt on the front end. It was added at the back end of the boil to increase the hop utilization by lowering the wort density during much of the boil. You could use RO water, I've been using distilled and building up from there.

 

[crusader1612]

Just kegged this up.

BUT:
I used Voss Kveik, and added 50% additional dryhopping for each.
Added my Destrose at 24 hours after pitching

1.071 - 1.011

 

[Beermeister32]

Yummmm...!

 

[crusader1612]

Yummmm...!

will report back next week once it's ready.

 

[crusader1612]

Just kegged this up.

BUT:
I used Voss Kveik, and added 50% additional dryhopping for each.
Added my Destrose at 24 hours after pitching

1.071 - 1.011

Delicious.

Increasingthe dryhop by 50% makes the aroma really jump out of the glass big, grapefruit, pine etc.

Definitely not a clone, as its super orangey from the Voss. but its tasty. dry, and the colour is spot on i reckon.
added the 200g of dextrose after 24 hours fermentation worked a treat.

 

[Beermeister32]

Sounds great!!!

 

[secretlevel]

Reviving this thread because Pliny is King! It turns out that BYO worked with Vinnie back in 2024 to release an updated recipe and the issue also includes STS Pils as well as Blind Pig recipes.

Some notable differences from the last recipe:
- no crystal/caramel or munich, just 2-row and corn sugar. This checks out because Pliny beer is so pale these days.
- 156F mash temp
- 4lb/bbl dry hop (about 2oz/gal)
- Ferment with Chico at 64F

I modified my recipe to use the hops that I had so it's not a 1:1 recipe, but it's as close as I could get it.

3 gallons
80% Pils (I didn't have 2 row )
15% Pale ale malt
5% Sugar

60 IBU CTZ @ 60 min
34 IBU Simcoe @ 15 min
12 IBU Amarillo @ 15 min

2oz Simcoe, 1.5oz Cascade, 1oz Amarillo at Whirlpool (175F)

1x pack US-05 @ 66F for 2 weeks for 3 gallons

2oz Simcoe, 2oz Citra, 1oz Citra Cryo, 1oz Strata at Dry Hop post-fermentation at 55F.

OG: 1.069
FG: 1.008
ABV ~ 8%

Can I steal the brand name of Barney The Welder for this? It's too good
Official consensus after a few weeks in keg is that it's pretty solid. Little bitter in the first 2 weeks, but it really mellowed out since. This one's all grapefruit, navel orange and fresh greens. I think more Amarillo in DH and Amarillo Cryo (per recipe) would take this to the next level. Big drawback though is that it's pretty dang boozy. Thinking back, 1x pack of us-05 wasn't enough here. Even though yeast pitch calculator says it is, 66F may be a little low for that pitch rate, I'd go with a starter or 2 packs next time.

 

[anteater8]

Reviving this thread because Pliny is King! It turns out that BYO worked with Vinnie back in 2024 to release an updated recipe and the issue also includes STS Pils as well as Blind Pig recipes.

Some notable differences from the last recipe:
- no crystal/caramel or munich, just 2-row and corn sugar. This checks out because Pliny beer is so pale these days.
- 156F mash temp
- 4lb/bbl dry hop (about 2oz/gal)
- Ferment with Chico at 64F

I modified my recipe to use the hops that I had so it's not a 1:1 recipe, but it's as close as I could get it.

3 gallons
80% Pils (I didn't have 2 row )
15% Pale ale malt
5% Sugar

60 IBU CTZ @ 60 min
34 IBU Simcoe @ 15 min
12 IBU Amarillo @ 15 min

2oz Simcoe, 1.5oz Cascade, 1oz Amarillo at Whirlpool (175F)

1x pack US-05 @ 66F for 2 weeks for 3 gallons

2oz Simcoe, 2oz Citra, 1oz Citra Cryo, 1oz Strata at Dry Hop post-fermentation at 55F.

OG: 1.069
FG: 1.008
ABV ~ 8%

Can I steal the brand name of Barney The Welder for this? It's too good
Official consensus after a few weeks in keg is that it's pretty solid. Little bitter in the first 2 weeks, but it really mellowed out since. This one's all grapefruit, navel orange and fresh greens. I think more Amarillo in DH and Amarillo Cryo (per recipe) would take this to the next level. Big drawback though is that it's pretty dang boozy. Thinking back, 1x pack of us-05 wasn't enough here. Even though yeast pitch calculator says it is, 66F may be a little low for that pitch rate, I'd go with a starter or 2 packs next time.

This looks excellent! Its nice to see an updated Pliny recipe that doesn't have like 0.75 oz dry hop.

 

[Indian_villager]

Reviving this thread because Pliny is King! It turns out that BYO worked with Vinnie back in 2024 to release an updated recipe and the issue also includes STS Pils as well as Blind Pig recipes.

Any chance you are willing to post the updated recipes?

 

[secretlevel]

 

[elproducto]

Reviving this thread because Pliny is King! It turns out that BYO worked with Vinnie back in 2024 to release an updated recipe and the issue also includes STS Pils as well as Blind Pig recipes.

Some notable differences from the last recipe:
- no crystal/caramel or munich, just 2-row and corn sugar. This checks out because Pliny beer is so pale these days.
- 156F mash temp
- 4lb/bbl dry hop (about 2oz/gal)
- Ferment with Chico at 64F

I modified my recipe to use the hops that I had so it's not a 1:1 recipe, but it's as close as I could get it.

3 gallons
80% Pils (I didn't have 2 row )
15% Pale ale malt
5% Sugar

60 IBU CTZ @ 60 min
34 IBU Simcoe @ 15 min
12 IBU Amarillo @ 15 min

2oz Simcoe, 1.5oz Cascade, 1oz Amarillo at Whirlpool (175F)

1x pack US-05 @ 66F for 2 weeks for 3 gallons

2oz Simcoe, 2oz Citra, 1oz Citra Cryo, 1oz Strata at Dry Hop post-fermentation at 55F.

OG: 1.069
FG: 1.008
ABV ~ 8%

Can I steal the brand name of Barney The Welder for this? It's too good
Official consensus after a few weeks in keg is that it's pretty solid. Little bitter in the first 2 weeks, but it really mellowed out since. This one's all grapefruit, navel orange and fresh greens. I think more Amarillo in DH and Amarillo Cryo (per recipe) would take this to the next level. Big drawback though is that it's pretty dang boozy. Thinking back, 1x pack of us-05 wasn't enough here. Even though yeast pitch calculator says it is, 66F may be a little low for that pitch rate, I'd go with a starter or 2 packs next time.

Thanks for sharing the updated recipe! I don't want to derail this thread but would you be mind sharing the Blind Pig recipe as well? I have one from the new Modern Brewer book, but I'm wondering how accurate it is.

Cheers!