Pliny the Elder Recipe

[r2eng]

Yep.

I have brewed this two more times, using different yeasts. I Notty still seems the closest.

 

[fishnfever]

Yep.

I have brewed this two more times, using different yeasts. I Notty still seems the closest.

Thanks for the fast replie!! One more question, When did you add the corn sugar?

 

[r2eng]

Last 15 minutes of the boil. Just to increase hop utilization and reduce carmelization.

 

[Money]

Does anyone have an extract recipe?

 

[brewtorius]

In the July/August 2009 issue of Zymurgy there is an article by the brewmaster of Blind Pig Brewery where he talks about brewing Double IPAs. He also provides a clone recipe for Pliney the Elder which I brewed Tuesday night. The grain, hops and yeast with tax cost $70.41. The 13 oz of hops accounted for $37.55 of the total. The recipe is for a 6 gal batch with a net of 5 after hop loss due to dry hopping. The boil is 8 gals and I have a 35 qt pot so it was very full but after the boil, chill and transfer to my primary fermenter, I ended up with 5.5 gals, not 6. Here is the recipe as it appears in the July/August 2009 issue of Zymurgy:

11 lb Two-row pale malt
0.5 lb Crystal 45 malt
0.5 lb Carapils (Dextrin) malt
0.4 lb Dextrose (corn sugar)
3.50 oz Columbus 13.90% AA 90 mins
0.75 oz Columbus 13.90% AA 45 mins
1.00 oz Simcoe 12.30% AA 30 mins
1.00 oz Centennial 8.00% AA 0 mins
2.50 oz Simcoe 12.30% AA 0 mins
1.00 oz Columbus 13.90% AA Dry hop (12 to 14 days total)
1.00 oz Centennial 9.10% AA Dry hop (12 to 14 days total)
1.00 oz Simcoe 12.30% AA Dry hop (12 to 14 days total)
0.25 oz Columbus 13.90% AA Dry hop (5 days to go in dry hop)
0.25 oz Centennial 9.10% AA Dry hop (5 days to go in dry hop)
0.25 oz Simcoe 12.30% AA Dry hop (5 days to go in dry hop)

Tomahawk/Zeus can be substituted for Columbus
White Labs WLP001 California Ale Yeast or Wyeast 1056 American Ale yeast.

Original Gravity 1.070
Final Gravity 1.011
IBUs: 90-95 (actual/not calculated)
ABV: 8-8.5%
SRM: 7

Directions: Mash grains at 151-152 degrees F (66-67 C) for an hour or until starch conversion is complete. Mash out at 170 degrees F (77 C) and sparge. Collect 8 gals (30 L) of run off, stir in dextrose, and bring to a boil. Add hops as indicated in recipe. After a 90 minute boil, chill wort to 67 degrees F (19 C) and transfer to fermenter. Pitch 2 packages of yeast or a yeast starter and aerate well. Ferment at 67 degrees F until fermentation activity subsides, then rack to secondary. Add first set of dry hops on top of the racked beer and age for 7-9 days then add the second set of hops. Age 5 more days then bottle or keg the beer.

Extract substitution: Substitute 6.5 lb of light DME for two-row malt. Due to the large hop bill for this recipe, a full wort boil is recommended. Steep grains in 1 gal of water at 165 degrees F (18 C) for 30 minutes, then remove and rinse grains with hot water. Stir in dextrose and top up kettle to 8 gallons and bring to a boil. Add hops as indicated in the recipe. After a 90 minute boil, chill wort to 67 degrees F (19 C) and transfer to fermenter. Pitch 2 packages of yeast or a yeast starter and aerate well. Ferment at 67 degrees F until fermentation activity subsides, then rack to secondary. Add first set of dry hops on top of the racked beer and age for 7-9 days then add the second set of hops. Age 5 more days then bottle or keg the beer.

My notes: I assume the 9.10% AA is a typo for the Centennial hops. The Centennial hops I bought were 8.00% AA and that is what is listed in the first addition of Centennial to the wort. I used the Wyeast American Ale yeast but at $7.25 I only used 1 package. My fermenter is bubbleing vigorously as I write this. I also did not reach 1.070 OG partly due to a mistake I made by adding malto-dextrin instead of dextrose at the beginning of the boil. Duh! I'll look at the label next time! My OG was 1.058. I later dissolved 1 lb of dextrose in sterilized water, cooled it to 70 degrees and added it to the fermenter. I know Charlie Papazian would tell me not to worry about it and relax and have a homebrew so that's what I did.

 

[remilard]

My notes: I assume the 9.10% AA is a typo for the Centennial hops.

Not necessarily, breweries that use pellet hops, like Russian River, often use a different type of pellet for kettle and dry hop additions.

 

[GLWIII]

I also did not reach 1.070 OG partly due to a mistake I made by adding malto-dextrin instead of dextrose at the beginning of the boil. Duh! I'll look at the label next time! My OG was 1.058.

There was a follow-up to that issue with the recipe and I think they scaled it differently after the fact. Here is an email I read from the AHA:

Subject: Zymurgy Pliny the Elder Clone Recipe

The Pliny the Elder recipe Vinnie Cilurzo originally provided to us (July/August Zymurgy) was in percentages for the fermentables, which we calculated for a 5-gallon recipe. In fact, it should have been calculated for a 6-gallon recipe to allow for the loss of wort due to the hop additions.

Taking this into account, here are the adjusted amounts for the fermentables (6 gallons at 1.070 O.G. with 75 percent efficiency):

13.25 lb (6.01 kg) two-row pale malt
0.6 lb (272 g) Crystal 45 malt
0.6 lb (272 g) Carapils (Dextrin) malt
0.75 lb (340 g) dextrose (corn) sugar
​

Could your lower OG have been the results of not scaling the grains upwards since you started with 6 gallons? I dunno, I'm kind of confused on this one.

 

[jim_reaper1066]

as soon as I can maintain a full boil on my stovetop I will definitely be brewing this