Pliny the Elder clone dry hop scheduke

[Brewer #450121]

Hi would anyone have a recommendation on a dry hop schedule for a pliny the elder clone (e.g. do the first at high krausen and second after primary fermentation ends?; drop temp to 60F for second DH addition?. Thanks

 

[J A]

I don't know about Pliny but I just did an IPA with a good dose at high krausen and didn't use any dryhops later. It's good but definitely needs another dose or two. I'll probably drop a spider in the keg to boost the aroma. Next time I brew the same beer (CTZ, Centennial, Amarillo, Simcoe), I'll pull the krausen hops after a few days and dryhop for a few days before crashing or during crash period or both.

 

[sikkingj]

My hop schedule for Pliny is as follows:

Boil Hops

3.50 oz Columbus* 13.9% AA 90 min
0.75 oz Columbus*13.9% AA 45 min
1.00 oz Simcoe 12.3% AA 30 min

Finish Hops

1.00 oz Centennial 8.0% AA 0 min
2.50 oz Simcoe 12.3% AA 0 min


Add the first set of dry hops and age 7-9 days, then add the second set of dry hops.

Age 5 more days then bottle or keg.

First Dry Hop

1.00 oz Columbus* 13.9% AA Dry hop 12-14 days
1.00 oz Centennial 9.1% AA Dry hop 12-14 days
1.00 oz Simcoe 12.3% AA Dry hop 12-14 days



Second Dry Hop

0.25 oz Columubus* 13.9% AA Dry hop last 5 days
0.25 oz Centennial 9.1% AA Dry hop last 5 days
0.25 oz Simcoe 12.3% AA Dry hop last 5 days
*Can substitute Tomahawk/Zeus for Columbus


This is reposted from the original hop schedule provided by Vinnie Cilurzo in the July/August 2009 edition of Zymurgy.

 

[Bigbre04]

My hop schedule for Pliny is as follows:

Boil Hops

3.50 oz Columbus* 13.9% AA 90 min
0.75 oz Columbus*13.9% AA 45 min
1.00 oz Simcoe 12.3% AA 30 min

Finish Hops

1.00 oz Centennial 8.0% AA 0 min
2.50 oz Simcoe 12.3% AA 0 min


Add the first set of dry hops and age 7-9 days, then add the second set of dry hops.

Age 5 more days then bottle or keg.

First Dry Hop

1.00 oz Columbus* 13.9% AA Dry hop 12-14 days
1.00 oz Centennial 9.1% AA Dry hop 12-14 days
1.00 oz Simcoe 12.3% AA Dry hop 12-14 days



Second Dry Hop

0.25 oz Columubus* 13.9% AA Dry hop last 5 days
0.25 oz Centennial 9.1% AA Dry hop last 5 days
0.25 oz Simcoe 12.3% AA Dry hop last 5 days
*Can substitute Tomahawk/Zeus for Columbus


This is reposted from the original hop schedule provided by Vinnie Cilurzo in the July/August 2009 edition of Zymurgy.

thats a lot of hops and dryhoppin'. what was your ABV?

Do they expect a HIGH krausen hop? or just an early dryhop/postferm dryhop? I have no idea on the recipe, just asking what the expectations are from the original recipe.

Depending on the yeast, you may/will get some bio transformation and haze developed. if you want that then roll it, but if you dont you could always do a heavy end of fermentation/post ferm dryhop. maybe sit on it for 5 or 6 days cool for 1 and then crash it and transfer it off the hops.

It has been a long time since i have had Pliny the elder, but it doesnt seem to be a hazy. so i would wait till atleast 50-60% attenuation before i throw those first hops.

this is the IPA i have in fermentation. its close to terminal this morning 3.25P/79% atten. i expect at most 81%. I wait until terminal to dryhop on this beer.
https://www.brewersfriend.com/homebrew/recipe/embed/1596414

 

[Semper Sitientum]

This is my schedule. I copied it from somewhere that I can’t remember. The clone turned out really good. A bit darker and sweeter than the original, but I thought the hops were spot on. This is for a 3 gallon batch.

Boil - 90 minutes
0.20 ozs. Apollo
0.20 ozs. Columbus

Boil - 45 minutes
0.25 ozs. Amarillo

Boil - 30 minutes
0.40 ozs. Simcoe

Hop Stand - 30 minutes @170
0.30 ozs. Cascade
0.30 ozs. Centennial
0.30 ozs. Amarillo

Dry hop - Day 3
1 oz. Simcoe
0.75 ozs. Cascade
0.40 ozs. Columbus
0.20 ozs. Amarillo

 

[Craigerrr]

What I have found with dry hopping, and this is just my experience and opinion of course, is that when dry hopping early in active fermentation it seemed to me that most of the aroma was coming out through the air lock. I have been dry hopping very late in fermentation for a few years now and have been happier with the results. Hops are wonderful, I hate wasting hops...
I wonder too, is "double dry hopping" more effective in beer results, or in marketing?

 

[Craigerrr]

Sorry, that doesn't really answer your question specifically. I haven't brewed a Pliny, but whatever dry hops are true to the beer, I would add them all at once when fermentation is almost done, and would err on adding them later than earlier.

 

[J A]

What I have found with dry hopping, and this is just my experience and opinion of course, is that when dry hopping early in active fermentation it seemed to me that most of the aroma was coming out through the air lock. I have been dry hopping very late in fermentation for a few years now and have been happier with the results. Hops are wonderful, I hate wasting hops...
I wonder too, is "double dry hopping" more effective in beer results, or in marketing

Hops added in active fermentation go through the biotransformation process and can develop unique and more intense flavors. Aroma definitely suffers compared to dry-hopping after fermentation has stopped but the flavor contribution is much better. I think of bio-trans hops as being in-between whirlpool and dry hops, giving more flavor than the latter and more aroma than the former and producing a somewhat unique and enhanced expression of any the hop combinations.
Since my current IPA is using hops mentioned in most Pliny clones, I'm sort of eager to do a batch that utilizes hops at all post-boil stages - whirlpool, bio-trans, dry hopping in the fermenter before and after cold-crash. That ought to check all the boxes.

 

[Bigbre04]

this is a very old school dryhop schedule in general. i would honestly be surprised if Russian river still does this type of schedule. Not surprising based on when they originally brewed this beer(2009).

@Semper Sitientum that is a crazy hop schedule. To be honest it looks like most of your boil additions would be called bittering additions...seems a waste!

 

[Semper Sitientum]

@Semper Sitientum that is a crazy hop schedule. To be honest it looks like most of your boil additions would be called bittering additions...seems a waste!

Yes, you would think so. The original Pliny is rated at 100 IBUs. But, whether it’s the limit of my taste perception or IBU solubility, it doesn’t taste like a bitter bomb.

 

[Bigbre04]

Yes, you would think so. The original Pliny is rated at 100 IBUs. But, whether it’s the limit of my taste perception or IBU solubility, it doesn’t taste like a bitter bomb.

Everyone is different. after about 60-65 ibus things become too bitter for my taste, especially if they dont have a big malty backbone.

the saving grace for pliny is the high abv and likely relatively high FG. the sweetness allows that 100ibu to be palatable. lol after that first sip though everything else will taste like budlight due to your palate being absolutely wrecked.

My Regular WC ipa just hit 81% attenuation this morning which should be fully terminal! it is at 3p from 15.4 which is 6.96% abv. its 64 ibus and honestly its about as hoppy as i would make without going high grav/abv. Its good, but right now it is still yeasty and a hazy. Dryhopping it today. with 10oz each of chinook, cascade, and citra(all cryo)! i will leave it at 68f until sunday when it will drop to 60f for 24hrs then crashed/carbed/packed on Tuesday. There are 1.25 1/2bbls ahead of it on the draft system right now so it should get atleast a week cold and carbed to clear up and mature before it gets tapped!

 

[Brewer #450121]

This is my schedule. I copied it from somewhere that I can’t remember. The clone turned out really good. A bit darker and sweeter than the original, but I thought the hops were spot on. This is for a 3 gallon batch.

Boil - 90 minutes
0.20 ozs. Apollo
0.20 ozs. Columbus

Boil - 45 minutes
0.25 ozs. Amarillo

Boil - 30 minutes
0.40 ozs. Simcoe

Hop Stand - 30 minutes @170
0.30 ozs. Cascade
0.30 ozs. Centennial
0.30 ozs. Amarillo

Dry hop - Day 3
1 oz. Simcoe
0.75 ozs. Cascade
0.40 ozs. Columbus
0.20 ozs. Amarillo

Thanks. I am doing 3 gallons as well

 

[Smartrem]

What I have found with dry hopping, and this is just my experience and opinion of course, is that when dry hopping early in active fermentation it seemed to me that most of the aroma was coming out through the air lock. I have been dry hopping very late in fermentation for a few years now and have been happier with the results. Hops are wonderful, I hate wasting hops...
I wonder too, is "double dry hopping" more effective in beer results, or in marketing?

Totally agree with that

 

[Craigerrr]

Hops added in active fermentation go through the biotransformation process and can develop unique and more intense flavors. Aroma definitely suffers compared to dry-hopping after fermentation has stopped but the flavor contribution is much better. I think of bio-trans hops as being in-between whirlpool and dry hops, giving more flavor than the latter and more aroma than the former and producing a somewhat unique and enhanced expression of any the hop combinations.
Since my current IPA is using hops mentioned in most Pliny clones, I'm sort of eager to do a batch that utilizes hops at all post-boil stages - whirlpool, bio-trans, dry hopping in the fermenter before and after cold-crash. That ought to check all the boxes.

Interesting, I should try splitting my dry additions in future to early and a late fermentation adds, and see if I find a difference.

 

[Craigerrr]

Totally agree with that

Always keeping an open mind, but definitely for aroma, late or post fermentation is the bomb!