Tropical Pliny The Elder - Beer Recipe - Brewer's Friend

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Tropical Pliny The Elder

258 calories 24 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 258 calories (Per 12oz)
Carbs: 24 g (Per 12oz)
Created: Sunday April 4th 2021
1.078
1.016
8.1%
56.1
4.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb US - Pale 2-Row15 lb Pale 2-Row 37 1.8 91.7%
0.60 lb American - Carapils (Dextrine Malt)0.6 lb Carapils (Dextrine Malt) 33 1.8 3.7%
0.75 lb Cane Sugar0.75 lb Cane Sugar 46 0 4.6%
16.35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Columbus0.3 oz Columbus Hops Pellet 15 Boil 90 min 14.16 2.7%
0.70 oz Columbus0.7 oz Columbus Hops Pellet 15 Boil 45 min 28.36 6.4%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 10 min 13.55 9.1%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Aroma 0 min 9.1%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Aroma 0 min 18.2%
1.50 oz Citra1.5 oz Citra Hops Pellet 11 Dry Hop 10 days 13.6%
1.50 oz Amarillo1.5 oz Amarillo Hops Pellet 8.6 Dry Hop 10 days 13.6%
1.50 oz Simcoe1.5 oz Simcoe Hops Pellet 12.7 Dry Hop 10 days 13.6%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Dry Hop 5 days 4.5%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Dry Hop 5 days 4.5%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Dry Hop 5 days 4.5%
11 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
2 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 150 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25
 
Target Water Profile
Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53 0 8 17 13 55
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion -- 152 °F 60 min
2 gal Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.83 27.3  
Mash volume with grains 8.07 32.3  
Grain absorption losses -1.95 -7.8  
Remaining sparge water volume (equipment estimates 3.76 g | 15 qt) 3.32 13.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 8.44 g | 33.8 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 10.14 40.6
Equipment Profile Used: System Default
 
Notes

Basic Recipe provided by Vinnie Cilurzo

for 6.0 gallons (22.7 L) [Net: 5 gallons (18.9 L) after hop loss]
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
3.50 oz (99 g) Columbus 13.90% A.A. 90 min.
0.75 oz (21 g) Columbus 13.90% A.A. 45 min.
1.00 oz (28 g) Simcoe 12.30% A.A. 30 min.
1.00 oz (28 g) Centennial 8.00% A.A. 0 min.
2.50 oz (71 g) Simcoe 12.30% A.A. 0 min.
1.00 oz (28 g) Columbus 13.90% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Centennial 9.10% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Simcoe 12.30% A.A. Dry Hop (12 to 14 days total)
0.25 oz (7 g) Columbus 13.90% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Centennial 9.10% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Simcoe 12.30% A.A. 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: 1.072
Final Gravity: 1.011
Extract Efficiency: 75 percent
IBUs: 90-95 (actual/not calculated)
ABV: 8.2%
SRM: 7

Directions:

Mash grains at 151-152° F (66-67° C) for an hour or until starch conversion is complete.
Mash out at 170° F (77° C) and sparge. Collect 8 gallons (30 L) of runoff, 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.

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  • Last Updated: 2021-04-20 03:44 UTC