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Tony the Welder (Pliny Clone)

253 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 253 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Friday July 19th 2013
1.077
1.012
8.6%
205.3
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
26 lb American - Pale 2-Row26 lb Pale 2-Row 37 1.8 85.1%
1.25 lb American - Caramel / Crystal 40L1.25 lb Caramel / Crystal 40L 34 40 4.1%
1.25 lb American - Carapils (Dextrine Malt)1.25 lb Carapils (Dextrine Malt) 33 1.8 4.1%
1.75 lb Corn Sugar - Dextrose1.75 lb Corn Sugar - Dextrose 46 0.5 5.7%
5 oz German - Acidulated Malt5 oz Acidulated Malt 27 3.4 1%
30.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Columbus6 oz Columbus Hops Pellet 15 Boil 90 min 144.85 26.1%
1.50 oz Columbus1.5 oz Columbus Hops Pellet 15 Boil 45 min 31.08 6.5%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Boil 30 min 29.37 8.7%
1.50 oz Centennial1.5 oz Centennial Hops Pellet 10 Aroma 0 min 6.5%
4.50 oz Simcoe4.5 oz Simcoe Hops Pellet 12.7 Aroma 0 min 19.6%
2 oz Columbus2 oz Columbus Hops Pellet 15 Dry Hop 13 days 8.7%
2 oz Centennial2 oz Centennial Hops Pellet 10 Dry Hop 13 days 8.7%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Dry Hop 13 days 8.7%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Dry Hop 5 days 2.2%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Dry Hop 5 days 2.2%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Dry Hop 5 days 2.2%
23 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Tablets Fining Boil 15 min.
 
Yeast
Danstar - American West Coast Yeast BRY-97
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
76 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 388 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Use Hillsborough County derived RO water or Distilled. Add 4 tsp Gypsum, 1 tsp Calcium chloride, to Mash water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 gal Infusion -- 151 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.83 gal (55.33 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.83 gal (7.33 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.91 gal (59.64 qt). Suggest reducing strike water volume to 9.7 gal (38.78 qt) and adding 2.91 gal (11.64 qt) sparge/top-off. 12.61 50.4  
Strike water volume at mash thickness of 1.75 qt/lb 12.61 50.4  
Mash volume with grains 14.91 59.6  
Grain absorption losses -3.6 -14.4  
Remaining sparge water volume (equipment estimates 4.95 g | 19.8 qt) 4.12 16.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.13 0.5  
Pre boil volume (equipment estimates 13.83 g | 55.3 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.58 -2.3  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.72 66.9
Equipment Profile Used: System Default
 
Notes

Pitch 4 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 cold crash for 1 day. Fine with gelatin and then bottle or keg the beer.

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  • Last Updated: 2014-08-23 13:08 UTC