Pliney The Elder - AIH Beer Recipe | All Grain Imperial IPA | Brewer's Friend
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Pliney The Elder - AIH

239 calories 23.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 239 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Wednesday October 13th 2021
1.072
1.017
7.2%
99.4
6.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.75 lb American - Pale 2-Row12.75 lb American - Pale 2-Row 37 1.8 91.1%
12 oz American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt) 33 1.8 5.4%
8 oz American - Caramel / Crystal 40L8 oz Caramel / Crystal 40L 34 40 3.6%
224 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Magnum2 oz Magnum Hops Pellet 15 Boil 0 min 16.7%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 30 min 33.94 8.3%
1 oz Columbus1 oz Columbus Hops Pellet 13.1 Aroma 55 min 44.54 8.3%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Whirlpool 60 min 9.51 8.3%
2 oz Centennial2 oz Centennial Hops Pellet 7.6 Whirlpool 0 min 11.38 16.7%
1 oz Centennial1 oz Centennial Hops Pellet 7.6 Dry Hop 5 days 8.3%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop at 50 °F 5 days 8.3%
3 oz Columbus3 oz Columbus Hops Pellet 13.1 Dry Hop at 50 °F 5 days 25%
12 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Infusion 173 °F 152 °F 60 min
3.9 gal Sparge 200 °F -- --
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 65 °F
 
Yeast
Wyeast - American Ale 1056
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 166 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
ozarka
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
4 1 8 15 5 12
Mash Chemistry and Brewing Water Calculator
 
Notes

Dry Hop 1: Add 1st hop batch after 5 days in primary
Leave for three days. Confirm fermentation done by measuring final gravity 3 days in a row. Start Dry Hop batch 2 when confirmed.


Dry Hop 2: Add 2 batch of hops. keep at 50F for 5 days.

Cold crash to 38F for 3 days, then bottle.

Recipe Picture
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-10-13 15:59 UTC
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