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14: Pliny the Elder #2

213 calories 19 carbs
Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 90 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 64% (brew house)
Source: MoreBeer
Calories: 213 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created Sunday August 9th 2015
1.065
1.012
6.97%
181.41
5.42
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 81.9%
6 oz American - Caramel / Crystal 40L6 oz Caramel / Crystal 40L 34 40 2.4%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 6.3%
24 oz Corn Sugar - Dextrose24 oz Corn Sugar - Dextrose 46 0.5 9.4%
15.88 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
2 oz Cascade2 oz Cascade Hops Leaf/Whole 7 Mash   8.29 14.3%
2 oz Magnum2 oz Magnum Hops Pellet 15 Boil 90 min 113.41 14.3%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 30 min 25.73 7.1%
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 15 min 14.61 7.1%
2 oz Centennial2 oz Centennial Hops Pellet 10 Whirlpool at 210 °F 15 min 11.84 14.3%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Whirlpool at 210 °F 15 min 7.52 7.1%
3 oz Columbus3 oz Columbus Hops Pellet 15 Dry Hop 7 days 21.4%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop 7 days 7.1%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 7 days 7.1%
 
Mash Guidelines
Amount Description Type Temp Time
qt -- 150 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 376 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

Brewed Labor Day 9/7/15
OG was 1.065...a lot lower than expected.
13 grams of gypsum added to 11 gal of distilled water. No other salts were added.
Boiled 1.5 gallons inside for 1.25 hours and added to boil kettle to give 7 gallons post boil. Ended up with 6+ in fermentor. I think this diluted the OG to bring lower.
Made San Diego super yeast starter (2L) on Saturday at 1pm, but added WLP001 on monday morning at 9am. Brewed monday and pitched at 65F at 4pm.
Oxygen was nearly gone from can, but slowly bubbled for 2 mins, then shook for 30 seconds to further aerate.
Fermented at 65F for 72 hours then let naturally rise to 68F thursday night.
Still bubbling from blow off tube every second at this time.
Adjusted temp to 72F and let free rise on day 6
FG was 1.009 on day 12
Transferred to secondary day 12 on dry hops
7.33% ABV

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2015-10-01 04:40 UTC
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