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Russian River Pliny the Elder (original)

239 calories
Method: All Grain
Style: Imperial IPA
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 8 gallons
Efficiency: 75% (brew house)
Source: Vinnie Cilurzo (Zymurgy July/August 2009)
Rating:
52

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1.072
1.018
7.09%
232.89
6.33
Fermentables
Amount Fermentable PPG °L Bill %
13.25 lbAmerican - Pale 2-Row13.25 lb Pale 2-Row371.887.2%
0.6 lbAmerican - Caramel / Crystal 40L0.6 lb Caramel / Crystal 40L34403.9%
0.6 lbAmerican - Carapils (Dextrine Malt)0.6 lb Carapils (Dextrine Malt)331.83.9%
0.75 lbCorn Sugar - Dextrose 0.75 lb Corn Sugar - Dextrose 460.54.9%
15.2 lb Total      
Hops
Amount Variety Type AA Use Time IBU
3.5 ozColumbus3.5 oz Columbus HopsPellet15Boil90 min171.54
0.75 ozColumbus0.75 oz Columbus HopsPellet15Boil45 min31.54
1 ozSimcoe1 oz Simcoe HopsPellet12.7Boil30 min29.81
1 ozCentennial1 oz Centennial HopsPellet10Aroma0 min
2.5 ozSimcoe2.5 oz Simcoe HopsPellet12.7Aroma0 min
1 ozColumbus1 oz Columbus HopsPellet15Dry Hop13 days
1 ozCentennial1 oz Centennial HopsPellet10Dry Hop13 days
1 ozSimcoe1 oz Simcoe HopsPellet12.7Dry Hop13 days
0.25 ozColumbus0.25 oz Columbus HopsPellet15Dry Hop5 days
0.25 ozCentennial0.25 oz Centennial HopsPellet10Dry Hop5 days
0.25 ozSimcoe0.25 oz Simcoe HopsPellet12.7Dry Hop5 days
Mash Guidelines
Amount Description Type Temp Time
1.25 qtInfusion152 F60 min
Yeast
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Yeast Pitch Rate and Starter Calculator
Target Water Profile: Burlington, Vermont
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53 0 8 17 13 55
Mash Chemistry and Brewing Water Calculator
Notes
Recipe provided by Vinnie Cilurzo

where the hop bill says Columbus it is CTZ according to the pdf from Vinnie.

Ingredients:

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

URL: https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf



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.

Extract Substitution:

Substitute 6.5 lb (3.0 kg) of light dry malt extract for two-row malt. Due to the large
hop bill for this recipe, a full wort boil is recommended. Steep grains in 1 gallon (3.8 L)
of water at 165° F (74° C) for 30 minutes, then remove and rinse grains with hot water.
Stir in dextrose and top up kettle to 8 gallons (30 L), 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: 2016-11-29 05:59 UTC
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