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22.A.1. Double IPA #1 (Pliney the Elder clone)

Method: All Grain
Style: Double IPA
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 298 calories (Per 12oz)
Carbs: 27.3 g (Per 12oz)

Created: Thursday August 31st 2017

Original Gravity:

1.090

Final Gravity:

1.018

ABV (standard):

9.5%

IBU (tinseth):

279.3

SRM (morey):

6.7

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
15.25 lb	US - Pale 2-Row15.25 lb Pale 2-Row	37	1.8	85.9%
0.50 lb	American - Wheat0.5 lb Wheat	38	1.8	2.8%
0.50 lb	American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L - (late boil kettle addition)	34	40	2.8%
1.50 lb	Corn Sugar - Dextrose1.5 lb Corn Sugar - Dextrose - (late boil kettle addition)	42	0.5	8.5%
17.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Warrior2 oz Warrior Hops	Pellet	16	Boil	90 min	110.23	12.5%
2 oz	Chinook2 oz Chinook Hops	Pellet	13	Boil	90 min	89.56	12.5%
1 oz	Simcoe1 oz Simcoe Hops	Pellet	12.7	Boil	45 min	37.54	6.3%
1 oz	Columbus1 oz Columbus Hops	Pellet	15	Boil	30 min	37.12	6.3%
2.25 oz	Centennial2.25 oz Centennial Hops	Pellet	10	Boil	1 min	3.12	14.1%
1 oz	Simcoe1 oz Simcoe Hops	Pellet	12.7	Boil	1 min	1.76	6.3%
3.25 oz	Columbus3.25 oz Columbus Hops	Pellet	15	Dry Hop	7 days		20.3%
1.75 oz	Centennial1.75 oz Centennial Hops	Pellet	10	Dry Hop	7 days		10.9%
1.75 oz	Simcoe1.75 oz Simcoe Hops	Pellet	12.7	Dry Hop	7 days		10.9%
16 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Warrior (Pellet)	110.23	12.5%
2 oz	Chinook (Pellet)	89.56	12.5%
3.75 oz	Simcoe (Pellet)	39.3	23.5%
4.25 oz	Columbus (Pellet)	37.12	26.6%
4 oz	Centennial (Pellet)	3.12	25%
16 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
19.13 qt		Infusion	--	153 °F	60 min
	Mash out	Temperature	153 °F	170 °F	20 min
		Vorlauf	--	--	15 min
17.5 qt		Batch Sparge	--	170 °F	15 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Iirsh Moss	Fining	Boil	15 min.
16.22 g	Gypsum	Water Agt	Mash	1 hr.
38.90 ml	Phosphoric acid	Water Agt	Mash	1 hr.
23.67 ml	Phosphoric acid	Water Agt	Sparge	1 hr.

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	1.25 (M cells / ml / ° P) 561 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.5 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
141	11	19	19	300	0.25
Rice Hulls: Add 1lb for every 5 lbs of malt to help with heat distribution. Wheat Malt: Beta-glucanase rest @ 97-113 F (20 min) Followed by Protein Rest @ 122F (10 min) Bring up to 152F and add to mash. Crystal Malt: Add after mash-out, during vorlauf. Corn Sugar: Add to boil kettle. Mash: 122◦F for 15 minutes, then over next 15 minutes, raise temperature to 154◦F until conversion is complete (90 minutes total) Fermentation: Slowly raise temp to 70◦F when fermentation begins to slow. When bulk of yeast begins to drop, transfer to secondary fermentor and add dry hops. Let beer sit on top of hops for 7 days. Condition at least 4 weeks. For a Double or Imperial IPA, the water profile should emphasize a high sulfate content to accentuate hop bitterness alongside moderate calcium to support yeast health and beer stability. Here's a recommended profile: Calcium (Ca): 100–150 ppm. It supports yeast function and contributes to beer clarity and stability. Magnesium (Mg): 10–30 ppm. It provides a slight contribution to bitterness but should be kept moderate. Sulfate (SO₄²⁻): 200–400 ppm. High sulfate levels enhance perceived dryness and bitterness, emphasizing hop sharpness. For Imperial IPAs, the sulfate can go up to 400 ppm if you're looking for a very hop-forward experience. Chloride (Cl): 0–50 ppm. Minimal chloride is recommended to avoid rounding out the bitterness or making the beer taste malty. Sodium (Na): 0–30 ppm. Sodium can enhance malt character but should be kept low to avoid overpowering hop bitterness. Generally, a sulfate-to-chloride ratio of at least 4:1 or higher (up to 10:1) will create a sharp hop-forward profile ideal for an Imperial IPA. Balancing these minerals will help achieve the desired crisp, clean, and bitter flavor profile.
Mash Chemistry and Brewing Water Calculator

Notes

Overall Impression: An intensely hoppy, muscular, bitter pale ale without the big, rich, complex maltiness, residual sweetness, and body of an American Barleywine. She is intensely hopped but clean, dry, and lacking harshness. Despite showing its strength, drinkability is a critical consideration.
Aroma: A prominent, intense hop aroma typically featuring modern American or New World characteristics such as citrus, floral, pine, resin, spice, tropical fruit, stone fruit, berry, or melon. A supportive, clean, neutral to grainy maltiness may be found in the background. Neutral to lightly fruity fermentation profile. Alcohol may be noted but should not be solvent.
Appearance: Gold to light orange-copper color, but most modern versions are relatively pale. It has good clarity, although a bit of haze is acceptable. Moderate-sized, persistent, white to off-white head.
Flavor: Strong and complex hop flavor (same descriptors as aroma). Moderately high to very high bitterness but should not be harsh. Low to medium supportive, clean, soft, unobtrusive malt character; may have light caramel or toast flavors. Dry to medium-dry finish, not sweet or heavy, with a lingering hoppy, bitter aftertaste. Low to moderate fruitiness is optional. A light, clean, smooth alcohol flavor is allowable.
Mouthfeel: It has a medium-light to medium body and a smooth texture. It has medium to medium-high carbonation and no harsh hop-derived astringency. Restrained, smooth alcohol warmth is acceptable.
Comments: Rarely called Imperial IPA. Many modern versions have multiple dry-hop additions.
History: An American craft beer innovation, Russian River Pliny the Elder, first developed in the mid-late 1990s as a more intense version of American IPA. It became more mainstream and widespread throughout the 2000s, inspiring additional IPA creativity. Russian River Pliny the Elder first brewed in 2000, helped popularize the style.
Characteristic Ingredients: Neutral base malt. Sugar adjuncts are common. Crystal malts are rare—American or New World hops—neutral or lightly fruity yeast. No oak.
Style Comparison: Bigger than English and American IPAs in alcohol strength, bitterness, and hoppiness. It is less malty-rich, has less body, is drier, and has a more excellent overall hop balance than American Barleywine.
Vital Statistics: OG: 1.065 – 1.085
IBUs: 60 – 100 FG: 1.008 – 1.018
SRM: 6 – 14 ABV: 7.5 – 10.0%
Commercial Examples: Columbus Brewing Bohdi, Fat Head’s Hop Juju, Port Brewing Hop-15, Russian River Pliny the Elder, Stone Ruination Double IPA 2.0, Wicked Weed Freak of Nature
Tags: very-high-strength, pale-color, top-fermented, north-America, craft-style, ipa-family, bitter, hoppy

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Last Updated: 2024-11-15 19:49 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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