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Russian River Pliny the Elder (original)

238 calories
Method: All Grain
Style: Imperial IPA
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 8 gallons
Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Vinnie Cilurzo
Calories: 238 calories (Per 12oz)
Share: <EMBED>
1.072
1.016
7.4%
110.35
6.33
5.71
 
Fermentables
Amount Fermentable PPG °L Bill %
13.25 lb American - Pale 2-Row13.25 lb Pale 2-Row 37 1.8 87.2%
0.6 lb American - Caramel / Crystal 40L0.6 lb Caramel / Crystal 40L 34 40 3.9%
0.6 lb American - Carapils (Dextrine Malt)0.6 lb Carapils (Dextrine Malt) 33 1.8 3.9%
0.75 lb Corn Sugar - Dextrose0.75 lb Corn Sugar - Dextrose 46 0.5 4.9%
15.2 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
28.35 g Columbus28.35 g Columbus Hops Pellet 15 Boil 90 min 49.01
21.25 g Columbus21.25 g Columbus Hops Pellet 15 Boil 45 min 31.53
28.35 g Simcoe28.35 g Simcoe Hops Pellet 12.7 Boil 30 min 29.81
28.35 g Centennial28.35 g Centennial Hops Pellet 10 Aroma 0 min
70.85 g Simcoe70.85 g Simcoe Hops Pellet 12.7 Aroma 0 min
28.35 g Columbus28.35 g Columbus Hops Pellet 15 Dry Hop 13 days
28.35 g Centennial28.35 g Centennial Hops Pellet 10 Dry Hop 13 days
28.35 g Simcoe28.35 g Simcoe Hops Pellet 12.7 Dry Hop 13 days
7.1 g Columbus7.1 g Columbus Hops Pellet 15 Dry Hop 5 days
7.1 g Centennial7.1 g Centennial Hops Pellet 10 Dry Hop 5 days
7.1 g Simcoe7.1 g Simcoe Hops Pellet 12.7 Dry Hop 5 days
 
Mash Guidelines
Amount Description Type Temp Time
1.25 qtInfusion152 °F60 min
 
Yeast
Amount:
1
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
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: 2019-05-16 18:46 UTC
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