pliny the younger clone Recipe

Recipe Info

Recipe Image

pliny the younger clone

by on
All Grain
10 Gallon(s)
13.5 Gallon(s)
90 min
80%
All Grain homebrew recipe. This homebrew recipe uses the following ingredients: 2-Row - US, Carapils - Dextrine Malt - US, Caramel/Crystal 40 - US, Corn Sugar (Dextrose) - US, HopShot Hops, Simcoe Hops, Centennial Hops, Amarillo Hops, Chinook Hops, Magnum Hops, Wyeast American Ale 1056 Homebrew Yeast, Dextrose.

Fermentables

89% - 2-Row - US
34.5
37
1
Mash
4% - Carapils - Dextrine Malt - US
1.5
33
1
Mash
2% - Caramel/Crystal 40 - US
0.81
35
40
Mash
5% - Corn Sugar (Dextrose) - US
2
46
0
Late

Hops

HopShot
5
Pellet
Boil
90 min(s)
11
60.9
HopShot
1
Pellet
Boil
45 min(s)
11
10.5
Simcoe
3
Pellet
Boil
30 min(s)
13
31.0
Simcoe
5
Pellet
Boil
0 min(s)
13
0.0
Centennial
3
Pellet
Boil
0 min(s)
10.5
0.0
Amarillo
2
Pellet
Boil
0 min(s)
9
0.0
Chinook
1
Pellet
Boil
0 min(s)
13
0.0
Magnum
1
Pellet
Boil
45 min(s)
12
11.4
Simcoe
1
Pellet
DryHop
4 day(s)
13
0.0
Amarillo
1
Pellet
DryHop
4 day(s)
9
0.0
Centennial
2
Pellet
DryHop
3 day(s)
10.5
0.0
Magnum
2
Pellet
DryHop
3 day(s)
12
0.0
Simcoe
1
Pellet
DryHop
2 day(s)
13
0.0
Chinook
1
Pellet
DryHop
2 day(s)
13
0.0
Simcoe
2
Pellet
DryHop
1 day(s)
13
0.0
Amarillo
2
Pellet
DryHop
1 day(s)
9
0.0

Yeast

Wyeast American Ale 1056
75%

Other Stuff

Dextrose
2
lb
Mash

Mash Steps

No mash steps in this recipe

Special Instructions

1.
mash at 145 for 75 minutes, then 155 for 10 minutes, sparge and then boil for 90 minutes
2.
chill to 60-70 and pitch yeast at 62 degrees, slowly raise temp up to 68 degrees

Tasting Notes (1)

HellroaringBrewery

Tasted on 4/6/2015 by HellroaringBrewery

Notes:

This has an ibu of about 250 and this is by far the best IPA I have tasted!

Recipe Facts

pliny the younger clone
  • 10.00 Gallons Liters Batch Size
  • 13.50 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.118 OG
  • 1.029 FG
  • 113.8 IBU (tinseth) Bitterness
  • 0.97 BG:GU
  • 5.6° SRM Color
  • 80% Efficiency
  • 11.4% ABV Alcohol
  • 424 per 12oz Calories
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