Russian River Pliny the Elder Clone

Russian River Pliny the Elder Clone 100/100



INGREDIENTS

For 6 gallons (22.7 L)

13.25 lb (6.01 kg) two-row pale malt

0.6 lb (272 g) crystal 45° L malt

0.6 lb (272 g) Carapils (dextrin) malt

0.75 lb (340 g) dextrose (corn) sugar

3.5 oz (99 g) Columbus* hops, 13.9% a.a. (90 min)

0.75 oz (21 g) Columbus* hops, 13.9% a.a. (45 min)

1.0 oz (28 g) Simcoe hops, 12.3% a.a. (30 min)

1.0 oz (28 g) Centennial hops, 8% a.a. (0 min)

2.5 oz (71 g) Simcoe hops, 12.3% a.a. (0 min)

1.0 oz (28 g) Columbus* hops, 13.9% a.a. (dry hop, 12-14 days total)

1.0 oz (28 g) Centennial hops, 9.1% a.a. (dry hop, 12-14 days total)

1.0 oz (28 g) Simcoe hops, 12.3% a.a. (dry hop, 12-14 days total)

0.25 oz (7 g) Columbus* hops, 13.9% a.a. (dry hop, 5 days to go in dry hop)

0.25 oz (7 g) Centennial hops, 9.1% a.a. (dry hop, 5 days to go in dry hop)

0.25 oz (7 g) Simcoe hops, 12.3% a.a. (dry hop, 5 days to go in dry hop)

White Labs WLP001 California Ale Yeast or Wyeast 1056 America Ale Yeast

*Tomahawk/Zeus can be substituted for Columbus

SPECIFICATIONS

Original Gravity: 1.072

Final Gravity: 1.011

ABV: 8.2%

IBU: 90-95 (actual/not calculated)

SRM: 7

Efficiency: 75%

DIRECTIONS

Note: This recipe is for a 6 gallon batch, with 5 gallons intended to remain after hop loss.



To make this Pliny the Elder clone, 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 to 67°F (19°C) and transfer to a 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.



Extract Version

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.

West coast is best coast!

I once scaled this recipe down to around 6.5%, turned out great. Would love to try the original one day.

Sadfield said:

West coast is best coast!

I once scaled this recipe down to around 6.5%, turned out great. Would love to try the original one day.

Click to expand...

I dunno what Odell IPA counts as, but if it's West Coast then yes, yes it is.

Usual British beers mentioned as comparators are Thornbridge Halcyon and Jaipur X, and Magic Rock Human Cannonball - should at least give you an idea.

Northern_Brewer said:

Usual British beers mentioned as comparators are Thornbridge Halcyon and Jaipur X, and Magic Rock Human Cannonball - should at least give you an idea.

Click to expand...

All great, but trusted opinions still suggest Pliny is deserving of its reputation.

After some recent research, it would seem that a sulphate ratio of 350ppm is to be aimed for. Here is what I will be aiming for:
Ca 110
Mg 18
Na 17
Cl 50
S04 350
HC03 0

Also a recent podcast interview with someone from Russian River informed that they no longer use carapils (& caramel malts) any more and use Munich malt instead.