Pliney the Elder Clone – All Grain Recipe Kit

All Grain

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$84.90

Russian River Pliny the Elder Clone | Imperial IPA

Expected Brew Figures:
OG: 1.072
FG: 1.011
IBU: 90-95
ABV: 8.2%
Efficiency: 75%
Volume: 23L (Possible 19L After Hop Loss) 

Ingredients:
6.10kg German Pale Ale
280g Crystal Pale
280g Carapils
350g Dextrose sugar
99g Columbus (90 min)
21g Columbus (45 min)
28g Simcoe (30 min)
28g Centennial (0 min)
71g Simcoe  (0 min)
28g Columbus (dry hop, 12-14 days)
28g Centennial (dry hop, 12-14 days)
28g Simcoe (dry hop, 12-14 days)
7g Columbus (dry hop, 5 days)
7g Centennial (dry hop, 5 days)
7g Simcoe (dry hop, 5 days) 

Yeast Selection:
1x WLP001 Californian Ale 

Note: This recipe is for a 23L batch, with 19L intended to remain after hop loss.

Method:
1. To make this Pliny the Elder clone, mash grains at 66-67°C for an hour or until starch conversion is complete. 2. Mash out at 77°C and sparge. 
3. Collect 30 L of runoff, stir in dextrose and bring to a boil.
4. Add hops as indicated in the recipe.
5. After a 90 minute boil, chill wort to 19°C and transfer to a fermenter. Pitch two packages of yeast or a yeast starter and aerate well.
6. Ferment at 19°C until fermentation activity subsides, then rack to secondary.
7. Add first set of dry hops on top of the racked beer and age 7-9 days, then add the second set. 
8. Age five more days then bottle or keg. 

Extract Version:
1. Substitute 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.
2. Steep grains in 3.8 L of water at 74°C for 30 minutes, then remove and rinse grains with hot water. 
3. Stir in dextrose and top up kettle to 30 L, and bring to a boil.
4. Add hops as indicated in the recipe.
5. After a 90 minute boil, chill wort to 19°C and transfer to fermenter. 
6. Pitch two packages of yeast or a yeast starter and aerate well. 
7. Ferment at 19°C until fermentation activity subsides, then rack to secondary.
8. Add first set of dry hops on top of the racked beer and age 7-9 days then add the second set.
9. Age five more days then bottle or keg the beer.

 
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Description

Russian River Pliny the Elder Clone | Imperial IPA

Expected Brew Figures:
OG: 1.072
FG: 1.011
IBU: 90-95
ABV: 8.2%
Efficiency: 75%
Volume: 23L (Possible 19L After Hop Loss) 

Ingredients:
6.10kg German Pale Ale
280g Crystal Pale
280g Carapils
350g Dextrose sugar
99g Columbus (90 min)
21g Columbus (45 min)
28g Simcoe (30 min)
28g Centennial (0 min)
71g Simcoe  (0 min)
28g Columbus (dry hop, 12-14 days)
28g Centennial (dry hop, 12-14 days)
28g Simcoe (dry hop, 12-14 days)
7g Columbus (dry hop, 5 days)
7g Centennial (dry hop, 5 days)
7g Simcoe (dry hop, 5 days) 

Yeast Selection:
1x WLP001 Californian Ale 

Note: This recipe is for a 23L batch, with 19L intended to remain after hop loss.

Method:
1. To make this Pliny the Elder clone, mash grains at 66-67°C for an hour or until starch conversion is complete. 2. Mash out at 77°C and sparge. 
3. Collect 30 L of runoff, stir in dextrose and bring to a boil.
4. Add hops as indicated in the recipe.
5. After a 90 minute boil, chill wort to 19°C and transfer to a fermenter. Pitch two packages of yeast or a yeast starter and aerate well.
6. Ferment at 19°C until fermentation activity subsides, then rack to secondary.
7. Add first set of dry hops on top of the racked beer and age 7-9 days, then add the second set. 
8. Age five more days then bottle or keg. 

Extract Version:
1. Substitute 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.
2. Steep grains in 3.8 L of water at 74°C for 30 minutes, then remove and rinse grains with hot water. 
3. Stir in dextrose and top up kettle to 30 L, and bring to a boil.
4. Add hops as indicated in the recipe.
5. After a 90 minute boil, chill wort to 19°C and transfer to fermenter. 
6. Pitch two packages of yeast or a yeast starter and aerate well. 
7. Ferment at 19°C until fermentation activity subsides, then rack to secondary.
8. Add first set of dry hops on top of the racked beer and age 7-9 days then add the second set.
9. Age five more days then bottle or keg the beer.

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