£58 for the brewday!!? .......Lets adjust that recipe. Thoughts on adjustments?

[Cheshire Cat]

If you’re in Cheshire or nearby you can save a lot on malt by using the forum malt group buy (see group buy forum). I’m doing Pliny the Elder next weekend at £38 for a 34L boil volume. That’s for malt, hops, and yeast.

If you read around, the sugar addition was what Vinnie @ RR used to bump up the OG in an early recipe iteration (due to vessel size) and it’s still in the published recipes. True or not, no idea.

Today’s delivery for the group buy has dates of 31/5/2023, pre crushed at Crisp. That’s 2 years.

Hi Chopps
Can you share the Pliny recipe with a fellow Cheshireman. Thanks

 

[chopps]

Hi CC,

I had to tweak this as my hop AA's were all different of course.
Possibly there's something not right about that 90 min Warrior addition.
Or maybe it's right? Either way, for the Warrior at 90 I did 36 IBU's, it was about half of the recipe amount.
With all hops and my adjustment I got 135 IBU in Brewfather and that's what I made. And it's lovely.

Russian River Brewing Co.’s Pliny the Elder clone
(5 gallons/19 L, all-grain)
OG = 1.074 FG = 1.014
IBU = 100+ SRM = 6 ABV = 8.3%

Originally brewed to be part of a first-ever “Double IPA festival” back in 2000, Pliny has become the standard by which many modern double IPAs are measured. As with any hop-heavy beer, Pliny is best enjoyed fresh, while the massive hop aroma is at its peak.

Ingredients
12.8 lb. (5.8 kg) 2-row pale malt
0.28 lb. (0.13 kg) crystal malt (45°L)
0.86 lb. (0.39 kg) Carapils® malt
1 lb. (0.45 kg) dextrose
42.9 AAU Warrior® hops (90 mins.) (2.75 oz./78 g at 15.6% alpha acids)
6.1 AAU Chinook hops (90 mins.) (0.5 oz./14 g at 12.2% alpha acids)
14.3 AAU Columbus hops (45 mins.) (1 oz./28 g at 14.3% alpha acids)
12 AAU Simcoe® hops (30 mins.) 1 oz./28 g at 12% alpha acids)
20.5 AAU Centennial hops (0 mins.) (2.25 oz./64 g at 9.1% alpha acids)
12 AAU Simcoe® hops (0 mins.) (1 oz./28 g at 12% alpha acids)
3.25 oz. (92 g) Columbus hops (dry hop)
1.75 oz. (50 g) Centennial hops (dry hop)
1.75 oz. (50 g) Simcoe® hops (dry hop)
1 tsp. Irish moss (15 mins.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Fermentis Safale US-05 yeast
3/4 cup (150 g) dextrose (if priming)

Step by step
Mash the grains at 150–152°F (66–67°C). Hold this temperature for 60 minutes. Mash out, vourlaf, and sparge. Boil the wort for 90 minutes, adding hops at the time indicated in the ingredients list. Chill the wort and pitch the yeast. Ferment at 68°F (20°C). Dry hop 2 weeks after primary fermentation slows for 5 days. Bottle or keg as usual.

 

[moto748]

To be fair, putting it in proportion, if you're ending up with a 17 litre batch (thinking in terms of bottles, as I always do), that's going to give you what, 26 or 27 bottles?

That's £2.15 a bottle on material costs.

 

[Cheshire Cat]

Thanks Chopps

 

[Welsh Badger]

To be fair, putting it in proportion, if you're ending up with a 17 litre batch (thinking in terms of bottles, as I always do), that's going to give you what, 26 or 27 bottles?

That's £2.15 a bottle on material costs.

Yeah, I tend to aim closer to £1.50 a bottle if I can

 

[Welsh Badger]

Thanks all for ongoing advice. Turned out at 8.3% with a decent enough head retention. Good hop bitterness but less on the smell and taste front. Happy with it though.

Called it 'Forlorn Hop' in honour of last 3 failures that came before it

 

[chopps]

My Pliny worked out at £3.06 per litre ingredient cost, after waste due to hop absorption.