Russian River Pliny the Elder Clone

[phildo79]

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.

 

[Sadfield]

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.

 

[St00]

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.

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

 

[Northern_Brewer]

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

 

[Sadfield]

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

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

 

[phildo79]

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.