Type: All Grain
Batch Size: 6.00 gal
Boil Size: 8.47 gal
Boil Time: 90 min
End of Boil Vol: 5.47 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Two Stage
Date: 09 Apr 2018
Brewer:
Asst Brewer:
Equipment: BrewEasy™ 10 Gallon
Efficiency: 69.00 %
Est Mash Efficiency: 71.9 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
10.81 gal 2017 SF Water Profile Water 1 -
15.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
15.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 4 -
14.50 lb Pale Malt, 2-Row (Rahr) (1.8 SRM) Grain 5 85.3 %
0.75 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6 4.4 %
0.75 lb Carapils (Briess) (1.5 SRM) Grain 7 4.4 %
1.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 8 5.9 %
3.50 oz Columbus (Tomahawk) [14.10 %] - Boil 90.0 min Hop 9 152.6 IBUs
1.00 oz Simcoe [13.50 %] - Boil 37.0 min Hop 10 33.1 IBUs
0.75 oz Columbus (Tomahawk) [14.10 %] - Boil 37.0 min Hop 11 26.0 IBUs
2.50 oz Simcoe [13.50 %] - Boil 0.0 min Hop 12 0.0 IBUs
1.00 oz Centennial [9.40 %] - Boil 0.0 min Hop 13 0.0 IBUs
2.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 14 -
1.00 oz Centennial [9.40 %] - Dry Hop 14.0 Days Hop 15 0.0 IBUs
1.00 oz Columbus (Tomahawk) [14.10 %] - Dry Hop 14.0 Days Hop 16 0.0 IBUs
1.00 oz Simcoe [13.50 %] - Dry Hop 14.0 Days Hop 17 0.0 IBUs
0.25 oz Centennial [9.40 %] - Dry Hop 5.0 Days Hop 18 0.0 IBUs
0.25 oz Columbus (Tomahawk) [14.10 %] - Dry Hop 5.0 Days Hop 19 0.0 IBUs
0.25 oz Simcoe [13.50 %] - Dry Hop 5.0 Days Hop 20 0.0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.075 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 8.3 %
Bitterness: 211.7 IBUs
Est Color: 6.9 SRM
Measured Original Gravity: 1.056 SG
Measured Final Gravity: 1.007 SG
Actual Alcohol by Vol: 6.4 %
Calories: 184.4 kcal/12oz

Mash Profile

Mash Name: Brew Easy Mash @ 150 (Medium Body)
Sparge Water: 0.00 gal
Sparge Temperature: 172.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.75
Measured Mash PH: 5.20
Total Grain Weight: 17.00 lb
Grain Temperature: 65.0 F
Tun Temperature: 65.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps
Name Description Step Temperature Step Time
Dough In Add 9.76 gal of water at 159.6 F 151.0 F 15 min
RIMS Mash Add 0.00 gal of water and heat to 151.0 F over 4 min 151.0 F 60 min
Mash Out Add 0.00 gal of water and heat to 172.0 F over 10 min 172.0 F 15 min

Sparge: If steeping, remove grains, and prepare to boil wort
Mash Notes:

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F

Notes

Dough In
* Strike Temp: 159*F (Tower of Power not working - strike temp was 152)
* Start: 11:57 @ 144*F
* End: 12:12 @ 144*F

Forgot to add brewing salts. Added to Mash during dough in.

Temperature COntroller is not working. had to control mash temp by hand.
Mash
* Temp: 150*F
* Setting: 155*F
* GPM: 1.25
* Power %: 76%
* Start: 12:20 @ 151*F
12:35 @ 150*F
12:50 @ 150*F
13:05 @ 150*F
* End: 13:30 @ 165*F

Mash Out
* Temp: 165*F
* Setting: 176*F
* GPM: .75

Didn’t make mash out temp of 172. Stopped at 165*F

Pre Boil Volumn: 9.2 G
Post Boil Volumn: 6.2 G Added 1 G to fermenter to top it off

Gravity
* Into Fermenter: 6.25
* Added 1 G: 6.25
* Pre Boil:
* Original 1.062 but added 1 G to fermenter to get to 6.2 G - so OG = 1.056
* Final 1.007

04/21/2018 - Added 14 day dry hop on
04/30/2018 - Racked to secondary and added 5 day dry hop
05/05/2018 - 5G into kegs (tastes great!) Start @ 64*F
05/06/2018 - Raised pressure to 12.5psi



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https://www.homebrewersassociation.org/homebrew-recipe/russian-river-pliny-the-elder-clone/

Specificatons

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.


5 Tips for Better IPAs from Russian River


It’s safe to say Vinnie Cilurzo, owner and brewmaster of Russian River Brewing Company, knows a thing or two about making hoppy beers. His double IPA, Pliny the Elder, has earned the title of Zymurgy‘s 2015 Best Beer in America for seven consecutive years—and this year readers also named Russian River America’s top brewery. The full results of Zymurgy‘s Best Beers in America are published in the July/August 2015 Zymurgy, which AHA members can access instantly online.
We asked Vinnie for a few tips about making great IPAs, and here is what he had to say:
1. Don’t go Crystal crazy.
Keep crystal malts to a very low percentage of your total grist bill. Too much crystal malt can hide some of the really nice aromas and flavors contributed by the hops.
2. Dry it out.
If you like a dry, lighter-bodied beer like I do, try using 5 percent (of your total fermentables) dextrose sugar in the kettle. This will give you a drier beer while not contributing any additional body.
3. Utilize hop extracts.
Consider experimenting with pure resin Co2 hop extract for the bittering addition. Pure resin hop extract still needs to go through an isomerization stage in the boil, but, you are adding a lot less green matter which can lend a very clean hop character and bitterness.
4. Treat your water.
Adding sulfate via gypsum in both your mash and boil is a great way to get more hop character out of your beer. The calcium also aids in a healthy mash and in yeast flocculation. This can be beneficial for dry hopping, since you can achieve less yeast in the beer while the dry hops are in contact with your beer.
5. Dry hop and repeat.
Instead of one dry hop addition, try making two dry hop additions. You might find that you get a little more aroma from the hops by having the hops in contact with your beer in two stages.

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