Type: All Grain
Batch Size: 7.00 gal
Boil Size: 10.81 gal
Boil Time: 90 min
End of Boil Vol: 7.81 gal
Final Bottling Vol: 6.53 gal
Fermentation: Ale, Two Stage
Date: 2020-06-26
Brewer:
Asst Brewer:
Equipment: BrewEasy™ 10 Gallon
Efficiency: 69.00 %
Est Mash Efficiency: 73.9 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU Volume
12.50 gal 2019 SF Water Profile Water 1 - -
10.00 g Baking Soda (Mash) Water Agent 2 - -
10.00 g Calcium Chloride (Mash) Water Agent 3 - -
10.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 4 - -
5.00 g Epsom Salt (MgSO4) (Mash) Water Agent 5 - -
1.00 Items Campden Tablets (Mash) Water Agent 6 - -
17 lbs Pale Malt, 2-Row (Rahr) (1.8 SRM) Grain 7 86.1 % 1.33 gal
1 lbs Carapils (Briess) (1.5 SRM) Grain 8 5.1 % 0.08 gal
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9 2.5 % 0.04 gal
1 lbs 4.0 oz Sugar, Table (Sucrose) [Boil] (1.0 SRM) Sugar 10 6.3 % 0.09 gal
3.00 oz Columbus/Tomahawk/Zeus (CTZ) [14.80 %] - Boil 90.0 min Hop 11 118.6 IBUs -
2.00 oz Cascade [7.20 %] - Boil 30.0 min Hop 12 30.5 IBUs -
2.00 oz Crystal [3.30 %] - Boil 30.0 min Hop 13 14.0 IBUs -
1.00 oz Columbus/Tomahawk/Zeus (CTZ) [14.80 %] - Boil 30.0 min Hop 14 31.3 IBUs -
2.00 oz Cascade [7.20 %] - Steep/Whirlpool 15.0 min, 170.0 F Hop 15 3.1 IBUs -
2.00 oz Crystal [3.30 %] - Steep/Whirlpool 15.0 min, 170.0 F Hop 16 1.4 IBUs -
1.0 pkg NorCal Ale One (Giga Yeast #GY001) Yeast 17 - -
1.00 oz Cascade [5.50 %] - Dry Hop 9.0 Days Hop 18 0.0 IBUs -
1.00 oz Crystal [3.30 %] - Dry Hop 9.0 Days Hop 19 0.0 IBUs -
1.00 oz Cascade [5.50 %] - Dry Hop 4.0 Days Hop 20 0.0 IBUs -
1.00 oz Crystal [3.30 %] - Dry Hop 4.0 Days Hop 21 0.0 IBUs -
1.00 oz Simcoe [13.00 %] - Dry Hop 4.0 Days Hop 22 0.0 IBUs -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.075 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 8.7 %
Bitterness: 199.0 IBUs
Est Color: 5.7 SRM
Measured Original Gravity: 1.072 SG
Measured Final Gravity: 0.000 SG
Actual Alcohol by Vol: 0.0 %
Calories: 0.0 kcal/12oz

Mash Profile

Mash Name: Brew Easy Mash @ 150 (Medium Body)
Sparge Water: 0.00 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.86
Measured Mash PH: 5.60
Total Grain Weight: 19 lbs 12.0 oz
Grain Temperature: 68.0 F
Tun Temperature: 68.0 F
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: None
Mash Steps
Name Description Step Temperature Step Time
Dough In Add 12.42 gal of water at 157.4 F 150.0 F 15 min
RIMS Mash Add 0.00 gal of water and heat to 150.0 F over 4 min 150.0 F 60 min
Mash Out Add 0.00 gal of water and heat to 168.0 F over 10 min 168.0 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
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Keg with 12.54 PSI
Carbonation (from Meas Vol): Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F

Notes

Dough In
* Strike Temp: 157.5*F
* Start: @ 148*F
* End: @ 147*F


Mash
* Temp: 150*F
* Setting: 155*F
* GPM: 1.25
* Power %: 76%
* PH 5.6
* Start: 11:20 @ 151*F
11:35 @ 150*F
11:50 @ 151*F
12:05 @ 150*F
* End: 12:20 @ 165*F

Mash Out
* Temp: 168*F
* Setting: 176*F
* GPM: .5

Added Sugar 45min into boil

Pre Boil Volumn: 10.5
Whirlpool start: @172*F
Whirlpool end: @164*F
Post Boil Volumn: 8G

Gravity
* Into Fermenter: 6G
* Pre Boil: 1.049
* Original 1.072
* Final 1.0

https://www.brewstat.us/share/9058/050-second-wave-double-ipa

————————————————————————————--
Based on 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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