Pliny The Elder

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Pliny The Elder
By SaveTheAles

This is my favorite commercial

Target OG: 1.074

Target FG: 1.014

IBU’s: 95-100 (despite the IBU calculator results)

ABV: 7.95%

SRM: about 7-8

The following grain amounts are based on collecting a pre-boil wort size of 8.0 gal. The corresponding Promash batch size is 6.2 gal and assumes 75% efficiency. With a vigorous 90 min. boil, losses due to evaporation, hop absorption, and transfers, the final amount should be close to 5 gal.

Malt Bill

13.3 lbs. Pale North American 2-row

1.1 lbs. Dextrose (aka corn sugar)

.94 lb. Carapils (aka dextrin)

.32 lb. Crystal 45L

Note: Can substitute Crisp Maris Otter for the North American 2-row for a more noticeable malt character. The beer will also be a bit darker. However, the actual Pliny uses a North American 2-row, very little crystal, and is very pale.

Hop Bill

(Use all whole flowers; only exception is Simcoe if can’t find them whole)

1.50 oz. Chinook 13.0% Mash Hops

2.75 oz. Warrior 15.6% 90 min.

.50 oz. Chinook 13.0% 90 min.

1.00 oz. Simcoe 12.0% 45 min.

1.00 oz. Columbus 14.3% 30 min.

2.25 oz. Centennial 9.1% 0 min.

1.00 oz. Simcoe 12.0% 0 min.

3.25 oz. Columbus 14.5% (Dryhop 2 weeks)

1.75 oz. Centennial 9.1% (Dryhop 2 weeks)

1.75 oz. Simcoe 12.0% (Dryhop 2 weeks)

1.Mash grains with Chinook Mash Hops at 150-152 for 60 min.

2. Collect 8 gal. of wort.

3. Boil 90 min., adding hops at times indicated.

4. Chill to 68F and transfer to fermenting vessel.

5. Oxygenate with two separate 20-30 sec. bursts of O2.

6. Pitch large starter (2L or more) of WLP001 CA ale yeast.

7. Ferment at 68F for 1 week.

8. Transfer to secondary and add dryhops.

9. Secondary at 68F.

10. Wait two weeks.

11. Keg or bottle.

12. Wait until carbonated.

12. Enjoy!