Back to SearchPliny the Celiac
5.0 stars based on 1 votes
Beer Style: India Pale Ale
Recipe Type: partial mash
Yield: 5 gallons
Description:
Pliny the Celiac is a bold, unapologetic gluten-free take on the legendary Pliny the Elder. This partial-mash (or mini-mash) double IPA showcases intense hop bitterness and layered resinous, citrus, and pine character from Columbus, Simcoe, and Centennial. A carefully built gluten-free malt base of millet and buckwheat provides structure without getting in the way, while sorghum extract and simple sugars boost fermentability for a dry, dangerously drinkable finish. Massive late and extended dry hopping deliver classic West Coast IPA aroma and punch, proving that gluten-free brewers don’t have to compromise on hop intensity or authenticity. Adapts easily to a mini-mash (recommended) maximizing the fermentable sugar before adding the extract addition in the boil.
Ingredients:
- Grain Bill ---------------------------------------
- 0.75 lb Light Roasted millet malt
- 1 lb Caramel millet malt
- 1.25 lb Vienna millet malt
- 2 lb Roasted buckwheat malt
- Fermentable Bill ---------------------------------------
- 7 lb Sorghum extract
- 1 lb Coconut palm sugar
- 1.5 lb Raw sugar
- Hop Bill Summary ---------------------------------------
- 2.75 oz Columbus hops
- 3.25 oz Simcoe hops
- 2.25 oz Centennial hops
- Other Ingredients ---------------------------------------
- 1 Whirlfloc tablet
- 1 pkg SafAle US-05 (or Mangrove Jacks M66 / LalBrew Verdant)
- Yeast nutrient
Additional Instructions
Primary Ferment: 7-10 daysSecondary Ferment: 12-14 days
Beer Profile
Original Gravity: 1.070Final Gravity: 1.012
Alcohol by Vol: 7.9%
Color SRM: 0.0
Bitterness IBU: 91.0
Recipe Type: partial mash
Yield: 5.0 Gallons
Procedure:
● Enzyme Note: Ceremix® Flex and Ondea Pro can replace the listed enzymes, increasing mash efficiency and altering target beer parameters ●
Steep milled malt along with amylase enzyme in 2 gallons of water at 163.4F for 30 - 45 minutes. Use the appropriate amount of rice hulls to ensure circulation and filtration. Sparge malt with 170F water until water runs clear. Top kettle up to 6.5-7 gallon pre-boil size. (Note 90 min boil)
Mini-Mash Option (recommended): Perform a Single Infusion Mash at 163.4F for 60-90 minutes; or Step Mash at 155-165F for 45-60 minutes followed by 140-150F for 45-60 minutes with Termamyl SC DS and SEBAmyl L enzymes per dosing instructions and in order of optimal temperature recommendations.
Bring to boil. Remove from heat and add sorghum syrup, cocnut palm sugar, and raw sugar (this prevents scorching the syrup), return to boil allow to achieve hot break.
0.75 oz Columbus (90 min)
0.75 oz Columbus (45 min)
1 oz Simcoe (30 min)
1 Whirlfloc tablet (10 min)
1 oz Centennial (KO WP 10 min)
1 oz Simcoe (KO WP 10 min)
1 pkg SafAle US-05 (or Mangrove Jacks M66 / LalBrew Verdant)
Yeast nutrients per dosing and time addition recommendations
Dry hopping:
1 oz Columbus (dry-hop 12-14 days)
1 oz Centennial (dry-hop 12-14 days)
1 oz Simcoe (dry-hop 12-14 days)
0.25 oz Columbus (dry-hop last 5 days)
0.25 oz Centennial (dry-hop last 5 days)
0.25 Simcoe (dry-hop last 5 days)
After primary rack to secondary and add first dry-hop addition. Ferment at 60F for two weeks with an additional dry-hop addition the last five days.
Rack to keg or prime with 5 oz priming sugar and bottle, condition bottles for 10-14 days.