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 Elder clone.
Ingredients:
- .75 lb Light Roast millet (Grouse)
- 1 lb Crystal Millet (Grouse)
- 1.25 lb Vienna millet (Grouse)
- 2 lb roasted Buckwheat groats
- 7 lb Sorghum extract (90 min)
- .75 oz Columbus (90 min)
- 1 lb coconut palm sugar (60 min)
- 1.5 lb raw sugar (60 min)
- .75 oz Columbus (45 min)
- 1 oz Simcoe (30 min)
- 1 tsp DAP (10 min)
- 1 tab whirlfloc (10 min)
- 1 oz Centennial (KO WP 10 min)
- 1 oz Simcoe (KO WP 10 min)
- 1 pkg Safale-05
- 1 oz Columbus (dry-hop 12-14 days)
- 1 oz Centennial (dry-hop 12-14 days)
- 1 oz Simcoe (dry-hop 12-14 days)
- .25 oz Columbus (dry-hop last 5 days)
- .25 oz Centennial (dry-hop last 5 days)
- .25 Simcoe (dry-hop last 5 days)
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:
4 gallons at 160 to kettle and add grain bag for 30 min steep. Rinse grains and add enough water to kettle for 7.5 gallons including Sorghum. Achieve hot break and boil for 90 minutes following above hop and fining addition times. At KO add last hops and whirlpool for 10 minutes prior to cooling. Cool, transfer and pitch yeast and ferment at 68. After primary rack to secondary and add first dry-hop addition and ferment at 60 for two weeks with an additional dry-hop addition the last five days. Rack to keg or prime with 5oz priming sugar and Bottle, condition bottles for 10-14 days.