80 replies to this topic

[positiveContact]

So this was developed using a combination of sources.  What do you guys think?

 

httpss://lh4.googleusercontent.com/-AZRrBmTsRE0/VKA8cCKXzQI/AAAAAAAARrk/Bc3Tj1K03vM/s969/pliny2.jpg

 

 

 

httpss://lh5.googleusercontent.com/-8hVWDwRI7Q4/VKA8cA2QemI/AAAAAAAARro/LeNPBdM9mYE/s1335/pliny1.jpg

 

 

OG: 1.070

ferment on US-05 (2-3 packets)

 

DRY HOPS: 3oz columbus, 2oz cent, 2oz simcoe for 10-14 days and then 1oz columbus, 1oz simcoe, 0.5oz cent, and 0.5oz amarillo for 4-5 days

 

Edited by Evil_Morty, 28 December 2014 - 10:28 AM.

[positiveContact]

oh yeah, also I'll be pushing the sulfate way up (350ppm) with gypsum and then adding just a little bit of calcium chloride (chloride up around 40ppm in final water).  mash pH will be 5.3.

[neddles]

Looks lie you've got it dialed in. I think it will be fantastic. Can we put it in my firkin?

[positiveContact]

Looks lie you've got it dialed in. I think it will be fantastic. Can we put it in my firkin?

 

beats me.  I used the hopping schedule from the NB kit and the grain bill from somewhere else (drez showed it to me).  but yeah - how bad could it be?

[neddles]

How do you plan to dispose of 10 gallons of this?

[HVB]

The grain bill is from what Russian River put out to homebrewer.

[positiveContact]

How do you plan to dispose of 10 gallons of this?

 

happily but if you want bring your firkin up and we'll do it right!

Edited by Evil_Morty, 29 December 2014 - 04:35 AM.

[TehFury]

Looks pretty solid to me...

[HVB]

Just going to add that the current Pliny that is out there now has closer to 2% c-40.  I think the recipe you have will turn out just fine as that is how it was brewed before. 

[positiveContact]

Just going to add that the current Pliny that is out there now has closer to 2% c-40.  I think the recipe you have will turn out just fine as that is how it was brewed before. 

 

interesting.  Maybe i'll drop the C-40 down to a pound or something - less measuring for me

[Howie]

I thought sugar was more like 10%?

[positiveContact]

I thought sugar was more like 10%?

 

well, if it was I'm not sure I'd want to do it.  ~1lb for 10 gallons is enough for me.  i get worried about making headache beer.

[positiveContact]

this is what I based the grain bill off of:

 

httpss://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/40663_495888589656_5747306_n.jpg?oh=cd9834905e92698bdf7b2a67a9b5c16c&oe=54B411EC&__gda__=1422003185_01e009b6d1fece76a66bf03a16bdf217

 

I've adjusted my recipe slightly from what is at the top of the thread to account for the generally higher than 70% efficiency I get.  I have been working with 70% as an estimate but the reality is I'm usually closer to 75-85% (probably 75% on this beer).

[HVB]

well, if it was I'm not sure I'd want to do it. ~1lb for 10 gallons is enough for me. i get worried about making headache beer.

10% sugar for a iipa should be no issue. I have gone a # on 5g batches.

[neddles]

10% sugar for a iipa should be no issue. I have gone a # on 5g batches.

Agree I don't see that making headache beer either. But any additional sugar will result in less body, less malt presence and drier beer. So it's kinda up to the brewer's preference... you can make it work either way.

[positiveContact]

10% sugar for a iipa should be no issue. I have gone a # on 5g batches.

 

 

Agree I don't see that making headache beer either. But any additional sugar will result in less body, less malt presence and drier beer. So it's kinda up to the brewer's preference... you can make it work either way.

 

I'll have to take your words for it.  the most I've done is 3/4 lb in a 5 gallon batch.  I'm also not one to often get headaches from beer, it's more something that other people describe (usually bud with rice as an adjunct or belgian beers which tend to have sugar but also tend to be higher gravity)

[SchwanzBrewer]

I've found that adding the sugar at 3-4 days into fermentation (80% or so done) makes for a lower final gravity and a drier beer. Adding in the boil tends to make a less attenuated beer (although all the sugar will be consumed). Reasoning is that the yeast eat the table sugar first and don't prepare themselves as well for eating up all the maltose. Anecdotally this has worked for me.

[HVB]

Do you boil it in some water and add it? I have never had an issue the other way but up to try something new.

[positiveContact]

Do you boil it in some water and add it? I have never had an issue the other way but up to try something new.

 

that's how i've done it in the past.  i may do it here since i'll only be using 2 packs of yeast.  i'm not sure i'd do 80%, probably closer to 50%.  i'd be nervous I'd be too late otherwise.

[HVB]

that's how i've done it in the past.  i may do it here since i'll only be using 2 packs of yeast.  i'm not sure i'd do 80%, probably closer to 50%.  i'd be nervous I'd be too late otherwise.

OK.  I will try it one of these days.  As I said, I have no issues with the other way and the beers seem to dry out fine but new techniques are always good.