Old School Triple IPA

What started as a clone of Russian River’s Pliny the Younger, turned into Craig’s singular quest. If you’ve missed the PtY hype or want to capture it in a glass, start here! (Warning – Prepare to Buy All the Hops – and yes, the IBUs are theoretical)

Recipe Author:

Craig Shapland

Beer Style:

Triple IPA

Batch Size:

11.0 gallons

Boil Time:

90 minutes

Original Gravity:


Final Gravity:








30.0 lbs Domestic 2-Row 88%
2.0 lbs White Wheat malt 6%
1.0 lbs Maris Otter Malt 3%
1-2 lbs Table Sugar (as needed to hit 1.100) 3%


Mash – 145°F for 60 minutes
Second Rest – 156°F for 20 minutes
Mash Out – 168°F for 20 minutes
(Flush the HERMs coil and vorlauf for the full 20 minutes of the mashout phase)
Sparge – fly sparge for 1 hour.


1 oz Chinook   First Wort Hop
1 oz Columbus  First Wort Hop25 ml CTZ Hop Extract   90 min1 oz Chinook    60 min
1 oz Columbus 60 min2 oz Simcoe     30 min
WHIRLPOOL (chill wort to 170°F)
2 oz Amarillo
2 oz Centennial
1 oz Chinook
1 oz Simcoe (Cryo)
1 oz Warrior
DRY HOP 1 (end of ferment – hold for 10 days)
2 oz Amarillo
2 oz Centennial
2 oz Columbus
1 oz Simcoe (Cryo)
2 oz Warrior
DRY HOP 2 (3 days after Dry Hop 1 – hold for 7 more days)
1 oz Amarillo
1 oz Centennial
1 oz Chinook
1 oz Columbus
1 oz Simcoe (Cryo)
1 oz Warrior


WLP001/ Wyeast 1056 / WLP090 San Diego Super (1 gallon starter / yeast cake from prior batch / yeast slug from a local brewery)


1 packet of BSG Amylo 300 (or White Labs Ultra-Ferm or equivalent Amalyze addition) – added to mash

Water Profile:

Carbon filtered municipal water
Phosphoric Acid
Mash:     1.62 teaspoons
Sparge:    1.15 teaspoons
Mash:    1 teaspoon
Boil:    1 teaspoon


Dissolve the hop extract in strong alcohol (everclear, grain, etc – the stronger the better) in a heat proof container. Add the slurry to the boil as indicated and use the wort to rinse out any straggling extract.
Add oxygen just prior to pitching. Craig uses inline oxygenation.
Ferment cool at 65°F to start.
After fermenting for 5 days, add the cane sugar to the fermenter.