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)
Beer Style:
Triple IPA
Batch Size:
11.0 gallons
Boil Time:
90 minutes
Original Gravity:
1.100
Final Gravity:
1.008
ABV:
12.5%
IBUs:
445
SRM:
—
Malt/Grain/Sugar/Extract:
| 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% |
Mashing
| 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. |
Hops:
| BOIL 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 |
Yeast:
| WLP001/ Wyeast 1056 / WLP090 San Diego Super (1 gallon starter / yeast cake from prior batch / yeast slug from a local brewery) |
Misc:
| 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 |
| Gypsum Mash: 1 teaspoon Boil: 1 teaspoon |
Notes:
| 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. |