Hamfast the Gaffer (Pliny clone) take 2.0

pliny_2.0

Good Day readers,

Brewed up another pliny clone on 12/13/12. Instead of following the same recipe from the Zymurgy article as I did last time I came across another blogger that believed he had a more accurate and up to date clone recipe and decided to tweak my recipe a bit. I want to compete with this beer and I’m not looking to make an exact clone at this point so I didn’t make all of the changes, but here’s the updated recipe and thanks to Scott for posting the info on his blog (which, if you like beer blogs you should check out):

Hamfast the Gaffer 2.0

Tasty McDole’s “hoppy” water profile

5 finished gallons (6.75 gallon batch size – 1.5 left in kettle, 5.25 into carboy, 5 into keg)

90 minute boil

Mash at 150* F for 90 minutes

1.072 OG (ended up at 1.073)

1.010 FG (measured)

88% Rahr 2 Row

5% Corn Sugar

4% Briess Carapils

3% Briess Crystal 40

110 grams CTZ 17% 90 minutes

24 grams CTZ 13.9% 45 minutes

32 grams Simcoe 13% 30 minutes

1/2 tablet Whirlfloc 5 minutes

74.5 grams Simcoe 12.2% 0 minutes (hot steep for 15 minutes before chilling)

32 grams Centennial 11.6% 0 minutes (hot steep for 15 minutes before chilling)

Servomyces added prior to chilling

After chilling whirlpooled with a spoon and let kettle sit for 2 hours before racking to Better Bottle, transferred only a small amount of pellet hop material – left the rest behind with 1.5 gallons of wort/trub.

60 seconds pure 02

WLP001 pitched at 65* F, allowed to free rise to 67* F for fermentation, ramped up to 70* F as fermentation slowed down. Racked to secondary at 1.013 onto 10 day dry hops – second dose also added in secondary.

28.4 grams Centennial Dry Hop 10 days

28.4 grams CTZ Dry Hop 10 days

28.4 Simcoe Dry Hop 10 days

21 grams Amarillo Dry Hop 10 days

7.1  grams Centennial Dry Hop 5 days

7.1 grams CTZ Dry Hop 5 days

10.7 Simcoe Dry Hop 5 days

10.2 grams Amarillo Dry Hop 5 days

Kegged/fined with gelatin on 1/2

1/8 pours crystal clear, tastes really great, still a bit harsh (always find that beers need at least 1-2 weeks in the keg to mellow out).

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After 2 weeks in the keg this beer tastes really good. The flavors have mellowed and the harshness has faded. The addition of amarillo is very evident surprisingly enough, the aroma is pine, resin, floral citrus, a bit of earthiness/dankness and maybe a hint of fruitiness (from hops, not yeast). The flavor is all of the above with a bit more pine/resin. The mouthfeel is great, the hop oil lingers on your tongue – this is obviously from the large amounts of oily hops, but the 15 minute hot-steep before chilling increases this dramatically – and in a very good way. The bitterness is perfect and the malt flavor is right where I want it. I don’t think I’d tweak the recipe at all for the next batch. The color is lighter than the first batch and I like where it’s at. The gelatin didn’t seem to strip aroma/flavor and I wouldn’t hesitate to use it again (previously I had refrained from using it in hoppier beers, but I think I’ll use it in all beers going forward).

This is a great recipe and every IPA/IIPA lover should brew it at least once. This will be entered alongside Bagshot Pale and maybe some other beers in Upper Mississippi Mashout, Great Northern BrewHaHa and MMXIII Midwinter Home Brew Contest. I’ll get some results posts up afterwards. The first attempt of this recipe got 1st, 2nd, 3rd in the three competitions I sent it to – I know that the competition will likely be stiffer in UMMO at least though.

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7 Comments

Filed under Bitter, Brewing, Competition, Homebrew

7 responses to “Hamfast the Gaffer (Pliny clone) take 2.0

  1. Scott Bert

    Very nice pictures, and that’s a great looking beer. Thanks for the heads up, I’ll make sure not to submit an IPA to either of those Comps, hahaha!

    • On the contrary – I don’t think you’d have anything to worry about. Along those lines, I think it’d be cool if a bunch of people submitted the exact same recipe to the same competition just to see how they all stack up against each other. It would really showcase how much of an impact process has on the finished product. I bet the judges wouldn’t really like it though..

      Thanks for posting!

      • Scott Bert

        Eh, don’t sell yourself short; you look like you know what you’re doing =p

        I’m curious how the ‘dankness’ from this batch matched up with the real pliny? I found mine to be slightly less….dank for lack of a better word, although it was very slight. I keep going back and forth between whether to add more CTZ to the dry hop, and drop the amount of Simcoe (ala the old PTE recipe), or keep it how it is.

  2. I’ve only had PTE in bottles that a friend has gotten from CA and CO and brought to MN so I haven’t had a brewery fresh version ever. In the bottles I’ve had I’ve never gotten a dank aroma (usually the aroma has been pretty subdued probably due to time and transport conditions), but have for sure gotten some in the flavor, I’d say even more than the pine.

    I didn’t get that much dankness the first time I brewed it and I do get a bit more this time, which I think is from me getting the hops from a different supplier this time (they smelled like onions out of the package this time – I was actually a little nervous using them). So basically in 1.0 I got a hint of dank/earthiness in both aroma and flavor and had a lot more pine and citrus – in 2.0 I’m getting a bit more dank/earthiness and it’s probably equal with the pine – the citrus is more in the background.

    I know I’ve heard/read a lot about the variability of CTZ hops – based on my results I’d say that variability is more the culprit than recipe, but that doesn’t mean you couldn’t adjust the recipe with that in mind (depending on the freshness and quality of your CTZ).

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