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).
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.