I hear people saying great things about Pliny the Elder, but I can't find it here in Alabama. Is anyone interested in a trade for a mix of Southeastern US beers?
No. I've just heard good things, and I'd like to try it.So… did you brew it and now you’d like to compare to the real thing?
The Russian River kit by Morebeer may be your best bet.No. I've just heard good things, and I'd like to try it.
The morebeer kit is pretty close actually (Vinny actual designed it for them). With proper water adjustments you can get even closerThe Russian River kit by Morebeer may be your best bet.
https://www.morebeer.com/products/russian-rivers-pliny-elder-grain-beer-brewing-kit-5-gallons.html
One of the best versions I’ve had was an NB extract clone my buddy brewed.
Never had the real thing.
The morebeer kit is pretty close actually (Vinny actual designed it for them). With proper water adjustments you can get even closer
Hopping has definitely changed in the past 5 year. Pliny is very much an old school ipa so it likely had those additions for that deep resinous complexity it has.It's interesting how there's a 45 and a 30 minute addition, which nowadays people would say are a waste.
the real Pliny recipe could have changed by now anyway
Thats pretty close to Kals recipe on Electric Brewery I linked from 2004. Kals recipe was built on 12 gallon batch but came from what Vinny shared at the 2004 HBCSorry to Hijack I just found this thread interesting.
Here's a recipe from a BYO article from 2004. Is this pretty close? I've never had but I'm curious now.
Link to article
Russian River Brewing Co.’s Pliny the Elder clone
(5 gallons/19 L, all-grain)
OG = 1.074 FG = 1.014
IBU = 100+ SRM = 6 ABV = 8.3%
Originally brewed to be part of a first-ever “Double IPA festival” back in 2000, Pliny has become the standard by which many modern double IPAs are measured. As with any hop-heavy beer, Pliny is best enjoyed fresh, while the massive hop aroma is at its peak.
Ingredients
12.8 lb. (5.8 kg) 2-row pale malt
0.28 lb. (0.13 kg) crystal malt (45°L)
0.86 lb. (0.39 kg) Carapils® malt
1 lb. (0.45 kg) dextrose
42.9 AAU Warrior® hops (90 mins.) (2.75 oz./78 g at 15.6% alpha acids)
6.1 AAU Chinook hops (90 mins.) (0.5 oz./14 g at 12.2% alpha acids)
14.3 AAU Columbus hops (45 mins.) (1 oz./28 g at 14.3% alpha acids)
12 AAU Simcoe® hops (30 mins.) 1 oz./28 g at 12% alpha acids)
20.5 AAU Centennial hops (0 mins.) (2.25 oz./64 g at 9.1% alpha acids)
12 AAU Simcoe® hops (0 mins.) (1 oz./28 g at 12% alpha acids)
3.25 oz. (92 g) Columbus hops (dry hop)
1.75 oz. (50 g) Centennial hops (dry hop)
1.75 oz. (50 g) Simcoe® hops (dry hop)
1 tsp. Irish moss (15 mins.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Fermentis Safale US-05 yeast
3/4 cup (150 g) dextrose (if priming)
Step by step
Mash the grains at 150–152°F (66–67°C). Hold this temperature for 60 minutes. Mash out, vourlaf, and sparge. Boil the wort for 90 minutes, adding hops at the time indicated in the ingredients list. Chill the wort and pitch the yeast. Ferment at 68°F (20°C). Dry hop 2 weeks after primary fermentation slows for 5 days. Bottle or keg as usual.
EXTRACT WITH GRAINS OPTION: Replace the 12.8 pounds (5.8 kg) 2-row pale malt with 6.7 pounds (3 kg) extra light dried malt extract. Steep the crushed grains in 1 gallon (3.8 L) of water at 151°F (66°C) for 20 minutes. Rinse the grains with 2 quarts (2 L) of 170°F (77°C) water. Top up the kettle to 5.5 gallons and stir in the dried malt extract. Follow the remaining portion of the all-grain recipe.
That is interesting. I what you get out of it besides bitterness. A lot of first wort, 60, 5 and whirlpool these daysIt's interesting how there's a 45 and a 30 minute addition, which nowadays people would say are a waste.
Replacing Columbus with Warrior is intriguing. What made you think of that change?This is my closest take to pliney. Probably my favorite home brew ever.
I love you hahaYeah, I can pull a decent selection from the local spots, so if anyone wants something let me know.
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Yeah, I can pull a decent selection from the local spots, so if anyone wants something let me know.
View attachment 731430
I was going to post this question when I got ready to try the double dry hopped version, but I'll ask it now since I've gone this far. If you were adding pellet hops to an actively fermenting beer (like 10 ounces of hops), would you just dump them in or would you try to bag them?
I've never had the opportunity to try Pliny,
I just kegged a Pliney clone from More Beer and I just tossed in the 5 ounces for dry hopping (which the recipe called for) into the primary (I don't use a secondary) on day 9, and then cold crashed and kegged on day 14. I use a floating dip tube for a no oxygen transfer from the Fermonster (thank you Dgallo!) and the samples look pretty clear.I started brewing the Plinian Legacy kit from Northern Brewer years ago and I've kept it on tap constantly ever since. I've never had the opportunity to try Pliny, but I love the IPA these kits produce. In fact, when I get IPA drinkers over, I usually have a hard time getting them to try anything else - all they want to do is drink the Pliny clone.
Northern Brewer has recently come out with a limited edition kit for a double dry hopped version - to match the one introduced by Russian River last year. I intend to brew that one when my current keg starts running low. It's the same recipe as their regular kit, except the dry hop amounts are doubled, and they are added in the primary during active fermentation, rather than in the secondary.
I was going to post this question when I got ready to try the double dry hopped version, but I'll ask it now since I've gone this far. If you were adding pellet hops to an actively fermenting beer (like 10 ounces of hops), would you just dump them in or would you try to bag them? I use a Big Mouth Bubbler for a secondary, and I have one of their Depth Charge attachments, so I've never had to worry about bagging my hops when I add them to the secondary. If I add the hops in the primary, I think I'll still transfer to a secondary to let it clear more. This beer has a great clear look to it, right from the first glass, and I want to be sure I keep that.
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