Pliney The Elder Clone Recipe

Pliney The Elder Photo by mccun934 CC-BY2

Ingredients:

Malts:

  • 15.25 lbs. American two-row malt
  • 0.5 lb. Wheat malt
  • 1.5 lb. Corn sugar
  • 0.5 lb. Crystal 40L malt

Hops:

  • 2 oz. Chinook hops at 90 mins (26 AAU)
  • 2 oz. Chinook hops at 90 mins (26 AAU)
  • 1 oz. Simcoe hops at 45 mins (12 AAU)
  • 1 oz. Columbus hops at 30 mins (14 AAU)
  • 2.25 oz. Centennial hops at 0 mins (20.25 AAU)
  • 1 oz. Simcoe hops at 0 mins (12 AAU)
  • 3.25 oz. Columbus hops, dry hop for 7-10 days (45.5 AAU)
  • 1.75 oz. Centennial hops, dry hop for 7-10 days (15.75 AAU)
  • 1.75 oz. Simcoe hops, dry hop for 7-10 days (21 AAU)

Directions:

Mash the crushed grains at 150˚F in approximately 5 gallons of water. Lauter and sparge to collect 7.75 gallons of wort. Bring to a boil. Add hops according to schedule. Mix in corn sugar just before flameout. Ferment at 67˚F, slowly raising the temperature to 70˚F towards the end of primary fermentation. When most of the yeast has settled, transfer to a secondary fermenter and add the dry hops. Dry hop for 7-10 days.