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Homebrew Recipe - Pliney turns 60 IPA
American IPA
Starting Gravity: 1.056 - 1.075
Bitterness: 40 - 70 IBU
Finishing Gravity: 1.010 - 1.018
Alcohol: 5.5 - 7.5%ABV
Pliney turns 60 IPA
This recipe was inspired by combining the DogfishHead 60 recipe found in the 150 Recipe's issue of BYO, and the Vinnie Cilurzo interview on the Brewing Network's Sunday Session show in July or Aug of 2005.
I got a Gold medal for this IPA at the 2007 McChord AFB Brewfest.
Recipe Specifics
78%
10.25 gal
75 min
153 °F
Hops
| Horizon |
0.75 |
12 |
FWH |
19.1 |
| Centennial |
1.50 |
10.5 |
20 |
12.3 |
| Willamette |
1.50 |
5 |
20 |
5.8 |
| Willamette |
0.50 |
5 |
15 |
1.5 |
| Centennial |
1.50 |
10.5 |
15 |
9.6 |
| Centennial |
1.50 |
10.5 |
10 |
7.8 |
| Willamette |
0.50 |
5 |
10 |
1.2 |
| Willamette |
0.50 |
5 |
5 |
1.1 |
| Centennial |
1.50 |
10.5 |
5 |
6.7 |
| Centennial |
1.50 |
10.5 |
0 |
0.0 |
| Willamette |
0.50 |
5 |
0 |
0.0 |
| Amarillo |
2.00 |
9.5 |
DRY |
0.0 |
Extras
Fermentables
| Pale Ale Malt (UK) |
1.038 |
3 |
16.00 |
69.6 |
| Munich 10L Malt (Germany) |
1.037 |
10 |
4.00 |
17.4 |
| Victory Malt (USA) |
1.034 |
28 |
1.50 |
6.5 |
| Crystal 40L Malt (USA) |
1.034 |
40 |
1.50 |
6.5 |
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White Labs -
WLP007 Dry English Ale Yeast
Recipe Estimates
Yeast Cells Needed: 465 billion
Estimated Final Gravity:
1.013 -
1.020
Alcohol %ABV:
6.00 -
6.86
Calories/12 oz.:
215 -
218
Yeast Properties
Attenuation: 70% - 80%
Flocculation: Medium to High
Alcohol Tolerance: Medium-High
Optimal Fermentation Temp: 65 -
70
°F
Notes
Vinnie comments on a 3:1 ration of Centennial to Willamette. I use that in a pseudo-Dogfish hopping schedule where hops are added every few minutes late in the boil (20 mins and later), with just enough FWH hops to bring total bitterness up to a 1:1 BU:GU ratio.
Single infusion Mash at 153F, mashout at 168F.
The White Labs WLP007 Dry English Ale yeast attenuates like WLP 001, and produces the malty backbone like WYeast 1968 or WLP002. I LOVE this yeast.
Treat your water to include higher than normal sulfate content (Gypsum or Magnesium Sulfates depending on your water) for hop accents.
Use Irish Moss in the last 15 mins of the boil.
