•   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

Variety Oz Alpha Boil IBU
         
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
Bitterness: 65.3 IBU (Rager)
      BU:GU: 1.00

Extras

Fermentables

Fermentable Potential °L lbs %
         
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
                Weight: 23.00 lbs
Starting Gravity: 1.065
                     SRM: 11.06
  •  

    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.