Pliny the Elder DIPA Clone - Extract

Brew your own version of the legendary Pliny the Elder Double IPA with this high-quality extract beer kit. Known for its bold hop character and well-structured malt backbone, this DIPA recipe brings together an expertly crafted balance of citrus, pine, and floral notes for a truly hop-forward experience.

Crafted with 9 lbs of Briess Golden Light Dry Malt Extract (DME), this kit ensures a smooth, clean malt foundation, while Carapils and Caramel/Crystal 40L malts add subtle sweetness and improved mouthfeel. The carefully selected hop additions—Columbus, Simcoe, and Centennial—create layers of resinous pine, grapefruit, and tropical fruit flavors, with a crisp bitterness that defines the West Coast Double IPA style. A dry hop infusion enhances the aromatic intensity, making each sip bold yet balanced.

Fermentation is supported by American Ale Yeast, complemented by yeast energizer and Irish moss for a clean finish and improved clarity. Whether you're an experienced homebrewer or just starting out, this Pliny the Elder clone recipe offers a rewarding brewing experience with outstanding results.

Perfect for those who appreciate hop-forward beers, this homebrew kit delivers a robust, flavorful Double IPA that stays true to the original.

ABV: 8.0%
IBU: 100
BU/GU: 1.25
Original Gravity (OG): 1.070
Final Gravity (FG): 1.010
SRM: 6
Degrees Plato: 17

9 lbs Briess Golden Light Dry Malt Extract (DME)
1 lb Carapils Malt (steeping grain)
1 lb Caramel/Crystal Malt 40L (steeping grain)
1 oz Columbus Hops (Bittering)
1 oz Simcoe Hops (Flavor)
1 oz Centennial Hops (Flavor)
1 oz Simcoe Hops (Aroma)
1 oz Centennial Hops (Aroma)
1 oz Columbus Hops (Dry Hop)
1 oz Simcoe Hops (Dry Hop)
1 oz Centennial Hops (Dry Hop)
1 tsp Irish Moss
0.5 tsp Yeast Energizer
1 packet American Ale Yeast

Additives:

5 oz Priming Sugar
1 Muslin Bag

Prepare Equipment:
Clean and sanitize all brewing equipment thoroughly.

Steep Specialty Grains:

Heat 2.5 gallons of water to 155°F.
Steep Carapils and Caramel/Crystal 40L malts in a grain bag for 30 minutes. Remove grains.

Boil the Wort:

Bring to a boil and add 9 lbs Golden Light DME. Stir until fully dissolved.
Add 1 oz Columbus Hops and boil for 60 minutes.
Add 1 tsp Irish Moss and 0.5 tsp Yeast Energizer with 15 minutes remaining.
Add 1 oz Simcoe and 1 oz Centennial Hops with 10 minutes remaining.
Add 1 oz Simcoe and 1 oz Centennial Hops at flameout.

Chill and Ferment:

Cool wort to 68°F and top off with water to achieve a total volume of 5 gallons.
Transfer to a sanitized fermenter and pitch American Ale Yeast.
Ferment at 68°F for 10–14 days.

Dry Hopping:

After primary fermentation, add 1 oz Columbus, 1 oz Simcoe, and 1 oz Centennial Hops to the fermenter.
Allow to dry hop for 5–7 days.

Packaging Options:

Priming for Bottling:

Dissolve 5 oz of priming sugar in 2 cups boiling water and let it cool.
Transfer the beer from the fermenter into a sanitized bottling bucket, leaving behind sediment.
Stir in the priming sugar solution gently, without aerating the beer.
Bottle the beer using sanitized bottles and cap them securely.
Store bottles at room temperature for 2-3 weeks for carbonation.

Kegging:

Transfer the beer into a sanitized keg.
Seal and purge oxygen by burping the keg with CO₂.
Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks before serving.