Pliny the Elder DIPA Clone - Extract

Description

Your Pliny the Elder DIPA Clone delivers the resinous pine and crisp bitterness of Columbus hops at the start of the boil, followed by grapefruit and tropical notes from Simcoe and Centennial added at 10 minutes and flameout. A dry-hop addition of the same three varieties intensifies the citrus and floral aroma in your finished beer. Nine pounds of Briess Golden Light DME supplies a smooth, clean malt foundation while the Carapils and Caramel 40L steeping grains contribute subtle sweetness and improved mouthfeel.

Lallemand BRY-97 American ale yeast ferments cleanly at 68-70°F, allowing the hop profile to remain prominent. The kit includes yeast energizer and Irish moss for clarity and includes priming sugar for bottling.

Your Real Fake Pliny the Elder Double IPA - Extract Clone Beer Kit never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Beer Specifications

• ABV: 8.7% - 9.4%
• Original Gravity: 1.080 - 1.090
• Final Gravity: 1.015 - 1.020
• IBUs: 100+
• SRM: 10

Ingredients

Extracts

• 9 lbs Briess Golden Light Dry Malt Extract (DME)

Specialty Grains (combined into one bag)

• 1 lb Carapils Malt (steeping grain)
• 1 lb Caramel/Crystal Malt 40L (steeping grain)

Hops (substitutions based on availability)

• 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)

Yeast (substitutions based on availability)

• 1 Lallemand BRY-97 Dry Yeast

Also Included

• 5 oz Priming Sugar
• 1 Muslin Bag
• 1 Irish Moss / Yeast Energizer Combo

Instructions

Hop Schedule

• 1 oz Columbus Hops and boil for 60 minutes.
• 1 oz Simcoe and 1 oz Centennial Hops with 10 minutes remaining.
• 1 oz Simcoe and 1 oz Centennial Hops at flameout.
• 1 oz Columbus, 1 oz Simcoe and 1 oz Centennial Hops as dry hop addition.

1. Heat 2-3 gallons of water to 155°F.
2. Place grains in a grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag, sparge (rinse) with water into the kettle, and discard.
4. Stir in the dry malt extract until fully dissolved.
5. Bring your wort to a rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At 15 minutes remaining, add the Yeast Energizer / Irish Moss Combo Packet.
9. Cool the wort to 70°F. An immersion chiller or ice bath works well for this.
10. Transfer the wort to a sanitizer fermenter and top off with clean, filtered water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 68-70°F for 5-7 days.
13. Transfer to a sanitized secondary fermenter and add the dry hop addition. Let sit for 5-7 days.
14. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
15. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!