Brew24: Pliny the Younger Clone

 Pliny the Younger Clone Recipe

Recipe Specifics

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Batch Size (Gal): 0.5

Total Grain (Lbs): 1.741

Max OG: 1.133

Anticipated OG: 1.094 

Anticipated SRM: 6.6

Anticipated IBU: 199.5

Brewhouse Efficiency: 70 %

Wort Boil Time: 95 Minutes

Grain/Sugar

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92.0% 1.60 lbs. American 2-row (max PPG: 121.6)

3.7% 0.065 lbs. Corn Sugar (Max PPG: 5.98)

3.5% 0.06 lbs. CaraPils (Max PPG: 4.08)

0.9% 0.016 lbs. Cane Sugar (Max PPG: 1.47)

Hops

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0.2 oz Simcoe 12.9% AA @ mashout. (need ~100 IBUs addition here)

0.2 oz. Columbus (Pellet 16.10% AA) @ 60 min.

0.4 oz. Amarillo (Pellet, 8.50% AA) @ 0 min.

0.3 oz. Columbus (Pellet, 16.10% AA) @ 0 min.

0.2 oz. Simcoe (Pellet, 12.90% AA) @ 0 min.

Dry Hops

0.078 oz. Centennial (Cryo, 18.50% AA)

0.076 oz. Simcoe (Cryo, 23.50% AA)

Keg Hops?

0.075 oz. Centennial (Cryo, 18.50% AA)

0.075 oz. Simcoe (Cryo, 23.50% AA)

Extras

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0.24 g Yeast Nutrient @ 10 min to end of boil.

Yeast

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4.6g SafAle US-05 (rehydrated in 46g water)

Water Profile

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Start with 1 gallon Brita filtered

SF Bay Area water + potassium metabisulfite (for chlorine removal) 2.59/1.564 mg/liter x 3.785 liters = 6.27 mg scale imprecision might be closer to 11mg

Gypsum Ca target=90ppm, SF ~15ppm  Need 75ppm 75/61.5 = 1.22 g

Total Water Needed [?]: 0.93 Gallons

Mash Water Needed [?]: 0.83 Gallons (2 qt/lb)

Sparge Water Needed [?]: 0.1 Gallons

Strike Temperature [?]: 150 F

Pre-Boil Wort Produced [?]: 0.66 Gallons

Mash Schedule

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Sacc Rest 15 min @ 143 

Sacch II 60 min @ 149 

Sacch III 5 min @ 156 

Notes

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Started brew day around 1/29 1:15pm

Heated 0.83 gallons to 150F using sauté on instant pot

Switched to sous vide 143F and put grain bag in pot. Temperature after putting bag in pot was 143F

After a couple minutes, switched to 145F sous vide. Temperature was not rising. Switched to sauté to get a bump up to 147F. Switched back to 149F sous vide. Temperature did not rise much and seemed to drop back to 142F. Fiddled with saute again to bring it back up. Once at 149F, left it at 149F sous vide for ~60 mins. Switched to 156F sous vide around 3pm. Gave up and went back to saute to bring up to ~153F

3:15pm checked wort -- Had 0.7 gallons and gravity of 1.05@150F. This equates to about 1.093@68F for 0.5 gallons. I miscalculated and decided to dump in the extra 0.1 gallons of sparge water and let sit for another couple minutes at ~156F.

Pulled and squeezed the bag -- got 0.8 gallons and gravity of ~1.046@150F.

Hit saute on wort.

3:31pm hit 202F and added 0.2 oz Simcoe

At 4:02pm, added 0.2 oz Columbus

4:16pm, added yeast nutrient

4:18pm, added last hops

Cooled wort in fridge

Rehydrated yeast while sanitizing fermenter

Strained wort

Total wort - 0.495 gallons

Pitched yeast at 70F

1/31 10pm added dry hops, sugar, and ~8 oz water

2/12 11:30am cold crash

2/13 8:30am add 0.43oz corn sugar + 1.65oz water to get 48.75 oz of beer at 1.012@40F

OG: 1.102

FG: 1.011

ABV: 12%

Adding 15.25oz of boiled water to uKeg

Final ABV: 9%