We’ve all heard of Pliny The Elder, the legendary double IPA from Russian River Brewing that’s captivated beer enthusiasts worldwide with its bold hoppy flavors and perfect balance. As craft beer lovers, we’re thrilled to share our clone recipe that lets you recreate this icon at home.
This brew represents a fun challenge for homebrewers, blending premium ingredients to mimic the original’s complexity. We’ll guide you through the process so you can enjoy that signature taste in your own glass.
Ingredients
To replicate the bold, hop-forward profile of our Pliny The Elder clone recipe, we select high-quality ingredients that mirror the original double IPA’s complexity. We organize these by their sequence in the brewing process, from mashing to fermentation, for optimal homebrewing efficiency.
Grains and Malts
We start with the base for the mash to build a robust malt backbone:
- 11.5 pounds of 2-row pale malt: Provides the foundation for fermentable sugars and a clean, crisp base flavor.
- 1 pound of Crystal 45L malt: Adds subtle caramel sweetness and enhances the beer’s body for better hop balance.
- 0.5 pounds of Carapils malt: Contributes dextrins for improved mouthfeel and head retention.
Hops
Hops are added during the boil and fermentation stages to achieve the signature intense bitterness and tropical aroma of Pliny The Elder:
- 2 ounces of Amarillo hops (added at 60 minutes): Delivers sharp bitterness and citrus notes.
- 1 ounce of Simcoe hops (added at 30 minutes): Infuses piney and fruity undertones.
- 1 ounce of Centennial hops (added at 15 minutes): Boosts floral and citrus flavors.
- 2 ounces of Amarillo hops (added at 5 minutes): Enhances late-boil aroma for a fresh, tropical finish.
- Dry hop additions: 2 ounces of Simcoe and 2 ounces of Amarillo (added during fermentation for 7 days) to amplify the beer’s iconic hop explosion.
Yeast and Other Essentials
Finally, we include yeast for fermentation and any adjuncts to fine-tune the brew:
- 1 packet of Wyeast 1056 American Ale yeast: Ensures reliable fermentation and the clean, fruity esters that complement the hops.
- Filtered water: Use 5 gallons initially, adjusted to a mash pH of 5.2–5.6 with brewing salts for optimal enzyme activity—we recommend gypsum or calcium chloride based on your water profile.
- 0.5 pounds of dextrose (for priming): Added at bottling to achieve natural carbonation levels of approximately 2.5 volumes of CO2.
| Hop Variety | Amount (ounces) | Addition Time | Purpose |
|---|---|---|---|
| Amarillo | 2 | 60 minutes | Primary bitterness (about 50 IBUs) |
| Simcoe | 1 | 30 minutes | Mid-boil flavor enhancement |
| Centennial | 1 | 15 minutes | Late-boil aroma boost |
| Amarillo | 2 | 5 minutes | Aroma intensification |
| Simcoe (dry hop) | 2 | Fermentation (7 days) | Post-fermentation aroma layering |
| Amarillo (dry hop) | 2 | Fermentation (7 days) | Enhanced tropical notes |
Required Equipment
To successfully brew our Pliny The Elder clone recipe, we need a reliable set of equipment that ensures precision and hygiene throughout the process. Building on the high-quality ingredients we’ve outlined—such as the 2-row pale malt and various hops—having the right tools allows us to maintain optimal brewing conditions and achieve that signature bold, hoppy flavor.
We’ll organize the essential equipment into categories for clarity, focusing on items used in sequence from mashing to bottling. This setup supports an all-grain brewing method, which is key for replicating the complex malt backbone of this double IPA.
Brewing and Mashing Equipment
- Brew kettle: A 5- to 10-gallon stainless steel or aluminum pot for boiling wort; ensure it has a lid to minimize evaporation.
- Mash tun: A 5-gallon insulated cooler or dedicated tun with a false bottom for converting starches in grains like the 11.5 pounds of 2-row pale malt into fermentable sugars.
- Stirring spoon or paddle: A long, heat-resistant tool for mixing during mashing and boiling to achieve even heat distribution.
Fermentation and Monitoring Tools
- Fermenter: A 6.5-gallon glass carboy or food-grade plastic bucket for housing the fermentation of wort with Wyeast 1056 American Ale yeast.
- Airlock and stopper: To allow CO2 to escape while preventing contaminants, crucial for clean fermentation.
- Thermometer: A digital probe thermometer for monitoring temperatures during mashing (aim for 148–152°F) and fermentation (around 68°F) to preserve the beer’s tropical aroma.
Measuring and Transfer Equipment
- Hydrometer: For checking specific gravity at various stages; we recommend recording readings in a simple table to track progress.
| Stage | Target Specific Gravity | Purpose |
|---|---|---|
| Pre-boil | 1.072 | Ensures adequate extract from malts |
| Post-fermentation | 1.010–1.014 | Indicates proper attenuation for a balanced IPA |
- Scale: A digital kitchen scale accurate to 0.1 ounces for precise measurements of ingredients like 0.5 pounds of Carapils malt.
- Siphon and tubing: Auto-siphon setup for transferring wort or beer without introducing oxygen, used after boiling and before bottling.
Bottling and Sanitation Essentials
- Bottles and caps: At least 48 standard 12-ounce glass bottles with crown caps for packaging the final product.
- Bottle capper: A hand-capper tool for sealing bottles securely after adding priming sugar.
- Sanitizer: Star San or similar no-rinse sanitizer to clean all equipment, preventing off-flavors and ensuring the hop-forward profile shines through.
By preparing this equipment in advance, we set ourselves up for a smooth brewing experience that complements our ingredient list and helps craft a beer with the same bold hoppy flavors as the original Pliny The Elder. Always prioritize sanitation to protect the integrity of your brew.
Instructions
Now that we have gathered our premium ingredients and essential equipment, we guide you through the precise steps to brew our Pliny The Elder clone and capture its bold hoppy essence.
Preparation
Before we begin brewing, let’s ensure everything is set for a seamless process. Start by sanitizing all equipment including the brew kettle, mash tun, fermenter, and bottling tools using a no-rinse sanitizer to prevent contamination and maintain hygiene. Measure and organize your grains—mill 11.5 pounds of 2-row pale malt, 1 pound of Crystal 45L malt, and 0.5 pounds of Carapils malt into separate containers for easy access.
Next, prepare your hops by weighing out the additions: use a table for the hop schedule to track quantities and times accurately.
| Hop Variety | Amount (ounces) | Addition Time | Purpose |
|---|---|---|---|
| Amarillo | 2 | 60 minutes into boil | Bittering |
| Simcoe | 1 | 30 minutes into boil | Flavor enhancement |
| Centennial | 1 | 15 minutes into boil | Aroma boost |
| Amarillo | 2 | Flameout | Final aroma |
| Simcoe | 2 | Dry hop after ferment | Intense tropical notes |
Activate your Wyeast 1056 American Ale yeast by smacking the pack or rehydrating if using dry yeast, and let it sit at room temperature for 3 hours until it swells. Finally, heat filtered water to 165°F in your brew kettle and adjust the pH to around 5.2–5.6 using brewing salts for optimal mash conditions.
Brewing
We now move to the core brewing phase where the magic happens—mashing and boiling to extract sugars and hops for that signature double IPA profile. Begin by adding your milled grains to the mash tun and combine with 4 gallons of heated strike water at 165°F to reach a mash temperature of 152°F; stir thoroughly to avoid dough balls and hold for 60 minutes to convert starches into fermentable sugars.
After mashing, lautering and sparging—drain the sweet wort into the brew kettle and rinse the grains with 2–3 gallons of 170°F water to extract remaining sugars. Bring the wort to a rolling boil and add hops according to the schedule in our table above; for example, toss in the Amarillo hops at 60 minutes for bittering, stirring occasionally to prevent boilovers. Maintain a vigorous boil for 90 minutes total to develop the robust malt backbone and hop bitterness—expect aromas of pine and citrus to fill your space as the hops release their oils.
Fermentation
Once brewing is complete, we focus on fermentation to transform the wort into our hop-forward beer with balanced flavors. Cool the boiled wort rapidly to 68°F using an immersion chiller, then transfer it to the sanitized fermenter and aerate by shaking or using an aeration stone for at least 1 minute to promote yeast health.
Pitch the activated Wyeast 1056 American Ale yeast into the fermenter and seal with an airlock; ferment at a stable 68°F for the first 7–10 days in a dark, temperature-controlled environment. Monitor activity—bubbling in the airlock should start within 12–24 hours, peaking around day 3, and subside by day 7 as primary fermentation wraps up. For dry hopping, add the remaining Simcoe hops after day 5 and let them steep for 4–5 days to infuse tropical fruit and resinous notes, ensuring the beer reaches an original gravity of 1.072 and final gravity of about 1.014 for the desired 8–9% ABV.
Bottling
To wrap up, we handle bottling to carbonate and condition our Pliny The Elder clone for that crisp, drinkable finish. First, prepare a priming solution by dissolving 5 ounces of corn sugar in 1 cup of boiling water and cool it to room temperature; add this to the fermented beer in the bottling bucket to provide carbonation.
Siphon the beer into sanitized bottles, leaving about 1 inch of headspace in each, and cap immediately to seal in the flavors—aim for 48 bottles from a 5-gallon batch. Condition the bottles at 68–72°F for 2 weeks to allow carbonation, then store at 50–55°F for another 2–4 weeks for optimal maturation; taste periodically to ensure the hops’ vibrant aroma and balanced bitterness shine through before enjoying your homebrewed masterpiece.
Storage and Serving
Once we’ve bottled our Pliny The Elder Clone, proper storage ensures the beer matures to its full potential, preserving the bold hoppy flavors and tropical aromas we worked hard to achieve. Let’s dive into the key practices for storing and serving this double IPA clone.
Storage Guidelines
After bottling, we need to focus on conditioning and long-term storage to allow the flavors to develop and maintain carbonation. Store the bottles in a cool, dark environment to prevent light strike and oxidation, which can degrade the hop profile.
- Conditioning Period: Allow the beer to condition at room temperature (around 68-72°F) for at least 2 weeks to carbonate fully. This step is crucial for building the signature effervescence and balancing the bitterness.
- Long-Term Storage: Once carbonated, transfer bottles to a refrigerator set at 35-40°F. Avoid fluctuations in temperature, as they can affect taste and clarity.
- Shelf Life Data: For precision, here’s a quick overview of storage durations based on conditions:
| Storage Condition | Expected Shelf Life | Key Notes |
|---|---|---|
| Room Temperature (68-72°F) | 2-4 weeks | Ideal for initial conditioning; flavors peak early. |
| Refrigerated (35-40°F) | Up to 6 months | Best for long-term storage; hop aromas remain vibrant. |
| Improper Storage (e.g., warm or light-exposed) | 1-2 weeks | Risk of off-flavors; we strongly advise against this. |
Always use airtight containers and check for any signs of infection, like unusual odors, before storing.
Serving Suggestions
Serving our Pliny The Elder Clone at the right temperature and in the appropriate glassware enhances its sensory appeal, highlighting the hop-forward profile with notes of citrus, pine, and tropical fruit.
- Temperature: Chill the beer to 45-50°F before serving for optimal refreshment without dulling the aromas. We recommend removing it from the fridge 5-10 minutes before pouring to let it warm slightly.
- Glassware: Pour into a tulip glass or IPA glass to concentrate the aromas and showcase the beer’s hazy appearance. This helps release the complex bouquet of Amarillo, Simcoe, and Centennial hops we added during brewing.
- Pouring Technique: Tilt the glass at a 45-degree angle while pouring to minimize foam, then straighten for a proper head. This creates a creamy white foam that traps the hop volatiles, making each sip more flavorful.
- Pairing Tips: Enjoy with bold foods like spicy wings or grilled salmon to complement the beer’s resinous bitterness, elevating the overall experience for us and our guests.
By following these steps, we can savor the fruits of our brewing efforts with the same confidence and precision that define the original Pliny The Elder.
Conclusion
We’ve guided you through crafting your own Pliny The Elder clone, and we’re confident it’ll deliver that bold hoppy thrill.
Homebrewing lets us capture the essence of iconic beers right in our kitchens, turning ingredients into personal triumphs.
Now it’s your turn—brew, taste, and savor the satisfaction of a job well done.
Frequently Asked Questions
What is Pliny The Elder?
Pliny The Elder is a famous double IPA brewed by Russian River Brewing Company. It’s known for its bold hoppy flavors, tropical aromas, and perfect balance, making it a favorite among beer enthusiasts. This iconic beer features a strong malt backbone with intense hop bitterness from varieties like Amarillo, Simcoe, and Centennial.
What are the key ingredients for the Pliny The Elder clone recipe?
The clone recipe requires high-quality grains like 11.5 pounds of 2-row pale malt, 1 pound of Crystal 45L malt, and 0.5 pounds of Carapils malt for the malt base. Hops include Amarillo, Simcoe, and Centennial added at various stages for bitterness and aroma. Use Wyeast 1056 American Ale yeast, and filtered water adjusted for optimal brewing to replicate the original’s complexity.
What equipment is needed to brew the Pliny The Elder clone at home?
Essential equipment includes a brew kettle for boiling, a mash tun for grain conversion, a fermenter for yeast action, and tools like a hydrometer and thermometer for precision. Don’t forget sanitation supplies and bottling essentials like bottles and a capper to ensure hygiene and accurate results throughout the process.
How do I brew the Pliny The Elder clone recipe?
Start by sanitizing equipment and mashing grains in hot water. Boil the wort with a scheduled hop addition of Amarillo, Simcoe, and Centennial at specific times for flavor. Cool, aerate the wort, pitch Wyeast 1056 yeast, and ferment for about two weeks. Bottle with priming sugar, then condition for carbonation before chilling.
How long does it take to brew and condition the Pliny The Elder clone?
Brewing takes about 4-6 hours, including mashing and boiling. Fermentation lasts 1-2 weeks, followed by 2 weeks of bottle conditioning at room temperature for carbonation. Total time from brew day to enjoyment is around 4-6 weeks, depending on temperature and yeast activity for optimal flavor development.
How should I store and serve the Pliny The Elder clone?
Store bottles in a cool, dark place after conditioning, then refrigerate for long-term stability—up to 6 months if kept below 40°F. Serve chilled at 45-50°F in a tulip or IPA glass to enhance aromas. Pair with bold foods like spicy wings to complement the hoppy profile and prevent off-flavors from improper storage.
Can beginners brew this Pliny The Elder clone recipe?
Yes, beginners can try it with careful preparation and basic knowledge. Follow the detailed steps for mashing, hopping, and fermenting, and prioritize sanitation. Start with smaller batches if needed, but use precise measurements and quality ingredients to avoid common issues like infections or off-flavors.