We’ve always been captivated by Pliny the Elder, that iconic double IPA that’s become a legend in craft beer circles. Originating from Russian River Brewing Company, it’s named after the ancient Roman naturalist and packs a punch with its bold hops and rich flavors that beer enthusiasts crave.
As we dive into this homebrew recipe, you’ll discover why it’s a favorite for its perfect balance of bitterness and aroma. Let’s explore how we can recreate this masterpiece in our own kitchens, bringing a taste of brewing history to your glass.
Ingredients
To craft our homebrew rendition of the iconic Pliny the Elder double IPA, we start by assembling high-quality ingredients that capture its bold hop profile and balanced flavors. We’ll list them in the order they’re typically used during the brewing process, with precise measurements and prep notes for accuracy.
Grains and Base Materials
- 11 pounds (5 kg) of pale two-row malt: This forms the foundation of our mash; mill it fresh for optimal extraction and efficiency.
- 1 pound (0.45 kg) of crystal malt (60L): Adds a touch of caramel sweetness; crush coarsely to enhance flavor without overpowering the hops.
- 8 ounces (227 g) of Carapils malt: Provides body and head retention; steep this lightly for a smooth, full mouthfeel.
Hops
Hops are the star of Pliny the Elder, delivering its signature bitterness and aroma. We use them at various stages for layered effects:
- 1 ounce (28 g) of Columbus hops (14% AA): Bittering addition—add at the beginning of the boil for a strong, resinous backbone.
- 1 ounce (28 g) of Simcoe hops (13% AA): Flavor addition—introduce midway through the boil to build complexity with piney notes.
- 2 ounces (57 g) of Amarillo hops (8% AA): Aroma addition—add in the last 5 minutes of the boil, then more for dry-hopping to amplify citrus and tropical flavors.
- 2 ounces (57 g) of Cascade hops (6% AA): Dry-hop addition—reserved for fermentation stage to enhance floral and grapefruit aromas.
Yeast and Additives
- 1 packet of dry ale yeast (e.g., Safale US-05): Pitch this into the cooled wort for reliable fermentation; rehydrate first if using dry yeast to ensure vigorous activity.
- 1 teaspoon of yeast nutrient: Mix in during the boil to promote healthy fermentation and prevent stuck ferments.
- 5 gallons (19 liters) of filtered water: Adjusted to 5.2 pH for the mash; treat with brewing salts like gypsum if needed to mimic the beer’s mineral profile.
- 1 pound (0.45 kg) of corn sugar: For priming the bottles; dissolve just before packaging to achieve optimal carbonation.
These ingredients, when combined with careful technique, allow us to replicate the intense hop-forward character of Pliny the Elder right in our homebrew setup.
Equipment Needed
To brew our Pliny the Elder-inspired IPA at home, we rely on essential equipment that ensures precision and hygiene throughout the process. Building on the high-quality ingredients we’ve outlined, these tools help us achieve that signature hop-forward profile with minimal risk of contamination.
We organize the equipment by brewing stages for clarity—mashing and boiling, fermentation, and bottling. Here’s a detailed list of what you’ll need:
- Brewing Kettle: A large stainless steel pot (at least 5 gallons) for heating and boiling the wort. We emphasize using one with a built-in thermometer to monitor temperatures accurately and prevent scorching during the hop additions.
- Mash Tun: A insulated vessel (like a cooler with a false bottom) for mixing grains with hot water. This allows us to extract sugars efficiently, which is crucial for developing the beer’s balanced malt backbone.
- Fermenter: A 6.5-gallon glass or plastic carboy for primary fermentation. We prefer one with an airlock to maintain an anaerobic environment, letting the yeast work its magic on those bold hops without exposure to oxygen.
- Airlock and Stopper: A simple S-shaped device to fit the fermenter, allowing CO2 to escape while keeping contaminants out. In our experience, this inexpensive tool is vital for producing a clean, professional-grade brew.
- Hydrometer: A tool for measuring specific gravity to track fermentation progress. We use it to ensure the beer reaches the desired alcohol content—around 8% ABV for our Pliny the Elder replica.
- Thermometer: A digital probe model for quick, accurate readings during mashing and cooling. Paired with the brewing kettle, it helps us hit the optimal temperature ranges (e.g., 150–155°F for mashing) to preserve hop aromas.
- Siphon and Tubing: An auto-siphon setup for transferring wort or beer without introducing air. This keeps our hoppy flavors intact during racking, avoiding off-flavors that could undermine the beer’s intensity.
- Bottling Bucket: A 5-gallon bucket with a spigot for mixing priming sugar and bottling. We recommend one with a volume marker to ensure even carbonation, resulting in that crisp, effervescent finish.
- Sanitizer and Cleaning Supplies: Star San or similar no-rinse sanitizer for all equipment. Sanitizing everything thoroughly is non-negotiable—it protects the integrity of our ingredients and prevents infections that could ruin the batch.
| Equipment Item | Recommended Size/Capacity | Estimated Cost (USD) | Primary Use |
|---|---|---|---|
| Brewing Kettle | At least 5 gallons | $50–$100 | Boiling wort |
| Mash Tun | 5–10 gallons | $20–$50 | Extracting sugars |
| Fermenter | 6.5 gallons | $15–$40 | Fermenting beer |
| Hydrometer | Standard scale | $10–$15 | Measuring gravity |
| Thermometer | Digital probe | $10–$20 | Monitoring temperatures |
Instructions
Now that we have gathered our premium ingredients and set up the necessary equipment, we’re excited to guide you through brewing your own version of the iconic Pliny the Elder double IPA. Let’s break down the process step by step to achieve that signature hop-forward flavor and balanced bitterness.
Prepare Ingredients
Before we start brewing, we must prepare our ingredients in the correct order to ensure optimal extraction and flavor. Begin with the grains by milling them fresh for better mash efficiency. Here’s a detailed list of preparation steps, ordered as they’ll be used:
- Grains: Measure 12 pounds of 2-row pale malt and mill it coarsely to promote even water absorption without creating fine dust that could clog your mash tun.
- Hops: Weigh out the hops in advance—start with 2 ounces of Columbus hops for bittering, followed by 1 ounce each of Simcoe and Centennial for flavor. Store them in a sealed container in the refrigerator to preserve their pungent, citrusy aromas.
- Yeast: Rehydrate 1 packet of dry ale yeast (such as Safale US-05) in 4 ounces of warm water at 95°F for 15 minutes to activate it, ensuring vigorous fermentation.
- Adjuncts: Dissolve 1 pound of dextrose or corn sugar in boiling water and cool it to room temperature for later addition, which will boost the beer’s alcohol content and body.
- Water: Treat 5 gallons of brewing water with brewing salts to reach a pH of 5.2–5.6, adjusting for mineral balance to enhance the hops’ bright, resinous notes.
Brewing Process
With ingredients prepped, we move to the core brewing stages, focusing on precision to extract rich flavors and bitterness from our Pliny the Elder recipe. This process combines mashing for fermentable sugars and boiling for hop infusion, resulting in a beer with intense, piney aromas that will tantalize your senses.
- Mashing: Heat 3 gallons of treated water to 165°F in your brewing kettle, then add the milled grains to create a mash. Stir thoroughly and maintain a temperature of 152°F for 60 minutes to convert starches into sugars, producing a sweet, malty wort with a subtle grainy fragrance.
- Lautering and Sparging: Transfer the mash to your mash tun and slowly drain the wort into the kettle, sparging with 2 gallons of 170°F water to rinse the grains. Aim for a pre-boil volume of 6 gallons, ensuring the liquid is clear and free of husks for a clean base.
- Boiling: Bring the wort to a rolling boil and add the Columbus hops at the start for 60 minutes to impart strong bitterness. Midway, at 30 minutes, add the Simcoe hops for flavor depth, and in the last 5 minutes, toss in the Centennial hops for a burst of aromatic oils that fill the air with zesty, floral scents.
- Cooling: After boiling, rapidly cool the wort to 65–70°F using an immersion chiller, which helps prevent off-flavors and prepares it for fermentation—watch for the steam to dissipate, signaling a smooth transition to the next stage.
Fermentation
Once boiling is complete, fermentation transforms the wort into beer, where we carefully control conditions to develop the complex, hoppy profile of Pliny the Elder. This stage is crucial for building layers of tropical fruit and pine flavors through yeast activity.
- Pitching Yeast: Transfer the cooled wort to your sanitized fermenter, then pitch the rehydrated yeast while maintaining a temperature of 65°F. Seal the fermenter with an airlock and place it in a stable environment to kick off primary fermentation, which typically bubbles vigorously within 12–24 hours.
- Primary Fermentation: Allow fermentation to proceed for 7–10 days at 68°F, monitoring with a hydrometer to track specific gravity—from an original of 1.072 down to 1.012–1.016. You’ll notice the sweet wort evolving into a dry, hop-centric brew with enticing fruity esters emerging.
- Dry Hopping: On day 5 of fermentation, add the remaining 2 ounces of hops (a mix of Simcoe and Centennial) directly to the fermenter for 3–5 days. This step amplifies the beer’s aroma, infusing it with bold, resinous notes that evoke fresh pine forests.
For reference, here’s a quick table of key fermentation metrics to guide you:
| Metric | Target Range | Purpose |
|---|---|---|
| Temperature | 65–68°F | Optimizes yeast activity for clean flavors |
| Duration | 7–10 days | Ensures full attenuation and hop integration |
| Specific Gravity | 1.072 (original) to 1.012–1.016 (final) | Indicates sugar conversion and alcohol level |
Bottling and Conditioning
Finally, we bottle and condition the beer to stabilize its flavors, allowing the hop characteristics of Pliny the Elder to shine through in a crisp, refreshing finish. This step packages your brew for enjoyment while enhancing its sensory appeal.
- Priming and Bottling: Siphon the fermented beer into a bottling bucket, then mix in 5 ounces of priming sugar dissolved in boiling water to carbonate. Fill sanitized bottles, leaving 1 inch of headspace in each, and cap them securely to trap the carbonation.
- Conditioning: Store the bottles at 68–72°F for 2 weeks for initial carbonation, then move them to a cooler spot at 50–55°F for 2–4 more weeks. During this time, the beer develops its full body and aroma, with flavors maturing into a harmonious blend of bitterness and fruitiness.
- Final Checks: Before enjoying, chill the bottles to 45°F and check for proper carbonation by opening one—listen for a satisfying hiss and pour to reveal a beer with a fluffy, white head and vibrant hop bouquet.
Conclusion
We’ve explored how brewing our own Pliny the Elder can bring that iconic hop magic right to your setup. It’s rewarding to craft a beer that captures such bold flavors and balance.
As we wrap up, remember this recipe sparks creativity in your brewing journey. Let’s raise a glass to the adventures ahead and the perfect pours we’ll share.
Frequently Asked Questions
What is Pliny the Elder?
Pliny the Elder is a legendary double IPA from Russian River Brewing Company, celebrated for its bold hop flavors, intense bitterness, and rich aroma. It’s a favorite among craft beer enthusiasts for its perfect balance of citrus, pine, and tropical notes, making it a benchmark in the IPA world.
What ingredients are needed for a homebrew version of Pliny the Elder?
To brew this IPA at home, you’ll need high-quality ingredients like pale ale malt for the base, specialty grains for depth, a mix of hops (such as Simcoe, Amarillo, and Centennial) for bitterness and aroma, a clean-fermenting yeast like California Ale yeast, and additives like priming sugar. Precise measurements ensure the signature hop-forward profile.
What equipment is required to brew Pliny the Elder at home?
Essential equipment includes a brewing kettle for boiling, a mash tun for grain conversion, a fermenter with airlock for yeast work, a hydrometer and thermometer for monitoring, a siphon for transferring, and a bottling bucket with sanitizer. Budget options start around $100-300; focus on hygiene to avoid contamination and achieve great results.
How do I brew Pliny the Elder step by step?
Start by preparing ingredients: mill grains, weigh hops, and rehydrate yeast. Then, mash grains at specific temperatures, boil with hop additions, cool the wort, ferment in a controlled environment with dry hopping for aroma, and finally bottle while priming for carbonation. Monitor temperatures and timings for the best hop balance.
How long does the brewing process take?
The entire process from brewing to drinking takes about 4-6 weeks. Mashing and boiling take 4-6 hours, fermentation lasts 1-2 weeks, and conditioning in bottles needs 1-2 more weeks. Patience ensures the hops develop fully for that iconic Pliny flavor.
What tips can help achieve the best hop flavors in this recipe?
Use fresh hops and follow hop schedules precisely for optimal bitterness and aroma. Maintain strict temperature control during mashing and fermentation, and add dry hops mid-fermentation for enhanced scents. Always sanitize equipment to prevent off-flavors, and taste test during conditioning for adjustments.
Can beginners brew this Pliny the Elder recipe?
Yes, beginners can try it with proper guidance and basic brewing knowledge. Start with a simple setup, follow the steps closely, and use reliable resources. While it’s advanced due to the hop profile, taking time with measurements and hygiene minimizes risks and can lead to rewarding results.