Pliny The Elder is legendary among craft beer lovers for its bold hop character and perfectly balanced bitterness. This iconic double IPA from Russian River Brewing Company has inspired homebrewers everywhere to recreate its complex flavors and crisp finish.
We’re excited to share a Pliny The Elder clone recipe that captures the essence of this classic brew. Whether you’re an experienced homebrewer or just diving into the world of hoppy beers, this recipe guides you step-by-step to brew a beer that rivals the original.
Ingredients
To craft an authentic Pliny The Elder Clone, gathering precise ingredients is essential. Each component plays a key role in achieving its signature hop-forward profile and balanced malt backbone.
Malt Ingredients
We start with a blend of malts that provide a sturdy yet clean canvas for the hops to shine. Use the following malts for the mash:
- 10 lbs Pale Malt (2-row) – Forms the base with a clean fermentable sugar profile.
- 1.5 lbs Vienna Malt – Adds subtle malt complexity and body.
- 1 lb Carapils (Dextrine Malt) – Enhances head retention and mouthfeel.
- 0.5 lbs Crystal Malt (10L) – Offers light caramel sweetness without overpowering.
Hops Ingredients
Hops are the heart of Pliny The Elder. This recipe demands a blend of high-quality hop varieties to replicate its bold bitterness and aromatic complexity:
| Hop Variety | Amount (oz) | Addition Time | Purpose |
|---|---|---|---|
| Columbus (CTZ) | 1.5 | 60 minutes | Bittering |
| Centennial | 1.5 | 30 minutes | Flavour |
| Simcoe | 1.25 | 10 minutes | Aroma and flavour |
| Amarillo | 1.0 | 5 minutes | Aroma and flavour |
| Simcoe (Dry Hop) | 2.0 | Dry hop (5 days) | Aroma and complex hop notes |
| Centennial (Dry Hop) | 2.0 | Dry hop (5 days) | Aroma |
Yeast and Other Additives
Yeast selection is critical to preserving the clean bitterness while leaving room for hop expression. We recommend:
- California Ale Yeast (Wyeast 1056 / White Labs WLP001) – Clean fermentation, accentuates hop profile.
- No added sugars or spices are necessary to maintain the authentic flavor profile.
- Use a Irish Moss or Whirlfloc tablet at last 15 minutes of the boil to improve clarity.
Water Specifications
Water chemistry can make or break a hop-centric beer like this. Aim for a profile that highlights bitterness without harshness:
| Ion | Target ppm | Role |
|---|---|---|
| Calcium (Ca²⁺) | 150 | Enhances yeast health and beer stability |
| Magnesium (Mg²⁺) | 10 | Enzyme activation |
| Sulfate (SO₄²⁻) | 350 | Accentuates hop bitterness |
| Chloride (Cl⁻) | 50 | Balances malt sweetness |
| Sodium (Na⁺) | 10 | Enhances flavor complexity |
We strongly suggest adjusting your water with gypsum and calcium chloride to hit these targets precisely.
With these carefully chosen ingredients we can replicate the celebrated balance of bold hop bitterness and subtle malt sweetness that defines the legendary Pliny The Elder.
Equipment Needed
To brew an authentic Pliny The Elder Clone, having the right equipment is essential. We’ll cover both the primary Brewing Equipment and the necessary Fermentation Tools to ensure a smooth brewing process and excellent results.
Brewing Equipment
For this double IPA clone, precise temperature control and accurate measurement are crucial. Here’s what we recommend:
- Brew Kettle: A minimum 7-gallon stainless steel kettle with a lid, for the full volume boil and to avoid excessive evaporation.
- Mash Tun: Insulated mash tun or cooler with a false bottom or bazooka screen to hold the grain bed for mashing.
- Grain Mill: To crush the malted grains to the ideal consistency.
- Large Fermentation Bucket or Carboy: To transfer wort post-boil. Sanitize thoroughly.
- Thermometer: Accurate brewing thermometer capable of reading 100°F to 212°F.
- Hydrometer or Refractometer: To measure specific gravity before and after fermentation.
- Sparge Arm or Spray Ball: For rinsing grains efficiently during sparging.
- Stirring Paddle: Food-grade, to mix the mash and wort thoroughly.
- Heat Source: Sufficient BTU burner or electric element to maintain a rolling boil.
| Equipment | Purpose | Notes |
|---|---|---|
| Brew Kettle | Boiling wort | Minimum 7 gallons |
| Mash Tun | Mashing grains | Insulated with false bottom |
| Grain Mill | Crushing malted grains | Adjust for cracked but not powdered |
| Fermentation Vessel | Holding cooled wort for fermentation | Bucket or glass carboy |
| Thermometer | Temp control | Accurate between 100°F and 212°F |
| Hydrometer/Refractometer | Measuring gravity | Ensures correct fermentation progress |
| Sparge Arm/Spray Ball | Grain rinsing | Even extraction of sugars |
| Stirring Paddle | Mash and pitch mixing | Food-grade plastic or stainless steel |
| Heat Source | Boil wort | Gas burner or electric |
Fermentation Tools
Maintaining proper fermentation conditions is key to replicating the crisp, balanced profile of Pliny The Elder. Here’s what we use:
- Fermentation Vessel: Sanitize a glass carboy or plastic fermenter with an airlock to prevent contamination.
- Airlock and Stopper: Allow CO₂ to escape while keeping oxygen and bacteria out.
- Temperature Controller: Use a fermentation chamber or temperature controller to maintain steady fermentation temps between 65°F and 72°F.
- Sanitizer: Food-grade sanitizer like Star San to sanitize all equipment coming into contact with wort.
- Siphoning Tube and Racking Cane: For transferring beer without introducing oxygen.
- pH Meter or Strips (optional): To monitor mash and fermentation pH for accuracy.
| Fermentation Tool | Purpose | Notes |
|---|---|---|
| Fermentation Vessel | Holds wort during fermentation | Glass carboy or sanitized plastic bucket |
| Airlock & Stopper | Gas exchange | Prevents contamination |
| Temperature Controller | Controls fermentation temp | Keep stable 65°F–72°F |
| Sanitizer | Equipment sanitation | Star San or equivalent |
| Siphoning Tube | Beer transfer | Minimizes oxygen exposure |
| pH Meter/Strips | Optional measurement | Tracks mash and fermentation pH |
We recommend checking your setup and sanitizing thoroughly before starting to brew. This careful preparation ensures we capture the complex hop bitterness and smooth malt balance critical to this celebrated double IPA.
Preparation
To brew an authentic Pliny The Elder Clone, meticulous preparation is key. Proper sanitization and ingredient readiness set the foundation for a balanced and flavorful double IPA.
Sanitizing Equipment
Sanitation is crucial to prevent contamination and off-flavors in our beer. We start by thoroughly cleaning all brewing equipment with a non-caustic cleaner. Next, we sanitize every piece that will touch the wort or beer using a no-rinse sanitizer such as Star San or iodophor.
Key points for sanitizing:
- Sanitize the brew kettle, fermentation vessel, airlock, spoons, thermometer, and hydrometer.
- Immerse smaller equipment like airlocks and thermometers fully in sanitizer solution.
- Spray or soak larger equipment ensuring full surface contact.
- Allow equipment to air dry or drain without rinsing to preserve the sanitizing effect.
“Proper sanitization is the backbone of reproducing the clean profile of Pliny The Elder.”
Preparing the Ingredients
We prepare ingredients carefully to replicate Pliny’s signature profile. Preparation includes precise measuring and specific treatments:
| Ingredient | Preparation |
|---|---|
| Malts | Mill grains just before mashing for fresh crush |
| Hops | Measure by weight; separate into bittering, flavor, and aroma additions |
| Yeast | Hydrate according to manufacturer instructions or make a starter 24 hours prior |
| Water | Adjust water profile using brewing salts to mimic Pliny’s water chemistry |
Steps for ingredient prep:
- Mill the malts to a coarse consistency for optimal mash extraction.
- Weigh hops with an accurate digital scale and divide as per recipe schedule.
- Prepare yeast slurry or starter to ensure healthy fermentation.
- Adjust water chemistry with gypsum and calcium chloride to enhance hop bitterness and malt balance.
By attentively preparing our equipment and ingredients we create the ideal conditions to brew a robust and balanced Pliny The Elder Clone that captures the original’s bold hop character and smooth finish.
Brewing Instructions
Follow these detailed steps carefully to brew our Pliny The Elder Clone with the authentic balance of hop bitterness and malt smoothness. Precision at every stage ensures a superior double IPA experience.
Mash Process
We start by mashing to convert starches into fermentable sugars, creating a clean malt backbone essential for this double IPA.
- Heat 12.5 gallons of brewing water to 165°F.
- Add your milled malt into the mash tun and combine with the heated water.
- Maintain mash temperature at a steady 152°F for 60 minutes.
- Stir intermittently to ensure even conversion.
- After mash, raise temperature to 168°F for mash out and hold for 10 minutes.
- Drain the wort and sparge with 3 gallons of water at 170°F to rinse remaining sugars.
This process ensures a well-extracted wort with the right gravity and malt profile for our clone.
Boil Process
Boiling sterilizes the wort and is crucial for hop utilization and flavor development.
- Bring the collected wort to a rolling boil (approx. 90 minutes).
- Use a brew kettle with at least 7 gallons capacity to prevent boil-overs.
- Maintain a consistent boil intensity throughout.
- Add salts or adjust water during the boil if necessary to mimic Pliny’s water profile.
- Monitor for evaporation; aim to reduce volume to approximately 6 gallons post-boil.
Hop Additions Schedule
The hop schedule defines the signature Pliny The Elder bitterness and aroma, blending aggressive bitterness with complex hop character.
| Time (min) | Hop Variety | Amount | Purpose |
|---|---|---|---|
| 60 | Columbus (CTZ) | 1.5 oz | Bittering |
| 30 | Centennial | 1 oz | Flavor |
| 15 | Simcoe | 1 oz | Flavor/Aroma |
| 10 | Amarillo | 1 oz | Aroma |
| 5 | Centennial | 1 oz | Aroma |
| 0 (flameout) | Simcoe + Amarillo | 1 oz each | Hop Aroma / Dry Hop |
- Use a hop bag for flameout additions to facilitate removal.
- Keep the boiling wort well-agitated when adding hops to maximize extraction.
Cooling the Wort
Rapid cooling is essential to prevent unwanted flavors and encourage a clean fermentation.
- Immediately after the boil, cool the wort to 68°F using a sanitized wort chiller.
- Use either an immersion or plate chiller for best results.
- Avoid splashing during transfer to minimize oxygen exposure.
- Transfer wort directly into the sanitized fermenter.
- Top up with sterile water if necessary to reach desired batch volume (~5.5 gallons).
Fermentation
Fermentation is the critical stage where our Pliny The Elder Clone develops its defining flavors and aromas. Precise control during this phase ensures the complex hop profile and clean malt backbone shine through.
Yeast Pitching
We recommend using a high-quality California Ale yeast (WLP001 or equivalent) known for clean fermentation and strong attenuation.
- Rehydrate the yeast according to the manufacturer’s instructions to maximize cell viability.
- Pitch the yeast at a temperature between 65°F and 70°F to promote healthy fermentation.
- Aim for a pitching rate of 1 million cells per milliliter per degree Plato to ensure fermentation vigor and minimize off-flavors.
| Parameter | Value |
|---|---|
| Yeast strain | California Ale (WLP001) |
| Rehydration temp | 75°F |
| Pitching temp | 65°F – 70°F |
| Pitching rate | 1 million cells/mL/°P |
“Proper yeast pitching is the foundation for capturing Pliny’s crisp and refreshing finish.”
Primary Fermentation
During primary fermentation, we maintain a stable temperature to encourage clean yeast metabolism and prevent unwanted esters.
- Keep the fermentation temperature steady at 68°F for optimal yeast activity.
- Allow fermentation to proceed for 7 to 10 days or until gravity readings stabilize near the expected final gravity (~1.012).
- Gently aerate the wort before pitching yeast to ensure sufficient oxygen for healthy yeast growth.
- Use a sanitized airlock to prevent contamination while allowing CO2 to escape.
“Consistency and temperature control during primary fermentation are paramount for achieving the trademark clarity and balanced bitterness of Pliny The Elder.”
Secondary Fermentation (if applicable)
We suggest transferring to a secondary fermenter to improve clarity and flavor maturity, though this step is optional.
- Rack the beer off the yeast cake into a sanitized secondary vessel after primary fermentation completes.
- Maintain temperature at around 66°F during this 7-day secondary phase.
- This rest reduces yeast sediment and allows hop aromatics to integrate smoothly without harshness.
- Avoid prolonged secondary fermentation beyond 10 days to preserve hop freshness.
| Fermentation Stage | Temperature | Duration | Purpose |
|---|---|---|---|
| Primary fermentation | 68°F | 7-10 days | Active yeast fermentation |
| Secondary (optional) | 66°F | 7 days | Clarification and flavor smoothing |
Packaging
Proper Packaging is essential to preserve the robust hop character and balanced profile of our Pliny The Elder Clone. Whether bottling or kegging, attention to detail ensures the beer maintains its freshness and distinctive bitterness.
Bottling or Kegging
When it comes to preserving the complex hop aroma and sharp bitterness of our clone, choosing between bottling or kegging depends on your equipment and goals.
- Bottling:
- Use sanitized 12-ounce brown glass bottles to protect from light exposure.
- Fill bottles leaving about 1-inch headspace to prevent over-pressurization.
- Cap immediately with sanitized caps to avoid oxidation.
- Store bottles upright in a cool dark place to preserve hop freshness.
- Kegging:
- Transfer the beer to a sanitized keg minimizing oxygen exposure.
- Seal and purge the keg with CO2 before pressurizing.
- Store at serving temperature around 38°F to maintain crisp flavor.
- Kegging allows quick carbonation adjustments and faster serving.
Both methods require thorough sanitization of all packaging materials to avoid contamination and off-flavors.
Carbonation
Achieving the correct carbonation level is vital for recreating the signature mouthfeel of the original Pliny The Elder.
We target a carbonation level of 2.3 to 2.5 volumes of CO₂, which balances the beer’s bold bitterness with a lively effervescence. This level highlights hop aromas without overpowering the palate.
| Carbonation Method | CO₂ Volumes | Key Notes |
|---|---|---|
| Bottle Conditioning | 2.3 – 2.5 | Add priming sugar carefully, mix, then cap tightly |
| Forced Carbonation | 2.3 – 2.5 | Carbonate with CO₂ under pressure in keg |
For bottle conditioning, calculate the priming sugar using weight calculators or reference charts. Typically, for 5 gallons, use about 4.5 to 5 ounces of corn sugar (dextrose) dissolved in boiling water.
We recommend careful monitoring of carbonation after packaging: allow bottles/kegs to condition for 2 weeks at 68°F for bottle conditioning or 3-5 days at serving temperature for forced carbonation to reach ideal levels.
Tasting and Serving Suggestions
To fully appreciate our Pliny The Elder Clone, we want to focus on how best to taste and serve this bold double IPA to bring out its distinctive hop character and smooth malt balance.
Ideal Serving Temperature
Serve the beer chilled between 45°F and 50°F. This temperature range allows the hop aromas to shine without dulling the rich malt backbone. Serving too cold can suppress flavors, while too warm may exaggerate bitterness.
| Serving Temperature Range | Flavor Impact |
|---|---|
| 45°F – 50°F | Optimal hop aroma and malt balance |
| Below 45°F | Muted hop character |
| Above 50°F | Enhanced bitterness and alcohol warmth |
Recommended Glassware
Using the right glass enhances aroma release and flavor perception. We recommend:
- Tulip glass: Captures hop aromas while concentrating carbonation.
- Snifter: Ideal for savoring the complex malt and hop profile.
- Nonic Pint glass: A classic choice for IPA presentation and frothy head retention.
Pouring Technique
To maximize aroma and carbonation:
- Tilt the glass at a 45-degree angle.
- Pour the beer gently down the side until half full.
- Gradually bring the glass upright and pour straight down to create a 1-1.5 inch foamy head.
- This head locks in aromas and adds a velvety mouthfeel.
Tasting Notes: What to Expect
Upon the first sip, you notice the classic Pliny The Elder blend of piney, resinous hops and citrusy floral notes. It delivers a crisp bitterness balanced by a subtle malt sweetness from the 2-Row and Crystal malt base. The finish is dry and clean, with lingering hop bitterness that invites another sip.
“The essence of a true double IPA — complex yet drinkable, bold in hops but balanced in malt.”
Food Pairing Suggestions
This clone pairs perfectly with foods that complement or contrast its bitterness:
- Spicy dishes: Such as buffalo wings or spicy Thai curry, where the bitterness cuts heat.
- Grilled meats: The caramelized char enhances malt sweetness.
- Sharp cheeses: Like aged cheddar or blue cheese, which match hop intensity.
- Rich desserts: A bittersweet chocolate dessert highlights the beer’s dryness.
| Food Type | Suggested Pairing | Flavor Interaction |
|---|---|---|
| Spicy dishes | Buffalo wings, Thai curry | Bitterness mellows spiciness |
| Grilled meats | BBQ ribs, grilled steak | Malt sweetness complements char |
| Sharp cheeses | Aged cheddar, blue cheese | Intensifies hop bitterness |
| Rich desserts | Dark chocolate mousse, espresso cake | Balances beer dryness and bitterness |
Serving Size and Glassware Tips
- Pour 12 to 16 oz servings to showcase aroma and flavor without overwhelming the palate.
- Use chilled but not frosted glassware to avoid dulling aroma.
By following these tasting and serving tips, we can enjoy our Pliny The Elder Clone exactly as the original — with vibrant hop aromas, crisp bitterness, and a beautifully balanced finish.
Tips for Brewing the Perfect Pliny The Elder Clone
Brewing a perfect Pliny The Elder Clone requires precision, patience, and attention to detail. Here are our top tips to replicate the rich hop complexity and balanced malt backbone that define this legendary double IPA.
1. Master Your Water Chemistry
Water plays a pivotal role in developing Pliny The Elder’s distinct bitterness and crisp finish. We recommend:
- Adjusting sulfate to chloride ratio to emphasize hop bitterness without masking malt sweetness.
- Targeting sulfate levels around 350 ppm and chloride around 50 ppm for a dry, crisp profile.
| Mineral | Target Level (ppm) | Purpose |
|---|---|---|
| Sulfate (SO4) | 350 | Enhances hop bitterness |
| Chloride (Cl) | 50 | Enhances malt smoothness |
| Sodium (Na) | 20-30 | Balances flavor |
| Calcium (Ca) | 100-150 | Supports yeast health |
“Water chemistry is the silent partner in delivering the boldness and balance of Pliny The Elder.”
2. Use Fresh, Quality Hops With Proper Timing
The signature piney and resinous hop aroma depends on freshness and precise hop addition timing:
- Use hops harvested within 3 months for maximum aroma and potency.
- Follow the hop addition schedule exactly, especially the late additions and dry hopping stages.
- Avoid overboiling late hop additions to preserve delicate aromas.
3. Control Fermentation Temperature
Maintaining a stable fermentation temperature around 68°F (20°C) is critical for clean yeast character and hop expression.
- Use a temperature-controlled fermentation chamber or wrap your fermenter with a temperature controller.
- Avoid temperature swings that cause off-flavors or reduce hop aroma retention.
4. Pitch the Right Amount of Healthy Yeast
- Use a high-quality California Ale yeast strain (WLP001 or equivalent).
- Rehydrate yeast according to manufacturer instructions to ensure viability and strong fermentation.
- Pitch an adequate cell count of about 1 million cells per mL per °P to avoid sluggish fermentation.
5. Rapid Cooling of Wort After Boil
Quickly chill the wort to below 70°F (21°C) after boiling to limit DMS formation and preserve hop flavor stability.
- Use an immersion chiller or counterflow chiller for best results.
- Transfer to sanitized fermenters promptly to prevent contamination.
6. Sanitation is Non-Negotiable
Prevent contamination and off-flavors by thoroughly sanitizing all equipment that contacts the wort and beer.
- Use a no-rinse sanitizer like Star San.
- Wipe down surfaces and sanitize hands before handling ingredients or equipment.
7. Pay Attention to Dry Hopping Technique
Dry hopping imparts the iconic hop aroma in Pliny The Elder:
- Add dry hops after primary fermentation slows (around day 7).
- Use whirlpool or gelatin finings to reduce hop debris clarity impact.
- Avoid extended dry hopping beyond 5 days to prevent grassy or vegetal flavors.
Summary Table of Key Brewing Tips
| Step | Key Details | Impact |
|---|---|---|
| Water Chemistry | Sulfate 350 ppm, Chloride 50 ppm | Balanced bitterness and malt profile |
| Hop Usage | Fresh hops, precise timing, late additions & dry hopping | Crisp hop aroma and flavor |
| Fermentation Temp | Stable 68°F (20°C) | Clean yeast profile, aroma retention |
| Yeast Pitching | Rehydrated California Ale yeast, proper cell count | Healthy fermentation |
| Wort Cooling | Rapid chill post-boil | Reduce off-flavors, preserve aroma |
| Sanitation | No-rinse sanitizer, full equipment sanitation | Prevents contamination |
| Dry Hopping | Add post-primary, limit to 5 days | Maximum aroma, no vegetal notes |
Following these tips will lead us straight to creating a Pliny The Elder Clone that stands proudly alongside the original, bursting with hop complexity, balanced bitterness, and a clean malt foundation.
Conclusion
Crafting a Pliny The Elder Clone is a rewarding challenge that brings out the best in our brewing skills. With attention to detail in every step—from ingredient selection to fermentation and packaging—we can capture the essence of this iconic double IPA.
By following the recipe and tips closely, we ensure a brew that balances bold hop bitterness with a smooth malt backbone. The result is a complex, aromatic beer that honors the original while showcasing our craftsmanship.
Whether we’re brewing for ourselves or sharing with friends, this clone recipe offers a chance to experience one of the most celebrated IPAs in the craft beer world right at home.
Frequently Asked Questions
What is Pliny The Elder Clone beer?
Pliny The Elder Clone is a homebrewed version of the famous double IPA from Russian River Brewing Company, designed to mimic its bold hop character, balanced bitterness, and smooth malt finish.
What ingredients are essential for brewing Pliny The Elder Clone?
Key ingredients include a blend of malts for a clean fermentable base, a specific mix of hops for bitterness and aromatics, California Ale yeast (like WLP001), and carefully adjusted water chemistry for flavor balance.
What equipment is needed to brew an authentic Pliny The Elder Clone?
Essential equipment includes a 7-gallon brew kettle, insulated mash tun, grain mill, fermentation vessel with airlock, thermometer, hydrometer, temperature controller, and sanitizer for proper brewing and fermentation.
Why is sanitization important in brewing Pliny The Elder Clone?
Sanitization prevents contamination and off-flavors, ensuring a clean fermentation and preserving the beer’s intended flavor profile.
At what temperature should I ferment Pliny The Elder Clone?
Maintain a stable temperature of about 68°F during primary fermentation for optimal yeast activity and flavor development.
How long should fermentation last for this clone beer?
Primary fermentation generally takes 7 to 10 days until gravity stabilizes. Secondary fermentation is optional and should not be prolonged to maintain hop freshness.
What are the best packaging methods for Pliny The Elder Clone?
You can either bottle using sanitized brown glass bottles or keg the beer. Both methods require strict sanitation and appropriate carbonation levels to preserve freshness and flavor.
What carbonation level should I aim for in Pliny The Elder Clone?
Target carbonation is between 2.3 to 2.5 volumes of CO₂ to balance carbonation with the beer’s bitterness.
How should I serve Pliny The Elder Clone for the best taste?
Serve chilled between 45°F and 50°F in tulip glasses, snifters, or nonic pint glasses. Use proper pouring techniques to maximize aroma and carbonation.
What foods pair well with Pliny The Elder Clone?
This beer pairs well with spicy dishes, grilled meats, sharp cheeses, and rich desserts to complement its bitterness and hop character.
What are key tips for brewing a perfect Pliny The Elder Clone?
Focus on water chemistry adjustment, hop freshness and timing, precise temperature control at 68°F, rapid wort cooling, thorough sanitation, and careful dry hopping.
Can beginners brew Pliny The Elder Clone successfully?
Yes, with careful attention to ingredients, equipment, and prepared instructions, both novice and experienced brewers can replicate the complex flavors of Pliny The Elder.