Pliny The Elder Clone Recipe: Brew The Perfect IPA Today

Pliny the Elder is a legendary double IPA that’s revered by craft beer enthusiasts worldwide. Brewed originally by Russian River Brewing Company, this beer is known for its bold hop character, balanced bitterness, and crisp finish.

For homebrewers eager to recreate this iconic brew, a Pliny the Elder clone recipe offers a fantastic opportunity to craft a similar flavor profile in your own kitchen. The process requires attention to detail, quality ingredients, and patience, but the reward is a delicious, hop-forward beer that captures the spirit of the original.

Whether you’re a seasoned homebrewer or just starting out, this recipe will guide you through every step to produce a beer that’s complex, aromatic, and refreshingly balanced. From selecting the right malt base to mastering the hop schedule, you’ll gain insight into what makes Pliny the Elder so unique.

Ready your brewing gear, and let’s dive into crafting your very own double IPA masterpiece!

Why You’ll Love This Recipe

This Pliny the Elder clone recipe is specially crafted to bring out the intense hop flavors and aromas that define the original. It balances bitterness with malt sweetness, ensuring your brew is not just bitter but also smooth and drinkable.

You’ll love how this recipe walks you through a realistic homebrewing process, using ingredients you can source easily. The detailed hop schedule mimics the original’s complexity, layering pine, citrus, and floral notes for a truly satisfying drinking experience.

Best of all, this recipe encourages creativity. Once you master the base, you can experiment with hop varieties or dry hopping techniques to make it your own.

It’s perfect for hop lovers looking to deepen their brewing skills and enjoy a taste of one of the most celebrated IPAs ever made.

Ingredients

• Grains: 11 lbs (5 kg) 2-Row Pale Malt
• Caramel/Crystal Malt: 1 lb (0.45 kg) Caramel 40L
• Flaked Barley: 0.5 lb (0.23 kg)
• Hops:
• 1 oz (28 g) Columbus (60 min)
• 1 oz (28 g) Centennial (15 min)
• 1 oz (28 g) Simcoe (15 min)
• 1 oz (28 g) Centennial (5 min)
• 1 oz (28 g) Simcoe (5 min)
• 1 oz (28 g) Citra (dry hop, day 5-10)
• 1 oz (28 g) Simcoe (dry hop, day 5-10)
• 1 oz (28 g) Centennial (dry hop, day 5-10)
• Yeast: Wyeast 1056 American Ale or Safale US-05
• Water: 6.5 gallons (24.6 L) with balanced mineral content (adjust for sulfate/chloride ratio)
• Priming Sugar: 3/4 cup (150 g) for bottle carbonation

Equipment

• Large kettle (at least 7 gallons capacity)
• Brew kettle with thermometer
• Fermentation vessel (carboy or bucket) with airlock
• Hydrometer or refractometer
• Sanitizer (e.g., Star San)
• Stirring spoon or paddle
• Grain bag or mash tun (if doing all-grain)
• Heat source for boiling
• Bottling bucket and bottles or kegging setup
• Hop strainer or muslin bags (optional)

Instructions

1. Mash the Grains: Heat 4.5 gallons (17 L) of water to 165°F (74°C). Add the crushed 2-Row Pale Malt, Caramel Malt, and Flaked Barley to your mash tun or grain bag. Maintain the mash temperature at 152°F (67°C) for 60 minutes to convert starches into fermentable sugars.
2. Drain and Sparge: After mashing, drain the wort into your brew kettle. Sparge the grains with hot water (170°F/77°C) to collect approximately 6.5 gallons (24.6 L) of wort.
3. Boil and Add Hops: Bring the wort to a rolling boil. Add 1 oz Columbus hops at the start of the 60-minute boil for bitterness. With 15 minutes remaining, add 1 oz Centennial and 1 oz Simcoe. At 5 minutes, add 1 oz Centennial and 1 oz Simcoe. Boil for the full 60 minutes.
4. Cool the Wort: Quickly cool the wort to 68°F (20°C) using a wort chiller or ice bath. This step is crucial to avoid off-flavors.
5. Transfer and Pitch Yeast: Transfer the cooled wort to your sanitized fermenter. Aerate well and pitch the yeast (Wyeast 1056 or Safale US-05). Seal with an airlock.
6. Fermentation: Ferment at 68°F (20°C) for about 10 days or until fermentation activity slows. Monitor gravity with a hydrometer to confirm completion.
7. Dry Hop: Add the dry hops (1 oz Citra, 1 oz Simcoe, 1 oz Centennial) to the fermenter around day 5. Let the hops steep for 5 days to maximize aroma without adding bitterness.
8. Cold Crash and Package: After fermentation and dry hopping, cold crash your beer at 35°F (2°C) for 48 hours to clarify. Then, transfer to a bottling bucket, add priming sugar, and bottle or keg.
9. Condition: Allow bottles to carbonate at room temperature for 2-3 weeks before chilling and enjoying.

Tips & Variations

“Water chemistry plays a huge role in replicating Pliny the Elder’s crisp bitterness. Adjust sulfate and chloride levels to enhance hop bitterness and malt smoothness.”

• Hop Substitutions: If you can’t find some hops, try substituting with Amarillo or Azacca for citrus notes.
• Yeast Choice: Experiment with different American ale yeasts to find your preferred ester profile.
• Dry Hopping Time: Avoid over-dry hopping to prevent grassy flavors; 5 days is ideal.
• Carbonation Level: Aim for moderate carbonation to preserve the beer’s crispness.

Nutrition Facts

Serving Suggestions

Serve your Pliny the Elder clone in a tulip or IPA glass to concentrate the rich hop aromas. Chill the beer to around 45-50°F (7-10°C) for optimal flavor release.

This beer pairs wonderfully with spicy foods, sharp cheeses like aged cheddar, or hearty grilled meats. Its bold bitterness cuts through rich flavors, cleansing the palate with every sip.

Enjoy with friends at a casual gathering or as a reward after a long day of brewing – this beer is meant to be savored slowly, appreciating its complex hop layers and crisp finish.

Conclusion

Brewing your own Pliny the Elder clone is a rewarding journey into the art of double IPAs. This recipe balances malt sweetness and hop bitterness to capture the essence of the original, while giving you room to tailor the profile to your tastes.

With patience and attention to detail, you’ll create a brew that impresses both in aroma and flavor. Remember that the quality of your ingredients and water chemistry can make all the difference.

Don’t hesitate to experiment with dry hopping and yeast strains to put your personal twist on this classic.

Whether you’re brewing for a special occasion or your own enjoyment, this clone recipe is a fantastic way to dive deeper into craft beer culture. Happy brewing!

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