Name: Brickyard Pub & BBQs Double Dry-Hopped Pliny The Elder Recipe
Cook time: 72 h
Total time: 72 h
Yield: 10 servings
Ingredients: 12 lbs Pale 2-Row Malt; 1 lbs Vienna Malt; 0.5 lbs Carapils (Dextrine) or Light Crystal 10L; 0.5 lbs Flaked Oats; 4 oz Corn Sugar (Dextrose) - for bottling if needed; 2 oz CTZ (Columbus/Tomahawk/Zeus) - whole or pellet; 4 oz Centennial - whole or pellet; 6 oz Simcoe - whole or pellet; 6 oz Amarillo - whole or pellet; 2 oz Citra (optional late or dry adjunct); 2 packs Wyeast 1056 / White Labs WLP001 / Safale US-05 (clean American ale strain); 1 tsp Yeast nutrient (optional); 1 tsp Irish Moss or Whirlfloc (optional, kettle fining); 5 gal Brew water (target 5.4 - 6.0 pH; chloride:sulfate ratio low, sulfate-forward); 4 oz Priming sugar (if bottling) or corn sugar for carbonation in keg

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Heat ~4.5 - 5.0 gallons of strike water to reach a mash-in temperature that yields a stable mash of 152°F (target mash temp 151-153°F). Adjust for equipment loss.

Heat Strike Water

Add crushed Pale 2-Row, Vienna, Carapils, and Flaked Oats to the mash tun. Stir thoroughly to eliminate dry pockets. Target mash temperature: 151-153°F. Rest for 60 minutes.

Mash In

Raise mash to ~168°F for 10 minutes to stop enzymatic activity and aid lautering.

Mash Out

Sparge with enough water at 168°F to collect approximately 6.5 - 7.0 gallons of wort in the kettle (pre-boil volume dependent on boil-off and batch size).

Sparge

Bring the kettle to a vigorous boil and begin a 90-minute boil. Imperial / Double IPAs often benefit from a longer boil to concentrate wort and drive off DMS.

Bring to a Rolling Boil

At 60 minutes remaining in the boil, add 2 oz CTZ (bittering). Also add Irish Moss or Whirlfloc with 15 minutes left if using.

60-minute (bittering) Addition

At 15 minutes remaining, add 2 oz Centennial and 1 tsp Irish Moss (or Whirlfloc). Add yeast nutrient now if using.

15-minute Addition

At 10 minutes remaining, add 2 oz Simcoe and 1 oz Amarillo.

10-minute Addition

At flameout, turn off heat and add remaining hops: 2 oz Simcoe, 3 oz Amarillo, and 2 oz Centennial. Whirlpool for 20-30 minutes at ~170-180°F (no active boil) to extract hop aroma without excessive bitterness. Cover or fermenter-hop bag optional to contain trub.

0-minute / Flameout Addition

Cool wort quickly to 66-68°F (target 66°F) using an immersion chiller, counterflow chiller, or ice bath. Transfer to sanitized fermenter, leaving trub behind if possible. Top up to 5.25 gallons if pre-boil estimates were under.

Cool Wort

Aerate/oxygenate the cooled wort thoroughly (1-2 minutes with oxygen stone at 7-8 psi or vigorous shaking). Rehydrate or prepare yeast and pitch 2 packs (or appropriate slurry) of American ale yeast to target starting gravity.

Oxygenation and Pitching

Ferment at 66°F (18.5°C) for ~5 days until vigorous fermentation slows; let temperature free-rise up to 68-70°F toward the end to finish attenuation. Aim for final gravity around 1.016-1.020 for a strong double IPA.

Primary Fermentation

At day 3-5 when fermentation activity slows but still active (early stage), add first dry-hop: 3 oz Simcoe + 3 oz Amarillo in a sanitized hop bag or loose. Allow contact for 48-72 hours while fermentation finishes; this helps biotransformation for improved hop flavor.

First Dry-Hop (Active or High Krausen / Early)

Rack or gently transfer beer off most yeast/trub to a secondary or leave in primary and add second dry-hop: 3 oz Centennial + 2 oz Citra (optional) for 3-5 days at 66-68°F to add fresh hop aromatics. Avoid extended contact beyond 7 days to reduce grassy notes.

Second Dry-Hop (Post-Fermentation)

After dry-hopping, cold crash to ~34-40°F for 48 hours to drop out hop matter and yeast. Optional fining or whirlfloc additions can be used earlier in the boil as noted.

Cold Crash & Clarify

Carefully transfer beer to a sanitized keg or bottling bucket, minimizing oxygen pickup. If bottling, dissolve priming sugar (4 oz corn sugar) in 1 cup boiling water, cool, and mix into beer before bottling. Target carbonation: 2.3 - 2.6 volumes CO2.

Kegging or Bottling

If kegged, carbonate to 2.3-2.6 volumes CO2 for 1-2 weeks at 38-40°F or force carbonate. If bottled, condition at 65-70°F for 2 weeks then cold condition for 1 week.

Conditioning

Serve cold in an IPA glass. Expect an Imperial/Double West Coast IPA with bright hop bitterness, layered pine/citrus/resinous aromas from Simcoe/Amarillo/Centennial, and a dry, moderately malt-forward backbone. ABV estimated ~8.0 - 8.7%.

Serving

Pale 2-Row Malt

Vienna Malt

Carapils (Dextrine) or Light Crystal 10L

Flaked Oats

Corn Sugar (Dextrose) - for bottling if needed

CTZ (Columbus/Tomahawk/Zeus) - whole or pellet

Centennial - whole or pellet

Simcoe - whole or pellet

Amarillo - whole or pellet

Citra (optional late or dry adjunct)

Wyeast 1056 / White Labs WLP001 / Safale US-05 (clean American ale strain)

Yeast nutrient (optional)

Irish Moss or Whirlfloc (optional, kettle fining)

Brew water (target 5.4 - 6.0 pH; chloride:sulfate ratio low, sulfate-forward)

Priming sugar (if bottling) or corn sugar for carbonation in keg

Double Dry-Hopped Pliny the Elder

Make Double Dry-Hopped Pliny The Elder Recipe in just 72h . IPA - Imperial / Double

Double Dry-Hopped Pliny the Elder

Descriptors

Tasting Notes

Food Pairings

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