Do you mean hop the fuck out of it like this?
Pliny The Elder
By SaveTheAles
This is my favorite commercial DIPA, and one of the best batches of DIPA I’ve brewed. Thanks to Vinnie Cilurzo of Russian River Brewing for sharing his recipe with the homebrewing community. He gave me his permission to post it here.
Target OG: 1.074
Target FG: 1.014
IBU’s: 95-100 (despite the IBU calculator results)
ABV: 7.95%
SRM: about 7-8
The following grain amounts are based on collecting a pre-boil wort size of 8.0 gal. The corresponding Promash batch size is 6.2 gal and assumes 75% efficiency. With a vigorous 90 min. boil, losses due to evaporation, hop absorption, and transfers, the final amount should be close to 5 gal.
Malt Bill
13.3 lbs. Pale North American 2-row
1.1 lbs. Dextrose (aka corn sugar)
.94 lb. Carapils (aka dextrin)
.32 lb. Crystal 45L
Note: Can substitute Crisp Maris Otter for the North American 2-row for a more noticeable malt character. The beer will also be a bit darker. However, the actual Pliny uses a North American 2-row, very little crystal, and is very pale.
Hop Bill
(Use all whole flowers; only exception is Simcoe if can’t find them whole)
1.50 oz. Chinook 13.0% Mash Hops
2.75 oz. Warrior 15.6% 90 min.
.50 oz. Chinook 13.0% 90 min.
1.00 oz. Simcoe 12.0% 45 min.
1.00 oz. Columbus 14.3% 30 min.
2.25 oz. Centennial 9.1% 0 min.
1.00 oz. Simcoe 12.0% 0 min.
3.25 oz. Columbus 14.5% (Dryhop 2 weeks)
1.75 oz. Centennial 9.1% (Dryhop 2 weeks)
1.75 oz. Simcoe 12.0% (Dryhop 2 weeks)
You also need to start thinking about winter:
Wheat Triplebock from Livery
(sorry if the numbers are a bit screwy because I converted up from my odd 3.5 gallon batch size)
Recipe Specifics
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Batch Size (Gal): 5.00
Total Grain (Lbs): 22.68
Anticipated OG: 1.106
Anticipated SRM: 25.8
Anticipated IBU: 30.8
Brewhouse Efficiency: 64 %
Wort Boil Time: 120 Minutes
Grain/Extract/Sugar
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7.50 lbs. Wheat Malt Germany
5.71 lbs. Munich Malt (dark) Germany
5.36 lbs. Pilsener Germany
2.86 lbs. Vienna Malt Germany
1.25 lbs. Crystal 150L Great Britain
Hops
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1.07 oz. Perle @ 60 min.
0.71 oz. Tettnang @ 15 min.
0.36 oz. Perle @ 15 min.
Yeast
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White Labs WLP833 German Bock Lager
Mash Schedule
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60 min @ 155
I brewed the beer yesterday morning, ended up just adding the whole pound of crystal to my 3.5 gal batch. The beer turned out a very dark brown, but with dark red highlights when held up to the light. After getting it down to 48 I pitched the yeast cake from the Helles. It only had a thin krausen by this morning, but it should be rocking by tonight.
just racked this one to secondary and crash cooled it to 34 last night. Thankfully the dark crystal malt flavor is not overdone. It has a light roasted character with some dark fruit, but no big raisin (Special B) component.
It ended up a few points sweeter than I was aiming, 1.030 (72% AA) instead of 1.025 (76% AA), but it certainly tastes the part of a big dark lager. Hopefully it will be ready to bottle in ~2 months.