Pliny the Younger Clone

[Bad Goat Brewing]

Well I brewed my modified, and slightly screwed up, version of Kal's PTY clone today. While brewing I was thinking I was aiming for an OG 1.90, and I hit 1.093. I forgot that 1.90 was including the dextrose which i had planned to add during fermentation. So I guess I'll be skipping the dextrose. I did do a REALLY LONG low temp mash. I doubt I'll hit 1.01 now, but I'll keep my fingers crossed.

[kal]

That's unfortunate! They simple sugars are key to drying out this IIPA enough like Younger. Even with the simple sugars it's difficult (I used a very long/slow step mash).

Let us know how it turns out! I'm sure it'll still be tasty, just possibly not 100% Pliny the Younger...

Kal

[Bad Goat Brewing]

That's unfortunate! They simple sugars are key to drying out this IIPA enough like Younger. Even with the simple sugars it's difficult (I used a very long/slow step mash).

Let us know how it turns out! I'm sure it'll still be tasty, just possibly not 100% Pliny the Younger...

Kal

I mashed in at 105 and slowly increased to 142 over 70 minutes, held at 142 for another 90 minutes and then raised to 165. Hopefully that will help keep it dry'ish. I love having an automated mash, it's nice to be able to go do other things while it's going on. of course if i was stuck baby sitting the mash, maybe i would have double checked the recipie

Yeah it's defiantly not going to be clone at this point.

[kal]

I did a mash at 145F for 90 mins, then raised to 155F and hold for an additional 30 mins.
Then raise to 168F mashout and hold for 10 mins.

Why the mash so low? Beta Amylase is typically 131-150F, Alpha's at 154-162F.

I'm far from a step mash expert, but AFAIK, the other enzyme rests shouldn't be required with the grain bill in question:

Debranching (var.) 95-113°F (Solubilization of starches.)
Beta Glucanase 95-113°F (Best gum breaking rest.)
Peptidase 113-131°F (Produces Free Amino Nitrogen (FAN).)
Protease 113-131°F (Breaks up large proteins that form haze)

Kal

[Bad Goat Brewing]

I did a mash at 145F for 90 mins, then raised to 155F and hold for an additional 30 mins.
Then raise to 168F mashout and hold for 10 mins.

Why the mash so low? Beta Amylase is typically 131-150F, Alpha's at 154-162F.

I'm far from a step mash expert, but AFAIK, the other enzyme rests shouldn't be required with the grain bill in question:

Debranching (var.) 95-113°F (Solubilization of starches.)
Beta Glucanase 95-113°F (Best gum breaking rest.)
Peptidase 113-131°F (Produces Free Amino Nitrogen (FAN).)
Protease 113-131°F (Breaks up large proteins that form haze)

Kal

I did the below 130 temps it *might* help, but wouldn't hurt.

I did 142 becuase the book I was reading stated alpha-amylas is active, it didn't say how active, at 144 and up. After reading the below BYO article next time I'm going to try holding at 142 for 60 minutes and then ramping to 152 for another 30 minutes.

http://byo.com/mashing/item/1604-what-m ... r-dry-beer

[Bad Goat Brewing]

I ordered everything to try this brew again. I'll be trying it again once i see how the first one comes out.

[Bad Goat Brewing]

I brewed Kals recipe today and hit my numbers. I'll let you know how it turns out in a few weeks.

[Bad Goat Brewing]

Update:

The beer fermented down to 1.010, 1.009 (split the batch safale 05 and wlp090)
The beer does have a good hop smell, but not as much as i was hoping for. Most of that is probably my process. I use a decent size plate chiller and pretty fast pump. My 0 minute hops only have few minutes to contribute flavor. I also used hop sacks for my dry hoping.

I would say the bitterness and hop flavor are perfect, its a good blend of hops with no single hop standing out. Despite the oily resin feeling in your mouth the bitterness doesn't overstay it's welcome. Which kind of makes this beer easy to over endulge in, it just doesnt taste like a 10% beer.

Over all this a great beer. I plan on brewing this again this summer, but I need to make some adjustments to my process to try and pull out some more hop aroma.