Pliny-Type Double IPA

Thanks for that tip. I listened to the podcast and it was stated that high(er) bittered beers would experience a reduction in iso-alpha acids with high dry hopping rates. But later in the podcast (at around 12:00) he stated that the IBUs go up with increased dry hopping (but perceived bitterness was lessened).

So, it appears that with high dry hopping rates the IBU value is increased vs. decreased.

Do you have a differing understanding?

Cheers!

http://masterbrewerspodcast.com/004-dry-hopping-its-effects-on-bitterness-and-the-ibu-test-0

@telejunkie

 

Last year, I emailed Vinnie to confirm the Zymurgy recipe that listed 3.5 oz of Columbus at 90 minutes (6 gals). Such a great guy - he replied the same day:

"That is correct, there is a very large hop charge at the beginning of the boil for a firm, crisp bitterness which is a cornerstone of PTE. Regarding the high BU, keep in mind there is a difference between calculated and analyzed. A BU calculator does not take into the account the loss of efficiency and utilization as more hops go in. However, all the additional hops are still contributing flavor, aroma, and sometimes polyphenols. We use so much bittering hops in PTE we actually use hop extract which is basically concentrated hops. This eliminates much of the green matter from the hops but also gains us wort as we limit our losses."

 

I believe they also adjust their boil PH to not extract as harsh of a bitterness.. or at least did

 

I've had so many tactical NEIPAs lately, that Pliny seems less awesome, but still in strategic fusion territory cheers all

 

Barry, you are indeed an enigma wrapped in a riddle!

Cheers!

 

Not really...just inebriated, cheers, Jack

 

Lowering the PH by adding acid would make it less alkaline..

 

Lower PH will result in a less harsh bitterness but yes less extraction of alpha acids.

 

Is there a known blind pig clone? Blind Pig is waaaay better than Pliny.

 

You just go and wash your mouth out with beer!!

 

Yes, https://www.homebrewersassociation.org/homebrew-recipe/russian-river-blind-pig-ipa-clone/
I've seen other versions with ~ 13# of 2 row

 

mmmm bitter....

 

I'm curious about the sugar. Does anyone know if Russian River is actually using sugar in it? I can understand why they would use the sugar, but at the same time it's not a monster beer at 17 Plato.

 

Plinys yes...lightens the body somewhat also

 

Jim, you might be interested in reading what Vinnie wrote concerning the fermentables for PtE (with emphasis in bold by me):

“Obviously hops will be your primary concern when building a Double IPA recipe. But before we talk hops, let’s talk malt and yeast. In my opinion, the malt bill for a Double IPA should be simple. It doesn’t need to be anything more than two-row malt, Carapils (dextrin) malt, crystal malt, and possibly some acidulated malt. Beyond that, I highly suggest you use some dextrose (corn sugar) in the boil to help bump up the gravity. Not only will the use of sugar help bring up the gravity of the wort, but because there are simple sugars that the yeast can ferment straight through, you will end up with a lighter bodied beer. This is of course purely up to you; I personally like to drink a Double IPA that is light in body thus allowing the hops to plow through the overall flavor profile of the beer. If you like more body in your Double IPA, I would suggest you replace all or some of the sugar with more two-row malt to achieve an abv around 8 to 9 percent.”

https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf

When I brewed my version of a PtE I thought it would come out dry enough without the utilization of sugar and I was correct here (for my palate).

Cheers!

P.S. As to whether Vinnie uses sugar at Russian River to brew PtE my guess is that he does based upon his strong verbiage above.

 

Just transferred mine to the keg, I cannot wait to try it. I upped the dry hops by a few ounces so I am hoping its got some great aroma.