I am the only beer drinker in the house so a 5 gallon batch lasts me a few months ...
I have brewed a Pliny clone several times now with a recipe that has ~5 ounces of dry hops staggered 7 + 5 days. While Pliny is intended to be consumed fresh, it's just not possible given my situation.
Since it takes me a while to finish the batch, I've been thinking about dry hopping for 7 days then the other 5 when the keg is half consumed. My thought process being that the second later dry hop will provide aroma/flavor that may perhaps have been lost as the beer aged.
The issue however, is that the second dose is intended for 5 gallons, not 2.5 or less and I am wondering if the beer will be lacking flavor and aroma by going only with the first addition in the beginning.
So if you were me ... would you follow the recipe and load-up on dry hops as the recipe intends or try something new.
Will a 5 ounce dry hop dose have significantly more flavor & aroma than 2.5 ounces?
Frank, why not try a starter with what you have? My starter was slow to take off, it is rocking and rolling right now. I am confident the yeast is still good, just older and dormant for a while. A fresh dose of wort resuscitated the slurry.
If you do try this recipe, consider caramelizing the raisins. When I did my clone, I blow torched the raisins in a cast iron pan until they started smoking (not burnt however). This method via The Lost Abbey.