I did a 5-gallon batch recently and it turned out pretty dang close to Pliny. Here's the recipe that I did based around what I've seen. The most important thing I found is shooting to hit the gypsum in the 300ppm range. Santa Rosa has soft water and Vinnie told me that he is heavy handed on the gypsum. Below is the recipe I used and the only thing I would do different is making the corn sugar a whole pound to dry it out a little more.
He dry hops in two phases, so I labeled mined as "5 days" for the 1st DH and "10 days" for the 2nd DH. I also used a mix of water, if you want clarification on that. Hope that you nail it!
« Last Edit: May 07, 2014, 01:31:34 PM by sambates »
Tap: Brandy Barrel Sour, Brett IPA, Tart Cherry Berliner, Sour Coffee Porter, Witbier, Helles Bock, Helles Bock Braggot, Strawberry "Nebraskambic," Raspberry Flanders
Secondary: OatRye Blonde, Plout Sour, Blueberry Ginger Sour
Primary:Belgian Dark Strong, Scottish Wee Heavy, American Session Wild Ale, Brandy Barrel "Lincolnambic"