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: Doppelbock, American Pale Ale, Hefeweizen, Kettle Soured Berliner Weisse, Black Saison, Scottish 80/-, Wild Cider, Tart Cherry Porter, RyePA
Secondary: Flanders Red, Lambic, Flemish Barrel Sour, Dark Strong Sour