Author Topic: NB's Plinian Legacy  (Read 1249 times)

Offline narcout

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NB's Plinian Legacy
« on: June 28, 2014, 08:54:41 AM »
I don't brew a lot of other people's recipes, but I this one sounded really good to me so I gave it a shot.

http://www.northernbrewer.com/documentation/allgrain/AG-PlinianLegacy.pdf

I just tapped it last it.  To me, it is more bitter and has more hop flavor and aroma than Pliney.  I'd go so far as to say that it's the hoppiest beer I've ever tasted.  It could actually stand to mellow a little bit.


Offline brewsumore

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Re: NB's Plinian Legacy
« Reply #1 on: June 28, 2014, 10:37:07 AM »
That does indeed look like a hoppy recipe.  I didn't see the calculated IBUs anywhere.  I'll be kegging / dry-hopping a Blind Pig IPA clone today, that's pretty similar, but based on the delicious wort hydro sample I'm expecting a very tasty beer.  Mine is calculated at 82 IBUs + 10 minute hop stand due to lots of flameout hops.  I will be adding 4 oz pellet dry hops per corny, which will pack a lot of punch.  I've been dry-hopping 4 days ~65F and then 4 days @ 35F, and give the bag a good squeeze before removing, which has been working for me well for my tastes.

I have never used the Hop Shots, but plan to next time I brew a Pliney clone.

I'd be happy to post my Blind Pig recipe if you care to see it.

I used Mangrove Jack's West Coast Ale (M-44) yeast for this, and am about to go see if it attenuated fully, as it has the reputation for at 78% as attenuating 2-3 points higher than US-05.

Thanks for motivating me to get busy!
« Last Edit: June 28, 2014, 10:40:06 AM by brewsumore »

Offline brewsumore

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Re: NB's Plinian Legacy
« Reply #2 on: June 28, 2014, 10:43:57 AM »
Last summer, a friend gave me a bunch of whole cone cascade hops from his back yard, and I used them in an IPA.  I had read to use 5x more fresh hops than dried, and I did, but hadn't adjusted for the amount of drying time, 2- 3 days after being picked and then at least 2 weeks in the freezer vacuum sealed.

Anyway, it was definitely over the top hoppy, but after enough time was delicious, and even good fresh if you felt like engaging the experience.

Online HoosierBrew

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Re: NB's Plinian Legacy
« Reply #3 on: June 28, 2014, 10:54:18 AM »
Gotta say, I regularly brew IPAs that hoppy (and hoppier). I like to shoot for IIPA level hop flavor and aroma in an AIPA strength beer, for drinkability, while keeping bitterness appropriate but not overbearing. To each his own.
Jon H.

Offline narcout

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Re: NB's Plinian Legacy
« Reply #4 on: June 28, 2014, 12:44:24 PM »
Calculated IBUs per Beersmith are 289.  I'm sure the actual IBUs are significantly less. 

The 20ml of hopshot alone contributes 180 IBUs, if I'm reading the documentation correctly. 

Offline brewsumore

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Re: NB's Plinian Legacy
« Reply #5 on: June 28, 2014, 03:34:06 PM »
Calculated IBUs per Beersmith are 289.  I'm sure the actual IBUs are significantly less. 

The 20ml of hopshot alone contributes 180 IBUs, if I'm reading the documentation correctly.

Wow! That's a lot of calculated IBUs, even though as I believe we all know in terms of perception, bitterness tops out around 100 IBUs. 

I should have said that my Blind Pig is similar based on the hop variieties used, but no where near the IBU load.  I just finished the transfer to kegs and dry-hopping and was extremely pleased with the taste going into the keg.

OG 1.059, FG 1.012 so with the Mangrove Jack's yeast I got 79% attenuation.  The FG is what I was expecting given mash temp 153F and 2.5 lb total of crystal + carapils for 11 gal batch.

Offline narcout

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Re: NB's Plinian Legacy
« Reply #6 on: June 28, 2014, 03:58:34 PM »
I'd be happy to post my Blind Pig recipe if you care to see it.

Cool, please post.  I've never had blind pig though it is supposedly on tap at a bar in my neighborhood.

Online HoosierBrew

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Re: NB's Plinian Legacy
« Reply #7 on: June 28, 2014, 04:00:45 PM »
Calculated IBUs per Beersmith are 289.  I'm sure the actual IBUs are significantly less. 

The 20ml of hopshot alone contributes 180 IBUs, if I'm reading the documentation correctly. 

Yeah, that is a LOT of bitterness. I like hoppy beers, but not melt your face bitterness.
Jon H.

Offline brewsumore

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Re: NB's Plinian Legacy
« Reply #8 on: June 28, 2014, 05:42:37 PM »
I'd be happy to post my Blind Pig recipe if you care to see it.

Cool, please post.  I've never had blind pig though it is supposedly on tap at a bar in my neighborhood.

done:

https://www.homebrewersassociation.org/forum/index.php?topic=19721.0

Online erockrph

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Re: NB's Plinian Legacy
« Reply #9 on: June 28, 2014, 08:15:29 PM »
Calculated IBUs per Beersmith are 289.  I'm sure the actual IBUs are significantly less. 

The 20ml of hopshot alone contributes 180 IBUs, if I'm reading the documentation correctly. 

Yeah, that is a LOT of bitterness. I like hoppy beers, but not melt your face bitterness.

While I haven't tested it, I'd be willing to conjecture that hop extract is going to run into the ~100 IBU limit the same way pellet/leaf hops do. And human perception is reported to max out somewhere in the 60-80 IBU range, anyways.

I'd guess that the only way to get significantly greater than 100 IBU into a beer would be to add pre-isomerized hop extract to a finished & filtered beer.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline brewsumore

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Re: NB's Plinian Legacy
« Reply #10 on: June 28, 2014, 08:19:41 PM »
Interesting, I thought that the whole discussion about hop bitterness not exceeding 100 IBUs was related to human perception.

How else is bitterness measured (besides calculation) so as to identify its maximum at 100 IBUs, if calculated it's much higher?

Online erockrph

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Re: NB's Plinian Legacy
« Reply #11 on: June 28, 2014, 09:40:35 PM »
Interesting, I thought that the whole discussion about hop bitterness not exceeding 100 IBUs was related to human perception.

How else is bitterness measured (besides calculation) so as to identify its maximum at 100 IBUs, if calculated it's much higher?
IBU is defined by a lab test (absorption of light at a defined wavelength by 1 cubic centimeter of beer). This roughly equates to the concentration of iso-AA's, but not exactly.

Some have proposed that it is a solubility issue, where the max concentration of iso-AA's is roughly around 100 IBUs. Others suggest that it is related to yeast during fermentation. Personally, I sent a beer that I calculated in the 4-500 range out for analysis. It came back at 98IBU. I know that's only 1 data point, but it certainly matches what is predicted.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline brewsumore

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Re: NB's Plinian Legacy
« Reply #12 on: June 28, 2014, 09:43:57 PM »
U-rock Eric!  Thanks for the explanation, on a Sattidy nite even.

Steve

Offline hopfenundmalz

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Re: NB's Plinian Legacy
« Reply #13 on: June 29, 2014, 06:34:46 AM »
Interesting, I thought that the whole discussion about hop bitterness not exceeding 100 IBUs was related to human perception.

How else is bitterness measured (besides calculation) so as to identify its maximum at 100 IBUs, if calculated it's much higher?
Yes there is a saturation limit to how much ISO-AA can desolved in a finished beer. The max is around 110 IBU. If you see claims above that most likely those are from calculations which do no take saturation into account.

The IBUs can be higher in Wort, but some drop out when the pH drops, some cling to the yeast membranes.

http://appellationbeer.com/blog/how-many-ibu-about-one-hundred/

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Home-brewing, not just a hobby, it is a lifestyle!

Offline narcout

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Re: NB's Plinian Legacy
« Reply #14 on: July 05, 2014, 06:36:09 PM »
I'd go so far as to say that it's the hoppiest beer I've ever tasted.

I don't know if it's my allergies or what, but right now I feel like this beer has about as much hop bitterness and character as a Miller Lite.