Pliny Plus IIPA

Like many of my brews this started with a kit – Northern Brewer Plinian Legacy. This is a “clone” of the impossible to find in Wisconsin, Russian River Pliny The Elder .

I wanted a very strong Imperial IPA so I also added to the kit an additional pound of golden DME at the start of the 90 minute boil.

Prior to brewing, I made a starter with 1.5 liters of water, 1 cup DME this was brought to a boil in the erlenmeyer flask with an aluminum foil cap and then chilled in an ice water bath. Once it was cool enough – 68F I added the BE134 yeast.  This went on the stir plate for 24 hours. This is a highly attenuating Belgian style yeast that also withstands high alcohol content.

Prior to chilling I added 2 tsp of Fermax yeast nutrient.

The cooled wort was oxygenated for 3 minute.

As I have learned in subsequent brews,  you need a cool start (63-65F) to prevent this yeast from getting going too vigorously and the temperature rocketing up. In this case, I started at 68-69F which was the same as the basement temp and it rose after a few days to 74F.  This batch also required a large blow off tube.

Initially, I had a  1/2″ ID blow off tube  and the lid blew off the Big Mouth Bubbler making a bit of a mess.  I have latches to prevent the lids from simply walking out the top.  So I switched to the big blow off tube (1″ ID).  Another option I discovered later, is to add the yeast nutrient at day 3  to level the fermentation rate out a bit.   In the photo above, besides the Pliny Plus with the top blown off,  you can see also 2 batches of the “Pink Beer” in secondary fermentation and the “Brett Ringer” in primary (another post yet to come).


date SG temp
09/01/19 1.084 69
09/02/19 1.067 71
09/03/19 1.0344 74
09/04/19 1.0267 72
09/05/19 1.0233 73
09/06/19 1.02 73
09/20/19 1.01 75
10/02/19 1.078 68

As you can see, imperfect temperature control , both in starting a bit warm and then when it hit peak, not holding that temp.    I do not have anything to cool the fermenting beer other than the cement floor and ambient air temp (no chiller – yet).  I did ramp the temp back up after the first week a bit to help keep the fermentation going. The fermenter was vigorously shaken 1-2 times per day to help keep the yeast from settling out too early

This beer has a high amount of hops and hop extract in it.  The fermenter was sticky with hop extractives when I transferred to the secondary .

Calculated ABV was 9.7%.

When transferring from primary to secondary (9/19/19) when the first of the dry hop additions was done it had a harsh flavor and a “burn” in the throat. This greatly smoothed out later.

Taste was great when kegged and served.