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Pliny the Middle Aged

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Pliny the Middle Aged

back to search Back to Search  Style Details 

Beer Style: American IPA  (14B)
Recipe Type: all-grain
Yield: 5 US gallons

American IPA


This is a hoppy hop bomb of an Imperial IPA. This 5 gallon batch cost about $100 to make, but i feel like it was well worth it. A triple decoction mash along with a greater percentage of crystal malt than normal in an IPA recipe give this beer a nice amber color. Trappist High Gravity Yeast lends a Belgian fruitiness, and six ounces of hops added directly to the secondary fermenter makes this beer explode with hop flavor and bitterness. A healthy alcoholic burn quickly follows. I've had plenty of people try it and say that it was too bitter and too hoppy. If you aren't a true hophead, don't waste your time and money making this beer.


  • 15 lbs 2 row barley
  • 3 lbs Munich Malt
  • 1 lb Carapils Dextrine Malt
  • ! lb English Crystal Malt
  • 2 oz Chinook (whole leaf) into the mash tun
  • 2 3/4 oz Warrior pellet hops at 90 mins
  • 1/2 oz Chinook pellet at 90 mins
  • 1 oz Columbus pellet at 45 mins
  • 1 oz Columbus pellet at 30 mins
  • 2 1/4 oz Centennial pellet at flameout
  • 1 oz Columbus pellet at flameout
  • Dry Hop- 3 oz Columbus whole leaf, 2 oz Centennial whole leaf, 1 oz amarillo
  • Trappist High Gravity yeast (3787) with at least 2000ml starter

Additional Instructions

Primary Ferment: 2 weeks
Secondary Ferment: 4-6 weeks

Beer Profile

Original Gravity: 1.104
Final Gravity: 1.015
Alcohol by Vol: 11.65%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Heat 6 gallons of strike water to 145 degrees, (put about 4 1/2 gallons of sparge water in a pot on a seperate heat source and begin to heat) add grain and 2oz chinook. aim for 133 for a 30 minute protein rest. pull 1/3 of grist and heat to 155. cover and let rest for 20 mins. bring to boil. boil for 10-15 minutes, then add grist back to mash tun a little at a time, aiming for beta sacchrification temperature of 148. (If you overshoot the mash temp, don't worry, just add ice cubes, relax and have a homebrew) rest for 45 minutes. this rest is vital for a dry finish. pull a smaller portion of the grist ( i used about two 2 quart pitchers) and bring to a boil. slowly add to mash tun to bring the temperature up to alpha sacchrification temperature of 155. let rest for 30 minutes. mash out at 168-170 for ten minutes either by adding a portion of near boiling water or by pulling another decoction and bringing it to a boil, then adding it again to the main mash. perform vorlauf and sparge. bring to a boil. this is a 90 minute boil. (hop additions are notated above.) cool quickly to 65 degrees, aerate and pitch large yeast starter. YOU MUST USE A BLOW-OFF TUBE! (for the first few days, then when Krausen has subsided, add an airlock and remove the blowoff tube) Ferment at 65 for two full weeks, then transfer to secondary and add dry hops. leave in secondary 4-6 weeks, then bottle. after an 8-10 hour brewday and at least two months of waiting you'd better enjoy it!