Pliny the Younger

Since @Elco kicked off this area I thought I would share my clone recipe of the infamous Pliny the Younger. I was lucky enough last week to be in San Fran when Toronado tap house had this on-tap and have to say after drinking it this clone is pretty damn close. I will note this is not the cheapest beer to make at this scale (12gal batch), but if you are a fan of hoppy beers this one is hard to beat.

Amt Name Type # %/IBU
34 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 88.9 %
1 lbs 8.0 oz Carapils (Briess) (1.5 SRM) Grain 2 3.9 %
13.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 2.1 %
2 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 4 5.2 %
67.19 g HopShot [10.00 %] - Boil 90.0 min Hop 5 41.0 IBUs
20.13 g Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Boil 45.0 min Hop 6 17.1 IBUs
9.64 g HopShot [10.00 %] - Boil 45.0 min Hop 7 5.3 IBUs
85.05 g Simcoe [13.00 %] - Boil 30.0 min Hop 8 34.4 IBUs
141.75 g Simcoe [13.00 %] - Steep/Whirlpool 0.0 min Hop 9 0.0 IBUs
85.05 g Centennial [10.00 %] - Steep/Whirlpool 0.0 min Hop 10 0.0 IBUs
56.70 g Amarillo Gold [10.60 %] - Steep/Whirlpool 0.0 min Hop 11 0.0 IBUs
28.35 g Chinook [14.00 %] - Steep/Whirlpool 0.0 min Hop 12 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 13 -
28.35 g Amarillo Gold [10.60 %] - Dry Hop 4.0 Days Hop 14 0.0 IBUs
28.35 g Centennial [10.00 %] - Dry Hop 4.0 Days Hop 15 0.0 IBUs
28.35 g Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Dry Hop 4.0 Days Hop 16 0.0 IBUs
28.35 g Simcoe [13.00 %] - Dry Hop 4.0 Days Hop 17 0.0 IBUs
14.17 g Amarillo Gold [10.60 %] - Dry Hop 4.0 Days Hop 18 0.0 IBUs
14.17 g Chinook [14.00 %] - Dry Hop 4.0 Days Hop 19 0.0 IBUs
14.17 g Simcoe [13.00 %] - Dry Hop 4.0 Days Hop 20 0.0 IBUs
14.17 g Simcoe [13.00 %] - Dry Hop 4.0 Days Hop 21 0.0 IBUs
14.17 g Warrior [15.00 %] - Dry Hop 4.0 Days Hop 22 0.0 IBUs
7.09 g Warrior [15.00 %] - Dry Hop 4.0 Days Hop 23 0.0 IBUs

Gravity, Alcohol Content and Color
Est Original Gravity: 1.096 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 10.3 %
Est Color: 6.5 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz

Total Grain Weight: 38 lbs 13.0 oz

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 54.64 qt of water at 155.9 F 145.0 F 75 min
Mash Out Add 0.00 qt of water at 168.0 F 168.0 F 10 min

Sparge: Fly sparge with 4.48763 gal water at 168.0 F

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F

Mash schedule
75min rest at 145*, then hold 155* for 10, sparge

DH1: .5oz ea: Simcoe/Amarillo/Warrior - 4 days then remove

DH2: 1oz ea: CTZ/Centennial - 4 days then remove

DH3: .5oz ea Simcoe/Chinook + .25oz Warrior - 4 days then remove

DH4: 1oz ea Simcoe/Amarillo - 4 days then remove


This looks awesome!
I am going to try this one.

To keep original formatting, It might be better to use the use preformatted tex to post the recipe.
Indent by four spaces or surround with 3 backticks.

1 Like

Thanks! When you write hop shot 5 are you putting 5ml in and estimating it is equivalent to that many grams of hops?

You got it. I did some math to figure out where I wanted the IBU to be from the below conversation I had with the guys at Northern Brewer.

The utilization of hopshot in higher gravity wort differs greatly from using actual hops in the boil in different gravity worts. Beersmith software doesn’t really cope well with dealing with the different utilization of Hopshot and normal hops in the same recipe.

Here’s what I do, formulate your recipe with some generic bittering addition hop just to get the kind of IBUs that you are looking for, then use either our instructions or HopUnion’s calculator to replace that bittering addition with your needed amount of HopShot.

If you are using HopUnion’s calculator, you will need to enter your numbers in barrels (5 gallons is .161 barrels), and you will get a result in grams of alpha acid. There are between .9 and 1 grams of alpha acid per mL of Hopshot.

Hopefully that info helps, and I’m sorry that it’s not straightforward for use in Beersmith.


A few tips on this recipe. It’s a great beer. Ive been fortunate enough to get a hold of a few servings of this beer each year for the past 7 years. Just had the 2016 release last week.

Each year gets crazier. Falling in line doesn’t seem worth the long waits anymore. So, I decided to brew it for the first time. Then compare it to the 2016. My “clone” was ready for consumption a few weeks before the 2016 release if PtY.

-It need to finish low, and not as an after thought. PtY finishes dry. 1.007 to 1.009. If it doesn’t finish that low, close enough is not good enough.

-Source fresh hops. You want that aromatic quality to linger around the surface as you’re sipping this high gravity beer.

-Get your water profile in order. This will help round out that Younger mouthfeel.

Anyhow… I was a few points shy of hitting FG. Almost there but not quite. The reviews I’ve had on my attempt were just that… “almost there”. It turned out awesome for what it was though. Not dry enough!

1 Like

I have to agree it has to finish dry. For this batch I did a mega starter and pitched 5L of healthy yeast and it finished dry @1.009. The recipe above was just a quick grab from Beersmith and doesn’t reflect my starter in it so the FG numbers are off (sorry).


What is the water profile you are targeting for this beer?

Any EU vendor that sell Hopshot? The recipe looks very delicious :yum:

Not sure where you can get it over the pond, but if you search hop extract you should be able to find something.


I don’t usually target any specific profile, but rather just use Bru’n Water to make sure I hit target pH. However the water where I brewed this was pretty good and the only adjustment I did was adding gypsum to help with hop character.


Yeah, I think I’ll do that too. Just add sulfate to taste after fermentation.

It’s a combination of both. The ideal water profile while hitting the ideal pH is achievable. It was not my intent, but I missed a rather important point which is the mash pH.

I have my water profile documented for my Younger attempt. It’s at home and I’m at work. I’ll post it soon. I also use Bru’n Water. The beauty of the Bru’n spreadsheet is it helped me achieve my intended water profile while maintaining the proper mash pH.

Another tip… I believe the main reason mine I did not finish dry enough is I used Briess Golden light DME to help me gain last few gravity points. Post boil gravity measured 85. Intended was 90. I added Briess Golden light DME to make up the difference. I should have used Muntons Extra Light.

Muntons Extra Light = 37 ppg / 3 L
Briess Golden Light = 43 ppg / 5 L

I’ll also add more dextrose to help dry it out.

I used this guys recipe here. He’s very good! :

I was almost there. A few minor tweaks and no need for the long lines anymore.