I brewed the WORLD'S MOST HYPED BEER [Pliny the Younger Recipe]

[@TheBruSho]

Do you ever brew recipes based on commercially brewed beers? Which ones would you like to see me try and make?

[@andyscraftbrews]

I usually will brew something based on a commercial brew. Typically anything from Boulevard or KC Bier Co in Kansas City. My favorites are Tank 7 Belgian Saision from Boulevard and KC Bier Co’s Dunkel. The special thing about KC Bier Co is that they brew according to the Reinheitsgebot. Pretty amazing what kind of beer can be made with those kinds of restrictions.

[@trevor8049]

​@@andyscraftbrews Kansas City Bier Co makes some solid brew. 👍

[@AlbeeSoaring]

@@andyscraftbrews I just brewed my version of the tank 7. I wanted to make my own since here in Nor Cal its almost impossible to find them. Ive been on the hunt for 1 the last couple days so I can do a side by side to see how close or far I am.

[@Jbrewer20]

Have you made a radler before? SPF 50/50 by Red Hare is a great summer beer. Would be cool to clone but they don’t publish the recipe as far as I know.

[@TheBruSho]

@@Jbrewer20 yeah actually I made a blood orange radler: kzbin.info/www/bejne/gnaqpn5mZZmHjpI

[@davesmilie3082]

As a Santa Rosa resident, I will say that I wait in line almost every year. It's not all about the beer. It's about the people you meet from all over the world.

[@TheBruSho]

You know that’s a great point I didn’t think about

[@kevinmelanephy8007]

Agreed. It's the excitement of rolling in with your friends and hanging out with like minded beer geeks that justifies the wait.

[@jluck2001]

I totally agree. It’s the whole experience. One year in line we met a couple from Philly(he’s had Younger through the connection there) who planned their elopement in Sonoma around the Younger release. We had a great time getting to talk with them. The three hours went by fast. The Santa Rosa brewery has great pizza too!

[@TheApartmentBrewer]

The last time I used hop shots I had issues with the resins sticking to everything. Awesome recipe, better save some for homebrew con!

[@TheBruSho]

Yeah picked that hop extract tip from the Experimental Brewing Podcast! Will try my best to save some ha

[@Cerevisi]

Same, it was bittering charge of Columbus and it left an oily ring lol! Glad I removed my hop spider before I did this!

[@ImArchangelMichael]

I’ve had hundreds of beers. And this somehow escaped my grasp all these years. Wow what a masterpiece

[@cborg6188]

Packers hat?!?! Lost a little respect for you 😂 you'll be able to brew a 5 gallon bach of beer this year with all of your tears

[@cborg6188]

JK bro! Thanks for sharing this video and how to use hop shots. Another great video as always

[@TheBruSho]

Too soon! Too soon!

[@rachelmalin8851]

#Everclear 😂

[@Cerevisi]

That got me, ngl .. i started laughing uncontrollably.

[@RecipeswithBen]

I have only ever had Pliny the Younger once and luckily only had to wait like 15 minutes to be seated for a 3oz pour. When ever I try and brew a commercially inspired beer it is based on something I cant regularly get similar to this recipe. Maybe you could trying brewing something like pilsner urquell 🤷‍♂

[@TheBruSho]

Love Pilsner Urquell and definitely want to try brewing it some day

[@Cerevisi]

5 of my 10 kegs have floating diptubes... the rest are vessels for closed tranfer.

[@BigboiiTone]

If they change the ingredients all the time, who's to say you *didn't* clone it? Anyway, I haven't had an ipa in years but if i'm going to have to drink a 10% abv beer, just give me a barelywine!

[@tonesmith909]

Yea. Its just hype. Nothing special. Saved you time and money.

[@Mikkogram]

That's a strange mashing schedule. 62°C and 64°C?

[@Cerevisi]

Killing it Trent! My first clone was 60 minute dogfishhead, and I still use that philosophy of hop addition. I need a robot-hopper to dispense hops at variable timing *TM ROBOT HOPPER*. I also would like to collab on another project that is carbon capture for the homebrewer... think about never needing to refill co2, we make 20x volume on average per brew... what a waste! The person (people) that can make a commercial compact product that can compress the off-gas co2 is going to be wealthy.

[@TheBruSho]

Wow love those ideas!

[@PartyTimeBrewing]

I'd love to see that vid as well!

[@Cerevisi]

@@TheBruSho Robot hopper would be easy, even a raspberry pi and a little engineering. It can even have a temp sensor to start the FWH or boil additions, as well all other additions without too much effort. The CO2 compressor is going to take a little work. I know from Reinheitsgebot that Germans have been carbon capturing for years, they even have helped upgrade a number of breweries in the US to help offset cost and streamline production. There probably isn't an off the shelf solution, but I was at Costco the other day and a tire inflator that produces up to 130psi is like $30 and vacuum sealers have been around for at least 40 years... to my mind there must be a way to capture and compress and then move to a holding tank. I'm thinking there's a way.

[@CrazyAboutVinylRecords]

Super hoppy high ABV beers aren't my thing. But I love a good Lager or Weissbier.

[@secretlevel5951]

Expertly done! Dig that you opted for no crystal malts which seems to be in line with where Pliny has been trending for years. I'd probably add more dry hops, but I got a heavy hand 🤚

[@dudestewbrews]

I've heard so much about this beer but have yet to find it here in the upper PNW. Definitely going to need to brew this one myself. Also, appreciate the hop shot tips. I've never used it before and have a couple sitting in my freezer. Great video Trent.🍻

[@TheBruSho]

Thank you! And definitely let me know if you brew it or find some near you

[@kurtwolter3984]

Love your vids too. More content!

[@Eagle1846ytown]

I would love to see you make a KBS clone.

[@MiggyManMike]

one thing i remember from brewing elder clone was that the hop content in that actually *breaks* hope calculations :D

[@TheBruSho]

Haha push it to the limit!

[@BitterRealityBrewing]

Doing a bit of video catch-up and 10.5% WOW!!! Never test taste those bitter hop shots, as I was curious after using a Simcoe a few years back let's just say you have probably never had anything as bitter as pure hop resin.

[@Adam-su2jj]

You should meet my ex-wife. Truly bitter 😆

[@bobbob-ze9zo]

I live there and seen the lines. It is way over hyped .Too much hops for me.

[@TigerPat_9180]

Really Enjoyed Your Video , Thanks ! 🐯🤠

[@87edrag]

This was a great video! Impressively well shot, and the beer looks great! Would have loved to try it. I bet it was really expensive for a homebrew, would you say it was worth it?

[@TheBruSho]

Thank you! And definitely not cheap but if you have no way of trying the real deal and love brewing then I’d say for sure worth it. 🍻

[@PartyTimeBrewing]

Looks awesome! Just a bit crazy how much grain I would need for a 1/2 barrel batch of something similar. I will hopefully try a triple soon! Cheers!

[@TheBruSho]

Haha yeah now that I think of it probably a very expensive beer for Russian River to make. Maybe why they only make a little bit each year

[@Felklaw]

Love your takes on commercial brews. Going to definitely try this, bit nervous if that much grain will fit into the Anvil 10.5! Have you ever tried Alaskan Brewing Hop-O-Thermia? I would love to see your take on it's recipe as it's impossible to get and can't be shipped. Had to fly to Juneau just to have it again!

[@TheBruSho]

Reiterated mash! Give it a try and let me know

[@RHBronco]

Great video Trent. I like your style.

[@RHBronco]

Good luck with the Mii music in there...

[@globetrotter5800]

So....instead of standing in a 3 hour line, you waited over 8 days to taste a copy????

[@TheBruSho]

yup you got it!

[@MrMarako]

So You didn’t want to wait three hours in line, that’s why you went home to brew and ferment your own beer for a week…Gotcha! 😅🤷🏻‍♂️

[@TheBruSho]

More fun to brew than stand around

[@joakimnilsson2245]

Video says 2-row and text says Pilsner.I guess 2-row is correct?

[@TheBruSho]

Good catch! 2 row is correct

[@drebourbon7616]

Here's the problem. We can't afford all these super expensive ingredients. We're not all sponsored

[@TheBruSho]

True, never said it was cheap ha

[@russbeard3665]

Way over my head in a good way... this is advanced for my experience, but fascinating to watch. Wow! (I love the nod to 🏈 in this vid. Nothing compliments beer better than America's sport!)

[@dsimm28]

Unless buying hops in bulk this beer sounds so EXPENSIVE. Sounds delicious 😂 Great video!

[@marvinpotts6752]

For the hops you added to the keg, can you throw them in a muslin bag?

[@jonathanwilliams1974]

Yes, I used to do this all the time. Depending on the size of your bag I'd look into more than 1 for larger DH additions. I've stopped adding hops in the keg though, it's far better to get those hops out of the beer sooner than later. Maybe tie fishing line to them and tie the ends to your keg handles. After a few days pull them out. Since I went to unitanks though I do all my hopping in the tank and transfer clear beer off the top into the keg...I've had way better results with the hop burn and vegetal off-putting characters hops can give you. You can approximate this in a regular fermenter with a floating dip tube to rack your beer out as long as you have a way to run CO2 into your fermenter when you open it for DH addition to prevent O2 from getting in.

[@kurtwolter3984]

Love your vids. Great content and right to the point. Perfect length.

[@TheBruSho]

Thank you I really try and keep it tight!

[@WantedUniverse]

How did you do carbonation? That's fair amount of head for a homebrew.

[@TheBruSho]

Just set pressure on keg to about 12 psi. Nothing special although the amount of hops in this I think definitely helped with foam/head

[@goodolarchie]

Idk if it's the most hyped beer anymore. It's grown and now you can get it on draft in a few other cities with literally zero wait. I had some in Portland back in April, unlimited pours if you want. I had next to Elder, and I liked Elder better. I can think of other releases that still have multiple hour waits.

[@PortlyGentleman]

I agree with you. I'm not one for waiting in line and I live in Santa Rosa.. It might be a right of passage for locals. I have no idea Hell of a video, Beer looks good 🍻

[@curtpick628]

Sounds great Trent!

[@bobbob-ze9zo]

make a peanut butter please ! I can not get the flavor right.

[@TheBruSho]

Peanut butter beer? I did one a while back. PB2 was the key: kzbin.info/www/bejne/nnrPh6Roi9RplaM But the secret of the pro made peanut beers is extract

[@Pkeane04]

I was lucky enough to win the release during the pandemic. I really enjoyed it. That being said I would have a hard time waiting in that long for it.

[@paulschroeter4987]

i should do a pilsner with 16 oz of saaz because of the low alpha acid content ... but jeez i bet with all these hops anyone could deffenatly smell the aroma a mile away. i recently saw the tree house ipa clone that looked interesting

[@reagansgymnasticsjourney5893]

I need to get you a Bears hat. That Green Bay hat won't cut it.

[@TheBruSho]

Haha I lived in Chicago for 10 years, but life long Packers fan

[@sergeant-foxtrot4458]

Great video!

[@GarrysGarcia]

Dude when you can show how you make a good starter in your 1 gallon jar. Thanks, I'll be waiting.

[@TheBruSho]

Hey I’ve shown it a few times before but the magic ratio is 100g dry malt extract for every 1L of water. Boil for 15 mins then cool down and add yeast. 24 hrs or so later pitch it!

[@GarrysGarcia]

@@TheBruSho very thanks. cheers!

[@FelipeCruz-f4y]

Cómo

[@DemetYT]

What finings do you usually use?

[@TheBruSho]

Depends but on this one I used whirlfloc and clarity ferm (not shown). Sometimes I’ll use biofine if I really want to get it crystal clear

[@will5430]

Nice one! Haven’t brewed a big ipa lately. I’ll have to try this recipe out

[@Sparks00psn]

Jesus I buy ingredients in bulk but still this would be like $30 for the grain, another $40 for the whole pound of hops that goes in there, $10 for the 2 packets of us05 that it would need, and idk what corn sugar costs maybe $5. Expensive recipe for sure.

[@TheBruSho]

Hahah definitely ain’t a cheap beer no matter how you slice it

[@HOMEBREW4LIFE]

SO GOOD

[@stevenplass3139]

Hi Trent, Great Video Awesome Stuff! One Question, what was your water pre-treatment / water profile? Did you go with Tonsmiere's "Profile: Pliny the Water"? If so then what is that profile as I can't seem to find it.

[@TheBruSho]

Hey! So I just went with a basic “hoppy” profile in Beersmith. I also didn’t know what his “Pliny the water” treatment was ha

[@ElementaryBrewingCo]

Mmmm, mmmm, mmmmm….looks delicious, cheers Trent!!!

[@Wulrus_Jones]

Packer fan? Hell yeah go Pack

[@TheBruSho]

🧀🧀🧀

[@sk8nchill52]

I’ve had it. You jealous?

[@michaelfeeley4351]

Is there a way to make this recipe work with a 5 gallon pot using biab? I’d love to try it, but not quite ready for the big purchase of a claw hammer system

[@TheBruSho]

Yeah totally, you would need to either use malt extract to help boost the OG or try a reiterated mash. Which is like doing two mashes in a row. I did that in the Pastry Stout video from a few weeks ago and it worked out great

[@apack76]

Great video! How did you setup your anvil bucket for closed transfer?

[@TheBruSho]

I have a stopper/bung on top with a carb cap on it. I run 1-2psi through that to keep o2 from getting in. And on the spigot I just add some tubing into a liquid disconnect and attach it to the keg so the beer goes down the diptube.

[@ericlanctot5064]

USA's most hyped beer, not the world's. Most of the world has not heard of this ale.

[@TheBruSho]

Let me know what the most hyped beer in your area is!

[@ericlanctot5064]

@@TheBruSho westvleteren 12

[@TheBruSho]

@@ericlanctot5064 maybe I’ll attempt that for “worlds best beer”

[@ericlanctot5064]

@@TheBruSho 👍

[@albrough]

Can you add the aa% for each hop in your recipes, better yet add a Brewfather link?

[@TheBruSho]

I can work on trying that

[@Fyrwulf]

I've had PtE before and it's a really solid beer, an easy 7-8 in my book. But, with the greatest respect to Vinny and the fine people at Russian River, I don't get the hype. Here in Texas, Yellow Rose is much more available and just as good. Even if you want to stick to Cali breweries, Stone Citracado and Bottle Logic Double Actuator are way better, IMO. And going by the malt bill on your PtY clone, I imagine I'd have a very similar reaction. Extremely solid, but utterly lacking in any complexity. If I want that, I can just go to a local release of 120 Minute. I've slayed my share of whales, but I've always been honest about what I thought. The craft beer zeitgeist is weird and a bit creepy, IMO (witness the IBU wars and how nobody wants anything to do with those hop bombs anymore).

[@grahamhawes7089]

I hated the IBU wars, now that they’re over and bitterness has been dialed back, I actually find all the old “flagship IPAs” pretty enjoyable. Now I hate on hazies. 😂 So many of them are just overpowering hop juice, with yeast still in suspension, and tons of hop bite.

[@Fyrwulf]

@@grahamhawes7089 I actually like a well done Hazy. The problem with the less well done examples, particularly those that exhibit hop bite, is the use of Pilsner malts and allowing the beer to overattenuate.

[@felipesparks5267]

Love this! Did you do any water chemistry alterations?

[@TheBruSho]

Thanks! And yea just a standard “hoppy” profile in brewfather/beersmith

[@AlbeeSoaring]

I never could understand people that are willing to stand in a line for extreme lengths of time for stuff. I always laugh when I see it on the news for black friday and Iphones. Nothing is worth wasting my limited amount of time for. Great video

[@viper29ca]

How do you like the Clawhammer 120V? Is it slow to come up to temp? Are you doing anything prior to the water to mitigate some of the ramp up? (like adding warmer water to the pot) Many of the All in One brew systems all have the flaw of being slow to warm up when it is only a 120V system, just wondering if this shares that same flaw.

[@TheBruSho]

I am really enjoying it, makes brew days more automated and less stressful. I will say yes the 120 is slow to warm up but I usually set everything up the night before (fill it up with water). Then an hour or so before I want to brew I just turn on the heat and go about making breakfast/coffee until it’s ready. You just have to prep and manage time and it’s not a big deal

[@viper29ca]

@@TheBruSho An hr isn't bad, I have seen some of the systems be like 20-30mins on 220, but the same system on 120 take like 3hrs or more to get up to strike temp Debating on this or the new SSBrewtech SVBS

[@TheBruSho]

@@viper29ca I haven’t timed it exactly to be honest. But if I had to guess it’s like 1.5hrs from room temp up to strike temp for most brews. Also some times I’ll heat it up the night before and then turn it off and that helps to get a slight head start in the AM

[@TheCreagar]

I'd be so happy to get a fermentation down to 1.010! I use Safeale US-05. My cellar stays around 70° consistently. Lowest final gravity I seem to get is 1.025. I feel like the residual sugars are hurting my abv and my beer doesn't taste as crisp or clean as it could. I've tried shaking the carboy after a week to get more O2 and rouse the yeast, but it doesn't seem to help. Any tips? Basic recipe is 75% 2 row, 20% munich, 5% rolled oats. Cascade hops. Love the videos, thanks for making them!

[@grahamhawes7089]

That FG is way too high. The likeliest explanation is an issue with your mashing process. Are you stirring thoroughly to break down dough balls, and have you verified the accuracy of your thermometer? A one-hour mash in the 148-154 range should result in US-05 chewing most worts down to the low teens at least.

[@TheCreagar]

@@grahamhawes7089 Thanks for your response! More info: I do 2.5 gallon batches (my keg is 2.5 gal) so the mash is pretty manageable and clumps are easy to spot. I do stir thoroughly - do an hour steep and 50 min boil. Add yeast nutrient at end of boil. Brew in a bag on the stovetop with sparge to get out as much sugar as I can. I have also done a cider fermentation and it came out the same - about 1.025. I let it go another week and there's no drop in gravity. I'm wondering if maybe I'm hitting the upper limit of temps with the US-05. Ambient is 70-72 deg but perhaps a vigorous fermentation is pushing it up past 80 deg and killing the yeast?

[@TheBruSho]

@@TheCreagar only other thing I wonder is how are you taking FG readings? If your using a refractometer you have to use a conversion calculator to get accurate readings. Otherwise Graham is spot on

[@grahamhawes7089]

@@TheCreagar there’s definitely a problem with either your thermometer or your hydrometer. Check both. Cider should get down even drier than beer - like 1.000!

[@skepticfucker280]

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