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Home » Recipes » 2006 Mayfaire - Best of Show - Mike McDole: Pliny the Elder NB Kicker
2006 Mayfaire - Best of Show - Mike McDole: Pliny the Elder NB Kicker
Style:    Double IPA
Brewed by:    Mike McDole
Batch Size:    12.0 Gallons
Boil Time:    90 Minutes
Est. OG    1.099
Actual OG    1.094
Actual FG    1.025
Est. IBU    210.8 IBUs
Est. Color    8.9 SRM
Efficency    65%
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
2-Row Malt 29.0 lbs 69.0%
Dried Malt Extract 8.0 lbs 19.0%
Corn Sugar 1.0 lbs 2.4%
Cara-Pils Dextrine Malt 2.0 lbs 4.8%
Crystal 40L 1.0 lbs 2.4%
Wheat Malt 1.0 lbs 2.4%
Name Form Alpha Amount Time
Chinook Whole 13.0% 2.0 oz MH
Warrior Pellet 15.6% 4.0 oz 90
Chinook Pellet 13.0% 2.0 oz 90
Simcoe Pellet 12.0% 2.0 oz 45
Columbus Pellet 15.0% 2.0 oz 30
Northern Brewer Whole 9.0% 2.0 oz 15
Centennial Pellet 10.5% 3.0 oz 1
Simcoe Pellet 12.0% 2.0 oz 1
Cascade Whole 5.75% 4.0 oz 0
Columbus Pellet 15.0% 5.0 oz Dry Hop
Centennial Pellet 10.5% 3.0 oz Dry Hop
Simcoe Pellet 12.0% 3.0 oz Dry Hop
Man. Code Name Type Amount (Starter)
White Labs WLP001 California Ale Ale 2.5 G starter
Mash Schedule
Step Rest Temp Rest Time Heat Water
Mash In 153 F 45 minutes Infusion 10.0G
Mash Out 165 F 15 minutes Direct
Sparge 170 F 40 minutes

Mike McDole's joins a proud few, a fraternity that includes brewers like Jamil Zainasheff and John Maier. Winning last year for his Eisbock, Mike goes in a different direction with a full on hop blast with his DIPA.

From Mike's notes:

As anyone who tasted my Double IPA would tell you, it's based on Vinnie's Pliny The Elder recipe (2004). I've modified his recipe by adding a Northern Brewer addition at 15 minutes and a cascade hopback treatment. I also reduced the amount of corn sugar by two thirds. Mine’s a bit maltier but the additional hops seem to balance that out. Once you get over the bitterness and alcohol, the most impressive thing about this beer is the great mouthfeel from the dexitrins and layered hops.


The water was R/O to which was added gypsum, Epsom Salt, and salt to bring it to Ca-110ppm, Mg-118ppm, Na-17ppm, SO4-350ppm, Cl-50ppm.

Malt extract was added to the boil because of insufficient mashtun capacity.

The 0 minute hop (cascade) was a hopback. A hop addition at flameout could be substituted.

Pitched 2.5 gallon starter.

The fermentor was roused every 3 days after the first week.

Half of the dryhop was added after one week and the other half after two weeks (two weeks in secondary.)

Fermentation temperature was 69F.

Actual O.G was 1.094. F.G was 1.025.

A 7 micron filter was used after two weeks of cold storage.


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Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
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