Russian River Pliney the Elder Clone!
Recipe by Vinnie Cilurzo, Russian River Brewer, Zymurgy 2014
Original Gravity: 1.072
Final Gravity: 1.011
IBU: 90-95 (actual, not calculated)
Boil (Minutes): 90
$74.52 (20% off)
- 6.5 lb. Light Dry Malt Extract
- .6 lb. Carapils
- .6 lb. Crystal 45°
- .75 lb. Dextrose sugar
- 3.5 oz. Columbus (90 Min)
- .75 oz. Columbus (45 Min)
- 1 oz. Simcoe (30 Min)
- 1 oz. Centennial (0 Min)
- 2.5 oz. Simcoe (0 Min)
- 1 oz. Columbus (Dry Hop, 12-14 days total)
- 1 oz. Centennial (Dry Hop, 12-14 days total)
- 1 oz. Simcoe (Dry Hop, 12-14 days total)
- .25 oz. Columbus (Dry Hop, 5 days to go in dry hop)
- .25 oz. Centennial (Dry Hop, 5 days to go in dry hop)
- .25 oz. Simcoe (Dry Hop, 5 days to go in dry hop)
- 2 packets WYeast American Ale #1056
3 hours before you start this process, break the packet inside both of the WYeast smack-packs and let sit out at room temperature shaking from time-to-time. Bring 2.5-3gal. of water to 165°. Steep the Crystal and Carapils for 30 min. and then remove bag of grain. Bring to boil and stir in dextrose. Add DME and stir to dissolve. Bring to a boil and add 3.5 oz. Columbus to start your 90 min boil. Add .75 oz. Columbus with 45 minutes left in your 90 min boil. Add 1 oz. Simcoe with 30 minutes left in your 90 min boil. After the 90 min, shut off heat, and add 1 oz. Centennial and 2.5 oz. Simcoe. Cover pot with lid, and put pot in an ice bath to cool the wort down (approx 15-20 min.) Pour into sanitized primary fermenter and add cool water until you reach the 5.25 gal. mark. Take Original Gravity (OG) reading. Add both WYeast 1056 packs and stir in vigorously to start fermentation. Seal primary fermenter, attach airlock half-filled with water, and let sit at 65°-70° for 5-7 days.
After 7 days, siphon into 5 gal. glass carboy for secondary fermentation, leave room in carboy for hops. Add 1 oz. Columbus, 1 oz. Centennial, and 1 oz. Simcoe for entire secondary. Let sit in a cool, dark spot for at least 2 weeks. In the last 5 days of secondary, add .25 oz. Columbus, .25 oz. Centennial, and .25 oz. Simcoe.
After 2 weeks, you are ready to bottle. Boil 1 cup water and add priming sugar (usually 3/4 cup). Boil 2-3 min. Siphon beer back into bucket leaving hop residue behind, and stir in sugar water evenly. Proceed to bottle. Allow bottles to sit at room temperature for up to 2 weeks for carbonation. Refrigerate and enjoy!