where the hop bill says Columbus it is CTZ according to the pdf from Vinnie.
for 6.0 gallons (22.7 L) [Net: 5 gallons (18.9 L) after hop loss]
13.25 lb (6.01 kg) Two-Row pale malt
0.6 lb (272 g) Crystal 45 malt
0.6 lb (272 g) Carapils (Dextrin) Malt
0.75 lb (340 g) Dextrose (corn) sugar
3.50 oz (99 g) Columbus* 13.90% A.A. 90 min.
0.75 oz (21 g) Columbus* 13.90% A.A. 45 min.
1.00 oz (28 g) Simcoe 12.30% A.A. 30 min.
1.00 oz (28 g) Centennial 8.00% A.A. 0 min.
2.50 oz (71 g) Simcoe 12.30% A.A. 0 min.
1.00 oz (28 g) Columbus* 13.90% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Centennial 9.10% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Simcoe 12.30% A.A. Dry Hop (12 to 14 days total)
0.25 oz (7 g) Columbus* 13.90% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Centennial 9.10% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Simcoe 12.30% A.A. Dry Hop (5 days to go in dry hop)
*Tomahawk/Zeus can be substituted for Columbus
White Labs WLP001 California Ale Yeast or
Wyeast 1056 American Ale Yeast
Original Gravity: 1.072
Final Gravity: 1.011
Extract Efficiency: 75 percent
IBUs: 90-95 (actual/not calculated)
Mash grains at 151-152° F (66-67° C) for an hour or until starch conversion is complete.
Mash out at 170° F (77° C) and sparge. Collect 8 gallons (30 L) of runoff, stir in dextrose,
and bring to a boil. Add hops as indicated in the recipe. After a 90 minute boil, chill wort
to 67° F (19° C) and transfer to fermenter. Pitch two packages of yeast or a yeast starter
and aerate well. Ferment at 67° F (19° C) until fermentation activity subsides, then rack
to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days, then
add the second set. Age five more days then bottle or keg the beer.
Substitute 6.5 lb (3.0 kg) of light dry malt extract for two-row malt. Due to the large
hop bill for this recipe, a full wort boil is recommended. Steep grains in 1 gallon (3.8 L)
of water at 165° F (74° C) for 30 minutes, then remove and rinse grains with hot water.
Stir in dextrose and top up kettle to 8 gallons (30 L), and bring to a boil. Add hops as
indicated in the recipe. After a 90 minute boil, chill wort to 67° F (19° C) and transfer to
fermenter. Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 67°
F (19° C) until fermentation activity subsides, then rack to secondary. Add first set of dry
hops on top of the racked beer and age 7-9 days then add the second set. Age five more
days then bottle or keg the beer
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JimmySpeakaz • 02/08/2014 at 05:08pm This version turned out too bitter. Its on the right track but I'm going to reduce bittering hops or boil time with next attempt. I'm not sure what the reason was it was so much more bitter than the original. I followed the recipe from Russian river to the T.
System Account • 03/15/2014 at 07:31pm I agree, i made this and thought it was a bit too bitter. I am backloading the hop bill next time for sure
JimmySpeakaz • 01/08/2015 at 01:22pm I've not revisited this recipe yet. Any modifications you've made since the original that made it better?
locobrewer • 01/15/2015 at 10:18am The reason its too bitter is because you are using a hop bill with an estimated 232 IBUs. I would adjust that by a significant amount. I like your grain bill and it seems to follow what was suggested per Vinnie.
JimmySpeakaz • 01/15/2015 at 12:54pm Agreed locobrewer. I found the IBUs to be crazy high, however, the hop bill is exactly what Vinnie listed for a 5 gallon recipe. I decided to go with Vinnie and brew his recipe exactly as it was written. The hop bill definitely needs some tweaking for a 5 gallon batch. Not sure why Vinnie listed such an aggressive hop bill for a 5 gallon recipe.
Missiletech • 03/26/2016 at 02:02am Just ditch the 3.5 ounce addition, then tweak. That'd be some serious bite all by itself!
SwishBrewing • 01/27/2017 at 03:25pm I didn't do the math but the hops he is using to calculate the IBUs have lower AA then the ones quoted above, maybe you guys noticed this just said I would make sure
side lot coon • 09/19/2017 at 09:47pm it looks like your bittering addition just has a decimal out of place lol 0.35oz, not 3.5 oz. Should end up around 90ibu.
mbuonaccorsi • 02/05/2018 at 05:13am Any idea why the water profile is for Burlington, Vt when Russian River is in California?
Bubychris • 11/27/2018 at 04:44pm Just curious about the hops used. Russian River’s website says they use CTZ, Amarillo, Centennial, and Simcoe. Yet you say this is the correct bill, could that be your issue.