Russian River Pliny the Elder Clone (All Grain)

(6 gallons All-Grain)

OG = 1.072
FG = 1.011
IBU = 90-95
SRM = 7
ABV = 8.2%

 

Ingredients

  • 13.25 lbs. Domestic 2-Row
  • 0.6 lb. Crystal malt (45 ºL)
  • 0.6 lb. Carapils (1.7 ºL)
  • 0.75 lbs. Dextrose (Corn Sugar)
  • 3.5 oz. Columbus hop pellets (90 min.) Bittering
  • 0.75 oz. Columbus hop pellets (45 min.) Bittering/Flavor
  • 1.0 oz. Simcoe hop pellets (30 min.) Flavor
  • 1.0 oz. Centennial hop pellets (0 min.) Aroma
  • 2.5 oz. Simcoe hop pellets (0 min.) Aroma
  • 1.0 oz. Columbus hop pellets (12-14 days) Dry Hop
  • 1.0 oz. Centennial hop pellets (12-14 days) Dry Hop
  • 1.0 oz. Simcoe hop pellets (12-14 days) Dry Hop
  • 0.25 oz. Columbus hop pellets (5 days) Dry Hop
  • 0.25 oz. Centennial hop pellets (5 days) Dry Hop
  • 0.25 oz. Simcoe hop pellets (5 days) Dry Hop
  • WLP 001 (California Ale) yeast or Wyeast 1056 (American Ale)

 

Additional Information

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.

Extract Substitution

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.