Russian River - Pliny The Elder Clone

Public

0 0v1.0All Grain19.0 L60 min boil

by Vinnie Cilurz

Grain & fermentables

Name	Type	Weight	%	Lovibond
2-Row Pale Malt(United States)	grain	6.00 kg	89%	1.8°L
Crystal 40L(United States)	grain	0.23 kg	3%	40°L
CaraPils / Dextrin Malt(United States)	grain	0.23 kg	3%	1.5°L
Corn Sugar (Dextrose)(United States)	sugar	0.30 kg	4%	0°L
Total		6.75 kg	100%

Total grain: 6.75 kgGrain/liter: 0.36 kg/LEfficiency: 73%

Name	Usage	Weight	AA%	Time
Columbus(United States)	Boil	99.0 g	13.9%	90 min
Columbus(United States)	Boil	21.0 g	13.9%	45 min
Simcoe(United States)	Boil	25.0 g	12.3%	30 min
Centennial(United States)	Boil	28.0 g	8.0%	0 min
Simcoe(United States)	Boil	71.0 g	13.0%	0 min
Columbus(United States)	Dry hop	28.0 g	16.0%	12 d
Centennial(United States)	Dry hop	28.0 g	10.3%	12 d
Simcoe(United States)	Dry hop	28.0 g	13.0%	12 d
Columbus(United States)	Dry hop	7.0 g	16.0%	5 d
Centennial(United States)	Dry hop	7.0 g	10.3%	5 d
Simcoe(United States)	Dry hop	7.0 g	13.0%	5 d
Total		349.0 g

Bittering: 145.0 gAroma: 99.0 gDry hop: 105.0 gAroma g/L: 0.0Dry hop g/L: 5.5BU:GU: 2.54

Per variety

Columbus155.0 gSimcoe131.0 gCentennial63.0 g

Name	Lab	Quantity	Attenuation	Temp
LalBrew Voss Kveik(Voss Kveik)	Lallemand	1 pkt	79%	25°C–40°C
Total		1 pkt

Attenuation: 79–79%Temperature: 25°C–40°C

Name	Type	Amount	Usage	Time
Wyeast Nutrient	Nutrient	2 g	boil	10 min

Phase	Type	Temp	Days	Day
Primary fermentation	Primary	36°C	3 d	1–3
Dry hopping	Dry hopping	36°C	12 d	4–15
Cold crash	Cold crash	2°C	2 d	16–17
Total (3 phases)		36°C → 36°C → 2°C	17 d