Russian River - Pliny The Elder Clone

Public

00v1.0All Grain19.0 L60 min boil

by Vinnie Cilurz

22A Double IPA80%(4/5)

OG: 1.080
FG: 1.017
ABV: 8.7%
IBU: 202Outside style
EBC: 13.1

Grain & fermentables

Name	Type	Added	Weight	%	Color
2-Row Pale Malt(United States)	Malt	Mash	6 kg	88.9%	3.5 EBC
Corn Sugar (Dextrose)(United States)	Sugar	Mash	300 g	4.4%	0 EBC
CaraPils / Dextrin Malt(United States)	Malt	Mash	225 g	3.3%	3 EBC
Crystal 40L(United States)	Malt	Mash	225 g	3.3%	78.8 EBC
Total			6.75 kg	100%

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

Hops

Name	Usage	Weight	AA%	IBU	Time
Columbus(United States)	Boil	99 g	13.9%	150.774%	90 min
Columbus(United States)	Boil	21 g	13.9%	27.414%	45 min
Simcoe(United States)	Boil	25 g	12.3%	24.212%	30 min
Centennial(United States)	Boil	28 g	8%	—	0 min
Simcoe(United States)	Boil	71 g	13%	—	0 min
Columbus(United States)	Dry hop	28 g	16%	—	12 d
Centennial(United States)	Dry hop	28 g	10.3%	—	12 d
Simcoe(United States)	Dry hop	28 g	13%	—	12 d
Columbus(United States)	Dry hop	7 g	16%	—	5 d
Centennial(United States)	Dry hop	7 g	10.3%	—	5 d
Simcoe(United States)	Dry hop	7 g	13%	—	5 d
Total		349 g		202

Bittering: 145 gAroma: 99 gDry hop: 105 gAroma g/L: 5.2Dry hop g/L: 5.5BU:GU: 2.54

Per variety

Columbus155 gSimcoe131 gCentennial63 g

Yeast

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

Adjuncts

Name	Type	Amount	Use in	Time
Wyeast Nutrient	Nutrient	2 g	Boil	10 min

Water volumes

Name	Temperature	Volume
Mash water	73°C	20.3 L
Sparge water	—	8.9 L
Total water		29.2 L
Mash volume		24.7 L
Pre-boil volume		23.0 L
Boil volume (hot)		23.8 L

Water treatment

KalmarSO4:Cl 0.18 (Very malty)Estimated mash pH 5.45

Source waterTarget

Ca²+1764

Mg²+44

Na+3232

SO₄²⁻1919

Cl⁻24107

HCO₃⁻8989

Resulting water profile

Calcium Ca²+

64 ppm

Magnesium Mg²+

4 ppm

Sodium Na+

32 ppm

Sulfate SO₄²⁻

19 ppm

Chloride Cl⁻

107 ppm

Bicarbonate HCO₃⁻

89 ppm

SO4:Cl 0.18 (Very malty)RA 25 (Light–medium)

To add

	Total	Mash water (20.3 L)	Sparge water (9 L)
Lactic acid (88%)	3 mL	3 mL	—
Calcium chloride – CaCl₂	5 g	3.5 g	1.5 g

Estimated mash pH

5.45In rangeTarget: 5.2–5.6

Mash schedule

Step	Type	Temp	Time	L/kg
Saccharification	Infusion	67°C	60 min	—
Mash out	Temperature	77°C	10 min	—
Total (2 steps)		67°C → 77°C	70 min

Fermentation plan

Phase	Type	Temp	Days	Day
Primary fermentation	Primary fermentation	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