Russian River Pliny the Elder Beer Recipe D.I.Y.

Russian River Pliny the Elder Recipe D.I.Y.

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Are you looking for an awesome Russian River Pliny the Elder Beer Recipe? You now have no reason to look any further; you have just found what you have been looking for!

• Original Gravity: 1.072
• Final Gravity: 1.011
• ABV: 8.2%
• 6.0 gallons (22.7 L) [Net: 5 gallons (18.9 L) after hop loss]

Ingredients:

• 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

Directions

All the equipment or comes into contact with brew must be sanitized. Though the fermenting equipment can be done while the wort is cooling. Be sure to clean and sanitize the fermenters, airlock, lid, hose, hydrometer and test jar and rubber stopper.

Step 1

• 113.25 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

Bring 3.25-3.5 gallons of water to 170F and add grain.

Add above grains to grain bag tie a knot at one end of the “Grain Bag” leaving room for the grains to be loose in the bag. Place the Grain Bag in the water.

This will reduce temp to about 120-130F. Stir and slowly raise temp to 143-150F and hold for 30 min.

After 30 minutes remove the “Grain Bag” from the pot. Do not squeeze the bag, just let the liquid drain from the bag into the pot.

The water is now called a “Wort” at this point and will be referred to as such.

After removing grain bag bring the “Wort” to a boil. It should be brought to a rolling boil, but be careful to avoid a “Boil Over. This Boil will last for 90 min.

Step 2

• 3.50 oz (99 g) Columbus 13.90% A.A. 90 min.

Before and than at the very beginning of the boil.

Step 3

• 0.75 oz (21 g) Columbus 13.90% A.A. 45 min.

45 mins before end of boil add the above.

Step 4

• 1.00 oz (28 g) Simcoe 12.30% A.A. 30 min.

30 min before end of boil.

Step 5

• 1.00 oz (28 g) Centennial 8.00% A.A. 0 min.
• 2.50 oz (71 g) Simcoe 12.30% A.A. 0 min.

After fire is out

Fermentation Through Bottling Russian River Pliny the Elder Beer Recipe

Once the boiling period is over, it is time to cool the wort. If you have a wort chiller use it now.

Transfer the wort into the primary fermenting vessel, then top off with cold water.

Aerate the wort at this point. This can be accomplished with an aeration stone or simply by rocking the fermenter back and forth once the lid is in place.

This is the time that you will want to take a specific gravity reading. Use a hydrometer and record the reading. Your targeted gravity levels though temperature will affect so you just need within range.

Step 6

Once the wort is cooled to around 75° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

• 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)
• *Tomahawk/Zeus can be substituted for Columbus
• White Labs WLP001 California Ale Yeast or
• Wyeast 1056 American Ale Yeast

Prepare a 2L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Fermentation

Ferment for 1 week at yeasts suggested temp on package.

Make sure your carboy is around a third empty leaving space for frothing and foaming.

After primary fermentation rack into your secondary carboy and let sit for another week. The less exposure to oxygen the better it will taste so be careful when you rack. You might have to scoop out the hops and place in secondary if its floating do that first.

Step 7

• 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 hops)

After secondary fermentation sterilize and then bottle cap. Siphon slowly so that that sediments don’t get mixed in.

Step 8

• 3 oz of priming sugar

Add priming sugar before bottling.

Image by Ольга Лазарева from Pixabay

Binyomin Terebelo

I love hearing from you about why you love something I wrote or published or a recipe I don’t know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for buildthebottle.com Weekend Rabbi too.