Russian River Row 2 Hill 56 Clone
After quaffing large quantities of Russian River R2H56 at the brewery I set out to make a homebrew clone. Vinnie Cilurzo was a huge help and is incredibly generous with information!
This is an awesome APA, bright yellow/gold in color with firm hop bitterness, white head and lacing and massive signature Simcoe aroma - Citrus, grapefruit, pine, resin and cat piss.
After 5 revisions, I've finally settled on what I believe is the closest clone I'm going to get. In side by side tastings
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.055 SG
Estimated Color: 5.1 SRM
Estimated IBU: 40.4 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes
Amt Name Type # %/IBU
7 lbs 4.3 oz Pilsner (2 Row) Bel (1.5 SRM) Grain 1 60.5 %
3 lbs 14.4 oz Pale Malt, Maris Otter (2.5 SRM) Grain 2 32.4 %
13.6 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3 7.1 %
0.55 oz Simcoe [12.20 %] - Boil 90.0 min Hop 4 23.5 IBUs
0.55 oz Simcoe [12.20 %] - Boil 30.0 min Hop 5 16.9 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
1.0 oz Simcoe [12.20 %] - Boil 0.0 min Hop 7 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 8 -
2.00 oz Simcoe [12.20 %] - Dry Hop 10.0 Days Hop 9 0.0 IBUs
60 min at 154F
10 days at 68F. I've hit FG in as little as 4 days, but seem to average 6. I like to do a gravity check at 7 days and again at 10 and assuming I'm at 1.010 on both I keg.
I dry hop in the keg and have tried dry hop additions between 1.25oz - 3oz. For my personal tastes 1.75 - 2oz is the sweet spot and seemed closest to the draft R2H56 when it was hitting it's stride. For scaling the batch size up or down, note that the dry hop ratio is 0.3 - 0.5oz per gallon.
If dry hopping in primary/secondary, I'd dry hop for no longer than 7-10 days. I personally would bump the amount of dry hops by 15% and cut it down to 5 days dry hopping to try and avoid the vegetal flavor you can get when doing longer dry hop at warmer temps.
The above recipe is designed to exactly hit the numbers Russian River delivers and what I use in my batches.
This should finish at 2.5 Plato (1.010) so I tend to use a 1.25L (if using a fresh vial) starter to overpitch just slightly as I find if I pitch the appropriate # of cells or underpitch I tend to under attenuate and only get to about 1.012. I try and pitch approximately 240-250B cells, with required being 230B (figures taken from Yeastcalc). You can also mash slight lower if you are having problems reaching FG.
When scaling volumes base malts are split 70% Pils 30% MO. Crystal 20 should makeup 8% of less of total grain bill.
I keg to 2.3 - 2.5 vol and let the beer condition for 14 days at 40F before pouring my first pint.
Here's a pint I was enjoying today (1/19/13) from my sixth batch kegged on 12/23/12. It's coming up on four weeks and the keg is at least half gone :(
Very cool, will have to try this out. Surprised they use so much Pils in the grist when none of their other hoppy beers use Pils at all.
I too was a bit surprised by it, as I had assumed it was a 2-row pale malt base. I had actually formulated my original recipe a 60/40 split between 2-row Pale and MO with a little bit of c20 (my lhbs doesn't carry c10) and a dash of vienna malt. It was tasty but definitely wasn't 'right' so when I reached out to Vinnie he provided me the grain bill, base malt percentages and hop addition times above.
The pils malt adds a cleaner bite imho. I think using the less modified pils malt may help reach FG as well, though that's complete speculation and I have no science to back it up ;)
I'm about to brew my sixth batch of this... I may step up to 11gal batches as I think it really hits its stride around 4 weeks in the keg, and it's usually almost gone by then :drunk:
Did you make any changes to your hop schedule or grain bill at all?
Sorry, just saw that this was your 5th revision. Love the beer and thinking about brewing this up. Thanks for the recipe
The recipe posted above is from my master file with the intention of posting my base recipe from what I consider to be the closest clone of the true Russian River Row2 Hill 56 that I'm likely to get. My advice would be to brew it as described above at least once, then modify it as you like if desired the next time. :D
Next time I brew this beer it'll go in my new conical so I'll brew it exactly to it's design as I figure out the process all over again.
"I keg to 2.3 - 2.5 vol"
what does this mean?
Haven't cold conditioned enough per recipe, but I am loving this beer. Had it at the brewery, it's definitely reminiscent...unfortunately unable to do a side by side. Thanks for this, will use again for sure!
I brewed this over the weekend. Had to make some substitutions due to what I had on hand, so we will see how it goes. My SRM and OG should be about the same and I had to use S-05. Looking forward to trying it.
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