Originally Posted by In-n-Out
Somewhere in the current version there is Warrior and Cascade as well.
No cascade. There's Amarillo in the dry hop.
Here's the info I have, which is all based on interviews I've heard with Vinnie.
The old recipe that had mash hops (and chinook) was changed because a local farmer wanted to buy their spent grain, and didn't want hops in the spent grain.
That lead to the recipe that you find on that PDF file from beerdujour. The big difference being Russian River doesn't bitter with hops in the 90min or 45min addition, they use hop extract to increase yield, and cut down on the vegetal flavor you get from cooking hops for 90min. The home brew equivalent is just bittering with CTZ or Warrior.
Vinnie most recently said he's added Amarillo to the dry hop schedule. It was just added on top of the current recipe, they didn't remove anything else.
So the closest I believe you can get would be:
2.80 oz Warrior [17.20 %] (90 min)
0.75 oz CTZ [13.90 %] (45 min)
1.00 oz Simcoe [12.30 %] (30 min)
2.50 oz Simcoe [12.30 %] (0 min)
1.00 oz Centennial [8.00 %] (0 min)
1.00 oz CTZ [13.90 %] (Dry Hop 12 days)
1.00 oz Centennial [9.10 %] (Dry Hop 12 days)
1.00 oz Simcoe [12.30 %] (Dry Hop 12 days)
1.00 oz Amarillo (Dry Hop 12 days)
0.25 oz CTZ [13.90 %] (Dry Hop 5 days)
0.25 oz Centennial [9.10 %] (Dry Hop 5 days)
0.25 oz Simcoe [12.30 %] (Dry Hop 5 days)
0.25 oz Amarillo (Dry Hop 5 days)
Obviously subbing out the warrior for Hop Shot from Northern Brewer is another great alternative, and probably would be even closer. I'd also consider allowing the hops to steep hot (just put a lid on after you kill the flame). Russian River does a hot whirlpool, and those 0 minute hops are added then, so the hops do see some 200*+ temps for anywhere from 10-25minutes before they chill.