American Pale Ale Russian River Row 2 Hill 56 Clone - Home Brew Forums
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Old 11-24-2012, 06:30 AM   #1
Jukas
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Dec 2011
Santa Rosa, CA
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Recipe Type: All Grain   
Yeast: California Ale Yeast   
Yeast Starter: Yes   
Additional Yeast or Yeast Starter: 1.25L   
Batch Size (Gallons): 6   
Original Gravity: 1.055   
Final Gravity: 1.010   
IBU: 40   
Boiling Time (Minutes): 90   
Color: 5.1 SRM   
Primary Fermentation (# of Days & Temp): 10 @ 68F   
Tasting Notes: Firm Hop Bitterness, Crisp Malt Backbone with biscuity notes, citrus & pine.   

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 Information:
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

Ingredients:
------------
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

Mash:
60 min at 154F

Fermentation:
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.

Dry Hop:
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.

Notes:
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




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Old 11-24-2012, 04:56 PM   #2
DrinkNoH2O
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Oct 2009
Aliso Viejo, CA
Posts: 556
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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.



 
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Old 11-24-2012, 06:28 PM   #3
Jukas
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Dec 2011
Santa Rosa, CA
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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

 
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Old 01-19-2013, 01:32 PM   #4
inda_bebe
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Jan 2012
orange, ca
Posts: 206
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Did you make any changes to your hop schedule or grain bill at all?

 
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Old 01-19-2013, 01:33 PM   #5
inda_bebe
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Jan 2012
orange, ca
Posts: 206
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Sorry, just saw that this was your 5th revision. Love the beer and thinking about brewing this up. Thanks for the recipe

 
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Old 01-19-2013, 10:27 PM   #6
Jukas
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Dec 2011
Santa Rosa, CA
Posts: 976
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Quote:
Originally Posted by inda_bebe View Post
Did you make any changes to your hop schedule or grain bill at all?
I still mess with the recipe here and there, for example in the latest batch I brewed I cut the IBU's down to about 35 in hopes my wife would like it (she didn't).

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.

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.

 
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Old 01-23-2013, 10:41 PM   #7
torso
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Jan 2013
Posts: 26


"I keg to 2.3 - 2.5 vol"

what does this mean?

thanks

 
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Old 01-24-2013, 10:10 PM   #8
droder1
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Jan 2013
Phoenix, AZ
Posts: 115
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Quote:
Originally Posted by torso View Post
"I keg to 2.3 - 2.5 vol"

what does this mean?

thanks
http://www.howtobrew.com/section1/chapter11-4.html
http://www.brewersfriend.com/keg-car...on-calculator/
http://www.kegerators.com/articles/c...sure-chart.php

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Old 01-26-2013, 05:06 PM   #9
dpkim
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Mar 2012
louisville, CO
Posts: 26
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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!

 
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Old 01-28-2013, 08:27 PM   #10
ThinMan
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Apr 2011
Lascassas, Tennessee
Posts: 39
Liked 2 Times on 1 Posts


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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