American Pale Ale Russian River Row 2 Hill 56 Clone

[val214]

It's been 2 weeks in the bottle taste really good. There is a small off flavors to it. It did ferment a bit high. Still taste really good. I will have to brew it again soon.


Sent from my iPhone using Home Brew

 

[icebob]

brewed a 12 gallons batch (ended up with ~11.5 in the fermenters) efficiency end up on the high side, got 1.070... made 2 1.5 liters starter... will see how's the attenuation goes. Was my first batch with the tower of power and the 20 gallons bk and mt...

 

[YellowRiver]

Wow, thanks for the recipe, I love this beer, the Simcoe just shines. Definitely will do this one again. Not bad at all for my 11th overall and 8th AG brew.

Heres my version, grain and hop bill the same but used 1272 AmericanAleII yeast. Brewed at the end of August, bottled 3 weeks later, halfway into my supply at end of October.

Funny thing I have had similar beers and this is exactly the flavor I was trying to get but have yet to get the chance to quaff the original.

 

[ocluke]

Did Vinnie suggest Belgian Pilsner malt to you, or was Belgian selected because that is what you had on hand? I only ask because I use Pilsner malts from all 3 major regions (U.S., Belgium/French, Germany).

I apologize in advance if this was answered in this thread already, but I did a search within the thread and didn't find it answered.

 

[Jukas]

Did Vinnie suggest Belgian Pilsner malt to you, or was Belgian selected because that is what you had on hand? I only ask because I use Pilsner malts from all 3 major regions (U.S., Belgium/French, Germany).

I apologize in advance if this was answered in this thread already, but I did a search within the thread and didn't find it answered.

Vinnie didn't suggest any specific origin of Pilsner malt, nor a preferred maltster. I typically just snag whichever Pilsner malt my LHBS has in rotation at that type, which I think it's typically been Belgian.

Truth be told, the difference between the malts might be getting into minutia detail that's beyond my current skill level to detect.

 

[cuda6pak]

I'm going to make my second iteration of this and was wondering if anyone has done any steeping or whirlpooling with the flameout hop addition. I'm thinking of doing a short 20-30min steep before chilling (mainly because my new system allows it ) but wasn't sure if it may adversely affect the intent of this beer.

 

[crusader1612]

I'm going to make my second iteration of this and was wondering if anyone has done any steeping or whirlpooling with the flameout hop addition. I'm thinking of doing a short 20-30min steep before chilling (mainly because my new system allows it ) but wasn't sure if it may adversely affect the intent of this beer.

i typically hop stand for 15-20 min before chilling beers like this.

 

[jbsg02]

I took the malt bill from this recipe and used up some cascade hops I already had. This was my first brew with my temp controlled fermentation chamber, it turned out really good. Used US-05, the beer came out really clean and almost reminds me more of a pilsner than a pale ale.

 

[Rdom]

I took the malt bill from this recipe and used up some cascade hops I already had. This was my first brew with my temp controlled fermentation chamber, it turned out really good. Used US-05, the beer came out really clean and almost reminds me more of a pilsner than a pale ale.

Nice looking pint!
I brewed this with Mosaic and it was enjoyable but just too fruity. Smelled like really ripe guava/passion fruit. Will likely brew it again with Simcoe like in the original post.
I do like the grain bill.

 

[richlong8020]

I enjoyed it with Simcoe but might try it with Mosaic. Also is the 90 min boil really necessary?

 

[rossi46]

60% of the malt bill is pilsner. It's common practice to boil 90 minutes with pilsner. Some people do 60 but I never have

 

[LambicPentameter]

Alright so I've purchased all ingredients needed for this lovely looking recipe (thanks a TON for this by the way). As an east coaster I've only been to RR once ever, and spent the whole time downing sours. Never tried this guy. Anyway, a pretty newb question:

I've only got 4 all grain batches under my belt thus far, and am pretty unfamiliar with my current systems efficiency, so I'm wondering what a standard or safe water:grain ratio would be for mash in. I've read that a thinner mash (1.5-2qts/lb) is better for higher efficiency but I'd like to not go too high. Another related question might be what pre boil volume should I be looking for in order to hit 6 gallons of 1.055 wort in the fermenter? I've checked calculators and get confused by stuff I'm not quite experienced enough to be comfortable trusting.

 

[Jukas]

You'll notice in the OP I left off variables like mash water volume and boil off simply because it's different for everyone based upon their setup, efficiency and how they scale the recipe. In general I'd expect to lose somewhere between 0.1 and 0.2gal per lb due to grain absorption. Again with pre-boil volume that's determined by things like volume of loss when transferring from the brew kettle to the fermenter, boil off rates etc. I'd say it's safe to bet on about 10% boil off rate per hour, which of course can vary depending on a lot of variables like diameter of the boil kettle, how vigorous the boil is etc.

Since you don't know you're efficiency my guess is you won't be hitting the 75% that the recipe is based on, which means you'll want to scale to probably somewhere around 65-68% to be safe. If you need help scaling the recipe let me know.

I'd recommend starting with someplace like http://www.brew365.com/mash_sparge_water_calculator.php for your volume calculations.

 

[LambicPentameter]

Awesome, thanks! I actually rounded up everything when buying ingredients just to be sure I had enough, so that should help. Also I plugged in the info I knew into the calculator and used average where I was unsure. Looks like it call for roughly 8 gallons of pre boil wort, so I'll probably mash a little thinner than the 1.3 or so its telling me, prepare enough sparge water, and then check gravity as I approach 8 gallons. Most calculators I've checked tell me the pre boil grav should be about 1.045 or so.

 

[Jukas]

Here's what I get when I scale it down to 68% efficiency. You should be shooting for a pre boil gravity of around 1.041 though I wouldn't worry if both your pre and post boil were off by a few points.

 

[LambicPentameter]

Ah I see. I don't have the exact numbers on the grain bill in your scaled model. A little less, actually, but it looks like I've got some wiggle room for this style. Should end up tasty nonetheless! Thanks for the info! I'll brew this up on Sunday.

 

[LambicPentameter]

Welp my efficiency turned out higher than expected lol, OG hit 1.060. I'll probably dry hop a little more for the hell of it, but I'm excited to try this in a few weeks!

 

[doublebogey10]

I moved this into a keg tonight. Made the OP's recipe except I used galaxy instead of simcoe all the way through. Man did it look and taste great. Can't wait to have this carbed.
This might be my new base recipe for a single-hop pale.
Thanks!

 

[leesmith]

Jukas,

Do you have a water profile you use for this recipe?

 

[Jukas]

Jukas,

Do you have a water profile you use for this recipe?

I live in SR, so I use SR City Water, the same (i believe ) as Russian River. Take a look at post 34 . You can also find the RR Pliny Water profile various places on the web.

The only addition I normally do to this beer is Campden for the Chloramine and a bit of gypsum.

 

[leesmith]

I live in SR, so I use SR City Water, the same (i believe ) as Russian River. Take a look at post 34 . You can also find the RR Pliny Water profile various places on the web.

The only addition I normally do to this beer is Campden for the Chloramine and a bit of gypsum.

So a normal light and hoppy water profile with decent chloride/sulfide level of 75/150 should be fine. No other additions.
I'd assume this beer isn't too harsh on the bittering?

 

[Blindnil]

I brewed 12 gallons of this 2 weeks ago and have cold crashed it and plan on kegging in the next couple days. I have a question regarding dry-hopping in the keg. Would it be beneficial to weigh down the hop bags and suspend them above the dip tube with fishing line to encourage better hop steeping? Looking forward to trying this beer. It looked amazing when I took a gravity reading earlier this week (finished at 1.009)

 

[luk-cha]

this looks great, can wait to try this for my next brew, thanks for sharing!

 

[leesmith]

Just kegged this last night...tasted after the dry hops were in there for an hour and it was great...can't wait.

 

[LambicPentameter]

Finished carbing this bad boy. A little malty as expected when I hit a higher grav, but its like a juicy malty that works amazingly with the Simcoe. Beyond pleased with this!

Cheers

 

[BrianMac]

Finished carbing this bad boy. A little malty as expected when I hit a higher grav, but its like a juicy malty that works amazingly with the Simcoe. Beyond pleased with this!



Cheers

Looks great. I'm kegging tomorrow, can't wait to sample from my hydro jar.

Question, how many OZs did you dry hop with?

 

[LambicPentameter]

Looks great. I'm kegging tomorrow, can't wait to sample from my hydro jar.

Question, how many OZs did you dry hop with?

I just did the 2oz that the OP called for. Tossed them in primary for 4 days and racked off to the keg.

 

[atimmerman88]

Brewed last night with 1272 instead of 1056/001/05

View attachment ImageUploadedByHome Brew1425146954.481402.jpg

 

[ultravista]

Subscribing.

 

[leesmith]

Jukas,

Good recipe...the beer turned out to be easy drinking. Reminds me of some of the session IPAs that are popular right now.

Thanks again! It's one to keep in rotation.