Offers a full hop flavor with a rich caramel malt finish and an endless developing hop presence. Log In Support Cart 0. Search for: Index. Russian River Brewing Co. Written by Chris Colby Issue: September This website uses cookies to improve your experience. You can opt-out if you wish. Accept Reject Read More.
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Close Privacy Overview This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. For a beer like this I'll add 1.
I agree with your assessment that the color on the common clone is too dark. Right in line with the clone. You can totally use another hop than CTZ for bittering. Warrior, Bravo, Apollo, etc all make good substitutes. Cool — good to know. I think I may have one for your clone series. Mission Brewery Shipwrecked. I used your ruination 10th as a jumping point for my partial mash receipe that I am about to brew. I would be curious what you could do with a Shipwrecked.
They do distribute here in AZ, so I'll have to get my hands on a fresh bottle, and see what I can do. Very cool!
I didn't think there were too many crossfitting homebrewers out there. Homebrew is totally Paleo, haha. Oh, and one tip for a Ruination 10th partial mash. Don't be afraid to add some simple sugar to help get that beer to attenuate. I'd definitely add like 1lb of table or corn sugar. Lack of attenuation is where mine missed the mark.
I noticed that in you write up so I went ahead and wrote it up with a lb of belgian Candi syrup simplicity. I've used it a few times and really seems to help my attenuation. Thanks for confirming my thought though! Perfect timing, I'm about to brew a pliny clone for the 2nd time.
My first one, like yours, was a bit too dark. Mine finished at 1. Interesting about the amarillo, I think I'll add some into the dry hop as well. I also found that it dropped clear after about a week in the keg — where an APA I made right after took an extra week and that was made with WLP I wonder if the corn sugar somehow helps — that's the major recipe difference between that and most other beers I make….
Thanks for the post — interested to see a post on how it compares to the commercial version. I saw your post for the first time you brewed the Elder. Looked like it turned out well. The clarity I just can't explain. I've been really trying to nail it down over the past few months and I can't.
I've had recipes with no sugar and American yeast drop clear in no time, and I've had beers with simple grain bills and English yeast take awhile to drop clear. I'm going to start taking some better notes in terms of which fermenter and keg was used. Maybe I'll draw some conclusion. I actually had an issue with my thermometer and mashed a few degrees lower then intended. I liked it dry though so I'm also going to mash at about F this time instead of the that the recipe has. I'm not too worried about cloning this exactly this time around as I'm going to enter this in a few competitions so I didn't want to make it too light.
I'm going to use 21g Amarillo in the 1st dry hop and 7g in the 2nd dry hop would like to use an even oz as I have them packaged that way. In regards to the clarity — did you dry hop this in a secondary or in the primary? I racked onto the first dose in a secondary and added the 2nd dose in there as well. I then cold crashed for 3 days before kegging. Sounds very tasty. That should definitely do well in competitions.
Anything over-the-top, but still drinkable does great in the IIPA category. You know, I didn't think about where I dry op having a difference. I followed Russian River's schedule, so I cold crashed the primary to drop as much yeast as possible, then dry hopped after racking to secondary.
Then I racked to secondary and continued to dry hop. I might run with that idea and see where it takes me. That's a very slick setup. I like the hop spider. Is that one of the ones from Stainless Brewing? On day 10 from the first dose of dry hops I cold crashed for 3 days before kegging. After a week in the keg it was very clear, but was still getting some hop particles in the glass.
A week later it poured brilliantly clear with no hop particles. Turns out, he lives like 3 miles from me. I'm definitely going to buy my future stainless goodies from him. What is your water profile? I know Scott says he uses RO and adds some gypsum and cacl which works well in a low SRM beer like Pliny but not so well for a darker amber. Martin brungard's sheet is a must have if you're really wanting to dial in proper pH an flavor via brewing salts.
What did you use for your hop extract? A lot of HopShot, or did you get some IsoHop?
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