BeerSmith™ Recipe Cloud

Notes

Vinnie Cilurzo. Russian River Brewing Company In a brew keltle, heat 6 gallons (23 L) of water to 150°F (66"C). 2. Place cracked crystal malt in a mesh steeping bag and place in kettle. Let steep for 1 5 minutes. 3. Remove the mesh bag and bring the wort to a boil. 4. Once boiling, turn off heat and add light dry malt extract, 1 ounce (28 g) of Magnum hops, and 1'/2 ounces (43 g) of the Columbus hops and return to a boil for 90 minutes. 5. Add 1'/2 ounces (50 g) of Columbus hops and boil for 30 minutes. 6. Add 3 '/2 ounces (100 g) Columbus hops and 1'/2 ounces (43 g) Willamette hops and turn off the heat. 7. Swirl contents of kettle to create a whirlpool. S. Cool the wort and rack to a fermenter leaving as many of the solids behind in the kettle as possible. 9. Pitch the cooled wort with the ale yeast listed above at 68°F (20°C). 10. Add air through a carbonating stone or rock the fermenter gently to get air mixed in with wort and yeast and ferment for five to seven days. 11 . Once the fermentation is complete, add '/2 oz (15 g) of Columbus hops, '/4 ounce (7 g) Amarillo hops, and '/4 ounce (7 g) Chinook hops to fermenter. 12. After 7 days, rack beer to a secondary fermenter and add 3/4 ounce (21 g) Chinook hops and let sit for 3 to 5 more days. 13. Before bottling, clean and sanitize bottles and caps and create a priming solution of 1 cup (235 mt) boiling water and priming sugar. Siphon beer into a sterilized bottling bucket, add the water-diluted priming solution, and gently stir. Bottle and cap beer. Beer will be ready to drink in about 2 weeks.