Russian River Clone Recipe for Pliny the Elder, Blind Pig and Consecration
Russian River Brewing beers can be very difficult to get your hands on unless your live within close proximity to the brewery but now you can brew several of them at home. MoreBeer has worked with Russian River and has release homebrew recipe kits for Pliny the Elder, Blind Pig and Consecration; which are three of Russian Rivers best beers in my opinion. I have personally brewed the Pliny the Elder all grain home brewing kit and the Russian River Consecration homebrew kit and both turned out excellent. They offer all three of these home brewing ingredient kits in both all grain and extract.
Are you like most of the county or I should say world and can’t get your hands on a bottle or pint of Pliny the Elder, one of the worlds best Double IPA’s? Well don’t look so glum, you now have the ability to brew your own!
Thanks to MoreBeer, you can now purchase an authentic Russian River Pliny the Elder All Grain Brewing Recipe Kit or Pliny the Elder Extract Home Brewing Recipe Kit. Rest assured, this is not just some Pliny the Elder clone that they whipped up in the back of their warehouse. This is one of their exclusive BrewMaster Series Recipe Kit that comes directly from Vinnie Cilurzo, the owner \ brewer of the Russian River Brewing Company.
The recipe comes with all the ingredients that you need to brew a batch of Pliny the Elder, minus the yeast and they have a few options for you to choose from as far as that goes. I personally would recommend going with the Wyeast 1056 liquid yeast. Good luck and happy brewing!
The Pliny the Elder Recipe Kits are currently available here:
Turbidity is haziness or cloudiness in beer or wort. It is caused by the suspension of particulate matter in the fluid. In order to remove the turbidity of wort in the mash or lauter tun, it is recommended that you recirculate the wort over the grain bed, which will act as a particle filter. Recirculation is a great method of clearing the wort prior to sending it to the boil kettle.
Diastatic power or enzymatic power is the measurement of how much starch-converting enzyme a malted grain contains. It is shown in degrees Lintner. If your mash does not contain an adequate amount of diastatic power, you will not convert a high enough portion of the starch in your grain bill to sugar, which will translate to a low brew house efficiency and lower than expected starting gravity.
To be safe, you should aim for an average of at least 75 degrees Lintner for your total grain bill. For the most part, light base malts are used to make up the real diastatic power of a mash. Caramelized, toasted, and roasted malts have diminished diastatic power due to excessive heating. Generally, the darker the roast of the malted grain, the less diastatic power it will have.
The boil is the stage of the brewing process during which wort is boiled in the brew kettle and hops could be added. When hops are added to the boil, hop resin/alpha and beta acid isomerization occurs, which imparts bittering and hop aroma in the finished beer. A typically boil time lasts between 60 and 90 minutes. The longer the hops’ isomerization in the boiling wort, the greater the potential for bittering that exists. In addition to hop isomerization, the boil also sterilizes the wort, denaturing the enzymes that were active in the mash. The boil is also responsible for the hot break, which removes several unwanted compounds that can cause both unwanted flavors in chill haze.
Below is a photo of a boil kettle a few minutes after the boil was achieved.