Russian River Blind Pig Clone Beer Kit - All Grain

Description

Your Russian River Blind Pig Clone delivers bold bitterness with bright citrus and piney hop aromas over a smooth malt base. Columbus hops added at 60 minutes establish the firm bitterness while Amarillo, Cascade, and Simcoe hops contribute citrus and pine notes throughout the boil and dry hop. Pale Malt (2-Row) provides the backbone, with Carapils and Caramel/Crystal 40L adding body and light sweetness. The American Ale Yeast ferments cleanly so the hop character remains prominent.

Your Real Fake Russian River Blind Pig Clone - All Grain Beer Kit never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Beer Specifications

• ABV: 5.9% - 6.3%
• Original Gravity: 1.054 - 1.062
• Final Gravity: 1.010 - 1.013
• IBUs: 70
• SRM: 8

Disclaimer: All calculations are approximate.

Ingredients

Grain Bill (combined into one bag)

• 10 lbs. Pale Malt (2-Row)
• 8 oz. Carapils (Dextrin) Malt
• 8 oz. Caramel/Crystal Malt - 40L

Hops (substitutions based on availability)

• 1 oz Columbus Hops
• 1 oz Amarillo Hops
• 1 oz Cascade Hops
• 3 oz Simcoe Hops

Yeast (substitutions based on availability)

• 1 packet American Ale Yeast

Also Included

• 5 oz Priming Sugar

Instructions

Hop Schedule

• 1 oz Columbus Hops (60 min)
• 0.5 oz Amarillo Hops (30 min)
• 1 oz Cascade Hops (15 min)
• 1 oz Simcoe Hops (10 min)
• 0.5 oz Amarillo Hops (0 min at flame out)
• 2 oz Simcoe Hops (Dry Hop for 5 days)

Prepare Equipment

1. Sanitize all brewing equipment thoroughly.

Mash

1. Heat 4 gallons of strike water to 160°F. *Adjust for your brew system's temperature loss.*
2. Add crushed grains to your mash tun and mash at 150°F for 60 minutes, stirring occasionally.

Sparge

1. Heat 4 gallons of water to 170°F for sparging.
2. Slowly rinse the grains, collecting about 6.5 gallons of pre-boil wort.

Boil

1. Bring the wort to a rolling boil.
2. Add hops at the following times: 1 oz Columbus at 60 minutes (bittering). 0.5 oz Amarillo at 30 minutes (flavor). 1 oz Cascade at 15 minutes (flavor). 1 oz Simcoe at 10 minutes (aroma). 0.5 oz Amarillo at flameout (aroma).
3. Boil for a total of 60 minutes.

Cool and Transfer

1. Cool the wort rapidly to 68°F using an immersion or counterflow chiller.
2. Transfer to a sanitized fermenter and top off to exactly 5 gallons.

Fermentation

1. Pitch the yeast into the fermenter.
2. Ferment at 68°F for 7–10 days.

Dry Hop

1. Add 2 oz Simcoe hops directly to the fermenter after fermentation.
2. Let the beer sit for 5 days before packaging.

Packaging

1. Dissolve 5 oz of priming sugar in 2 cups boiling water and let it cool.
2. Transfer the beer from the fermenter into a sanitized bottling bucket, leaving behind sediment.
3. Stir in the priming sugar solution evenly and vigorously enough to aerate the wort for healthy fermentation.
4. Bottle the beer using sanitized bottles and cap them securely.
5. Store bottles at room temperature for 2-3 weeks for carbonation.
6. Transfer the beer into a sanitized keg.
7. Seal and purge oxygen by burping the keg with CO₂.
8. Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks before serving.