Brewing a Russian River Row 2, Hill 56 clone

Ah, summer. The season of warmer weather, vacations, and of course, beer! Also, fortunately or not, weddings. And next month, my older brother Geoff is getting married. I'm in the wedding party, but luckily I'm not responsible for making any speeches or really doing much of anything, other than standing there and looking pretty. There IS a big party the night before the wedding, however, and I was happy to volunteer to make a batch of beer to go with it.

Like me, Geoff is a big beer fan. He's not into homebrewing, but still loves trying new beers. Also like me, his favorite beers are hoppy ones, especially American Pale Ales and IPAs. I gave him some options of beers that I could brew for the party, and we both decided to settle on an APA - it's always a great style, because if you brew it right, beer geeks can love it, but it can also be fairly accessible for people who aren't necessarily into beer. Think of a hoppy Pale Ale, but not an overly bitter one. There's tons of APA recipes out there, and I have a lot of hops on hand that it would have been pretty easy to throw together a new recipe of my own, but I wanted to brew something that was tried and true, since the opinion of many beer drinkers was weighing on it. After doing a big of digging, I came back to a recipe I had come across a few months ago, a clone of a fairly new APA by Russian River Brewing Company.

The beer is called Row 2, Hill 56. Kind of an odd name for a beer at first glance, but when you read into it a bit, it makes perfect sense. The beer is brewed with 100% Simcoe hops; Row 2, Hill 56 is the location in an experimental hop yard in Yakima, WA, where Simcoe was first created. Now, anyone who is a fan of hoppy beers has experienced Simcoe. Released back in 2000, it's a dual-purpose hop that is mainly used for flavor and aroma purposes, as it gives a very unique profile of both citrus and pine. Russian River uses it in a lot of their hoppy beers (it's very prevalent in Pliny the Elder), as do a lot of breweries and homebrewers.

You don't need me to tell you any more about Simcoe; pretty much anyone reading this is already bored. The clone recipe for this beer was originally posted here, on the popular HomeBrewTalk forum. The recipe and beer stuck out for many reasons: I'm a big fan of Simcoe, but have never brewed a beer using it all on its own; a mid-5% ABV beer with ~40 IBUs sounded perfect - not too high to be accessible only to beer geeks or hop heads; and the recipe appears to have been brewed by many people that stand by its deliciousness. Perfect! Let's get started.

As far as APA grain bills go, this one struck me as a little odd, strictly because the majority of it is made up of Pilsner malt. Most APA recipes incorporate 2-row as the base malt; I'm not sure how much of a noticeable difference there is using Pilsner, but after brewing this recipe, several homebrewers commented on how much they enjoyed the malt bill, so I'm more than willing to give it a shot. There's also a good amount of Pale Malt used (I had Maris Otter on hand); the rest is a fairly small proportion of light Crystal (15 L and Carapils). The mash is performed at a fairly high sacc rest, 154 F, I'm assuming to provide the beer with some body, due to the light use of specialty grains and lower gravity (compared to IPAs, anyway).

Now, look at that hopping schedule below. I will admit, I was hesitant at first. I've brewed a lot of hoppy beers over the past few years, including some APAs with 3/4 lb of hops (or more) per 5 gallon batch. This recipe calls for a comparably scant amount of ~4 oz for a 6 gallon batch; luckily, the majority is used at flameout and for the dry-hop, but 1 oz at FO and 2 oz for the dry-hop is still low when you look at a lot of other APA recipes out there. That being said, I've questioned in previous posts whether there may be a ceiling effect when it comes to hop aroma/flavor; of course we all know there is for perceived bitterness, but what about the aspects that count? I think this will be a good test of that, and again, this recipe has received rave reviews, so I'm more than happy following it as-is, before tweaking it.

The wort is fermented with a neutral American strain (as usual for me lately, US-05) in the high-60s F. For water treatment, I chose not to go too heavy on anything - I didn't add any acid malt to the grain bill to fiddle with mash pH this time. I DID add a very small amount of gypsum and calcium chloride, but that's it. I won't be kegging this beer, unfortunately; the wedding is in our home province of Prince Edward Island, and I likely won't have the room to take a keg and 10 lb CO2 tank with me, so bottles it is!

A lot of Geoff's friends are beer drinkers, so unlike all of my other homebrews, I don't expect I'll get to really consume much of this batch. However, I'll be sure to set a bottle aside to do an official tasting, to post on the blog. Look for that sometime next month!

Recipe targets: (6 gallons, 75% efficiency) OG 1.056, FG ~1.014, IBU 41, SRM 5, ABV ~5.6%

Grains & Sugars:
3.325 kg (60.5%) Pilsner malt
1.782 kg (32.4%) Maris Otter
225 g (4.1%) Crystal 15 L
165 g (3%) Carapils

Hops:

Simcoe - 14 g (12.4% AA) @ 60 min

Simcoe - 15 g @ 30 min

Simcoe - 28 g @ 0 (with a 5-minute steep)

Simcoe - 56 g dry-hop for 5 days

Misc.: 1/2 tab Irish moss @ 5 min

Yeast: US-05 Safale, 1 package, rehydrated

Water: Fredericton city water, carbon-filtered; 3 g Gypsum and 2 g calcium chloride added to the mash

  - Brewed on June 10th, 2014, by myself. 50-minute mash with 15 L of strike water, mashed in at 153.5 F, slightly below target temp of 154 F. Mashed-out for 10 minutes with 6.5 L of boiling water. Sparged with ~4 gallons of 168 F water for final volume of ~7.75 gallons.

- SG a bit high at 1.046 (target 1.044). 60-minute boil. Added flameout hops for a 5-minute steep, then turned on chiller. Final volume ~6 gallons. Chilled down to 66 F, then poured into Better Bottle. Gravity quite above target at 1.061. Aerated with 60 seconds of pure O2, pitched rehydrated yeast. Placed BB in room with ambient temp at 68 F.

- Over the next few days, fermentation gradually got going until reaching maximum activity in the airlock, bubbling every second, with the temperature getting as high as 72 F (warmer temps made it a bit tricky to keep it down to 68 F). The activity and krausen eventually settled after about a week.

- 24/6/14 - Gravity reading of 1.014, right on target. Added dry-hops directly into primary.

- 2/7/14 - Bottled with 115 g table sugar, aiming for 2.5 vol CO2 for 5 gallons, with a max temp of 72 F reached.

- 30/7/14 - Tasting notes up... a delicious beer. Lots of hop presence with low bitterness; a fantastic beer to introduce non-beer drinkers to hoppy craft beers.