http://www.brew-monkey.com/articles/Bet ... _Beers.pdf
Just in case anyone is interested in some of what Russian River does to make their Pliny the Elder taste like it does.
It's a downloadable pdf. Sorry I couldn't just cut and paste the text. I'll try and do that tomorrow when I have more options.
Hopping advice from Russian River
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Trefoyl
- Even further under the Table
- Posts: 2540
- Joined: Mon Nov 09, 2009 5:28 pm
- Location: New Jersey
Hopping advice from Russian River
Sommeliers recommend that you swirl a glass of wine and inhale its bouquet before throwing it in the face of your enemy.
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jimp2003
Re: Hopping advice from Russian River
Some nice tips there Trefoyl. Thanks for posting it! 
Cheers!
Jim
Cheers!
Jim
-
Trefoyl
- Even further under the Table
- Posts: 2540
- Joined: Mon Nov 09, 2009 5:28 pm
- Location: New Jersey
Re: Hopping advice from Russian River
Water
Consider using some gypsum to add some sulfate- this will bring out more hop
character. Also, consider using some lactic or phosphoric acid- you can trade out a
little hop bitterness for acidity.
Crystal Malt
Crystal malt and American hops (those found in American IPA s) do not mix. At the
most, use 5 % crystal (45 lov.) malt in an IPA or Double IPA- I prefer 3.50 % - 4.00 %
Dextrin Malt
A moderate amount of unfermentable sugar is your friend when making a hoppy beer.
These dextrin sugars will allow you to add more hops. Remember though, to much
dextrin malt and you'll have too high of a finishing gravity. Also, some brewing
equipment will make more (or less) dextrin malt, thus, you may need to experiment.
Mash Temperature
Don't mash at too warm of a temperature. Too many unfermentables due to a high mash
temperature will yield a sweet beer than doesn't meld well with the hops.
Yeast Strain
Pick a yeast strain that finishes dry, doesn't flocculate too fast, yet, will fall out if a
cold temperature is applied. English yeast strains do not work well in an American IPA
or Double IPA.
Yeast Pitch Rate
Your pitch rate is one of the most critical factors when brewing an IPA or Double IPA .
Too much yeast and you could end up with less bitterness due to the fact that the yeast
takes up bitterness from the beer.
Gravity (Original & Terminal)
Consider lowering your original gravity a little, this will yield a lower terminal gravity,
thus, creating a drier, more drinkable beer. Remember, drinkability and balance are
two different things! Finish your hoppy brews at 1.012, that is the highest finishing
gravIty. for an IPA or Double IPA. Anything above that, and you'll have too much sugar
competing With the hops. With your Double IPA's, consider using some dextrose (corn)
sugar to give the yeast something simple to work on.
Yeast Removal
The more yeast you remove, the more beer surface area you'll have exposed to the dry
hops.
Post Fermtatation Oxygen Pick-up
Purge everything With Co2 that your beer comes in contact with- buckets hoses
bottles, kegs, etc ... Oxidized hops is a terrible flavor!
Relax, Don't Worry, Have a Homebrew
After all these years, Charlie's words still hold truel At the end of the day,
remember, It IS Just beer, and you will get another chance to make a batch of beer.
Just be thankful that ou are not a winemaker who only gets one chance a year.
Consider using some gypsum to add some sulfate- this will bring out more hop
character. Also, consider using some lactic or phosphoric acid- you can trade out a
little hop bitterness for acidity.
Crystal Malt
Crystal malt and American hops (those found in American IPA s) do not mix. At the
most, use 5 % crystal (45 lov.) malt in an IPA or Double IPA- I prefer 3.50 % - 4.00 %
Dextrin Malt
A moderate amount of unfermentable sugar is your friend when making a hoppy beer.
These dextrin sugars will allow you to add more hops. Remember though, to much
dextrin malt and you'll have too high of a finishing gravity. Also, some brewing
equipment will make more (or less) dextrin malt, thus, you may need to experiment.
Mash Temperature
Don't mash at too warm of a temperature. Too many unfermentables due to a high mash
temperature will yield a sweet beer than doesn't meld well with the hops.
Yeast Strain
Pick a yeast strain that finishes dry, doesn't flocculate too fast, yet, will fall out if a
cold temperature is applied. English yeast strains do not work well in an American IPA
or Double IPA.
Yeast Pitch Rate
Your pitch rate is one of the most critical factors when brewing an IPA or Double IPA .
Too much yeast and you could end up with less bitterness due to the fact that the yeast
takes up bitterness from the beer.
Gravity (Original & Terminal)
Consider lowering your original gravity a little, this will yield a lower terminal gravity,
thus, creating a drier, more drinkable beer. Remember, drinkability and balance are
two different things! Finish your hoppy brews at 1.012, that is the highest finishing
gravIty. for an IPA or Double IPA. Anything above that, and you'll have too much sugar
competing With the hops. With your Double IPA's, consider using some dextrose (corn)
sugar to give the yeast something simple to work on.
Yeast Removal
The more yeast you remove, the more beer surface area you'll have exposed to the dry
hops.
Post Fermtatation Oxygen Pick-up
Purge everything With Co2 that your beer comes in contact with- buckets hoses
bottles, kegs, etc ... Oxidized hops is a terrible flavor!
Relax, Don't Worry, Have a Homebrew
After all these years, Charlie's words still hold truel At the end of the day,
remember, It IS Just beer, and you will get another chance to make a batch of beer.
Just be thankful that ou are not a winemaker who only gets one chance a year.
Sommeliers recommend that you swirl a glass of wine and inhale its bouquet before throwing it in the face of your enemy.