As featured in CAMRA’s – The Modern Homebrewer – Andy Parker & Jamil Zainasheff and sponsored by ourselves The Malt Miller.

We would highly recommend purchasing and reading this book as it feature not only a wide selection of recipes but some great knowledge and techniques from Andy and Jamil on how to brew the best beer possible at home.

This recipe was provided for the book from a professional brewer, all of the recipes were scaled by the writers to a 20ltr batch size using 75% efficiency.

Where ever possible we have matched the exact ingredients, however in some recipes slight changes may be required and volume adjustments based on ingredient available to homebrewers. Be sure to fully read the below details before purchasing so you are fully confident in the process and aware of any ingredients which are not included with this kit that you will need to add.

Weights are removed on this page due to publishing agreements but will be provided on the bags when the recipe is purchased or are present in the book for those who purchase it.

 

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Ingredients Included

Simpsons Malt – Dextrin Malt
Simpsons Malt – Wheat Malt
Simpsons Malt – Best Pale Ale Malt

Total Grain Bill 5240g

Nectaron (HORT4337) Pellets (4 grams)
Citra® – BarthHaas® Pure Hop Pellets (28 grams)
Simcoe T90 Pellets (22 grams)
Crystal T90 Pellets (34 grams)
Amarillo® – BarthHaas® Pure Hop Pellets (64 grams)
Centennial – BarthHaas® Pure Hop Pellets (77 grams)
Cascade – BarthHaas® Pure Hop Pellets (35 grams)
Chinook – BarthHaas® Pure Hop Pellets (39 grams)

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Method

Beer Style (main): American Ales
Beer Style (sub): American-Style India Pale Ale
Batch Size: 20
Original Gravity: 1.057
Final Gravity: 1.009
ABV %: 6.25
IBU: 60
Mash efficiency: 75

THE MASH
Temperature °C (Step 1): 68.8
Length (mins) (Step 1): 60
Temperature °C (Step 2): 75
Length (mins) (Step 2): 10

Mash notes: Water: Target a profile that favours sulphate over chloride. Sulphate can be pushed as high as 300ppm, keeping chloride levels much lower at around 50ppm. Target mash pH is 5.35-5.45 with wort collected into the fermenter at 5.0-5.1pH.

Russian River mashes for 30 minutes then uses an iodine test to check conversion is complete before raising to 75°C/168°F – 77°C/172°F for mash out. A single infusion mash will suffice if you can’t do the same.

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

Chinook 28g/1oz @ 60 mins
Cascade 14g/0.5oz @ 15 mins
Centennial 28g/1oz @ 15 mins

Whirlpool / hop stand:

Whirlpool (for 20 mins at 80C)

Amarillo 11g/0.4oz
Cascade 21g/0.75oz
Centennial 21g/0.75oz
Crystal 14g/0.5oz
Simcoe 22g/0.8oz

Yeast: Not Included – recommended WLP001
Fermentation temperature/steps: Aerate the wort and add yeast nutrient. Pitch one pack (70ml) White Labs PurePitch® WLP001 American Ale at 18°C/64°F – 19°C/66°F and ferment at 20°C/68°F until final gravity is reached then rest for one to two more days. Remove the yeast trub if possible then dry hop.

Secondary additions:

Amarillo 53g/0.4oz
Centennial 28g/1oz
Citra 28g
Chinook 11g/0.4oz
Crystal 20g/0.7oz
Nectaron 4g/0.14oz

If possible, remove the hop trub after three days. Check gravity is still stable (to account for any hop creep) then cold crash.

Comments:

Russian River Brewing Co – Blind Pig IPA

Russian River Brewing Company was established in 1997 by Korbel Champagne Cellars among the majestic redwoods in West Sonoma County. After 6 years, Korbel decided to get out of the beer business and agreed to transfer the brand and all recipes to their head brewer, Vinnie Cilurzo. Vinnie and his wife, Natalie, were excited to pursue their passion for craft beer together and opened their first brewpub in Santa Rosa in April 2004.

One beer that has stayed the course throughout Cilurzo’s brewing career is Blind Pig, but the recipe has evolved over the years. Vinnie picks up the story – “My first version of Blind Pig IPA was in 1994 at my very first brewery Blind Pig Brewing Company, which was located in Temecula, CA. Years later after Natalie and I took over Russian River Brewing Company from Korbel Champagne Cellars, we were able to obtain the trademark for Blind Pig IPA so we brought her back to life.”
“Over the years the recipe has changed some. Mainly, in the past there was about 3% crystal malt (40°L, 105 EBC) in the recipe but as you can see, there is now no crystal malt leaving the beer leaner and thus allowing the hops to pop more. Additionally, I look at a beer recipe more as a concept rather than a strict recipe. With that said, over the years some of the hops have changed so you will see some more modern hops in Blind Pig IPA now. In my opinion, this has kept the beer relevant even after all these years. Finally, feel free to brew this recipe as is, but if you can’t find a particular hop, don’t stress over it, find something similar and experiment.”

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