Russian River's Pliny The Elder Double I 'PA

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1 Brew Name: Grain: All-Grain - See Rev for Extract Recipe Russian River's Pliny The Elder Double I 'PA KIT:776 All Grain Brew Date: 131bs 2-Row Recipe based on: 70% Mash Efficiency 6 oz Crystal 40L Strike Water Temperature: F 1 Ib Carapils 1 Ib Corn Sugar Mash Temperature: F Time: Hops: Sparge Water Temperature: F Time: 20z Cascade (Whole) Mash Hops added to mash for 60 minutes. 20z Magnum Bittering Hops boiled for 90 minutes 1 oz Simcoe Flavor Hops boiled for 45 minutes 1 oz Columbus Flavor Hops boiled for 30 minutes 2 oz Centennial 3 oz Columbus 1 oz Centennial 1 oz Simcoe Wort Clarifying Treatment: Clarifier - Whirlfloc (1/2-1 Tablet) - Add last 5 minutes of the boil Priming Sugar added at Bottling: 4 oz Corn Sugar - Boil with 2 cups of water for 5 minutes Specific Recipe Information: 1 Ib Corn Sugar added last 10 min of boil Estimated MoreBeer! Ranges Estimated original gravity (OG): Estimated SRM: 6 Estimated IBU's: (this is a theoretical number, you will actually get around 100 IBU's) Estimated alcohol ABV %: 8 Suggested fermentation temperature: 68 Brew Day Results # Of Gallons in Fermenter: Yeast: Original Gravity (OG) : Yeast Strain # : Temperature of wort at pitching yeast : Lag time from onset of fermentation: Actual Fermentation Temperature: # Of Days in Primary Fermenter: v,...,... (:;... 1 f"':'.... \ I ;~ \ 1 fer:'. (Original Gravity - Final Gravity) * 131 =ABV% ) * 131 = % ABV

2 '" All Grain Brewing Instructions Introduction: Welcome to the next level of brewing! This instruction guide is intended to give an "extract" sawy brewer a basic instruction to all grain brewing. These instructions are for an easy single-infusion all grain process. Equipment Requirements: Necessary Equipment: Boil kettle - capable of collecting 2-3 gallons more than the intended fmal volume Mash Tun with False Bottom - intended fmal volume. vessel at least as big as the Hot liquor tank - vessel that can hold hot water to sparge with. Recommended Equipment & Supplies: Pieces of equipment and supplies that aren't required, but help in the All Grain brewing process include: 5.2 Mash ph Stabilizer (WMS8) Sparge Arm/Ring Stand to hold the vessels Pump (if not gravity from vesseftomsel) Mash Paddle Grain Mill Thermometer The Mash: (Enzyme Process Converting Starches To Sugars) Mash Water Calculation: Add up the total pounds of grain to be used. From this number we can figure out how much water we need in the Mashtun. As a basic rule of thumb we recommend 1.1 quarts per pound of malt. When doing this calculation please be aware of how much "dead space" you have under the false bottom and add that water to the needed amount.. Calculate mash water: Ibs x 1.1 qts = _/4 = Gallons Filtering Water: Fill your Mashtun with the amount of calculated mash water. Important Note: If you are using water from a municipal source you will want to filter with a carbon activated filter to remove chlorine or chloramines. Carbon filtering also has the advantage of removing any bad flavor that is organic in nature. Mash Temperature: Mash Temperature plays a very important role in flavor of the final beer. Holding a mash temperature between 148 F and F for 60 minutes is suffcient in activating the enzymes that are naturally within the grain. These are the enzymes that turn the starches into sugars. Within that range, the low end ( F) will produce an overall dryer beer, while the high end ( F) will produce a beer with a maltier flavor. The middle range of F is a great compromise for most beers. When adding the grain to the water plan for temperature drops of degrees due the grain is sitting at room temperature. Mashing: Calculate the mash temperature you want and figure on a drop of 10 degrees if you are in a warm environment and 15 degrees if you are in a cold environment. Add the grain slowly while stirring. Important Note: Always add grain to water, not water to grain to avoid the formation ofdough balls. Continuing stirring for a few minutes after the grain has been added to make sure that the entire mash is a consistent temperature and that all dough balls have been eliminated. In most scenarios letting the mash sit for 60 minutes at will result in full enzymatic conversion of the starches to sugars. Make sure that the lid is placed on the mash to retain heat. If you are brewing in a very cold environment you might consider insulating the mash vessel, however in most situations the large thermal mass of the mash will hold the tem perature just floe. If - you should missrhe temperature ITs easiest to add hot water or cold water to move it a few degrees. Important Note: We do not recommend adding flame under the vessel, as it is vely easy to scorch the grains causing offflavors. Recirculation: A little step in between mashing and sparging that helps to clear up the run off from the mash. Recirculate the wort by removing some from the spigot below the false bottom and adding it back to the top ofthe grain bed. A pitcher works great for th is pu rpose. Do th is until the ru noff is nearly free ofvisible debris, then you can start the sparge. The Sparge: (Rinsing The Sugars Out Of The Mash And Into The Boil Kettle) Calculating Sparge Water: An easy way to calculate sparge water is to plan on using Y2 gallon for every pound of grain used in the mash. This is a simplified cal culation that will allow you to be sure you have more sparge water than you actually will need. Sparge: Temperature plays a key roll in sparging; it is best to be as close to F without going over. At this temperature you will dissolve the sugars without leaching tannins from the grain husk. To begin the sparging process open the Hot Liquor tank valve and allow the water to flow onto the grain bed. A simple hose will work for th is process, however a stationary sparge arm is a time saving addition. MorcBcc"'''' Mor emanll als ~ are cradcmarlu. of MorcFJavorJ Inc. Thi~ documcr,i: ;~ copy written by MorcFlavorf, Inc.

3 Connen a piece of tubing onco ball valve on the mashtun and allow it [0 run into the boil kettle. Open the valve on the bottom ofthe Mashtun allowing the hot sparge water [0 flow through the mash. Try [0 get the same flow of water coming inco the mashrun as wort flowing out o( the mashtun and in[o the boil kettle. I<eep at least a two-inch layer ofwater on top of the grain bed to keep incoming sparge water from channeling through the grain. We re commend a slow sparge, usually taking minutes to insure that there is plenty of time for the sugars to rinse out. The Boil: Sparge until you have collected 1-2 gallons of wort over the final amount you want (depends upon your batch size and boil off rates). Add hops and any other ingredients as the re cipe calls for. Overview Of All Grain Brewing: Clean and set up all-grain system Create recipe Calculate mash water Ibs x 1.1 qts = /4 = Gallons Heat/ treat water for mash ( F + _F for temp drop) (ph between ) Stir in grains for 3 minutes Mash for 60 minutes Heat/treat water for sparge Sparge for minutes Collect 1-2 gallons more than final volume Proceed as you would in an extract batch MoreB eer!- MoreManuals are cra(jemarks of M ore FJavor! ~ In c. This document is copywntten by MoreFravor!' lnc.

4 Brew Name: Malt Extracts I Additions: Turn burner off before adding. Boil for 60 minutes. 91bs Ultralight Malt Extract.S Ib Light DME 80z Maltodextrin 1 Ib Corn Sugar for All-Grain Recipe Russian River's Pliny the Elder Double IPA KIT: 774 Extract Brew Date: Steeping Grain: Use a grain bag. Add to water immediately. Remove steeping grain at 170F 6 oz Crystal40L Hops: 20z Cascade (Whole) 20z Magnum 10z Columbus 20z Centennial 30z Columbus 10z Centennial Wort Clarifving Treatment: Mash Hops added to steeping bag with steeping grains Bittering Hops boiled for 90 minutes Flavor Hops boiled for 45 minutes Flavor Hops boiled for 30 minutes --"Ar-oma--Hops-aFe added -at flameout Clarifier - Whirlfloc (Use Tablet) - Add last 5 minutes of the boil Priming Sugar added at Bottling: 4 oz Corn Sugar - Boil with 2 cups of water for 5 minutes Specific Recipe Information: lib Corn Sugar added last 10 min of boil Estimated MoreBeer! Ranges Estimated original gravity (OG): Estimated SRM: 10 Estimated IBU's: (this is a theoretical number, you will actually get around 100 lbu's) Estimated alcohol ABV %: 8 Suggested fermentation temperature: 68 Brew Day Results # Of Gallons in Fermenter: Yeast: Original Gravity (OG) : Yeast Strain #: Temperature of wort at pitching yeast: Lag time from onset of fermentation: Actual Fermentation Temperature: # Of Days in Primary Fermenter: -'---- (Original Gravity - Final Gravity) * 131 =ABV% ) * 131 = % ABV

5 MoreFlavor, Inc. Invoice # _ t...,arJ' 995 Detroit Ave, Unit H Customer #: Concord, CA Invoice Date: 07/30/2012 Phone: (925) \n(925) Due Date: 07/30/2012 Website: Terms: CREDIT CARD Billing Address Jesse Bookshar 1007 Ridgeview Dr Carson City, NV United States Shipping Address Jesse Bookshar 1007 Ridgeview Dr Carson City, NV United States Purchase Order Number Contact Information Shipping Information VVork: Method: MoreSaver- Shipping DiscoMojo@ymail.com Tracking #1: Item # Description Order Qty Ship Qty Price Amount CE50 Line brush (3/8 in. 48 in.) CE60 Line brush (1/2 in. 48 in.) KIT776M Kit (All-Grain) - Russian River's Pliny the Elder Double IPA - Milled GR300F Malt - 2-Row Pale - 10 Ib GR300C Malt - 2-Row Pale - 1 Ib GR540C Malt - Crystal 40L -1 Ib GR450C Malt - Carapils - 1 Ib AG420 The Kettle Tube Screen ,() '9~ Product Total $90.40 Sales Tax $0.00 Freight Charge $0.00 Invoice Total $90.40 Total Paid $90.40 Total Due $ of 1

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