Russian River Brewing Co.’s RnD West Coast #7 Pils clone

Russian River Brewing Co.’s RnD West Coast #7 Pils clone, All-Grain

(5 gallons/19 L)
OG = 1.051  FG = 1.008
IBU = 41  SRM = 3  ABV = 5.8% 

Ingredients

9.5 lbs. (4.3 kg) Pilsner malt 
8 oz. (230 g) wheat malt
8 oz. (230 g) flaked barley
9.6 AAU Simcoe® hops (or similar clean bittering hop) (60 min.) (0.75 oz/21 g at 12.5% alpha acids)
0.75 AAU Vera hops (30 min.) (0.15 oz./4 g at 5.4% alpha acids)
2 AAU Vera hops (15 min.) (0.4 oz./11 g at 5.4% alpha acids)
1.5 oz. (43 g) Vera hops (whirlpool)
0.4 oz. (115 g) Thora hops (whirlpool)
4.1 oz. (116 g) Vera hops (dry hop)
1 oz. (26 g) Thora hops (dry hop)
SafLager W-34/70, Wyeast 2124 (Bohemian Lager), or White Labs WLP830 (German Lager) yeast
¾ corn sugar (if priming) 

Step by Step

This recipe uses reverse osmosis (RO) water. Adjust brewing water to assure a soft water profile with an acid such as phosphoric or citric if using harder water.

Mash the grains in 3.75 gallons (14.2 L) of water at 146 °F (63 °C) for 60 minutes. Mash out at 172 °F (78 °C) for 10 minutes to promote a dry beer. Vorlauf until the wort is clear and then run off into the kettle. Sparge grains with ~4 gallons (15 L) of 168 °F (76 °C) water to collect 6.5 gallons (25 L) in the kettle. Boil wort for 60 minutes, adding water if needed to bring back up to pre-fermentation volume (5.5 gallons/21 L).

After the boil, cool wort to 190 °F (88 °C) and add the whirlpool hops while stirring to create a whirlpool. Cover kettle and let sit 20 minutes before proceeding to cool the wort to 52 °F (11 °C). Pitch yeast, allowing temperature to rise to 58 °F (14 °C) during fermentation. As fermentation is nearing completion, raise temperature to 68 °F (20 °C) for a diacetyl rest for 2 days.

After primary and secondary fermentation are complete, add the dry-hop additions. Three days later, remove dry hops (if possible) and chill the beer for seven days. Then bottle condition or keg and force carbonate as usual.

Recipe Note: Russian River actually used equal parts Thora and a New Zealand experimental hop called NZH-109 (in addition to larger additions of Vera), in the whirlpool and dry hop. Because NZH-109 is not currently widely available on the homebrew market, we’ve substituted Thora for the relatively small NZH-109 additions. Though if you are able to buy NZH-109, replace half of each Thora addition with it.

Russian River Brewing Co.’s RnD West Coast #7 Pils clone, Extract Only

(5 gallons/19 L)
OG = 1.051  FG = 1.008
IBU = 41  SRM = 3  ABV = 5.8% 

Ingredients

6 lbs. (2.7 kg) Pilsner liquid malt extract
0.5 lb. (0.23 kg) wheat dried malt extract
9.6 AAU Simcoe® hops (or similar clean bittering hop) (60 min.) (0.75 oz/21 g at 12.5% alpha acids)
0.75 AAU Vera hops (30 min.) (0.15 oz./4 g at 5.4% alpha acids)
2 AAU Vera hops (15 min.) (0.4 oz./11 g at 5.4% alpha acids)
1.5 oz. (43 g) Vera hops (whirlpool)
0.4 oz. (115 g) Thora hops (whirlpool)
4.1 oz. (116 g) Vera hops (dry hop)
1 oz. (26 g) Thora hops (dry hop)
SafLager W-34/70, Wyeast 2124 (Bohemian Lager), or White Labs WLP830 (German Lager) yeast
¾ corn sugar (if priming) 

Step by Step

Starting with 6 gallons (23 L) of water, heat up to about 180 °F (82 °C) and stir in the dried malt extract. Be sure to stir until all extract is dissolved and no clumps remain. Bring wort to a boil, adding the first hop addition once a steady boil is achieved. Boil wort for 60 minutes, adding water if needed to bring back up to pre-fermentation volume (5.5 gallons/21 L).

Follow the remainder of the all-grain recipe instructions.

Recipe Note: Russian River actually used equal parts Thora and a New Zealand experimental hop called NZH-109 (in addition to larger additions of Vera), in the whirlpool and dry hop. Because NZH-109 is not currently widely available on the homebrew market, we’ve substituted Thora for the relatively small NZH-109 additions. Though if you are able to buy NZH-109, replace half of each Thora addition with it.