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Russian River Blind Pig IPA Clone

Vinnie Cilurzo says about the groundbreaking Blind Pig IPA:

“Blind Pig IPA was first brewed in Temecula, Calif. at my first brewery, Blind Pig Brewing Company, in 1994. This version was 92 bittering units and had very little malt with a very forward hop character. In December 1996, I left the brewery and my former business partner continued the brewery for a few years. After the original brewery closed and I was at Russian River Brewing Company, we were able to trademark the name and start making Blind Pig IPA again. The recipe has changed, in that we have added a couple of new hop varieties that were not in existence when the brewery in Temecula was open.”

This recipe was featured in the 2012 July/August Zymurgy.

Russian River Blind Pig IPA Clone | American IPA

Ingredients

  • For 5 gallons
    • 9.8 lb. (4.44 kg) pale two-row malt
    • 6.5 oz. (184 g) 40° L crystal malt
    • 5.0 oz. (142 g) dextrin malt
    • 0.25 oz. (7 g) Columbus pellets, 16% A.A. (90 min.)
    • 0.5 oz. (14 g) Chinook pellets, 13% A.A. (90 min.)
    • 0.5 oz. (14 g) Amarillo pellets, 7.5% A.A. (30 min.)
    • 0.5 oz. (14 g) Cascade pellets, 5.75% A.A. (0 min.)
    • 0.5 oz. (14 g) Amarillo pellets, 7.5 % A.A. (0 min.)
    • 0.5 oz. (14 g) Centennial pellets, 10.5 % A.A. (0 min.)
    • 0.5 oz. (14 g) Simcoe pellets, 13% A.A. (0 min.)
    • 0.5 oz. (14 g) Cascade pellets, 5.75% A.A. (dry)
    • 0.5 oz. (14 g) Amarillo pellets, 7.5% A.A. (dry)
    • 0.5 oz. (14 g) Columbus pellets, 16% A.A. (dry)
    • White Labs WLP001 California Ale Yeast or Wyeast 1056 American Ale
     

    Specifications

    • Original Gravity: 1.057
    • Final Gravity: 1.013
    • ABV: 6.1%
    • IBU: 62

    Directions

    Mash grains at 153–154° F (67–68° C) for one hour.

    Ferment at 68° F (20° C). After primary fermentation, dry hop with a blend of Columbus, Amarillo, and Cascade pellets and hold for 10 days.

     

    Extract Version:

    Substitute pale malt with 7.35 lb. (3.29 kg) pale malt extract syrup. Steep crystal and dextrin malts in 2.5 gallons (11.4 L) of water at 160–170° F (71–77° C) for 30 minutes. Rinse grains, add extract, dissolve completely, and proceed with the boil.

     
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