Coumbus aka Tommahawk aka Zeus aka CTZ

Once a powerhouse of American Craft brewing (in 2020 it was second only to Citra) its use has dropped off by homebrewers as they move towards more tropical styles. However for a great dank hop it is still up there,

Russian River Pliny the Elder (provided by Vinnie Cilurzo)

Ingredients for 22.7 L [Net: 5 18.9 L after hop loss]

6.0 kg Two-Row pale malt

275 g Crystal 45 malt

275 g Carapils 340g

Dextrose (corn) sugar 100g

Columbus 13.90% A.A. 90 min. 20 g)

Columbus 13.90% A.A. 45 min. 28 g

Simcoe 12.30% A.A. 30 min. 28 g

Centennial 8.00% A.A. 0 min. 71 g)

Simcoe 12.30% A.A. 0 min. 28 g

Columbus 13.90% A.A. Dry Hop (12 to 14 days total) 28 g)

Centennial 9.10% A.A. Dry Hop (12 to 14 days total) 28 g

Simcoe 12.30% A.A. Dry Hop (12 to 14 days total) 7 g

Columbus 13.90% A.A. Dry Hop (5 days to go in dry hop) 7 g

Centennial 9.10% A.A. Dry Hop (5 days to go in dry hop) 7 g)

Simcoe 12.30% A.A. Dry Hop (5 days to go in dry hop) 7g White Labs

Chico Yeast US05 or WLP001 or Cali or 1056

Original Gravity: 1.072 Final Gravity: 1.011

Extract Efficiency: 75 percent

IBUs: 90-95 (actual/not calculated)

ABV: 8.2% SRM: 7

Directions Mash grains at 66-67° C for an hour or until starch conversion is complete. Mash out at 77° C and sparge.

Collect 30 L of runoff, stir in dextrose, and bring to a boil.

Add hops as indicated in the recipe. After a 90 minute boil, chill wort to 19° C) and transfer to fermenter.

Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 19° C) until fermentation activity subsides, then rack to secondary.

Add first set of dry hops on top of the racked beer and age 7-9 days, then add the second set. Age five more days then bottle or keg the beer.

Extract Substitution Substitute 3.6 kg of light dry malt extract for two-row malt. Due to the large hop bill for this recipe, a full wort boil is recommended. Steep grains in 4L of water at 74° C for 30 minutes, then remove and rinse grains with hot water.

Stir in dextrose and top up kettle to 8 gallons (30 L), and bring to a boil. Add hops as indicated in the recipe. After a 90 minute boil, chill wort to 67° F (19° C) and transfer to fermenter. Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 19° C) until fermentation activity subsides, then rack to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days then add the second set. Age five more days then bottle or keg the beer.