Sierra Nevada Clone 10L V1.0 - Beer Recipe - Brewer's Friend

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Sierra Nevada Clone 10L V1.0

180 calories 17.2 g 375 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 9.98 liters (ending kettle volume)
Pre Boil Size: 12.98 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (ending kettle)
No Chill: 10 minute extended hop boil time
Hop Utilization: 96%
Calories: 180 calories (Per 375ml)
Carbs: 17.2 g (Per 375ml)
Created: Monday August 17th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1,850 g OiO - Canadian 2-Row Malt1850 g Canadian 2-Row Malt $ 0.00 / g
$ 8.14 		36.8 1.75 87.3%
170 g Briess - Caramel Malt - 60L170 g Caramel Malt - 60L $ 0.00 / g
$ 0.75 		35.4 60 8%
50 g German - Acidulated Malt50 g German - Acidulated Malt $ 0.00 / g
$ 0.23 		27 3.4 2.4%
50 g American - Carapils (Dextrine Malt)50 g American - Carapils (Dextrine Malt) $ 0.00 / g
$ 0.23 		33 1.8 2.4%
2,120 g / $ 9.35
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Hallertau Magnum5 g Hallertau Magnum Hops $ 0.10 / g
$ 0.50 		Pellet 11.6 Boil at 99 °C 60 min 16.05 9.2%
6.20 g Perle6.2 g Perle Hops $ 0.10 / g
$ 0.62 		Pellet 5.2 Boil at 99 °C 30 min 7.58 11.4%
13 g Yakima Chief Hops - Cascade13 g Cascade Hops $ 0.10 / g
$ 1.30 		Pellet 6.3 Boil at 99 °C 10 min 13.29 24%
22 g Yakima Chief Hops - Cascade22 g Cascade Hops $ 0.10 / g
$ 2.20 		Pellet 6.3 Whirlpool at 95 °C 0 min 5 40.6%
8 g Amarillo VGXP01 Cryo LupuLN28 g Amarillo VGXP01 Cryo LupuLN2 Hops $ 0.21 / g
$ 1.70 		Lupulin Pellet 16.1 Dry Hop 4 days 14.8%
54.20 g / $ 6.32
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Irish Moss Fining Boil 15 min.
1.40 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.60 g Gypsum Water Agt Mash 1 hr.
0.51 ml Lactic acid Water Agt Sparge 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
0.40 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - West Coast Ale I OYL-004
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium-Low
Optimum Temp:
16 - 23 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 80.8 g       Temp: 20 °C       CO2 Level: 2.7 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 7 20 75 75 4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.68 L Strike 69 °C 67 °C 60 min
7.71 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.16 L/kg
Starting Grain Temp: 21 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 6.7
Mash volume with grains 8.1
Grain absorption losses -2.1
Remaining sparge water volume 9.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.8 L) 13
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 7.2 L) 10
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 9.9
Total: 16  
Equipment Profile Used: System Default
 
Notes

Using BIAB for mash, with batch sparge. Sparge involves moving the bag to 76CF water 2 times, with 5 minute immersions, drip draining, and a firm but not aggressive squeeze on final drip.

Omega Labs OYL-004 West Coast Ale yeast, 2nd generation.

Replaced 22g of cascade 4 day dry hop, with Amarillo.

Will try to bag hops to reduce heavy trub from dry hopping.

Removed baking soda, from this version, as this forced need for more acidulated malt.

Ferment at 19C, raise to 22C before ferm complete to ensure full attenuation and to facilitate diacetyl rest.

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  • Last Updated: 2021-07-12 19:44 UTC