Sierra Nevada Clone 10L V1.0

Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 9.99 liters (ending kettle volume)
Pre Boil Size: 12.49 liters
Pre Boil Gravity: 1.041 (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 September 14th 2020

James Pale Ale V0.1

by James_ess

OG: 1.045 FG: 1.010 ABV: 4.7% IBU: 35

Original Gravity:

1.052

Final Gravity:

1.011

ABV (standard):

5.4%

IBU (tinseth):

36.3

SRM (morey):

8.1

Mash pH

5.5

Cost $

15.69

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	87.1%
175 g	Briess - Caramel Malt - 60L175 g Caramel Malt - 60L	$ 0.00 / g $ 0.77	35.4	60	8.2%
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)	$ 0.00 / g $ 0.23	33	1.8	2.4%
2,125 g / $ 9.37

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
5 g	Magnum5 g Magnum Hops	$ 0.10 / g $ 0.50	Pellet	11.6	Boil at 99 °C	60 min	15.8	9.2%
6.20 g	Perle6.2 g Perle Hops	$ 0.10 / g $ 0.62	Pellet	5.2	Boil at 99 °C	30 min	7.46	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	13.08	24%
22 g	Yakima Chief Hops - Cascade22 g Cascade Hops	$ 0.10 / g $ 2.20	Pellet	6.3	Whirlpool at 99 °C	0 min		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

Show Summary View

Hops Summary

Amount	Variety	Cost	IBU	Bill %
5 g	Magnum (Pellet) 5 g Magnum (Pellet) Hops	$ 0.10 / g $ 0.50	15.8	9.2%
6.20 g	Perle (Pellet) 6.2 g Perle (Pellet) Hops	$ 0.10 / g $ 0.62	7.46	11.4%
35 g	Yakima Chief Hops - Cascade (Pellet) 35 g Cascade (Pellet) Hops	$ 0.10 / g $ 3.50	13.08	64.6%
8 g	Amarillo VGXP01 Cryo LupuLN2 (Lupulin Pellet)	$ 0.21 / g $ 1.70		14.8%
54.20 g / $ 6.32

Other Ingredients

Amount	Name	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
6.7 L		Strike	73 °C	67 °C	70 min
	direct heat to raise tmp	Temperature	67 °C	75 °C	--
7.5 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	8.8
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 15.8 L)	12.5
Boil off losses	-5.7
Hops absorption losses (first wort, boil, aroma)	-0.1
Post boil volume (equipment estimates 6.7 L)	10
Hops absorption losses (whirlpool, hop stand)	-0.1
Estimated amount in fermentor	9.9
Total:	15.5
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion Efficiency N/A

Pre-Boil: 87% 31.5 ppg

Ending Kettle: 81% 29.6 ppg

Brew House: 74% 27 ppg

Wort Volume:

10.1 Liters

Expected 9.99 Liters of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.052
Actual OG: 1.052

Alcohol and Attenuation:

Pending - N/A

Requires Brew Day Complete and Fermentation Complete log entries with gravity readings.

Amount Packaged:

9 Liters

Great job! You get to enjoy the equivalent of:

12oz bottles: 25
1/2L bottles: 18
Pints: 19

Latest Brew Log

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
9/15/2020 7:00 PM over 4 years ago	+0	Pre-Boil Gravity	1.042	13.3 Liters	21 °C	9/25/2020 11:38 AM over 4 years ago	actual was 12.8L with gravity 1.042. Added .5L to bring down to 1.040. Amount above includes the addition.
9/15/2020 7:55 PM over 4 years ago	+0	Boil Complete	1.052	10.1 Liters	22 °C	9/25/2020 11:38 AM over 4 years ago	Measured in kettle after chilling and removal of chiller
9/15/2020 8:00 PM over 4 years ago	+0	Brew Day Complete	1.052	9.2 Liters	21 °C	9/25/2020 11:40 AM over 4 years ago	Water started at 13.9L, added .5L to manage higher extract efficiency
9/19/2020 10:54 PM over 4 years ago	+4	Dry Hopped				3/20/2021 8:11 PM over 3 years ago	8 g Amarillo VGXP01 Cryo LupuLN2 (Lupulin Pellet) for 4 days in musline bag
9/27/2020 6:31 PM over 4 years ago	+12	Packaged	1.011	9 Liters	12 °C	9/28/2020 12:37 PM over 4 years ago	66gm corn sugar 24 and 1/2 bottles
10/15/2020 12:22 AM over 4 years ago	+30	Tasting Note				10/23/2020 12:32 AM over 4 years ago	First, oddly the bottle which was clear prior to refrigerating became hazy when chilled, my first "Chill Haze" Initial taste was light, almost slippery cool, with no heady bitterness, Hop aroma was pleasant and fruity. Expect chill haze due to throttling back the boil start as kettle was at max. Have since upsized to Anvil 5.5gal Taste after 2 weeks now accentuates maltiness but hop bitterness exists in paralell. Seems that even though is fully chilled and poured into freezer glass that warmth from maltiness is dominant. Not sure what this is, water, malts, proteins ???

Notes

Using BIAB for mash, with batch sparge. Sparge involves dunking biab bag to 76CF water 3 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.

Don’t brew again per log as has a hollow finish. Temp seems to be masked.

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Last Updated: 2021-07-12 19:45 UTC
Snapshot Created: 2020-09-14 20:26 UTC
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Sierra Nevada Clone 10L V1.0