Sierra Nevada Pale Ale - Beer Recipe - Brewer's Friend

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Sierra Nevada Pale Ale

96 calories 8 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.026 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Sierra Nevada
Calories: 96 calories (Per 330ml)
Carbs: 8 g (Per 330ml)
Created: Tuesday May 26th 2015
1.032
1.005
3.5%
49.4
8.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,500 g Muntons pale ale4500 g Muntons pale ale 6 3 90.9%
450 g Castle malting cara gold450 g Castle malting cara gold 120 45.6 9.1%
4,950 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5.10 g Magnum5.1 g Magnum Hops Pellet 15 Boil 60 min 11.47 5.4%
19 g Perle19 g Perle Hops Pellet 8.2 Boil 60 min 23.36 20.2%
28 g Cascade28 g Cascade Hops Pellet 7 Boil 15 min 14.58 29.8%
21 g Cascade21 g Cascade Hops Pellet 7 Boil 0 min 22.3%
21 g Cascade21 g Cascade Hops Leaf/Whole 7 Dry Hop 7 days 22.3%
94.10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar      
 
Target Water Profile
Trondheim
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 0 4 7 5 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 L Infusion -- 66 °C 60 min
26 L Infusion -- 76 °C 5 min
26 L skylte med 5l vann Sparge -- 77 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg  
Mash volume with grains  
Remaining sparge water volume (equipment estimates 26.3 L) 22.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 4.6
Pre boil volume (equipment estimates 29.9 L) 26
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 21
Going into fermentor 21
Total: 22.3  
Equipment Profile Used: System Default
 
Notes

Ferment at 68 °F (20 °C). Rack to secondary when fermentation is complete and add dry hops. Bottle when beer falls clear.

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  • Last Updated: 2015-05-28 16:51 UTC