Joe's Sierra Nevada Pale Ale clone.
-Heat up 13 gallons of water to 170F.
-Initially pour two gallons of heated water into mashtun and add the crushed grain.
-add 5 more gallons of heated water carefully checking the temperature to ensure 150-160F temperature. Stir grain bed really well to get an accurate temperature.
-Let Mash rest for 75 Mash minutes, periodically checking the temperature and stirring the mash.
-At 0 Mash minutes, begin sparging of wort. Ensure wort is clear of grains before allowing wort to fill in boiling kettle. Flow rate should be monitored. Entire wort volume should take ~ 40 minutes before boiling kettle is filled.
-keep mashtun from running dry as boiling kettle fills by adding the remaining 170F water periodically.
-Bring Wort to a rolling boil, Boil for 60 minutes.
-Hops/additives additions:
0.5 oz Magnum hops for 60 minutes
1.0 oz Perle hops for 60 minutes
1 whirfloc tablet or Irish moss added at 15 minutes.
Wort chiller added at 15 minutes.
2.0 oz Cascade hops for 15 minutes
1.0 oz Cascade hops for 0 minutes
-Bring wort to room temperature using immersion coil/ wort chiller.
-transfer wort fermenters and aerate by vigorously mixing.
-sprinkle Safale US-05 and mix. Seal fermenters and set aside for 3-7 days or until airlock bubbles slow to 1-5 bubbles every 60 seconds.
-Move to secondary for 7 days.
3.0 oz Cascade hops dryhopped for 4-7 days in secondary.
-Once the trub bed is settled and there is no airlock activity, the beer can be bottled or kegged.
Bottling will require you to boil a mixture of maltodextrin and water. Use priming calculator to determine amount of maltodextrin and water to boil.
If you are kegging your beer like myself, shoot for a volume of CO_2 Level of 2.6. Set regulator to 10.8-12 psi and kegerator temperature to 36-38*F. That should do it.