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

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Joe's Sierra Nevada Pale Ale clone

173 calories 15.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Joe
Calories: 173 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created: Monday June 22nd 2015
1.053
1.010
5.6%
37.7
7.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20.50 lb American - Pale 2-Row20.5 lb Pale 2-Row 37 1.8 91.1%
2 lb American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L 34 40 8.9%
22.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 13.61 6.7%
1 oz Perle1 oz Perle Hops Pellet 8.2 Boil 30 min 11.44 13.3%
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 15 min 12.61 26.7%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 0 min 13.3%
3 oz Cascade3 oz Cascade Hops Pellet 7 Dry Hop 4 days 40%
7.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 191 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: NA       Amount: NA       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
good old fashion hose water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.8 gal Resting mash Temperature -- 153 °F 75 min
sparge until wort is clear of grain Sparge -- 168 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.67 gal (50.68 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.67 gal (2.68 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.44 33.8  
Mash volume with grains 10.24 41  
Grain absorption losses -2.81 -11.3  
Remaining sparge water volume (equipment estimates 7.29 g | 29.2 qt) 7.63 30.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.67 g | 50.7 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.06 64.3
Equipment Profile Used: System Default
 
Notes

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.

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  • Last Updated: 2015-06-24 19:07 UTC