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

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Sierra Nevada Pale Ale Clone

168 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 20.1 liters (fermentor volume)
Pre Boil Size: 23.8 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 168 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Friday April 8th 2016
1.055
1.011
5.8%
38.9
18.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.20 kg American - Pale Ale4.2 kg Pale Ale 37 7.84 90.3%
0.45 kg German - CaraMunich II0.45 kg CaraMunich II 34 121.26 9.7%
4.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Magnum14 g Magnum Hops Pellet 12.1 Boil 60 min 22.03 8.3%
14 g Perle14 g Perle Hops Pellet 4.4 Boil 30 min 6.16 8.3%
28 g Cascade28 g Cascade Hops Pellet 8.1 Boil 10 min 10.7 16.7%
56 g Cascade56 g Cascade Hops Pellet 8.1 Boil 0 min 33.3%
56 g Cascade56 g Cascade Hops Pellet 8.1 Dry Hop 3 days 33.3%
168 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whitfloc 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:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.6 L add 72c water Infusion -- 68 °C 60 min
5.6 L Mash Out add 6 Liters @ boiling water Temperature -- 76 °C 10 min
15.9 L Bach Sparge Sparge -- 77 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 11.6
Mash volume with grains 14.7
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 23.1 L) 17.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.2 L) 23.8
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 20.1
Going into fermentor 20.1
Total: 29.4  
Equipment Profile Used: System Default
 
Notes

Hop Stand 79C 15 นาที**
OG = 1.052 FG = 1.011
IBU = 37 SRM = 10 ABV = 5.3%

Step by Step
Heat 3.42 gallons (13 L) of water to 161 °F (72 °C), stir in crushed grains and mash at 150 °F (66 °C). Mash for 60 minutes then stir in boiled water to raise grain bed temperature to 168 °F (76 °C). Hold for 5 minutes. Recirculate until wort is clear (about 20 minutes), then begin running wort off to kettle. Sparge with 170 °F (77 °C) water. Boil wort for 90 minutes, adding hops at times indicated in recipe. Add Irish moss with 15 minutes left in boil. Cool wort and transfer to fermenter. Aerate wort and pitch yeast. 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: 2016-07-05 18:25 UTC