Sierra Nevada Resilience IPA - Beer Recipe - Brewer's Friend

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Sierra Nevada Resilience IPA

215 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Sierra Nevada Brewing Co.
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/sierra-nevada-resilience-ipa
Created: Wednesday November 28th 2018
1.065
1.015
6.6%
61.7
11.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 89.9%
1.35 lb American - Caramel / Crystal 60L1.35 lb Caramel / Crystal 60L 34 60 10.1%
13.35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 10.4 Boil 45 min 33.68 20%
1 oz Cascade1 oz Cascade Hops Pellet 6.9 Boil 10 min 8.83 20%
1 oz Centennial1 oz Centennial Hops Pellet 10.4 Boil 10 min 13.3 20%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6.9 Whirlpool at 190 °F 0 min 2.35 10%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10.4 Whirlpool at 190 °F 0 min 3.54 10%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6.9 Dry Hop 0 days 10%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10.4 Dry Hop 0 days 10%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Fining Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
4 g Calcium Chloride Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A24 Dry Hop
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 248 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.51 gal Infusion -- 152 °F 60 min
4.88 gal Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 4.51 18  
Mash volume with grains 5.57 22.3  
Grain absorption losses -1.67 -6.7  
Remaining sparge water volume (equipment estimates 4.56 g | 18.3 qt) 4.91 19.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.5 22  
Total: 9.42 37.7
Equipment Profile Used: System Default
 
Notes

Steps directly from the original recipe. I have adjusted mine for a 5.5 gallon batch.

Mash grains at 152°F (66.7°C) for 60 minutes. If including a mash out step, raise temperature to 168°F (75.6°C) and hold for ten minutes. Sparge with 168°F (75.6°C) water to collect 6.53 gallons (24.7 liters) of wort.

Bring to a boil and add hops as indicated. At flameout, stir wort to cool slightly and add whirlpool hops. Let rest for 20 minutes before chilling the rest of the way to pitch temperature.

Pitch yeast. Ferment at 60–62°F (15.6–16.7°C). Add dry hops towards the end of active fermentation, when specific gravity is around 1.020–1.024 (5.1–6.1°P). Let rest for four days or until fermentation is complete.

Cold crash to drop hops out of suspension. Rack to secondary or keg.

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  • Last Updated: 2018-12-04 17:24 UTC