Sierra Nevada Celebration IPA Beer Recipe | All Grain American IPA | Brewer's Friend

Sierra Nevada Celebration IPA

225 calories 22.5 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.124 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 79% (brew house)
Source: Brian Grossman
Hop Utilization: 99%
Calories: 225 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Wednesday October 16th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb Briess - Pale Ale Malt 2-Row11.5 lb Pale Ale Malt 2-Row 36.8 3.5 87.8%
1.60 lb Great Western - Crystal 601.6 lb Crystal 60 30 60 12.2%
13.10 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 75 min 23.88 12.9%
1 oz BSG - Cascade1 oz Cascade Hops Pellet 8.3 Boil 20 min 8.84 12.9%
0.75 oz Centennial0.75 oz Centennial Hops Pellet 10 Boil 20 min 7.98 9.7%
1 oz BSG - Cascade1 oz Cascade Hops Pellet 8.3 Whirlpool at 180 °F 15 min 3.84 12.9%
1 oz Centennial1 oz Centennial Hops Pellet 10 Whirlpool at 180 °F 15 min 4.63 12.9%
2 oz BSG - Cascade2 oz Cascade Hops Pellet 8.3 Dry Hop 0 days 25.8%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop 0 days 12.9%
7.75 oz / 0.00
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.82 psi       Temp: 38 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

DIRECTIONS
Mill the grains and mash at 156°F (69°C) for 60 minutes, then raise to 170°F (77°C) and mash out.

Boil for 75 minutes, adding hops according to the schedule.

After the boil, add flameout/whirlpool hops and do a whirlpool step: Stir or recirculate to create a vortex for about 5 minutes, then allow 10 minutes to steep.

Chill to about 62°F (17°C), aerate the wort thoroughly, and pitch the yeast. Ferment at 62°F (17°C). When fermentation is nearly complete, add the dry hops.

Once fermentation is complete and gravity has stabilized for a few days, crash to 32°F (0°C). (Optionally, dry hop again—see below.) Lager for 1 week and filter or fine. Bottle- or keg-condition with yeast and priming sugar, targeting 2.65 volumes of CO2.

BREWER’S NOTES
Water: We add calcium sulfate (gypsum) to the mash and boil—the equivalent of about 10 g and 5 g, respectively.

Yeast: The pitch rate should be about 9 million cells/ml or use the yeast supplier’s pitch recommendation.

Dry Hops: About 25 percent of our dry-hop addition is still whole-leaf in the tank, while the rest is recirculated via the torpedo. Optionally, you can do a second dry-hop addition—at half the amounts of the first one—after crashing the beer.

Package-Conditioning: Optionally, you could always force-carbonate this beer—but Celebration is traditionally bottle-conditioned. Our typical pitch rate for bottling is about 1.1 million cells per millimeter of beer, and we add a small amount of dextrose to target the final carbonation level. The warm conditioning takes place in 62°F (17°C) warehouses for 10 days.

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  • Last Updated: 2024-10-21 02:30 UTC
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