Sierra Nevada Pale Ale (1 ratings)

All Grain Recipe

Submitted By: brownshk12 (Shared)
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Brewer: Doug Brown
Batch Size: 6.08 galStyle: American Pale Ale (10A)
Boil Size: 7.08 galStyle Guide: BJCP 2008
Color: 9.0 SRMEquipment: Doug's equipment
Bitterness: 30.1 IBUsBoil Time: 60 min
Est OG: 1.062 (15.2° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.017 SG (4.2° P)Fermentation: Ale, Single Stage
ABV: 6.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
6.08 gal Water - Pale Ale Water 1
4.53 g Calcium Chloride (Mash 60 min) Misc 2
2.70 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
2.07 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
1.81 g Chalk (Mash 60 min) Misc 5
0.22 g Baking Soda (Mash 60 min) Misc 6
11 lbs 14.48 oz Pale Malt (2 Row) US (2.0 SRM) Grain 7
15.87 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8
0.50 oz Nugget [13.3%] - Boil 90 min Hops 9
0.60 oz Perle [8.0%] - Boil 15 min Hops 10
1.00 oz Cascade [5.5%] - Boil 2 min Hops 11
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 12
0.50 oz Cascade [5.5%] - Dry Hop 7 days Hops 13

Taste Notes

- I keep detailed brewing notes. See my water adjustments and mash notes below which reflect info I found on the web particularly if attributed to SN. - Racked into a 2ndary a week later because I needed the fermenter. Taste so far is great. Mash temp was on the high end and created a low % of non-fermentables that would otherwise provide a sweeter, chewier beer. Instead this is quite dry and the hop bitterness really comes through. - Carbed and chilled. This beer is fanastic and I wouldn't change a thing.

Notes

- Per Ray Daniels "Brewing Great Beers" mash thickly. 0.9-1.0 qts (@ 1L) water to 1 lb. (454G) grist and set temp 149F-154F (65-68C). Needed to reduce the temp later so added 2L of cool water. - Per J. Palmer's "Water" p.166: Ca 70, Mg 15, 25 TA as CaCO3, Na 25, Cl 55, SO4 100, pH = 5.75 - Sierra Nevada brewer says their mash temp is 155F or 68.3C https://www.homebrewersassociation.org/forum/index.php?topic=7599.0 - pH=5.2. Started off a little high at 5.4 so I added 0.5 tsp of citric acid to bring it down - Mash started a little high at 76C (170F) so I added some cold water and got it to 68-69 (154-8) - Finally got over 80% efficiency (81.1%) and I assume it was the higher temperature

Ratings

Exact copy

by brownshk12

This is superb recipe. Copper colored, nice balance of bitter/aroma hops, super tight head, slightly sweet and chewy, but finishes dry. I've been spending a lot time adjusting my water based on Palmer's book "Water" and his website. I think it makes a significant difference and I highly recommend brewers to pay attention to pH and brewing salt additions based on your local water and the intended style.

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