Sierra Nevada Resilience IPA

Extract Recipe

Submitted By: ctoepfer (Shared)
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Brewer: Pacific Brewing Supplies, San Dimas CA
Batch Size: 5.00 galStyle: American IPA (21A)
Boil Size: 6.80 galStyle Guide: BJCP 2015
Color: 13.0 SRMEquipment: All Grain - Standard 5 Gal/19l Batch - Cooler
Bitterness: 68.8 IBUsBoil Time: 80 min
Est OG: 1.058 (14.3° P)
Est FG: 1.014 SG (3.5° P)Fermentation: Resilience Fermentation
ABV: 5.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs 4.00 oz Caramel/Crystal Malt - 60L [Steep] (60.0 SRM) Grain 1
7 lbs 8.00 oz Light Dry Extract [Boil] (8.0 SRM) Dry Extract 2
1.08 oz Centennial [10.0%] - Boil 80 min Hops 3
1.08 oz Cascade [5.5%] - Boil 15 min Hops 4
1.08 oz Centennial [10.0%] - Boil 15 min Hops 5
0.54 oz Cascade [5.5%] - Steep 20 min Hops 6
0.54 oz Centennial [10.0%] - Steep 20 min Hops 7
1.0 pkgs California Ale (White Labs #WLP001) Yeast 8
1.0 pkgs Dry Hop (Imperial Yeast #A24) Yeast 9
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 10
1.0 pkgs US West Coast Yeast (Mangrove Jack's #M44) Yeast 11
0.50 oz Cascade [5.5%] - Dry Hop 4 days Hops 12
0.50 oz Centennial [10.0%] - Dry Hop 4 days Hops 13

Notes

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. Choice of yeast is optional, some recommendations are provided. This recipe was provided by Sierra Nevada Brewing Company and scaled down from the original by Chip Walton of Chop and Brew.

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