Sierra Nevada Pale Ale 
(1 ratings)
All Grain Recipe
Submitted By: brownshk12 (Shared)
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| Brewer: Doug Brown | |
| Batch Size: 6.08 gal | Style: American Pale Ale (10A) |
| Boil Size: 7.08 gal | Style Guide: BJCP 2008 |
| Color: 9.0 SRM | Equipment: Doug's equipment |
| Bitterness: 30.1 IBUs | Boil 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
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by brownshk12This 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.