Celebration Ale

All Grain Recipe

Submitted By: smoorenc (Shared)
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Brewer: Sierra Nevada
Batch Size: 6.75 galStyle: American Amber Ale ( 6B)
Boil Size: 10.79 galStyle Guide: BJCP 1999
Color: 7.7 SRMEquipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain
Bitterness: 47.2 IBUsBoil Time: 100 min
Est OG: 1.049 (12.1° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Two Stage
ABV: 4.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
12 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
15.04 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2
0.75 oz Chinook [12.0%] - Boil 100 min Hops 3
0.50 oz Centennial [10.0%] - Boil 100 min Hops 4
1.50 oz Cascade [5.0%] - Boil 10 min Hops 5
1.33 oz Cascade [5.5%] - Boil 0 min Hops 6
0.66 oz Centennial [10.0%] - Boil 0 min Hops 7
1.0 pkgs California Ale (White Labs #WLP001) Yeast 8
1.33 oz Cascade [5.5%] - Dry Hop 5 days Hops 9
0.66 oz Centennial [10.0%] - Dry Hop 5 days Hops 10

Notes

Sierra Nevada Celebration clone Starter: Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Fermentis US-05 yeast . Two or three days before brew day, make the yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast. Brewing: On brew day, mash in at 157.5 oF (69.7 °C) in 17 qts. (16 L) of water. Hold at this temperature for 60 minutes. Raise mash temperature to 170 °F (77 °C), hold for 5 minutes then recirculate until the wort clears. Run off wort and sparge with water hot enough to keep the grain bed around 170 °F (77 °C). Collect 6.75 gallons (25.5 L) of wort. (Check that final runnings do not drop below SG 1 .010 or the pH climbs above 5.8.) Boil wort for 1 00 minutes, adding hops at times indicated in the ingredient list. Fermenting: Ferment at 68 °F (20 °C). Secondary: Dry hop in secondary for 5 days.

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