Sierra Nevada Celebration IPA - BYO Magazine Clone

All Grain Recipe

Submitted By: BleacherBrewing (Shared)
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Brewer: Jason Chalifour
Batch Size: 3.15 galStyle: American IPA (14B)
Boil Size: 3.30 galStyle Guide: BJCP 2008
Color: 12.7 SRMEquipment: 3 Gal BIAB (8g kettle)
Bitterness: 48.0 IBUsBoil Time: 100 min
Est OG: 1.068 (16.5° P)Mash Profile: BIAB, Medium Body
Est FG: 1.016 SG (4.2° P)Fermentation: Ale, Single Stage
ABV: 6.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.25 gal Salem/Beverly MA Water 1
1.00 gal Distilled Water Water 2
4.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
4.00 Lactic Acid (Mash 60 min) Misc 4
1.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 5
7 lbs 6.94 oz Pale Malt (2 Row) US (2.0 SRM) Grain 6
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7
0.33 oz Chinook [14.1%] - Boil 60 min Hops 8
0.21 oz Centennial [9.4%] - Boil 60 min Hops 9
0.57 oz Cascade [5.5%] - Boil 30 min Hops 10
0.25 tsp Irish Moss (Boil 10 min) Misc 11
0.23 oz Cascade [5.5%] - Boil 5 min Hops 12
0.23 oz Centennial [10.0%] - Boil 5 min Hops 13
0.6 pkgs Safale American (DCL/Fermentis #US-05) Yeast 14
0.58 oz Centennial [10.0%] - Dry Hop 6 days Hops 15
0.50 oz Cascade [5.5%] - Dry Hop 6 days Hops 16

Notes

Kept mash at 154F for the most part. Vigorous rolling boil. Boiled off too much wort, needed an extra half gallon top off water, used distilled. Color looked good, maybe a touch dark. Rehydrated yeast and added 80% of liquid to fermenter. Kegged 12/6/15. Didn't sample or take FG. Ended up with slightly less than 3gal. A short secondary might have been a good idea, beer cloudy and some trub made it into keg.

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