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**Brewphish** · 05-18-2011, 04:49 PM

Yes, from what I understand 1056/WLP001/US-05 are all Chico/Ballantine strains and are practically the same. But there's something about (most of) Sierra Nevada's brews that have a sort of yeasty bite to them that I don't really like. Maybe it's just the way they bottle condition, or maybe it's their particular "house" yeast... I have used all three of the aforementioned brands and none of my beers ended up with that aftertaste, even the bottle conditioned ones.

uncleben113 · 05-19-2011, 03:38 PM

Now that you mention that I can pick up on that some. I had a SN pale ale last night and tasted it. I don't really mind it I guess but should I harvest some yeast from one of those bottles or just use a bought Chico/Ballantine strain?

**Brewphish** · 05-19-2011, 08:15 PM

I've actually considering doing that for the next batch to see if there really is a difference in the taste based on their yeast vs. WLP001. Seems like a lot of extra work though when I'm already happy with the results from WLP001.

You can't go wrong either way, it's a great recipe.

uncleben113 · 05-19-2011, 10:54 PM

Even still, it might be pretty fun to harvest yeast from a few bottles like that. I get a kick out of doing things that make me feel like a mad scientist

HenryKDuff · 02-16-2012, 10:36 PM

I'm going to brew this recipe this weekend and have one question - am I reading the 90 minute boil/first hops at 60 minutes right? What is the purpose of boiling for 30 minutes before the first hop addition? I'm sure there is one, but I'm curious.

**Zen_Brew** · 02-17-2012, 10:09 AM

There is a point I believe in very extended boils where the hop acids actually begin to break down and you lose utilization. It was discussed on a brew network podcast. It is only a concern in boils well over 60 minutes. So I'd guess the hop additions begin at 60 to avoid this possibility.

As to why a 90 minute boil is chosen in this recipe, boils in the 90 minute range are thought to remove just about all DMS. An aggressive 60 minute boil gets most of the DMS out (except where Pilsner is a dominant part of the grist), but many home and professional brewers choose to go to a 90 minute boil to ensure it is more completely removed. Generally, many prefer boiling all worts with a significant Pilsner component for 90 minutes. Some just choose to boil all worts for 90 minutes.

Gmull70 · 11-17-2012, 05:34 PM

Quote:

Originally Posted by Dude

Brewing up a SN Celebration Ale cloner tomorrow in honor of Jan 8th being my very first batch (last year).
I derived a recipe from the specs for SNCA on the Sierra Nevada site:

Celebration Ale

BJCP Style and Style Guidelines
14-B India Pale Ale, American IPA

Min OG: 1.056 Max OG: 1.075
Min IBU: 40 Max IBU: 72
Min Clr: 6 Max Clr: 15 Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 13.50
Anticipated OG: 1.066 Plato: 16.12
Anticipated SRM: 11.9
Anticipated IBU: 62.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
88.8 12.00 lbs. Pale Malt(2-row) America 1.036 2
7.4 1.00 lbs. Crystal 90L America 1.033 90
3.8 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz. Chinook Whole 13.00 48.0 60 min
1.00 oz. Centennial Whole 10.50 7.8 10 min
1.00 oz. Cascade Whole 5.75 4.2 10 min
1.00 oz. Cascade Whole 5.75 0.0 Dry Hop
1.00 oz. Centennial Whole 10.50 0.0 Dry Hop
1.00 oz. Chinook Whole 13.00 0.0 Dry Hop

I have questions for you guys though....first, I want to get the right color, so I'm using crystal 90L. I would assume crystal 60 is the caramel malt they use, but I can't get the right color using that. Think 90L will affect the flavor too much? I don't want that raisiny flavor that I might get from using a pound of crystal 90L. Your thoughts?

I am going to make this my next brew was wondering what the mash schedule was also what you did as far a fermentation how long in primary and secondary

**Brewphish** · 11-27-2012, 05:12 PM

Quote:

Originally Posted by Gmull70

I am going to make this my next brew was wondering what the mash schedule was also what you did as far a fermentation how long in primary and secondary

I've brewed this a couple of times, based on my notes the first time I mashed for 60mins @ 155, ended up with 1.070 OG / 1.020 FG. Second time I went a little lower, 60mins @ 153, ended up 1.074 OG / 1.021 FG.

Around 10-14 days in primary, then another 7-10 days for dry hopping (don't think I transferred to a secondary, I'm usually lazy).

This recipe is fantastic. It was my 2nd AG brew when I was starting out and it really went a long way towards convincing the Mrs that my hobby was worth the time/money. She's a big fan of SN Celebration and in multiple taste tests she picked mine over the original.

I brewed it again about 4 months later with some more experience and a couple changes to my process and it was even better. I think the main difference was that I started using filtered water instead of straight from the tap which made a noticeable improvement to all my beers.