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-   -   SNPA CLONE brew day coming up! (http://www.homebrewtalk.com/f36/snpa-clone-brew-day-coming-up-118209/)

The Pol 05-08-2009 03:29 PM

SNPA CLONE brew day coming up!
 
MOGULUS BROADCAST MAY 16th 10AM

BrewBeastv2.0 - Mogulus Live Broadcast



My LATE hop additions will be changed to accomodate the NO CHILL brewing technique. (15) minute hops were adjusted to a (20) minute addition, that will be added to the NO CHILL container. The (0) minute hops were moved to FWH

WATER PROFILE:
MOSHER IDEAL PALE ALE
Ca=111, SO4=337, Mg=18, Na=35, Cl=32, CO3=38, Hardness=352, Alkalinity=31.


COST TO BREW:

Ingredients (includes shipping):

2-Row - $11.19 ($1.21/lb)
60L - $.79 ($1.41/lb)

Cascade - $2.43 ($1.08/oz)
Magnum - $.22 ($1.21/oz)
Perle - $.33 ($1.30/oz)

SafAle S-05 - $1.96

Total ingredient/shipping cost: $16.29

Energy cost to operate electric HERMS and BK:

My HLT costs $.28 per brew session to run (3 hours)
My BK costs $.90 (100 minute boil)

Total brew session cost to run the HERMS: $1.18

Total cost to brew the SNPA Clone: $17.47

http://www.homebrewtalk.com/gallery/.../SNPACLONE.jpg

http://www.homebrewtalk.com/gallery/...SNPAwater1.bmp

A ProMash Brewing Session Report
--------------------------------

Head Brewer: Rob
Recipe: Sierra Nevada Pale Ale

BJCP Style and Style Guidelines
-------------------------------

10-A American Ale, American Pale Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 30 Max IBU: 54
Min Clr: 5 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.81
Anticipated OG: 1.053 Plato: 12.98
Anticipated SRM: 6.8
Anticipated IBU: 37.2
Brewhouse Efficiency: 82 %
Wort Boil Time: 100 Minutes

Actual OG: 1.053 Plato: 13.10
Actual FG: 1.011 Plato: 2.81

Alc by Weight: 4.33 by Volume: 5.53 From Measured Gravities.
ADF: 78.5 RDF 65.3 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 83 %
Anticipated Points From Mash: 52.51
Actual Points From Mash: 53.00


Pre-Boil Amounts
----------------

Evaporation Rate: 1.50 Gallons Per Hour

Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:

Pre-Boil Wort Size: 8.00 Gal
Pre-Boil Gravity: 1.036 SG 9.05 Plato

With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Water Needed Pre-Boil Wort Size: 8.13 Gal
Water Needed Pre-Boil Gravity: 1.036 SG 8.91 Plato


Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For First Wort Hops: -60 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
94.3 9.25 lbs. Pale Malt(2-row) Rahr America 1.036 2
5.7 0.56 lbs. Crystal 60L America 1.034 60

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Cascade Whole 7.20 9.6 First WH (Moved from (0) min.)
0.25 oz. Perle Whole 8.20 9.1 100 min.
0.18 oz. Magnum Whole 14.20 11.3 100 min.
0.75 oz. Cascade Whole 7.20 7.3 20 min. (CUBE addition)
0.75 oz. Cascade Pellet 7.80 0.0 Dry Hop


Yeast
-----

DCL Yeast S-05 SafAle California


Mash Schedule
-------------

Mash Name:

Total Grain Lbs: 9.81
Total Water Qts: 19.63 - Before Additional Infusions
Total Water Gal: 4.91 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 68 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Sacc. Rest 5 60 154 154 Infuse 162 19.63 2.00
Mashout 20 5 168 168 Direct --- ------- ----


Total Water Qts: 19.63 - After Additional Infusions
Total Water Gal: 4.91 - After Additional Infusions
Total Mash Volume Gal: 5.69 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.


Water Needed For Brewing Session
--------------------------------

Sparge Amount: 5.90 Sparge Deadspace: 1.50 Total Into Mash: 4.40

Total Grain Lbs: 9.81 Qts Per Lbs: 2.00 Total From Mash: 3.73
Mash Gallons: 4.91
Grain Absorption: 1.18

Amount Lost in Lauter Tun Deadspace,
Grant and Misc. to Kettle: 0.00

Top Up Water Added to Kettle: 0.00
Amount into Kettle: 8.13

Boil Time (min): 100.00 Evaporation Rate: 1.50
Amount after Boil: 5.63

Left in Kettle Deadspace: 0.40
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.00
Left in Other Equipment / Other Absorption: 0.00

Amount to Chillers: 5.23
Amount After Cooling (4 perc.): 5.02



Grain absorption rate is: 0.12 (Gallons Per Lbs)

Evaporation rate is Gallons Per Hour

This formulation will yield 5.02 gallons of fermentable wort.

You will need 10.81 gallons of water for the complete brewing session.


Efficiency Specifics
--------------------
Recipe Efficiency Setting: 82 %


With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Target Volume (Gal): 8.13
Estimated OG: 1.036 Plato: 8.91


Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:

Target Volume (Gal): 8.00
Estimated OG: 1.036 Plato: 9.05


Post-Boil Targets:

Target Volume (Gal): 5.50
Estimated OG: 1.053 Plato: 12.98


Recorded Actuals - Measurement Taken In Kettle:

Recorded Volume (Gal): 5.50
Recorded OG: 1.053 Plato: 13.10


At 100 percent extraction from the maximum mash potential:

Total Points: 64.03
Points From Mash: 64.03
Points From Extract/Sugar: 0.00


With the recipe efficiency setting, you should have achieved:

Total Points: 52.51
Points From Mash: 52.51
Points From Extract/Sugar: 0.00


Actuals achieved were:

Actual Points From Mash: 53.00
Actual Mash System Efficiency: 83


Fermentation Specifics
----------------------

Pitched From: Starter
Amount Pitched: 10 mL
Lag Time: 24.00 hours

Primary Fermenter: Plastic
Primary Type: Closed
Days In Primary: 21
Primary Temperature: 68 degrees F

Secondary Fermenter: Glass
Secondary Type: Closed
Days In Secondary: 14
Secondary Temperature: 68 degrees F

Original Gravity: 1.053 SG 13.10 Plato
Finishing Gravity: 1.011 SG 2.81 Plato


Inventory Analysis
------------------

Grain/Malt/Extract/Sugar Origin Recipe Lbs Lbs In Stock Lbs Needed
--------------------------------------------------------------------------------------

Pale Malt(2-row) Rahr America 9.25 34.50 0.00
Crystal 60L America 0.56 2.00 0.00


Hop Origin Recipe Oz Oz In Stock Oz Needed
------------------------------------------------------------------------------------
Cascade - Whole USA 0.75 9.25 0.00
Perle - Whole USA 0.25 2.00 0.00
Magnum - Whole Germany 0.18 2.00 0.00
Cascade - Whole USA 0.75 8.50 0.00
Cascade - Pellet USA 0.75 12.75 0.00


Extras Recipe In Stock Needed
-------------------------------------------------------



Yeast Recipe In Stock Needed
-------------------------------------------------------
SafAle California 1.00 4.00 0.00
(DCL Yeast S-05)

macabra11 05-08-2009 03:33 PM

I just did a SNPA clone, and it still has 1 more week to carb... I AM SOOOOOOO IMPATIENT!!!!! ME WANNA DRINKY DRINKY NOW!!!!!!!

MgMt_Home_Brew 05-08-2009 05:15 PM

Yeah I have had a SNPA clone in primary for 3 weeks now and I am going to dry hop it this weekend. I got my recipe from the BYO 150 commercial brew mag.

I am gona try to dry hop for 2 weeks so I have some more waiting to do :(

ndoe22 05-08-2009 05:47 PM

I brewed this yesterday. I have never dry hoped any beer. How long sould it dry hop? I am guessing 1 week primary, 11 days secondary and 3 days dryhop?

The Pol 05-08-2009 06:10 PM

Quote:

Originally Posted by ndoe22 (Post 1311159)
I brewed this yesterday. I have never dry hoped any beer. How long sould it dry hop? I am guessing 1 week primary, 11 days secondary and 3 days dryhop?

Just throw the dry hops in the secondary, then rack the beer into them. Leave them for 11 days then.

Trubadour 05-08-2009 06:17 PM

I just killed one of my 2 kegs of SNPA and it is definitely a crowd pleaser.

The Pol 05-08-2009 06:41 PM

This recipe is from the BYO 150 Clone issue as well.

Zulu 05-08-2009 08:44 PM

House beer for me and have brewed it 7 times now.

have a few colorful additions above the bar for it too.

Recipe is good , but I add in a lb of CaraPils Dex to up the mouthfeel a bit (more dextrines and also mash at around 155 - have an automated RIMS so it is accurate)

Good Luck

The Pol 05-08-2009 09:50 PM

I think I am going to brew it as is... except for the needed No Chill changes. Then, after the BJCP judge tells me how it compares to the IC chilled version, I may play with it.

CharlosCarlies 05-08-2009 11:43 PM

Pol,

Just out of curiosity, how did your no chill haus ale turn out? Any particular reason for trying this other than simplifying the process a bit?


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