Recipe Type: All Grain
Yeast: Wyeast American Ale (#1056)
Yeast Starter: Yes (4 days)
Batch Size (Gallons): 10.5
Original Gravity: 1.046
Final Gravity: 1.012
IBU: 37.4
Boiling Time (Minutes): 70
Color: 6.8SRM
Primary Fermentation (# of Days & Temp): 7 at 64 degrees
Additional Fermentation: Crash cooled in keg
Secondary Fermentation (# of Days & Temp): 10 at 64 degrees

I named it Nierra Sevada because it is essentially an SNPA clone recipe that I tried to explain to some friends and after a few pints of one of my other homebrews, "nierra sevada" was as close as I could get to pronouncing it.
Sierra Nevada Clone Recipe, SNPA Clone
This is a scaled down ABV version (My First 10-gallon batch) and will yield a nice session APA that is between 4.0-4.5%. I'll post results and pics when we have the final product.


********
Batch Size: 10.00 gal
Boil Size: 12.13 gal
Estimated OG: 1.046 SG
Estimated Color: 6.8 SRM

Estimated IBU: 37.4 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 70 Minutes
Total Grain Weight: 17lbs
********

Ingredients:
------------
Amount
15.00 lb Pale Malt (2 Row) US (2.0 SRM)
1.00 lb Cara-Pils/Dextrine (2.0 SRM)
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM)
2.00 oz Pearle [6.30%] (70 min)
2.00 oz Cascade [7.00%] (10 min)
1.00 oz Cascade [7.00%] (5 min)
American Yeast (I used Wyeast #1056)
Mash at 154 degrees (F) for 65 minutes. Batch Sparge at 170 degrees for a pre boil volume of 12 gallons.



Tasting Notes: This turned out absolutely fantasic. I hit 4.7% and the taste is slightly less malty than the orignal but the essence of grapefruit is just perfect. I've served it to several non-homebrew friends who do like to try different beers and they agree that it is a fantastic beer. Not a dead-on clone because of the lower malt level, but extremely close. The color is dead on and the bitterness just right. I did a 10-gallon batch . One five gallon keg has only been on the gas for 9 days and already near perfect carb level. The second fiver is sitting in a keg in the basement conditioning naturally (1/2 cup priming sugar). This is a definite brew-over.