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Old 05-16-2007, 09:44 PM   #1
jdoiv
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Default SNPA Clone - AG (Sierra Nada)

Recipe Type: All Grain
Yeast: Wyeast 1056
Batch Size (Gallons): 5.5
Original Gravity: 1.053
Final Gravity: 1.010
IBU: 34
Boiling Time (Minutes): 60
Color: 11.3
Primary Fermentation (# of Days & Temp): 6 @ 68*
Secondary Fermentation (# of Days & Temp): 8 @ 68*

This is the SNPA Clone recipe that is posted on Northern Brewer's forums. I've brewed it and it looks and tastes exactly like the real thing. It is my new house Ale.

SNPA Clone

A ProMash Recipe Report


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): 11.58
Anticipated OG: 1.053 Plato: 13.02
Anticipated SRM: 11.3
Anticipated IBU: 34.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes


Pre-Boil Amounts
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.045 SG 11.14 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: TinsethTinseth Concentration Factor: 1.30


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
12.5 1.45 lbs. Crystal 60L America 1.034 60
87.5 10.13 lbs. Pale Malt(2-row) America 1.036 2

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
0.37 oz. Magnum Whole 14.00 17.5 60 min
0.46 oz. Perle Whole 8.25 10.0 30 min
0.91 oz. Cascade Whole 5.75 6.5 10 min
1.84 oz. Cascade Whole 5.75 0.0 0 min


Extras
Amount Name Type Time
0.00 Oz Whirfloc Fining 0 Days(boil)


Yeast
White Labs WLP001 California Ale


Water Profile
Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00


Mash Schedule
Mash Type: Single Step
Grain Lbs: 11.58
Water Qts: 24.53 Before Additional Infusions
Water Gal: 6.13 Before Additional Infusions
Qts Water Per Lbs Grain: 2.12 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 153 60 Min
Mash-out Rest: 168 15 Min
Sparge: 170 60 Min

Total Mash Volume Gal: 7.06 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Mash Schedule




Generated with ProMash Brewing Software

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Drinking on the keg: BPA, Brown Ale, Dry Mead, Wee Heavy aged on Oak, CAP
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Old 05-16-2007, 09:58 PM   #2
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I've seen that recipe before, and I'm always amazed at how much Crystal it has in it. I made a clone with 1/4 lb. crystal 60 and 1/2 lb. crystal 20, and it was pretty much spot on for the level of caramel flavor and the color.

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Old 05-16-2007, 10:26 PM   #3
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Yeah, my first time making it I got great efficiency and ended up with a much stronger brew. But the taste profile is very close. I may play with the recipe after a few more batches and either lower th 60L or move to 40L. It did came out a little bit darker than I think it should, but I'm always amazed at how dark it looks when I order it on tap at a bar. I just bought a sixer and plan on doing a side by side comparison in a few days. I may take pictures of the two side by side for posterity sake.

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Old 05-16-2007, 11:38 PM   #4
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Quote:
Originally Posted by jdoiv
I just bought a sixer and plan on doing a side by side comparison in a few days. I may take pictures of the two side by side for posterity sake.
Post them if you can! That'd be interesting to see. In my opinion, the combination of crystal and cascade, with a clean yeast like 1056 is a winner that you can scarcely go wrong with.

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