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Old 11-09-2013, 01:20 AM   #1
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Default Sierra Nevada Celebration Clone 2013 (AG)

Recipe Type: All Grain
Yeast: WLP001
Batch Size (Gallons): 5.5
Original Gravity: 1.069
Final Gravity: 1.017
IBU: 65.4
Boiling Time (Minutes): 90
Color: 13.4
Primary Fermentation (# of Days & Temp): 10 days at 62 ending at 70
Secondary Fermentation (# of Days & Temp): 10 days
Tasting Notes: A malt forward seasonal IPA

I just brewed a Sierra Nevada Celebration clone and it turned out great. I based the recipe on the Jamil show (brewing network) and several threads on the Homebrew Forum. I just tried the first pint tonight and could not be happier with how it turned out. I have SN Celebration 2013 in bottles (recently released here in the NoVA area), and after trying these side by side, they are incredibly close. I had my wife (who is a bit of a hophead) close her eyes and take a few swigs from each glass, and she chose mine over SN! It has a little more hop kick to it (probably because it's still green), but I guarantee this keg will kick quickly (why I only made 5 gallons is beyond me). I've affectionately dubbed this beer Shenandoah Valley Winter Welcome, and the UK Pale Malt adds a different taste than what I'm used to (and again, very close to Celebration). I think the color is dead on, and the aroma is also very close (again - mine is a bit green so has a little sharper hop nose to it).

Here is my recipe from Beersmith if interested, and a side by side photograph:

Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.069 SG
Estimated Color: 13.4 SRM
Estimated IBU: 65.4 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 78.4 %
Boil Time: 90 Minutes

Mash at 156 for 60 minutes

Ingredients:
------------
Amt Name

12 lbs Pale Malt (2 Row) UK (3.0 SRM)
1 lbs 12.0 oz Caramel Malt - 60L (Briess) (60.0 SRM)
8.0 oz Cara-Pils/Dextrine (1.3 SRM)
1.00 oz Chinook [13.00 %] - Boil 60.0 min
1.50 oz Cascade [5.50 %] - Boil 15.0 min
1.00 oz Centennial [10.00 %] - Boil 15.0 min
1.25 oz Cascade [5.50 %] - Boil 0.0 min
1.00 oz Centennial [10.00 %] - Boil 0.0 min
1.0 pkg California Ale (White Labs #WLP001)
1.00 oz Cascade [5.50 %] - Dry Hop 8.0 Days
1.00 oz Centennial [10.00 %] - Dry Hop 8.0 Days

Sparge: Batch sparge at 168.0 F

I started the fermentation out at 62 degrees, but could only keep it there for 2 days, at which time it slowly came up to about 68 degrees. I came close to the numbers, with an OG of 1.067 and FG of 1.013 for a final ABV of 7.1%.

Sierra Nevada 2013 on the left, and mine, not cleared yet because I just kegged a few days ago (and force carbed), on the right:



Getting ready to go from secondary to keg (for the love of all things good, why didn't I make more):



This was my first time using a grain bag for secondary with the dry hops, and it really kept the beer clean and made the transfer to keg easier. It was a pain to get the bag and the hops out afterward though.

If you are looking for a nice holiday IPA, this is it.

Cheers!

Attached Files
File Type: xml sncelebrationclone.xml (16.6 KB, 124 views)
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Last edited by bredle; 11-10-2013 at 06:05 PM. Reason: Change title to reflect AG in title/add photo/add beerxml file
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Old 11-10-2013, 02:52 AM   #2
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Nice what a coincidance I was going to search if there was a clone recipe and you have just posted it yesterday. Will be considering trying to brew this when I get a chance to brew again. Thanks for adding this.

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Old 11-26-2013, 12:57 AM   #3
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Your color is dead on. I did a recipe from 2004 BYO magazine that called for crystal 35. I used 40 and it's still a bit light. I see your recipe has more hop additions from 15 mins to 0. I was thinking the flavor of mine has not as much hops on the front end as the real thing.. The solid bitterness of the Chinook is there, but missing more cascade and the centennial up front.

Gonna give this a go next time I need a celebration ale fix. Thanks.

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Old 11-26-2013, 02:54 AM   #4
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Jeff - I highly recommend you give it a try (if you're a Celebration fan). I have plenty of Celebration here, and the color and nose seem to be dead on. Mine seems to have just a bit more hop kick to it and a little more of a Centennial taste coming through, but again, very close to the real thing. I am regretting only being able to brew 5 gallons, since this is one of my most popular beers to date, so much so that I bottled some of them off the keg (with a recently acquired Blichmann Beer Gun) and hope to enter in a competition (for the first time).

I should still have enough in the keg to serve our Thansgiving guests.

I'm drinking a glass tonight for MNF (picture attached), and the color looks darker than it is due to very little light in the room.

Good luck if you give it a shot!

Brett

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Old 11-26-2013, 03:27 AM   #5
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I want to get started brewing, I have not purchased any equipment but have some things I can use around the house; I have a 5 gallon glass carboy, large brewing pot (used for crabs) and a propane cooker for the large pot. I want to keg my brew in corney kegs (which I will need to acquire). I do have a C02 canister and beer tap for standard kegs. Is it too outlandish for me to try the SN Celebration brew you just did as my first batch? Would I be way over my head by starting with an all grain brew such as this? Be honest I have think skin. thanks!

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Old 11-26-2013, 01:26 PM   #6
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This is no harder than any other all grain recipe. If you spend some time reading up on all grain, you could give it a shot, but I don't think the equipment you currently have would work. You're going to at least need a mash lauter tun (which I built out of a 10 gallon rubbermaid cooler per the HB forum), and probably a hot water (liquor) tank as well to heat sparge water. That being said, I could convert this to an extract recipe with steeping grains tonight or tomorrow, and you could try it as a bit more complex extract recipe. Per the recipe, you'll need to dry hop - so you may need to buy a cheaper 5 gallon bucket as a primary fermenter and use your glass carboy to secondary ferment and dry hop.

Or, I know others on here don't secondary their beers and some dry hop in primary, so you could make it happen with what you have, and it's probably still going to be a darn good beer. You might just need to carefully strain (without oxygenating the beer) some hop matter out before kegging/bottling.

Being your first time, and given your equipment, I would lean towards giving the extract recipe a shot (when I get it up) because it would be quicker and a little less complex for your first brew.

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Old 11-26-2013, 01:48 PM   #7
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thanks for the advice. i love to build things and am pretty handy doing so-I will look into making the things you indicate. I need to check the size of my crab cooking pot to see if it is worth fully converting for brewing (fittings temp gauge etc.); I actually have two of the same exact size (stainless) 30 quarts, hope this size works. They look to be perfect for some stages of brewing. In the mean time I will take you advice and try the simpler method with extract first so I can have some home brew ready for Xmas! thanks again for your help. Is the advantage of full grain the ability to customize recipes or is it cheaper to brew or both? Just curious. thanks again.

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Old 11-26-2013, 06:30 PM   #8
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I've only been brewing for a year, and have only been doing all grain for half of that, but I believe it is easier to customize (and fine tune) your all grain recipe because you can choose the amounts of grain(s), the temperature at which you mash, you can add things like hops or fruit to the mash, etc. That being said, you can do a whole heck of a lot with extract and partial mash due the quality LME/DME products out there.

Maybe someone else with more experience can chime in and provide thoughts on this as well. I have come up with some really good craft beers by doing extract, partial mash, and all grain.

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Old 11-28-2013, 06:33 PM   #9
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Ok - this is my first time converting all grain to extract using Beersmith 2, but here it is (the beer smith xml file is also attached). I believe you would steep the grains as you heat the water up to 170. Again, someone may be able to do a better job converting this, but Beersmith indicates:

Style: American IPA
TYPE: Extract
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.43 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.069 SG
Estimated Color: 13.4 SRM
Estimated IBU: 65.4 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
15.4 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 1 8.1 %
8.5 oz Cara-Pils/Dextrine (1.3 SRM) Grain 2 4.5 %
10 lbs 5.9 oz Pale Liquid Extract (8.0 SRM) Extract 3 87.4 %
1.00 oz Chinook [13.00 %] - Boil 60.0 min Hop 4 38.5 IBUs
1.50 oz Cascade [5.50 %] - Boil 15.0 min Hop 5 12.1 IBUs
1.00 oz Centennial [10.00 %] - Boil 15.0 min Hop 6 14.7 IBUs
1.25 oz Cascade [5.50 %] - Boil 0.0 min Hop 7 0.0 IBUs
1.00 oz Centennial [10.00 %] - Boil 0.0 min Hop 8 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 9 -
1.00 oz Cascade [5.50 %] - Dry Hop 8.0 Days Hop 10 0.0 IBUs
1.00 oz Centennial [10.00 %] - Dry Hop 8.0 Days Hop 11 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 11 lbs 13.7 oz

Attached Files
File Type: bsmx SNClone_Extract.bsmx (43.2 KB, 30 views)
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Old 12-09-2013, 11:39 PM   #10
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Your color is dead on, are you measuring that 13.4 in SRM Morey or Daniels?

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