The Jamil Show--Tasty's SN Celebration Clone

This is taken from an old episode of The Jamil Show for American IPA. Tasty was invited to the show and gave his Sierra Nevada Celebration AleClone.


For 12 US Gallons

OG 1066
FG 1017-1018
SRM 14
80 IBUs

65% efficiency

90 minute boil

28 lbs US 2-row 82.4%
2 lbs carapils 5.9%
2 lbs crystal 60 5.9%
1 lb crystal 120 2.9%
1 lb munich 2.9%

WLP001. Ferment 68-69 increasing to 73-74 at the tail end of fermentation/dry hopping. Ferment for 3 weeks.

Mash at 153-154F

1.5oz chinook 11%AA mash hop
1oz chinook at 60min
4oz centennial at 9%AA at 15min
4oz cascade whole at 6.7%AA at 5min
4oz cascade whole in hopback
2oz cascade pellets dry hop for two weeks
2oz centennial pellets dry hop for two weeks
2oz chinook pellets dry hop for two weeks


Tasty dry hops once it is bubbling every 10-15seconds

A brewer from Sierra Nevada was recently interviewed on The Session and gave the recipe for Celebration. Tasty was remarkably close.

Batch Size: 6.00 gal
Boil Size: 8.19 gal
Estimated OG: 1.068
Estimated FG: 1.015
Estimated Color: 13.0 SRM
Estimated IBU: 68.0 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
13 lbs 13.2 ozPale Malt (2 Row) US (2.0 SRM) Grain 87.98 %
1 lbs 14.2 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 12.02 %
28.97 gm Cascade [5.50 %] (Dry Hop 3 days) Hops -
14.92 gm Centennial [9.70 %] (Dry Hop 3 days) Hops -
29.14 gm Chinook [13.00 %] (60 min) Hops 49.3 IBU
46.57 gm Cascade [5.50 %] (15 min) Hops 8.9 IBU
29.14 gm Centennial [9.70 %] (15 min) Hops 9.8 IBU
21.95 gm Centennial [9.70 %] (0 min) Hops -
35.12 gm Cascade [5.50 %] (0 min) Hops -
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

Mash at 156F.

Ferment starting at 62F and ramp it up to 68F

It was stated that the mash is conducted at 156F. The fermentation starts at 62F and is allowed to rise to 68F, no higher. FG is around 3.8 Plato or 1.015.

14thstreet said:

It was stated that the mash is conducted at 156F. The fermentation starts at 62F and is allowed to rise to 68F, no higher. FG is around 3.8 Plato or 1.015.

Click to expand...

That is correct. It was in my post, but my internet timed out a few times and somehow that was lost. Thanks for the help.

Eric

Wondering how you calculated the hops. I wrote down the numbers as I listened and with my math I come up with something different. I only listened to it all once, so perhaps I misheard some things, but this is what I have from the interview:

for a 100 bbl batch:
25 lbs Chinook for bittering --> 22g for 6 gal
20 lbs Centennial @ 10-15 min --> 18g
40 lbs Cascade @ 10-15 min --> 35g
20 lbs Centennial @ 0 min --> 18g
40 lbs Cascade @ 0 min --> 35g
17 lbs Centennial @ DH --> 15g
33 lbs Cascade @ DH --> 29g

I'm virtually certain that the grain bill on this recipe will make for a significantly darker beer than Celebration. I brewed a 6 gallon clone attempt with 2-row as base, 1 lb. of C-60, and .25 lb. C-120 (i.e. same C-60 & half the C-120 Tasty's recipe uses), which came in around 12 SRM, and even it was darker than Celebration in a side-by-side comparison. I'm sure Tasty's recipe would be totally yummy, but I'd be surprised if it really worked as a clone. Even with the smaller amount of C-120 that I used, it had a stronger dark crystal (raisiny) taste to it. I noticed that the SN website says they use English Crystal, so next time I try this I'm considering 2-row base, .75 lbs. light carastan, & .75 UK dark crystal (~77L). There's a recipe circulating in a thread here at HBT (Dude's SNCA clone, maybe?), that seemed to nail the color with a 10 SRM grain bill. Obviously, I'm not the brewer Tasty is...just wondering about the clone-ishness of this particular interpretation.

In that episode he does say that it was originally brewed to be a clone, but he did not say that it was in fact a clone. Maybe this recipe was his first shot at cloning SNCA, but it came out not a clone but still really great so he kept it as a standard IPA in his recipe book?

I have this particular recipe on tap right now...its absolutely delicious.

Oh God! do I love Celebration Ale..hope to see it on shelves soon. or in my kegs..

maybe I misheard but I swear he said 1/2lb per bbl for dry hopping and 2:1 ratio.
so for a 6 gal batch:
8oz/31.5gal = 0.254oz per gallon
0.254oz x 6 gallon = 1.52oz of centennial
1.52oz x 2 = 3.04oz of cascade

Does that sound right?

Cheers

Jimmeh said:

maybe I misheard but I swear he said 1/2lb per bbl for dry hopping and 2:1 ratio.
so for a 6 gal batch:
8oz/31.5gal = 0.254oz per gallon
0.254oz x 6 gallon = 1.52oz of centennial
1.52oz x 2 = 3.04oz of cascade

Does that sound right?

Cheers

Click to expand...

I took him to mean a 1/2 lb per barrel total of the two combined, with a 2:1 ration which is what I have above (17 lbs and 33 lbs for 100 bbl batch)

JLem said:

I took him to mean a 1/2 lb per barrel total of the two combined, with a 2:1 ration which is what I have above (17 lbs and 33 lbs for 100 bbl batch)

Click to expand...

thats a good point

I don't see how that hop schedule comes out to 80 IBU's. I'm brewing it this weekend and can't get those numbers to come out using 2 different programs.
nevermind - as usual it is my dumb math mistake

I recently made a beer that was inspired by these recipes, and the hops I had in my freezer.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: McDole's SN Celebration (altered for hops available)
Brewer: Eric
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.99 gal
Estimated OG: 1.073 SG
Estimated Color: 14.8 SRM
Estimated IBU: 66.7 IBU
Brewhouse Efficiency: 62.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 5.88 %
13 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 76.47 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 5.88 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.88 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.94 %
8.0 oz Munich Malt - 10L (10.0 SRM) Grain 2.94 %
28.00 gm Centennial [9.70 %] (Dry Hop 14 days) Hops -
28.30 gm Cascade [5.50 %] (Dry Hop 14 days) Hops -
28.30 gm Chinook [13.00 %] (Dry Hop 14 days) Hops -
19.00 gm Magnum [12.20 %] (60 min) Hops 32.8 IBU
56.00 gm Centennial [8.60 %] (15 min) Hops 18.2 IBU
28.30 gm Centennial [8.60 %] (5 min) Hops 5.7 IBU
28.00 gm Cascade [5.00 %] (5 min) Hops 3.3 IBU
56.00 gm Cascade [5.00 %] (1 min) Hops 6.6 IBU
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale


I added the DME because my efficiency was slightly low, but my calculations for it overestimated how low it was. So, I ended up getting six points higher than I wanted from it when I only needed two more gravity points and I should have just left it alone.

It is carbing in the kegerator right now but the sample tastes pretty good so far. I will update and post pics when it ages more.

Eric

EricCSU said:

A brewer from Sierra Nevada was recently interviewed on The Session and gave the recipe for Celebration. Tasty was remarkably close.

Batch Size: 6.00 gal
Boil Size: 8.19 gal
Estimated OG: 1.068
Estimated FG: 1.015
Estimated Color: 13.0 SRM
Estimated IBU: 68.0 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
13 lbs 13.2 ozPale Malt (2 Row) US (2.0 SRM) Grain 87.98 %
1 lbs 14.2 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 12.02 %
28.97 gm Cascade [5.50 %] (Dry Hop 3 days) Hops -
14.92 gm Centennial [9.70 %] (Dry Hop 3 days) Hops -
29.14 gm Chinook [13.00 %] (60 min) Hops 49.3 IBU
46.57 gm Cascade [5.50 %] (15 min) Hops 8.9 IBU
29.14 gm Centennial [9.70 %] (15 min) Hops 9.8 IBU
21.95 gm Centennial [9.70 %] (0 min) Hops -
35.12 gm Cascade [5.50 %] (0 min) Hops -
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

Mash at 156F.

Ferment starting at 62F and ramp it up to 68F

Click to expand...

What exactly does this mean..."Ferment starting at 62F and ramp it up to 68"?

Thanks

JeffBeck said:

What exactly does this mean..."Ferment starting at 62F and ramp it up to 68"?

Thanks

Click to expand...

Means start it out at 62 and let it natural rise but not past 68.


I have brewed tasty's version and prefer it to the original actually. I want a first place in a comp with it too

So you just cool the wort after boil to 62, pitch the yeast and let it warm to 68 which probably only takes a day in my house basement temp with a wet t shirt on the carboy.
Keep it at 68 for remainder of fermentation.

Is that it?

JeffBeck said:

So you just cool the wort after boil to 62, pitch the yeast and let it warm to 68 which probably only takes a day in my house basement temp with a wet t shirt on the carboy.
Keep it at 68 for remainder of fermentation.

Is that it?

Click to expand...

yeah that is about right the timely could be different but that is the idea. I would try it a little slower say like 2-3 days to raise.

Drinking this beer now.

Although mine has a little more hops at flameout and dry hop to use up the rest of my baggies.

Has been a long time since I've had SNCA but this is a great beer whether a clone or not.

I just brewed it last night, but had a few problems, boiled over, and also over sparged. I ended up boiling for 90 to reduce the water, but still missed my mark. I hit 1068, do you guys think it will be too hoppy for this gravity? I was also thinking of adding some sugar to get it to 1072. I do know it will dry the beer out. Any Advice from ones that have brewed it?

This is my conversion of the recipe provided by Sierra Nevada to the homebrew scale. Obviously it's not exact. Amounts are rounded to nice even increments and should get you close enough. I plan on brewing this very soon since Celebration has started disappearing from shelves.


Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.39 gal
Estimated OG: 1.070 SG
Estimated Color: 13.1 SRM
Estimated IBU: 68.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
12.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 84.21 %
1.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 12.28 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.51 %
1.00 oz Cascade [5.50 %] (Dry Hop 3 days) Hops -
1.00 oz Chinook [13.00 %] (60 min) Hops 50.1 IBU
1.00 oz Centennial [10.00 %] (Dry Hop 3 days) Hops -
1.00 oz Centennial [10.00 %] (15 min) Hops 10.3 IBU
1.50 oz Cascade [5.50 %] (15 min) Hops 8.5 IBU
1.00 oz Centennial [10.00 %] (0 min) Hops -
1.25 oz Cascade [5.50 %] (0 min) Hops -

BrookdaleBrew said:

This is my conversion of the recipe provided by Sierra Nevada to the homebrew scale. Obviously it's not exact. Amounts are rounded to nice even increments and should get you close enough. I plan on brewing this very soon since Celebration has started disappearing from shelves.


Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.39 gal
Estimated OG: 1.070 SG
Estimated Color: 13.1 SRM
Estimated IBU: 68.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
12.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 84.21 %
1.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 12.28 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.51 %
1.00 oz Cascade [5.50 %] (Dry Hop 3 days) Hops -
1.00 oz Chinook [13.00 %] (60 min) Hops 50.1 IBU
1.00 oz Centennial [10.00 %] (Dry Hop 3 days) Hops -
1.00 oz Centennial [10.00 %] (15 min) Hops 10.3 IBU
1.50 oz Cascade [5.50 %] (15 min) Hops 8.5 IBU
1.00 oz Centennial [10.00 %] (0 min) Hops -
1.25 oz Cascade [5.50 %] (0 min) Hops -

Click to expand...

I can get confused with dry hopping schedules. I have a SNCA ale in the fermentor for about a week and am getting to where I will add the dry hops.

I saw you scaled down the dry hop time to 3 days from 2 weeks in the original recipe. Is the length of dry hopping critical? Will there be noticeably more aroma if I dry hop for 2 weeks rather than 3 days?

Also, I'd like to avoid the extra step of racking into a secondary. I was thinking about dropping a sanitised hop bag with a string tied to the stopper on the top of my fermentor. So that the hops hang above the trub. Has anyone tried this? Or do I need to rack off the yeast cake?

Thanks for the help. This is my first batch I've dry hopped.

3 days is the default for dry hopping on Beersmith. He probably just didn't change the time.

Eric

DirtyDachshunds said:

Is the length of dry hopping critical? Will there be noticeably more aroma if I dry hop for 2 weeks rather than 3 days?

Also, I'd like to avoid the extra step of racking into a secondary.

Click to expand...

DD, I've always dry-hopped for a week to 10 days at fermentation temperature in a secondary vessel. Although I start smelling them after a couple of days, I let it go to allow the hops (pellets, no bag) to sediment to make packaging easier/cleaner. It helps to cool it down for a day or so to help the hops drop too. Can't speak to two weeks time.

I rack because I like to keep my yeast for a second brew, although for hoppier beers I may just dump it. I wouldn't be too concerned with dry-hopping in the primary. If it is easier for you and gives you the results you want, then go for it!

As for SNCA, I'm drinking my clone (the recent BN/SN recipe) and agree with Jamil/McDole about it not being a clone. Mine has taken about a week or two (week 8) to round off the caramel sweetness, and overall the clone is darker and the hops seem off because of it. If all else in my process is okay, I have to believe the amount of crystal is either too much or I'm using the wrong type. Probably should be a paler, 30-37L british crystal malt rather than the 55L I used. This change might help the hops pop a little bit more and get it closer to the real deal. That said however, I like this for a wintertime IPA as it has a bit more sweetness and mouthfeel than a drier IPA I'd rather have in the summer.

Thanks for the replies. I'll probably end up racking into my keg as a secondary and just use a hop bag as I have to do that anyway. As most impatient homebrewers, I want everything faster.

Hopefully mine isn't as sweet as what some have been getting. I used 1lb caramel 40 steeped for 45 min at 156 degrees per 5 gal batch. But we'll see. As the fermentor clarifies, it looks like the color seems very close.

I'll take a pic of my color profile vs the real thing and give a review of the recipe I used.

Made this one on 12/15/2011, trying currently a 3 week sample:


Pale Malt (2 Row) US 84.9 %
Cara-Pils/Dextrine 4.3 %
Caramel/Crystal Malt - 60L 10.7 %
Chinook [11.50 %] - Boil 60.0 min 55.8 IBUs
Centennial [10.90 %] - Boil 10.0 min 6.7 IBUs
Cascade [5.50 %] - Boil 10.0 min 6.8 IBUs
Cascade [5.50 %] - Boil 0.0 min 0.0 IBUs
Centennial [10.00 %] - Dry Hop 7.0 Days 0.0 IBUs
Centennial [10.90 %] - Boil 0.0 min 0.0 IBUs
Cascade [5.50 %] - Dry Hop 7.0 Days 0.0 IBUs
Safale American (DCL/Fermentis #US-05) [50.28 ml]

Measured Original Gravity: 1.064 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 7.1 %
Bitterness: 69.3 IBUs
Est Color: 11.3 SRM

Brew is simply Great! Hazy from the dry hop but pleasantly hoppy with a malty balance. Used US-05 instead of 1056 so dried out a bit more than I liked. Other than that the recipe is solid. Side by side with the original, original tastes stale, bitter and astringent. A fresh ale is a fresh ale... is a homebrew!

Happy brewing everybody.

Just to confirm .... Two weeks Total for "Dry Hop"

Double-R said:

Just to confirm .... Two weeks Total for "Dry Hop"

Click to expand...

I did a 1 week dry hop and it tastes and smells very hoppy. Good stuff you cant go wrong with a 1 week. It more quantity of hops than time that matter to me at least.

Just tapped it.... All I can say is Holy $@&/...
This is awesome....

Double-R said:

Just tapped it.... All I can say is Holy $@&/...
This is awesome....

Click to expand...

Double R, my recipe was:

2-row: 85%
C-60: 11%
Carapils: 4%

Boil: Chinook, cascade, centennial
Dry Hop: Cascade, Centennial

Result was very hoppy/fragrant. You can smell the centennial right out the bottle. The brew itself tastes sweeter than it is dry even though it finishes at 1.010. Next time round , no carapils, instead flaked barley or just some Munich 10 of the same quantity.

So what was you recipe? As above or much more different?


Happy brewing!

Mash at 153.. 3 Off mark.Still working out the kinks in my system.
And 7 days of dry hopping
Also used EZ water 3.0 to get to Tastys Mc... water profile.
I thick its the same as Moshers ideal pale ale water..??
But like i said its "Outstanding".
On side note, Skipped brushing my teeth and went straight to C-Ale.
Its superbowl sunday.....SO GO BIG BLUE

Double-R said:

View attachment 46606


Mash at 153.. 3 Off mark.Still working out the kinks in my system.
And 7 days of dry hopping
Also used EZ water 3.0 to get to Tastys Mc... water profile.
I thick its the same as Moshers ideal pale ale water..??
But like i said its "Outstanding".
On side note, Skipped brushing my teeth and went straight to C-Ale.
Its superbowl sunday.....SO GO BIG BLUE

Click to expand...

Double R, I like you recipe. Looks like some hoppy goodness. It is very similar to mine posted just before. However, I think the Chinook dry hop addition makes all the difference. I usually would dry hop with it but skipped it for the Celebration since S.N. states to dry hop with Centennial and Cascade. If I had to make a Celebration clone I would try and copy S.N, if I had to make a tasty(er) brew I would do something similar to what you did above.

Great recipe, enjoy the game and happy brewing!

PS: Dry hopped my Arrogant Bastard clone with Chinook only, came out so damn good.-

Celebration, is all but out. Just a bottle or two left.

This is what I can say about: It was a great brew, a great recipe that serves its master fully. It will be missed... or will it?

I was thinking if Castle Black should include this one to its regular rotation or if I should make something a bit more mild for the first summer month such as Sierra Nevada Pale Ale?

Happy brewing to ya all.-

any love for a extract brewer? i was going to use Briess 6lbs gold LME. And I was going to use some grains for steeping i was wondering which ones would be best. I was thinking some crystal? how much 60L or 120L? Any munich?Carapils?

I can figure out the hop bill, Thanks for the help

The second recipe is the correct one, although having listened to the first attempt on cybi, it's not really clear to me if you're supposed to use British medium crystal (~60 L/~130 EBC) or British Light Crystal (~30 L/~70 EBC). Tasty definitely used the wrong crystal malt, but he may have just used a US crystal instead of a British one. I think they are re-brewing it again this year, so it should be on cybi pretty soon. Last year, Tasty said he messed up on brew day, so they didn't do the second attempt.

During the cybi episode, I think that Jamil said there was some confusion on getting the correct crystal because they were confusing the EBC vs. Lovibond ratings (the EBC are ~ 2X higher for a given malt than the Lovibond).

In the new December 2012 issue of Brew Your Own there is an article with Ken Grossman of Sierra Nevada and 5 clone recipes from them included as well, one being Celebration. The Crystal 60L is an English variety. Here's the recipe they provided:

12.5 lbs 2 Row
15 oz Crystal 60 L

0.75 oz Chinook (12%) @ 100 mins
0.5 oz Centennial (10%) @ 100 mins
1.5 oz Cascade (5%) @ 10 mins
0.66 oz Centennial (10%) @ 0 mins
1.33 oz Cascade (5%) @ 0 mins
1.33 oz Cascade - Dry Hop for 5 days
0.66 oz Centennial - Dry Hop for 5 days

Wyeast 1056 or White Labs WLP001

OG: 1064
FG: 1016
ABV: 6.8%
IBU: 65
SRM: 12

Mash: 157.5 F for 60 mins
Boil: 100 mins
Ferment at 68 F

nberna19 said:

In the new December 2012 issue of Brew Your Own there is an article with Ken Grossman of Sierra Nevada and 5 clone recipes from them included as well, one being Celebration. The Crystal 60L is an English variety. Here's the recipe they provided:

12.5 lbs 2 Row
15 oz Crystal 60 L

0.75 oz Chinook (12%) @ 100 mins
0.5 oz Centennial (10%) @ 100 mins
1.5 oz Cascade (5%) @ 10 mins
0.66 oz Centennial (10%) @ 0 mins
1.33 oz Cascade (5%) @ 0 mins
1.33 oz Cascade - Dry Hop for 5 days
0.66 oz Centennial - Dry Hop for 5 days

Wyeast 1056 or White Labs WLP001

OG: 1064
FG: 1016
ABV: 6.8%
IBU: 65
SRM: 12

Mash: 157.5 F for 60 mins
Boil: 100 mins
Ferment at 68 F

Click to expand...

Wondering if the .5 Centennial @ 100 mins s/b 10 mins?
In the interview with Steve D. he said 15 mins. for the intermediate hop additions. Did they change their timings? Not that is matters that much.