Sierra Nevada Celebration Ale

Celebration is one of my favorite IPA's out there and last night I brewed up a batch using the following AG recipe I found somewhere on the interweb:


BATCH SIZE - 5.5 GALLONS

OG - 1.068
FG - 1.015
IBU - 68


GRAIN BILL:

12.5 LBS 2-ROW PALE MALT
1.50 LBS BRITISH CRYSTAL 55L

HOP SCHEDULE:

1.50 OZ CHINOOK 60 MIN
1 TABLET IRISH MOSS 15 MIN
1.25 OZ CASCADE 10 MIN
0.75 OZ CENTENNIAL 10 MIN
1.25 OZ CASCADE FLAMEOUT
0.75 OZ CENTENNIAL FLAMEOUT
1.0 OZ CASCADE DRYHOP
1.0 OZ CENTENNIAL DRYHOP

MASH SCHEDULE:

MASH - 154° FOR 60 MINUTES (STRIKE WATER TEMP - 162°)
MASHOUT - 170° FOR 10 MINUTES
SPARGE - 170° FOR 20 MINUTES

YEAST: WYEAST 1056


I brewed this doing BIAB. I skipped the mashout step and sparged in a separate kettle.

The color in my OG sample looked pretty spot on and I hit my OG right at 1.068 and the airlock is happily bubbling as I type this! I know it's not going to be ready before Christmas, but I look at this beer as more of a winter seasonal anyways. Can't wait for this one to be ready to drink!

Just did this one, pretty much the same recipe. Just not biab. I will be dry hopping today or tomorrow. Seems pretty close, the last sample was still a little to yeasty to tell.

For future reference, I think this beer is mashed at 156 to achieve a nice full body. I'm sure it's fine at 154, but there's def something to be gained from going with 156 in future brews.

I just kegged mine Saturday night (2 wks old....1wk primary, 5 day dry hop), and it smells and tastes delicious. Needs about 5 more days to get truly cleaned up and perfect as it cold conditions. Looks like I used about the exact same recipe, and I'm very pleased with it.

I'm sure yours will turn out great as well. If you keg it, consider dry hopping a 2nd time for the first 2wks or so that you drink on it, inside the keg with a paint strainer bag and floss (suspend it from the top of the keg).

I did this version. Color is spot on, nose is spot on, lacks a little on the back end. Still a great brew!!

Brew Method: BIAB
Style Name: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7 gallons
Efficiency: 65% (brew house)

STATS:
Original Gravity: 1.072
Final Gravity: 1.020
ABV (standard): 6.84%
IBU (tinseth): 75.27
SRM (morey): 13.2

FERMENTABLES:
14.5 lb - American - Pale 2-Row (86.6%)
1.75 lb - American - Caramel / Crystal 60L (10.4%)
0.5 lb - American - Carapils (Dextrine Malt) (3%)

HOPS:
1 oz - Chinook for 60 min, Type: Pellet, Use: Boil (AA 13)
1 oz - Centennial for 15 min, Type: Pellet, Use: Boil (AA 10)
1.5 oz - Cascade for 15 min, Type: Pellet, Use: Boil (AA 7)
1 oz - Centennial for 0 min, Type: Pellet, Use: Boil (AA 10)
1.25 oz - Cascade for 0 min, Type: Pellet, Use: Boil (AA 7)
1 oz - Centennial for 5 days, Type: Pellet, Use: Dry Hop (AA 10)
1 oz - Cascade for 5 days, Type: Pellet, Use: Dry Hop (AA 7)

MASH STEPS:
1) Temp: 156 F, Time: 60 min, Amount: 1.25 qt

YEAST:
Fermentis / Safale - Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 72%
Flocculation: Medium
Optimum Temperature: 59 F - 75 F

Up the Chinook next time for a better back end. Should be in the mid to high 40's in IBUs after the 60min addition. Looks like yours is higher OG and FG as well.

The cybi interveiw and the brew your own article calls for a 90 min boil

nstnate said:

The cybi interveiw and the brew your own article calls for a 90 min boil

Click to expand...

Based off my own clone, a 60 min boil is unecessary. Just food for thought. I can't imagine why it'd need one anyways.


Also, I fermented mine with Wyeast Ringwood Ale Yeast. This is my first time with this strain, and it's great.