I bet it would be delicious. More of an IPA than a SNPA clone because of the higher AA, but the late additions of Simcoe would make for a delicious and flavorful IPA. Might be good to bump up the malt some to balance it out.
FWIW: I Went with:
10# 2 row
1# 60L
1/2# Flaked Barley
1/2 oz perle @ 60
1 oz cascade @ 30
1/2 oz cascade @ 25
1 oz Simcoe @ flameout
1/2 oz cacade @ flame out
Pacmac yeast
FWIW: I Went with:
10# 2 row
1# 60L
1/2# Flaked Barley
1/2 oz perle @ 60
1 oz cascade @ 30
1/2 oz cascade @ 25
1 oz Simcoe @ flameout
1/2 oz cacade @ flame out
Pacmac yeast
FWIW: I Went with:
10# 2 row
1# 60L
1/2# Flaked Barley
1/2 oz perle @ 60
1 oz cascade @ 30
1/2 oz cascade @ 25
1 oz Simcoe @ flameout
1/2 oz cacade @ flame out
Pacmac yeast
Good job on that harvesting!! Fruity 'sensation' can indeed come from the yeast, if fermented at lower temp range for that strain. Therefore, what was your primary ferm temp?
Good job on that harvesting!! Fruity 'sensation' can indeed come from the yeast, if fermented at lower temp range for that strain. Therefore, what was your primary ferm temp?
Helly said:I wasn't seeing activity from the blowoff tube so I cracked the top for a sec. Fermentation appears healthy and holy cow this smells great.
Helly said:I just kegged this a few days ago. The sample smelled and tasted great. It's conditioning now. I think it's going to be a great spring/summer pale ale.
sathrovarr said:My LHBS has only German Perle hops, should I use it anyway or should I sub it with some other american hop variety (which I actually prefer so I could say it's an APA)?
Helly said:BM thanks again for this recipe. My keg is disappearing by the growler full with family parties this week. It's been a huge hit and I hope to brew it again this summer.
Took an initial gravity reading immediately after the mash, but I didn't account for the temp. The actual OG going into the fermenter was at around 75F.
What temp was your mash at? If your mash was like 160F, if you did a mashout then the compensated OG is about 1.049 If the temp was higher then the OG is higher.
Here is a good calculator to use.
http://www.brewersfriend.com/hydrometer-temp/
Mashed in 4 gallons @ 149 for 65 mins (rookie mistake here, waited until 155 mash temp to add the grain, which brought it down to a lower temp... could this be the reason?) using a 5 gallon water cooler w/ custom drainage system.
-Sparged w/ 3.8 gallons @ 170ish temp. Used an initial recirculation of approx 1 gallon before the sparge.
-Initial wort gravity was pretty close to 1.030... forgot to record it.
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
View attachment 1501
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.
View attachment 1877
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.
When did you take the reading, after the mash at 149 or after the sparge when you added the 170ish water?
1.030 at 130 is a gravity of 1.046, if the temp was after the sparge and higher then the gravity is higher.
ave8tor said:Took an initial gravity reading immediately after the mash, but I didn't account for the temp. The actual OG going into the fermenter was at around 75F.
rjthomas21 said:I'm looking to brew 10G and split it into 2 corny kegs. I'd like to brew one batch according to this recipe but for the other batch somehow tweak it so I can see the difference a change in hops/yeast can make. Does anybody have any recommendations of good variations? If it is a yeast change, I was planning on brewing all 10G at once. For a hop change, I was thinking of mashing the full amount (12ish G) and then splitting aside 6G to boil separately.
Enter your email address to join: