landis
Well-Known Member
Sierra Nevada PA has to be one of my favorite beers. To me it's one of those beers you can enjoy any time of the year for any occasion. Plus it's one of the few beers that I like that SWMBO likes too.
I was on the Brew Your Own website today and they had this recipe for a Sierra Nevada PA clone. I haven't done more than extract brewing with steeping grains, so this recipe looked like something in my skill range.
Any thoughts on this recipe? Anything you might do differently? I'm sure there are other clone recipes out there, but being new to brewing not quite sure what different ingredients add to the flavor.
Sierra Nevada Pale Ale Clone
by Greg Snapp
Hundreds of our customers at my homebrew shop have made this. Most swear it’s identical to the original. Dry hopping is essential for classic Cascade flavor and aroma. (5 gallons)
Ingredients:
• 8 oz. caramel malt, 30° Lovibond
• 6 oz. DeWolf-Cosyns cara-pils malt
• 6 lbs. light malt syrup
• 1.5 oz. Perle hops (8.2% alpha acid) for 60 min.
• 2.5 oz. Cascade hops (5.4% alpha acid): 1 oz. for 15 min., 1 oz. for 5 min., 0.5
oz. pellets (dry hopping).
• Wyeast 1056 (American ale)
• 11/4 cup dry malt extract
Step by Step:
Add grains to 1.5 gal. water. Bring slowly to 170° F. Remove grains and bring to a boil.
Total boil is 60 min. Boil 10 min. and add Perle hops. Boil 45 min. more, adding water as
needed to maintain liquid level. Make first Cascade addition. Boil 5 min. more. Turn off
heat. Wait 10 min. Add 1 oz. Cascade. Wait 3 to 5 min. Remove hops and transfer to
fermenter.
Top up to 5 gal. Pitch yeast at 70° F.
Ferment three days and rack to secondary. Dry hop with 0.5 oz. Cascade pellets. Ferment
two weeks at 65° F. Prime and bottle.
I was on the Brew Your Own website today and they had this recipe for a Sierra Nevada PA clone. I haven't done more than extract brewing with steeping grains, so this recipe looked like something in my skill range.
Any thoughts on this recipe? Anything you might do differently? I'm sure there are other clone recipes out there, but being new to brewing not quite sure what different ingredients add to the flavor.
Sierra Nevada Pale Ale Clone
by Greg Snapp
Hundreds of our customers at my homebrew shop have made this. Most swear it’s identical to the original. Dry hopping is essential for classic Cascade flavor and aroma. (5 gallons)
Ingredients:
• 8 oz. caramel malt, 30° Lovibond
• 6 oz. DeWolf-Cosyns cara-pils malt
• 6 lbs. light malt syrup
• 1.5 oz. Perle hops (8.2% alpha acid) for 60 min.
• 2.5 oz. Cascade hops (5.4% alpha acid): 1 oz. for 15 min., 1 oz. for 5 min., 0.5
oz. pellets (dry hopping).
• Wyeast 1056 (American ale)
• 11/4 cup dry malt extract
Step by Step:
Add grains to 1.5 gal. water. Bring slowly to 170° F. Remove grains and bring to a boil.
Total boil is 60 min. Boil 10 min. and add Perle hops. Boil 45 min. more, adding water as
needed to maintain liquid level. Make first Cascade addition. Boil 5 min. more. Turn off
heat. Wait 10 min. Add 1 oz. Cascade. Wait 3 to 5 min. Remove hops and transfer to
fermenter.
Top up to 5 gal. Pitch yeast at 70° F.
Ferment three days and rack to secondary. Dry hop with 0.5 oz. Cascade pellets. Ferment
two weeks at 65° F. Prime and bottle.