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Old 07-09-2009, 07:52 PM   #11
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Matt, you're right about the late hop additions. Thanks for pointing that out. I'll add that and probably give this one a try.

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Old 07-09-2009, 08:17 PM   #12
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I looked at this recipe too but havent made it.

Grain bill is almost the same (6gal;60boil, Mash 150°F):
14# 2-Row
1# C-40
1# Carapils

1.0 oz Magnum (13.5%) [60] {47.3 IBU}
1.0 oz Crystal (3.1%) [30] {5.5 IBU}
0.5 oz Magnum (13.5%) [30] {12.1 IBU}
1.0 oz Crystal (3.1%) [Flameout; Whirlpool 15] {1.8 IBU}
0.5 oz Magnum (13.5%) [Flameout; Whirlpool 15] {3.9 IBU}
1.0 oz Amarillo (8.5%) [DryHop; 6 days]
0.5 oz Crystal (3.1%) [DryHop; 6 days]
0.5 oz Magnum (13.5%)[DryHop; 6 days]

Its 70.7 IBU


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Old 07-29-2009, 12:51 PM   #13
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I've tasted some Torpedos, it's a very nice beer. I don't know about calling it an "IPA" though, it tastes more like an APA to me.
I detect a hint of chocolate malt (1 oz. or less), crystal, vienna malt, possibly some munich or carapils, and 2-raw.
Unfortunately the Sierra Nevada website is down, so I can't get any info from the site, but I would guess OG to be at ~1.070, IBU~65, SRM~6?

My first attempt to brew this (if I had the Citra hops) would be:
11 lbs 2-raw
1 lb crystal
2 lb vienna
8 oz. carapils
1 oz. chocolate malt

I don't know what IBU Citra has, but I would first try to hop it with 100% Citra with the schedule similar to the SN Pale Ale hopping schedule (including ~0.75oz. dry hop) and see what I get from that.

Anyways, I definitely will try to clone it, but first I want to wait for Citra hops to show up in the HB stores

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Old 07-29-2009, 07:43 PM   #14

From their site:

alcohol content 7.2% by volume
yeast Ale Yeast
beginning gravity 17.8 Plato
ending gravity 4.6 Plato

bittering hops Magnum
finishing hops Magnum & Crystal
dry hopping Magnum, Crystal & Citra

bitterness units 70

malts Two-row Pale, & Crystal
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Old 08-14-2009, 12:45 AM   #15
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There's a clone recipe in BYO this month.
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Old 08-14-2009, 03:00 AM   #16
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And that clone recipe is below! (Assuming 75% eff)

5 gal/all-grain
OG = 1.070, FG = 1.018
IBU = 70, SRM = 11, ABV = 7.2%

14 lbs pale malt
11 oz caramel/crystal malt (60L)
17 AAU Magnum hops (60 min) (1.2 oz/34g of 14%AA)
1.0 oz Magnum Hops (5 mins)
1.0 oz Crystal hops (5 mins)
0.67 oz Magnum hops (dry hop)
0.67 oz Crystal hops (dry hop)
0.67 oz Citra hops (dry hop)

Wyeast 1056, WLP001, or US-05 yeast

Mash at 152F, boil for 90 minutes, ferment at 68F, dry hop 10 days - 2 weeks.

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