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Old 01-15-2007, 04:03 PM   #11
seyahmit
 
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May 2006
O'Fallon, Missouri
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I think we need either a clone recipe sticky or at least a SNPA sticky. It seems like once a week there is a request for that recipe.

 
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Old 01-17-2007, 12:46 AM   #12
scottmc
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Aug 2006
Chicago
Posts: 48

Alehole, are you straining any of your hops or dumping it all into the primary. Looks like a good recipe. I will try this one.

Cheers, Scott.

 
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Old 01-17-2007, 03:25 AM   #13
cbauer210
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Dec 2006
East Village, NYC, NY
Posts: 53
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Midwest Supplies sells a clone kit that is exactly like the real thing....I actualy dry hopped mine with some cascade hops outside of there recipie and then it was perfect.

 
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Old 01-17-2007, 07:56 PM   #14
AleHole
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Jan 2007
Seattle
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After the boil I just poured it through my mesh strainer, topped off to 5 gallons, aerated, and pitched the yeast.


 
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Old 01-19-2007, 04:52 AM   #15
AleHole
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Jan 2007
Seattle
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Well I just transfered my batch to the secondary and it looks real good. S.G. of 1.008. Tasted my sample and I have to say it was actually pretty good. I can tell its going to be some great brew. Can't wait to try the finished product.

Bottled the batch today I think its going to pretty close to the real thing hopefully better. I will probably test a bottle in 1 week and compare it to a real one. 1.008 FG. Beer is real clear as well.


 
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Old 02-15-2007, 05:51 AM   #16
AleHole
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Jan 2007
Seattle
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My SNPA clone has been in the bottle 2 weeks now. I have already had 2 bottles and it is by far the best brew I have made. I am sure it will get even better in the next couple weeks. This is a great recipe. The color is dead on and the taste is VERY close. I am sure an AG batch would be dead nuts on taste. This is officially my house brew!

 
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Old 02-15-2007, 06:30 AM   #17
Blender
 
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Jan 2006
Santa Cruz, CA.
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Glad your beer is great. It's nice having a great homeade beer. If it lasts another 2 weeks it should really be even better.

I made that beer going by the recipe from Northern Brewer but mine was a little off in taste and darker than I was hoping for.It was still good beer. I made another batch last weekend and it has been fermenting real nice for the last 3 days. Color is much better so I shall see. I would drink more Sierra if it wasn't a screw off bottle.
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Old 02-15-2007, 05:02 PM   #18
WhatsOnTap
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Jan 2006
Stowe, VT
Posts: 226

I just switched to partial mash, and did a recipe with 1.5 pounds each of Munich and Vienna malts. I could never acheive that certain "malty" note that SNPA has, until I tried these malts. I don't know which one did it, but it is for sure what I was tasting. I am surprised to find that all the clones I have looked at lack these ingredients.
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Old 02-15-2007, 05:34 PM   #19
myersn024
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Jul 2006
Posts: 113

The link posted by orfy in the first response to the original poster was to my recipe thread. The recipe that I followed, from AHBS, was a little more hoppy than the real SNPA but it turned out awesome. It actually spoiled me and I can't drink real SNPA anymore since it isn't as good as what I made. Of course I drank all five gallons way too fast....I miss that beer.

 
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Old 02-15-2007, 07:55 PM   #20
piperkeith
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Jan 2007
Lanoka Hbr., NJ
Posts: 55
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Ingredients:

11# 8 oz. American 2-row pale ale malt
1# 1 oz. English crystal malt (40L)
1 oz. 9.2% Perle (90 min)
.8 oz. 3.3% Cascade hops (15 min)
1.2 oz. 3.3% Cascade hops (5 min)
1 oz. 3.3% Cascade hops (dry hop in secondary fermenter)
Wyeast American Ale Yeast (#1056)

O.G. - 1.050
F.G. - 1.006
ABV - 6%
Estimated Color - 8.6 SRM
Estimated Bitterness - 37 IBU

Note for extract recipe: Substitute 6.6# light or pale malt extract syrup or 5.5# light or pale dry malt extract. Reduce crystal malt to 1#.

For the all grain recipe, adjust the pale malt for your expected yield and the bittering hops for your expected utilization. Use a single step infusion mash at 151F for 60 minutes or until starch conversion is reached. I use 3 gallons of water for the mash and another 8 and 1/4 gallons at 176 degrees for sparging. Boiling time is one and one half hours -- use more if you need to boil down your wort volume.

For the extract recipe, crush the crystal malt and steep for 20-30 minutes in 2 gallons of water as it is heating up. Do not exceed 180F. Remove grain, bring water to boil, and add extract. Boiling time is 1 hour.

Ferment for 1 week in primary. Add dry hops to secondary and ferment 1 additional week.
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