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Old 04-17-2007, 08:05 PM   #1
BierMuncher
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Recipe Type: All Grain   
Yeast: Wyeast American Ale (#1056)   
Yeast Starter: Yes (4 days)   
Batch Size (Gallons): 10.5   
Original Gravity: 1.046   
Final Gravity: 1.012   
IBU: 37.4   
Boiling Time (Minutes): 70   
Color: 6.8SRM   
Primary Fermentation (# of Days & Temp): 7 at 64 degrees   
Additional Fermentation: Crash cooled in keg   
Secondary Fermentation (# of Days & Temp): 10 at 64 degrees   

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
Name:  SNPA_Clone_Color.jpg
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Size:  661 Bytes
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.

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Name:	SNPA_Clone_HopsRatio.jpg
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ID:	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.


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Old 05-18-2007, 05:20 PM   #2
sacks13
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May 2007
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Quote:
Originally Posted by BierMuncher
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.

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
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.

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.
Assuming I only have the capacity for 5 gallons, I just halve the recipe above?

 
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Old 05-28-2007, 01:02 PM   #3
BierMuncher
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Quote:
Originally Posted by sacks13
Assuming I only have the capacity for 5 gallons, I just halve the recipe above?
According to my BeerSmith conversion...yes, half the grain bill and then for hops:

1 Oz Pearl - 60 minutes
.5 Oz Cascade - 15 minutes
.5 Oz Cascade - 10 minutes
.5 Oz Cascade - 5 minutes

Should get you 31.2 IBU's

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Old 01-11-2008, 05:09 AM   #4
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HEY BM

Could you use the dry yeast Yeast Safale US-56
or 05 with this ?
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Old 01-11-2008, 01:06 PM   #5
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Quote:
Originally Posted by tgrier
HEY BM

Could you use the dry yeast Yeast Safale US-56
or 05 with this ?
That's pretty much the same as 1056, only dry...
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Old 01-11-2008, 03:08 PM   #6
BierMuncher
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Quote:
Originally Posted by tgrier
HEY BM

Could you use the dry yeast Yeast Safale US-56
or 05 with this ?
Safale-05, properly hydrated, will work very well.

If you're looking to get a bit more malty profile, use the Safale-04. It will attenuate a bit less and push up the malt flavor a bit.

 
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Old 05-24-2008, 08:56 PM   #7
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AAANNNNNDDDD Done..

I brewed this up this morning and can't WAIT to get it on gas....I'm actually really surprised it took me this long to do a SNPA clone Thanks for the recipe BM! I'll post again when its done

 
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Old 05-24-2008, 08:57 PM   #8
BierMuncher
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Quote:
Originally Posted by Alamo_Beer View Post
AAANNNNNDDDD Done..

I brewed this up this morning and can't WAIT to get it on gas....I'm actually really surprised it took me this long to do a SNPA clone Thanks for the recipe BM! I'll post again when its done
Cool. One thing you might think about is dry hopping with some cascade...if you really like a smack of hop aroma.

 
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Old 05-24-2008, 10:42 PM   #9
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Quote:
Originally Posted by BierMuncher View Post
Cool. One thing you might think about is dry hopping with some cascade...if you really like a smack of hop aroma.
I'm bottling a dry-hopped version of this tomorrow. Can't wait - the hydrometer sample was great...
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Old 05-25-2008, 05:39 AM   #10
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Quote:
Originally Posted by BierMuncher View Post
Cool. One thing you might think about is dry hopping with some cascade...if you really like a smack of hop aroma.
Oh I definitely had that thought It'll be my first keg hop!

 
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