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Old 08-05-2013, 10:33 AM   #1
gwapogorilla
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Mar 2013
, Jackson County, Iowa
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Recipe Type: All Grain   
Yeast: White labs 090 San Diego Super   
Yeast Starter: yes   
Batch Size (Gallons): 5   
Original Gravity: 1.053   
Final Gravity: 1.010   
IBU: 37.9   
Boiling Time (Minutes): 70   
Color: 6.6   
Primary Fermentation (# of Days & Temp): 10   
Secondary Fermentation (# of Days & Temp): 7   
Tasting Notes: PERFECT Sierra Nevada Pale Ale clone!   

If your looking for a spot on Sierra Nevada Pale Ale clone...here it is! It took a few times to get this just right, but I finally nailed it! I did a lot of homework on this brew...going by what Sierra Nevada posts on their web site for gravities, hops and grains. I worked my through a few partial mash trials, tweeked in my beersmith software, and made a lot of my own tasting notes.
I sat down with a buddy this weekend and did a side by side comparison, we both agree that my brew was spot on( except for the chill haze...sigh)
The color was perfect, head and lacing were great and the flavor matched great!
The secret? Home toasted 2 row malt. I see a lot of recipes with darker caramel malts for the color. But when I drink the real deal...it tastes more toasty to me. So, I toasted my own malt and used "it" to give me the desired color.
The best thing is the turn around time...2 1/2 weeks fermentation then 3 weeks in the bottle.

High Plains Pale Ale

8.7 lbs 2-row (Rahr)
12.0 oz Carapils (Briess)
12.0 oz Caramel Malt - 20L (Briess) (20.0 SRM)
12.0 oz Toasted Light Amber(home) (30.0 SRM)
0.3 oz Magnum [14.00 %] - Boil 60.0 min
0.5 oz Perle [8.00 %] - Boil 40.0 min
0.9 oz Cascade [5.50 %] - Boil 15.0 min
1.00 Items Whirlfloc Tablet (Boil 10.0 mins)
1.0 pkg San Diego Super (White Labs #WLP090) Yeast 10 -

Beer Profile

Est Original Gravity: 1.054 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.6 %
Bitterness: 37.7 IBUs Calories: 175.5 kcal/12oz
Est Color: 7.0 SRM

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 13.1 qt of water at 153 F 60 min

Home toasted malts were made by toasting 2 row in a 350* oven for a total of 30 minutes. Every 10 minutes take the pan out of the oven, stir the grain and place back into the oven. When grain is done toasting, it must be placed in a paper bag for 3 weeks to air out. The toasted flavor is really intense at first, so the 3 week period gives the grain time to mellow out and stabilize.

CHEERS!

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Old 08-05-2013, 12:39 PM   #2
shadows69
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Feb 2011
Mahanoy City, PA
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This looks really tasty, the only thing i do with mine is add .50 Simcoe (Dry hopped).

 
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Old 08-05-2013, 08:56 PM   #3
gwapogorilla
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Quote:
Originally Posted by shadows69 View Post
This looks really tasty, the only thing i do with mine is add .50 Simcoe (Dry hopped).
I dry hopped a PM batch I did before with 1 oz. of Cascade...just to keep the ingredients in line with Sierra Nevada's web site. It was good... REALLY GOOD, a little more of the grapefruit flavor came through.

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Old 09-03-2013, 10:47 AM   #4
gwapogorilla
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Tasting notes....

AWESOME!!! So incredibly close to Sierra Nevada Pale Ale, but with more hop flavor. Very nice grapefruit flavor from the magnum and cascade hops. Color is spot on with SVPA.

After 7 weeks in bottles, grapefruit flavor has subsided just a little, but is still noticeably more flavorful than SVPA. Color is spot on, head is very good...just like SVPA.

After 9 weeks in botttles, flavor still has noticable hop grapefruit. Compared it side by side(again) to SVPA. Color is spot on, head is spot on...but I like the flavor of MY beer better.
NOT CHANGING A THING!!!! NEW HOUSE BEER!!!

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Old 11-15-2013, 02:01 PM   #5
ianw58
 
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Oct 2012
Lincoln, California
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Quote:
Originally Posted by gwapogorilla View Post
Home toasted malts were made by toasting 2 row in a 350* oven for a total of 30 minutes. Every 10 minutes take the pan out of the oven, stir the grain and place back into the oven. When grain is done toasting, it must be placed in a paper bag for 3 weeks to air out. The toasted flavor is really intense at first, so the 3 week period gives the grain time to mellow out and stabilize.
This sound really interesting.

I've never been interested in brewing a "clone", but this would be one I would brew.

Are you using a baking sheet or a sided pan?

Do you place the paper bag in a fridge or just on a counter?

 
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Old 11-15-2013, 11:49 PM   #6
gwapogorilla
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Mar 2013
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Quote:
Originally Posted by ianw58 View Post
This sound really interesting.

I've never been interested in brewing a "clone", but this would be one I would brew.

Are you using a baking sheet or a sided pan?

Do you place the paper bag in a fridge or just on a counter?
I use a sided 12" x 15" pan, so as to not get grains all over the place.
I put my paper bag in a closet on a shelf for 3 weeks. The fridge wouldn't help at all, as it's the time not the temperature we are after. Or, at least I gather that from John Palmers book.


If you brew it, let me know your results. I would really like to get someone's opinion on this on...other than a close friend/relative.

 
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