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 -
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
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.