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Old 04-06-2009, 11:13 PM   #21
JesseRC
 
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Oct 2008
San Antonio
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So have you tasted this. I just tasted SN Pale Ale today. I have never tasted it before cuz , well , I dont care for hops, but if there are folks out there like me ,SN pale ale will surely change their mind. I dont taste any bitterness what so ever. This stuff is good.


I am realy amazed at the floral citrus taste of the hops and no bitterness. Can I count on your recipe as being a clone? or atleast in terms of bitterness , or lack there of.
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Old 01-30-2010, 04:57 PM   #22
Bheher
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Dec 2009
Pittsburgh Pa
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So I made something similar to this recipe. What is the benefit to keeping the beer in the primary for two weeks as it has finished fermenting after about 5 days.

 
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Old 01-31-2010, 03:11 AM   #23
The Pol
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Feb 2007
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Quote:
Originally Posted by Bheher View Post
So I made something similar to this recipe. What is the benefit to keeping the beer in the primary for two weeks as it has finished fermenting after about 5 days.
Keeping the beer on the yeast cake, helps the yeast to clean up fermentation byproducts that you would prefer not make it into your finished beer. I always primary for 2 weeks... always. Primary isnt just about fermenting, making alcohol, it is a whole process in itself.

 
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Old 09-16-2010, 01:19 AM   #24
doctorRobert
 
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Apr 2010
Sharon, MA
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no magnum hops?

http://www.sierranevada.com/beers/paleale.html
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Old 09-23-2010, 03:12 AM   #25
binaryc0de
Torrence Brewing
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Feb 2009
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I believe I saw Magnum hops in the recipe as a 90 min boil.

Quote:
Originally Posted by The Pol View Post
Hops
Name Quantity Form Alpha Stage Time
Cascade 0.75 oz Leaf 7.2 FWH 90
Yakima Magmum 0.18 oz Leaf 14.2 Boil 90
Perle 0.5 oz Leaf 8.2 Boil 90
Cascade 1 oz Leaf 7.2 Boil 15
Cascade 0.75 oz Leaf 7.2 Dry 0
Totals: 3.2 ounces 45.6 IBU
I just brewed a variation of this today. Can't wait!

 
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Old 10-07-2010, 10:40 PM   #26
bryman79
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Oct 2010
Morgan Hill, CA
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Hello All,

I plugged this into Beersmith and got an IBU of 55.1. A couple questions:

1. Are the numbers for the hops correct?

2. If so, what sort of hop utilization value was used?

3. Why does the hop section of the recipe show an IBU of 45.6 yet the top of the recipe shows an IBU of 49?

Thanks,
Bryan

 
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Old 10-08-2010, 12:29 AM   #27
Blauvelt
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Apr 2010
Nova Scotia
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Quote:
Originally Posted by bryman79 View Post
Hello All,

I plugged this into Beersmith and got an IBU of 55.1. A couple questions:

1. Are the numbers for the hops correct?

2. If so, what sort of hop utilization value was used?

3. Why does the hop section of the recipe show an IBU of 45.6 yet the top of the recipe shows an IBU of 49?

Thanks,
Bryan
I've read that a human cannot percieve bitterness within 5-15 IBU's. Besides, IBU's are only an estimate at best of the real bitterness that hops add to a beer.
The hops could have had similar overall alpha acid levels but lead to a very different taste in the finished beer. Bitterness can very widely depending on the difference in Humulone and Coumulone levels. A beer made with hops high in Cohumulone will be more bitter than the IBU's might suggest.

The only way to get an accurate measurement of IBU's is to get a lab test, which is unnecessary for most home brewers.

In conclusion, there is probably no noticeable difference between 45.6 IBU's and 55.1. But if you are worried a beer might be too bitter, leave out a few grams of bittering hops.
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Old 02-26-2011, 08:18 PM   #28
Newgene
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Dec 2010
Waveland, MS
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Anyone taste test this yet? I wonder how close it is to SNPA.

 
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Old 05-15-2011, 05:12 PM   #29
Malach
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May 2011
Oxford, PA
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Good Afternoon I have a question I am fairly new to home brewing and was going to attempt this recipe because I absolutely love Sierra Nevada Pale Ale.

When you complete your fermentation process and are ready to bottle do the bottles need to be primed for more carbonation or to reactivate the yeast? I know this may seem like a dumb question but sometimes the simple things can be the most tragic especially when it comes to brewing amber yumminess..


Thanks a ton..

 
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Old 05-15-2011, 06:28 PM   #30
Bheher
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Dec 2009
Pittsburgh Pa
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Malach, yes you need to add sugar to the beer before you bottle it.
1. Siphon the beer from the fermenter to the bottling bucket leaving the yeast behind in the fermenter.
2. Add sugar to the bottling bucket and gently stir being careful to not splash when stirring.
3. Bottle beer.

Use this calculator to determine the amount of sugar that needs to be added.
http://www.tastybrew.com/calculators/priming.html

 
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