GiraffeBrew
Well-Known Member
Does anyone have a good Celebration Ale that they will share??? I really like that beer and would like to give it a go. Cheers!!!!!
Long legs means more room for beer!
Long legs means more room for beer!
Celebration Ale Recipe
- Thread starter GiraffeBrew
- Start date
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wizardofza
Well-Known Member
The base for this was taken from the Jamil show (7/1/07). I changed up the hop schedule a bit because I love Simcoe.
It's a winner.
Recipe Specifications
--------------------------
Batch Size: 5.75 gal
Boil Size: 8.08 gal
Estimated OG: 1.070 SG
Estimated Color: 14.1 SRM
Estimated IBU: 84.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
13 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 81.25 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 6.25 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.25 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.13 %
8.0 oz Munich Malt (9.0 SRM) Grain 3.13 %
1.00 oz Centennial [9.50 %] (Dry Hop 7 days) Hops -
1.00 oz Cascade [7.60 %] (Dry Hop 7 days) Hops -
1.00 oz Simcoe [13.00 %] (Dry Hop 7 days) Hops -
0.50 oz Simcoe [13.00 %] (60 min) Hops 18.0 IBU
0.50 oz Simcoe [13.00 %] (60 min) (Mash Hop) Hops 3.6 IBU
1.00 oz Simcoe [13.00 %] (30 min) Hops 27.7 IBU
2.00 oz Centennial [9.50 %] (15 min) Hops 26.2 IBU
2.00 oz Cascade [7.60 %] (5 min) Hops 8.4 IBU
1.50 oz Cascade [7.60 %] (0 min) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
21.03 gal Mosher's Ideal Pale Ale Water
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Mash Schedule: Temperature Mash, 1 Step, Light Body
Total Grain Weight: 16.00 lb
----------------------------
Temperature Mash, 1 Step, Light Body
Step Time Name Description Step Temp
60 min Saccharification Add 6.08 gal of water at 161.5 F 149.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
It's a winner.
Recipe Specifications
--------------------------
Batch Size: 5.75 gal
Boil Size: 8.08 gal
Estimated OG: 1.070 SG
Estimated Color: 14.1 SRM
Estimated IBU: 84.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
13 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 81.25 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 6.25 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.25 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.13 %
8.0 oz Munich Malt (9.0 SRM) Grain 3.13 %
1.00 oz Centennial [9.50 %] (Dry Hop 7 days) Hops -
1.00 oz Cascade [7.60 %] (Dry Hop 7 days) Hops -
1.00 oz Simcoe [13.00 %] (Dry Hop 7 days) Hops -
0.50 oz Simcoe [13.00 %] (60 min) Hops 18.0 IBU
0.50 oz Simcoe [13.00 %] (60 min) (Mash Hop) Hops 3.6 IBU
1.00 oz Simcoe [13.00 %] (30 min) Hops 27.7 IBU
2.00 oz Centennial [9.50 %] (15 min) Hops 26.2 IBU
2.00 oz Cascade [7.60 %] (5 min) Hops 8.4 IBU
1.50 oz Cascade [7.60 %] (0 min) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
21.03 gal Mosher's Ideal Pale Ale Water
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Mash Schedule: Temperature Mash, 1 Step, Light Body
Total Grain Weight: 16.00 lb
----------------------------
Temperature Mash, 1 Step, Light Body
Step Time Name Description Step Temp
60 min Saccharification Add 6.08 gal of water at 161.5 F 149.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
OP
OP
GiraffeBrew
Well-Known Member
Hey, thanks for that!!! I'll try it on Tuesday and let you know how it goes!! Cheers!!!!!
Long legs means more room for beer!
Long legs means more room for beer!
I made the recipe in the second post in this thread: https://www.homebrewtalk.com/f12/jamil-show-tastys-sn-celebration-clone-176201/
It was excellent and fairly close to the original.
It was excellent and fairly close to the original.
OP
OP
GiraffeBrew
Well-Known Member
Thanks for the lead!! I'll put it on the list of 'To Do's'. Cheers!!!!
Long legs means more room for beer!
Long legs means more room for beer!
OP
OP
GiraffeBrew
Well-Known Member
So, I have all of my grains and hops together and will be doing this clone on Sunday! Cheers!!!!
wizardofza
Well-Known Member
Post your results when it's done.
Good luck!
Good luck!
OP
OP
GiraffeBrew
Well-Known Member
I will!!! Thanks! Cheers!!!
Long legs means more room for beer!
Long legs means more room for beer!
OP
OP
GiraffeBrew
Well-Known Member
wizardofza said:
So I made this recipe yesterday.(My first all grain by the way.) I was a little off on a couple of things though, some intentional and some not so. For instense, I sustituted 1# of Victory malt for 1# 2-row. Beefed up the hops just a bit because on the packages of hops that I had they listed the alpha % a bit lower than what was listed here. I also used the yeast cake from a batch that I racked to secondary just before my boil. Now for the stuff that wasn't intentional; I didn't hit 149.0 F for the mash, I hit 151.0 F. My O.G. was a little high too.(1.078) All in all though, the wort tasted great and it was a VERY gratifing experience. I'll keep you posted as things move along. Again, thanks for the leads and inspiration!!!!
Long legs means more room for beer!
wizardofza
Well-Known Member
Sounds great. You'll be fine with the mash temp. As long as you're within a degree or two you shouldn't notice all that much.
Keep us posted!
Keep us posted!
Steven9026
Well-Known Member
hmmmmmmmm, Making me thirsty!!!!!! I'm brewing this weekend. Might have to give this one a try... Good luck with your brew.. Bet it will taste great.
OP
OP
GiraffeBrew
Well-Known Member
Big trouble in Little China........maybe. So I might be having fermentation problems. After dumping the wort on top of my yeast cake from my previous batch there was bubbling in my blowoff bucket within 4 1/2 hours.(early evening) By the next morning it was seriously chugging.(2-3 times per second) Now, fast forward to 3:30am this morning(80+ hours after hitting the yeast) the bubbling has all but stopped. So I'm left scratching my head while saying to myself, " There's NO way this thing is done fermenting yet!". So, should I touch and get a gravity reading? Should I leave it alone? Should I pitch more yeast? Should I make a sandwich??? Help! Please!!! Cheers!
Long legs means more room for beer!
Long legs means more room for beer!
Lgaddy44
Well-Known Member
How'd this recipe turn out? I've just discovered the amazing drink called Celebration and I've gotta know how to make it. Recipe looks pretty good when plugged into beersmith. Any other opinions on it?
That sounds very similar to what happened to me on a high gravity stout recently. OG was 1.074 - I pitched a huge starter (4 liter) of WLP004 and aerated with oxygen - fermentation took off within about 5 hours and was really violent for a couple of days, then died down very quickly, but after I replaced the blow-off setup with an airlock, it continued bubbling slowly for weeks. I left it so long because I was worried that it wasn't done because the activity died down so dramatically after a total of about 3 days from pitching yeast, but all's well that ends well. After 4 weeks and 5 days in primary, I finally took a hydro sample and it was actually 1 point below the expected FG and tasted great.
I should clear something up.
The recipe given on page one is a variation of the one given on the Jamil Show a few years back. That "clone" from 2007 was really Tasty's blind take on the recipe. I understand it was pretty close, and it was built on 2 row, caramel malts, Chinook, Centennial, Cascade, and WLP001 - all things that appear in the real Celebration Ale.
However, this recipe has been addressed twice since 2007. On an episode of the Sunday Session, a brewer from SN gave the exact recipe they are using for Celebration Ale. I found it on a post at the BN's forum. However, the plot thickens, so please read on after the recipe.
Sierra Nevada Celebration Ale
A ProMash Recipe Report
Recipe Specifics
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 12.60
Anticipated OG: 1.064 Plato: 15.64
Anticipated SRM: 12.2
Anticipated IBU: 50.2
Brewhouse Efficiency: 83 %
Wort Boil Time: 75 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.25 Gallons Per Hour
Pre-Boil Wort Size: 7.56 Gal
Pre-Boil Gravity: 1.051 SG 12.55 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
88.1 11.10 lbs. Pale Ale Malt (Briess) USA 1.037 4
11.9 1.50 lbs. Crystal 60L USA 1.034 60
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.77 oz. Chinook Whole 13.00 30.5 75 min.
1.24 oz. Cascade Whole 5.75 10.3 15 min.
0.62 oz. Centennial Whole 10.50 9.4 15 min.
1.24 oz. Cascade Whole 5.75 0.0 0 min.
0.62 oz. Centennial Whole 10.50 0.0 0 min.
1.00 oz. Cascade Whole 5.75 0.0 Dry Hop
0.50 oz. Centennial Whole 10.50 0.0 Dry Hop
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirlfloc Fining 20 Min.(boil)
0.25 Tsp Yeast Nutrient Other 20 Min.(boil)
Yeast - WYeast 1056 Amercan Ale/Chico
Mash Schedule
Mash Name: Celebration Ale Ale
Total Grain Lbs: 12.60
Total Water Qts: 18.90 - Before Additional Infusions
Total Water Gal: 4.72 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 68.00 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Sacc 0 45 156 156 Infuse 167 18.90 1.50
Total Water Qts: 18.90 - After Additional Infusions
Total Water Gal: 4.72 - After Additional Infusions
Total Mash Volume Gal: 5.73 - After Additional Infusions
Notes
Recipe by Sierra Nevada's Brewer Steve Dresler
IBU:68 OG:16-16.5 FG:3.5-4
88% 2 Row Pale & 12% English Crystal 60L
Mash temp:156F
Yeast: Cal Ale Temp: start at 62 F- finish at 68F
On a very recent episode of CYBI, Tasty tried this recipe as given on the session with less than stellar results. Despite everyone thinking that the C60 would not get the beer dark enough, it actually resulted in a product that was too dark and had too much of a cooked caramel flavor. Jamil thought that maybe the color given during the interview was actually 60 EBC, and us being Americans, assumed it was 60 Lovibond. 60 EBC roughly converts to a 30/34 L British crystal, which I believe is being planned for the re-brew. It is also worth noting the 0 minute addition is being used in a hot whirlpool at SN, and may explain why they say 68 IBU, but the recipe calculates as 50 IBU.
That hot whirlpool is an issue all by itself.
Joe
The recipe given on page one is a variation of the one given on the Jamil Show a few years back. That "clone" from 2007 was really Tasty's blind take on the recipe. I understand it was pretty close, and it was built on 2 row, caramel malts, Chinook, Centennial, Cascade, and WLP001 - all things that appear in the real Celebration Ale.
However, this recipe has been addressed twice since 2007. On an episode of the Sunday Session, a brewer from SN gave the exact recipe they are using for Celebration Ale. I found it on a post at the BN's forum. However, the plot thickens, so please read on after the recipe.
Sierra Nevada Celebration Ale
A ProMash Recipe Report
Recipe Specifics
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 12.60
Anticipated OG: 1.064 Plato: 15.64
Anticipated SRM: 12.2
Anticipated IBU: 50.2
Brewhouse Efficiency: 83 %
Wort Boil Time: 75 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.25 Gallons Per Hour
Pre-Boil Wort Size: 7.56 Gal
Pre-Boil Gravity: 1.051 SG 12.55 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
88.1 11.10 lbs. Pale Ale Malt (Briess) USA 1.037 4
11.9 1.50 lbs. Crystal 60L USA 1.034 60
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.77 oz. Chinook Whole 13.00 30.5 75 min.
1.24 oz. Cascade Whole 5.75 10.3 15 min.
0.62 oz. Centennial Whole 10.50 9.4 15 min.
1.24 oz. Cascade Whole 5.75 0.0 0 min.
0.62 oz. Centennial Whole 10.50 0.0 0 min.
1.00 oz. Cascade Whole 5.75 0.0 Dry Hop
0.50 oz. Centennial Whole 10.50 0.0 Dry Hop
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirlfloc Fining 20 Min.(boil)
0.25 Tsp Yeast Nutrient Other 20 Min.(boil)
Yeast - WYeast 1056 Amercan Ale/Chico
Mash Schedule
Mash Name: Celebration Ale Ale
Total Grain Lbs: 12.60
Total Water Qts: 18.90 - Before Additional Infusions
Total Water Gal: 4.72 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 68.00 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Sacc 0 45 156 156 Infuse 167 18.90 1.50
Total Water Qts: 18.90 - After Additional Infusions
Total Water Gal: 4.72 - After Additional Infusions
Total Mash Volume Gal: 5.73 - After Additional Infusions
Notes
Recipe by Sierra Nevada's Brewer Steve Dresler
IBU:68 OG:16-16.5 FG:3.5-4
88% 2 Row Pale & 12% English Crystal 60L
Mash temp:156F
Yeast: Cal Ale Temp: start at 62 F- finish at 68F
On a very recent episode of CYBI, Tasty tried this recipe as given on the session with less than stellar results. Despite everyone thinking that the C60 would not get the beer dark enough, it actually resulted in a product that was too dark and had too much of a cooked caramel flavor. Jamil thought that maybe the color given during the interview was actually 60 EBC, and us being Americans, assumed it was 60 Lovibond. 60 EBC roughly converts to a 30/34 L British crystal, which I believe is being planned for the re-brew. It is also worth noting the 0 minute addition is being used in a hot whirlpool at SN, and may explain why they say 68 IBU, but the recipe calculates as 50 IBU.
That hot whirlpool is an issue all by itself.
Joe
OP
OP
GiraffeBrew
Well-Known Member
I just bottled mine today and it was tasting pretty awesome!!
Long legs means more room for beer!
Long legs means more room for beer!
OP
OP
GiraffeBrew
Well-Known Member
Had a bottle of this last night and I was instantly in love. Though, the color is a little dark. Whatever, it tastes great!!
Long legs means more room for beer!
Long legs means more room for beer!
OP
OP
GiraffeBrew
Well-Known Member
This beer taste better every time I touch it!!! Shazam!!!
MRbutlertron
Well-Known Member
Congrats! Any pictures??
OP
OP
GiraffeBrew
Well-Known Member
Not the same color, and mine taste a bit different; but its great!!!! Cheers!!!!
alemonster
Well-Known Member
I did this one that Denny Conn recommended. Turned out great, and will do it again.
Priority: Normal
Start Date: -
End Date: -
Notes: Re: Dean Larson's SNCA
It is a great recipe. This was the one recommended from Denny:
Size: 11.5 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 210.65 per 12.0 fl oz
Boil: 75 minutes
Original Gravity: 1.063 (1.056 - 1.075)
Terminal Gravity: 1.016 (1.010 - 1.018)
Color: 12.5 (6.0 - 15.0)
Alcohol: 6.22% (5.5% - 7.5%)
Bitterness: 49.95 (40.0 - 60.0)
Ingredients:
24.0 lbs Standard 2-Row
2.0 lbs Crystal 60
1 lbs Carapils®/Carafoam®
2.0 oz Chinook (13.0%) - added during boil, boiled 60 min
0.5 oz Chinook (13.0%) - added during boil, boiled 30 min
2.0 oz Cascade (5.5%) - added during boil, boiled 0.0 min
1.0 oz Cascade (5.5%) - added dry to secondary fermenter
1.0 oz Centennial (10.0%) - added dry to secondary fermenter
2.0 ea Servomyces - added during boil, boiled 10.0 min
2.0 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 5.0 min
2.0 ea White Labs WLP001 California Ale
Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:34:09 Mash In - Liquor: 8.44 gal; Strike: 162.3 °F; Target: 150.0 °F
01:34:09 Saccharification Rest - Rest: 60.0 min; Final: 154.0 °F
01:40:56 Mash Out - Heat: 6.8 min; Target: 168.0 °F
02:25:56 Sparge - Sparge: 7.43 gal sparge @ 170.0 °F, 12.69 gal collected, 45.0 min; Total Runoff: 13.01 gal
Notes:
1 Tsp Gypsum 60 Min
Priority: Normal
Start Date: -
End Date: -
Notes: Re: Dean Larson's SNCA
It is a great recipe. This was the one recommended from Denny:
Size: 11.5 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 210.65 per 12.0 fl oz
Boil: 75 minutes
Original Gravity: 1.063 (1.056 - 1.075)
Terminal Gravity: 1.016 (1.010 - 1.018)
Color: 12.5 (6.0 - 15.0)
Alcohol: 6.22% (5.5% - 7.5%)
Bitterness: 49.95 (40.0 - 60.0)
Ingredients:
24.0 lbs Standard 2-Row
2.0 lbs Crystal 60
1 lbs Carapils®/Carafoam®
2.0 oz Chinook (13.0%) - added during boil, boiled 60 min
0.5 oz Chinook (13.0%) - added during boil, boiled 30 min
2.0 oz Cascade (5.5%) - added during boil, boiled 0.0 min
1.0 oz Cascade (5.5%) - added dry to secondary fermenter
1.0 oz Centennial (10.0%) - added dry to secondary fermenter
2.0 ea Servomyces - added during boil, boiled 10.0 min
2.0 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 5.0 min
2.0 ea White Labs WLP001 California Ale
Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:34:09 Mash In - Liquor: 8.44 gal; Strike: 162.3 °F; Target: 150.0 °F
01:34:09 Saccharification Rest - Rest: 60.0 min; Final: 154.0 °F
01:40:56 Mash Out - Heat: 6.8 min; Target: 168.0 °F
02:25:56 Sparge - Sparge: 7.43 gal sparge @ 170.0 °F, 12.69 gal collected, 45.0 min; Total Runoff: 13.01 gal
Notes:
1 Tsp Gypsum 60 Min
NuclearRich
Well-Known Member
SNCA is the only IPA i have brewed. I Have an outstanding recipe at home (at work now... will post later) that I have brewed twice that comes out as a dead ringer. Spot on perfect.
I have a few left from the recent batch, but I overcarbed it. Super slow pour solves it ok, and it still tastes perfect, a tad bubbly. Would you want to do a trade?
Are you planning to rebrew? Any things yu have noticed that are off in particular?
I have a few left from the recent batch, but I overcarbed it. Super slow pour solves it ok, and it still tastes perfect, a tad bubbly. Would you want to do a trade?
Are you planning to rebrew? Any things yu have noticed that are off in particular?
