American Pale Ale Nierra Sevada (Session SNPA Clone)

[bink00]

I just mashed in. Although I used 4.5 pounds of marris otter and 3 pounds of two-row. I was really wanting to brew this weekend and went through my left over grains in the cabinet. I had 4.5 lbs mo, 2 lbs 2row, .5 carapils, .5 c60, and some chocolate malt. I was like...I think I brewed something like that before! I was like perfect...just had to pick up some perle.

 

[Mojzis]

Planning on using C-type for bittering and cascade for the rest still. Have a few questions for BM or someone else who has brewed this.

How about a 1/2# of munich to step up the maltiness?

Whats everyone's opinion on how much to dry hop?

Also which would you dry hop: c-type or cascade?

 

[Toga]

No need to dry hop this one. It is excellent without. I do recommend adding an extra half ounce of cascade at 5 min and upping the base malt by a pound.

 

[atri]

tried out a bottle that was bottled 12/12/12, and oh my it is delightful.

Here is the aftermath of it paired with Fish and Chips. It is no coincidence that I'm the last one to leave the table.



Will be adding this brew to the rotation!

Thanks BM!

 

[MyNameIsPaul]

Brewed as noted in original post, but threw in some US04 because I wanted some malt depth.


Can't wait!

 

[dylanphelan]

I want to brew this later today.

I couldn't get Pearle, so am thinking of substituting with Northern Brewer - think that will be ok?

I also have some Columbus

 

[Toga]

I'd use the columbus. It is great to bitter with.

 

[dylanphelan]

I'd use the columbus. It is great to bitter with.

I ended up using the Northern Brewer. Adjusted my recipes so that the IBU's were exactly the same.

Tasted great after cooling.

 

[TheJasonT]

I brewed this one up a couple of weeks ago and it's aging in bottles now. Here's my recipe:

OG: 1.052
FG: 1.012
ABV: 5.1%
IBU: 61

10.4# 2-row
9oz Carapils
9oz C60

1oz Perle @ 60
1oz Cascade @ 20
1oz Citra @ 10
1oz Cascade @ 5
1oz Cascade dry hop

So maybe I made it more of an IPA than anything...but I hit my projected gravity dead on and had 74% efficiency BIAB. Hydrometer samples were delicious and the color is nice and pale. About another week or two in bottles and she'll be delicious!

 

[atimmerman88]

Any opinions on subbing out simcoe instead of cascade?

I've got some in the freezer I'd like to use.

 

[TheJasonT]

I bet it would be delicious. More of an IPA than a SNPA clone because of the higher AA, but the late additions of Simcoe would make for a delicious and flavorful IPA. Might be good to bump up the malt some to balance it out.

 

[atimmerman88]

I think I'm going to just sub out the late cascade addition with simcoe and dry hop with it to keep the ibu's down a tad

 

[atimmerman88]

FWIW: I Went with:

10# 2 row
1# 60L
1/2# Flaked Barley

1/2 oz perle @ 60
1 oz cascade @ 30
1/2 oz cascade @ 25
1 oz Simcoe @ flameout
1/2 oz cacade @ flame out

Pacmac yeast

 

[CrookedTail]

FWIW: I Went with:

10# 2 row
1# 60L
1/2# Flaked Barley

1/2 oz perle @ 60
1 oz cascade @ 30
1/2 oz cascade @ 25
1 oz Simcoe @ flameout
1/2 oz cacade @ flame out

Pacmac yeast

Nice! When I saw your first post asking about adding Simcoe, my first thought was at flameout or dry-hop.

My house pale ale is based on this beer. It's a malleable recipe. You can play around a bit with different malts and hops, and still get a very nice beer out of it.

 

[msa8967]

FWIW: I Went with:

10# 2 row
1# 60L
1/2# Flaked Barley

1/2 oz perle @ 60
1 oz cascade @ 30
1/2 oz cascade @ 25
1 oz Simcoe @ flameout
1/2 oz cacade @ flame out

Pacmac yeast

When you add the final hops at flame out how much time to you wait prior to chilling the wort? I have not used Simcoe for flame out hops before so I am curious to see what the results might be like.

 

[atimmerman88]

A few min. Just enough to get the kettle moved across the garage and the hose set up for the chiller.

 

[msa8967]

FWIW: I Went with:

10# 2 row
1# 60L
1/2# Flaked Barley

1/2 oz perle @ 60
1 oz cascade @ 30
1/2 oz cascade @ 25
1 oz Simcoe @ flameout
1/2 oz cacade @ flame out

Pacmac yeast

What size batch is this designed for? 5, 5.5, 6, 8 or 10 gallons? I might assume around 10 gallons to keep it session style but wanted ask what you did.

 

[atimmerman88]

Sorry, left out that detail. 5.5 Gal @ 75% eff

OG: 1.053

 

[al_anderson311]

Brewed this saturday. Split it with half safale 04 and the other half 05.

 

[rocketspank]

Quick question. I brewed this one back at the tail end of January and just got around to bottling it a couple of weeks ago. This is only my 4th or 5th brew so go gentle on me on the next bit. I harvested yeast from SNPA bottles and made a starter with that. Stepped up just fine and pitched it. Fermented completely (OG of 1.040 (missed it because this was my first go at AG. I've since learned from my mistakes and could probably hit it dead on) with an FG of 1.010) and got 3.94% ABV. Now comes the parts I'm not too sure about. Decided to put it out in my garage for a couple of days before bottling (ambient temp of about 45*F) to psuedo cold crash it (first try at it, just seeing how it worked out) then bottled it. When I was bottling, I noticed it had carbonation in it (I'm guessing because of the lower temp = dissolving some CO2 into the solution). Still added my priming sugar to get 2.4 Vols. Opened one today and this is my best carbonation job yet. But the flavor is kinda fruity. I'm not sure if it was the harvested yeast which I believe, from what I've read, is just 1056 or some part of my process. Still a great beer but not what I was expecting. Is that normal or did I screw up somewhere?

(Sorry that wasn't too quick)

 

[mirogster]

Good job on that harvesting!! Fruity 'sensation' can indeed come from the yeast, if fermented at lower temp range for that strain. Therefore, what was your primary ferm temp?

 

[rocketspank]

Good job on that harvesting!! Fruity 'sensation' can indeed come from the yeast, if fermented at lower temp range for that strain. Therefore, what was your primary ferm temp?

The temp on my fermometer kept around 66-68. The Wyeast website says 60-66 will create mild citrus notes so I would venture to guess that may be it. It's not bad by any means just not what I was expecting.

 

[Helly]

Brewing my version of this today. Pretty excited, got a good boil going right now.

 

[smashed4]

What is up with the white on white text of the original post?

 

[Helly]

I wasn't seeing activity from the blowoff tube so I cracked the top for a sec. Fermentation appears healthy and holy cow this smells great.

 

[Olive Drab]

I'm going to brew an extract version on Monday using a 1056 yeast cake.

Recipe Specifications
--------------------------
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.05 gal
Estimated OG: 1.045 SG
Estimated Color: 5.8 SRM
Estimated IBU: 36.1 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 70 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 1 7.7 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 7.7 %
5 lbs 8.0 oz Extra Light Dry Extract (3.0 SRM) Dry Extract 3 84.6 %
1.00 oz Perle [8.00 %] - Boil 70.0 min Hop 4 27.6 IBUs
1.00 oz Cascade [5.50 %] - Boil 10.0 min Hop 5 6.7 IBUs
0.50 oz Cascade [5.50 %] - Boil 5.0 min Hop 6 1.8 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 7 -

 

[rocketspank]

Good job on that harvesting!! Fruity 'sensation' can indeed come from the yeast, if fermented at lower temp range for that strain. Therefore, what was your primary ferm temp?

After another week or so of bottle conditioning, the "fruity" flavor has definitely tapered off and this brew tastes wonderful. Patience was the key for that.

 

[Helly]

I wasn't seeing activity from the blowoff tube so I cracked the top for a sec. Fermentation appears healthy and holy cow this smells great.

I just kegged this a few days ago. The sample smelled and tasted great. It's conditioning now. I think it's going to be a great spring/summer pale ale.

 

[dhuggett]

This looks very similar to one of my standby recipes. I also use Perle/Cascade and a similar hop schedule, although I do like to dry hop with cascade. Looks delicious!

 

[Helly]

I just kegged this a few days ago. The sample smelled and tasted great. It's conditioning now. I think it's going to be a great spring/summer pale ale.

Really enjoying this one. It's a great summer beer.