In 2016, Sierra Nevada brewing company made their iconic pale ale recipe public for all homebrewers
Update:04-09-20
We have added the recipe to our Recipe Kit collection. Check it out here.
I am sharing the original recipe with my annotations in blue text and/or in brackets(). This is because they left out a few things for the brewers to figure out for themselves. Another reason, some parameters slightly change when a brewery recipe is converted into a home brewing one.
We are keeping the recipe strictly single hopped with cascade. Keeping it as close to the original recipe brewed by the company as possible.
Sierra Nevada Pale Ale
Size: 21 L, (5.5 gallon)
OG = 1.053 FG = 1.011
IBU = 37 SRM = 10 ABV = 5.6%
Ingredients
Fermentables:
5kg Pale Ale Malt(2-row) | 1.8°L | 92%
0.5kg Caramel | 60°L | 8%
Hops: Cascade, 5 oz.
Yeast: Fermoale AY4
Clarifying Agent: Spindasol SB1 at 15 min into the boil
Instructions
Crack open a Pale Ale!
Mash grains at 68 °C for 60 minutes. (Add 14 liter water heated at 76°C in the mash tun. Leave for 5 minutes and add the grains)
Raise mash temperature to 76 °C, hold for 5 minutes. (Add 7 liters of boiling water)
Run off wort and sparge with water hot enough to keep the grain bed around 76 °C. (10 liter water heated at 78 °C)
Boil time is 90 minutes. (Follow hopping schedule bellow. Add SB1 at 15 minutes and create a whirlpool.)
Hop Schedule:
Cascade | 0.5 oz. 90 min - Start of boil
Cascade | 0.5 oz. 60 min
Cascade | 2 oz. 30 min (my suggestion: 20 min, if you are not following strict water parameters and if you are not a big fan of bitterness)
Cascade | 2 oz. 0 min (I suggest dry hopping instead at 4 days into fermentation)
Fermentation:
Cool wort to 20 °C and pitch with Fermoale AY4. (Do not over oxygenate the wort, 1 minute should do. Dose about 10g of boiled and cooled bakers yeast for nutrition. Use at least 8 hours old yeast starter - you need a lot healthy yeast cells. Brew between 18 °C - 20 °C.)
Wait until ending gravity is 1.011 SG. (Wait for 6 days. Then 2 more days at lowered temperature under 14°C for best results, before priming. Prime with 150g Glucose boiled and cooled in 500ml water.)
Bottle or keg. (I suggest bottle conditioning since that's what they do)
Enjoy!
Ross (David Schwimmer) enjoying a pint of SNPA
コメント