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Sierra Nevada Pale Ale Clone

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madscientist:
I tried some searching on the forum and didn't come up with much.  I'm looking for an extract recipe for a SNPA clone.  I found this via google: http://www.cornells.com/content.cfm?s=5&p=29

But according to wikipedia, SNPA has caramel malt and different hops.  Which one is right and what extracts would I use?

hopfenundmalz:
Sierra Nevada uses 60L crystal malt, same as caramel.

The hops have changed over time.  You might leave out the carapils in this one, and up the crystal.

http://beerdujour.com/Recipes/ChrisFrey/Nearly_Nirvana_-_the_Original_Big_Brew_2000_Recipe.html

vs today where they use some Magnum for bittering along with the perle.

http://www.sierranevada.com/beers/paleale.html

madscientist:
OK so I decided on a recipe.  Basically from the link I posted with the exception of the hops.  Should I adjust any amounts of hops?

(I'm assuming this makes 5 gal)

6.6 lbs Light Malt Extract
1.0 lb crystal malt 60L
1.0 oz Perle Hops @60min
1.0 oz Magnum Hops @10min
1.0 oz Cascade Hops @ 1min
Wyeast American Ale 1056
3/4 cup priming sugar

Says the secondary fermenter is optional with an optional dry hopping.  What's the advantage of this?  Any other thoughts?

I'll steep the grains at about 170 for 30min, then bring to a boil and add extracts, then hops @ appropriate times.

hokerer:

--- Quote from: madscientist on July 14, 2010, 01:14:57 PM ---OK so I decided on a recipe.  Basically from the link I posted with the exception of the hops.  Should I adjust any amounts of hops?

(I'm assuming this makes 5 gal)

6.6 lbs Light Malt Extract
1.0 lb crystal malt 60L
1.0 oz Perle Hops @60min
1.0 oz Magnum Hops @10min
1.0 oz Cascade Hops @ 1min
Wyeast American Ale 1056
3/4 cup priming sugar

Says the secondary fermenter is optional with an optional dry hopping.  What's the advantage of this?  Any other thoughts?

I'll steep the grains at about 170 for 30min, then bring to a boil and add extracts, then hops @ appropriate times.



--- End quote ---

Looks Ok except for where you've got the Magnum.  Like Fred said, they use Magnum along with the Perle for bittering - that's generally your 60 minute addition.  Take the IBU's the Perle alone gives you in the original recipe and then reduce the amount of Perle and add Magnum (both at 60 minutes) adjusting the amounts of each until you get the same IBU's as before.

Oh, and put the Cascades back in there at 10 minutes.

pinnah:
There is a dead ringer found right HERE in this famous thread.
The extract version is within the first few pages.

FWIW, I would always dryhop this beer with some cascade for increased aroma; the privilege of the homebrewer.  Cheers.

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