Author Topic: Sierra Nevada BFD  (Read 840 times)

Offline MarcInDavis

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Sierra Nevada BFD
« on: July 03, 2018, 03:33:59 AM »
This beer is imenemtly drinkable. They provide all the particulars in their page, but I need help building an all-grain recipe. Can you help?
This is what we know:
4.8% by volume
11.4° plato
2.6° plato

Ale yeast
Polaris, Comet
Two-row Pale, Acidulated, Munich, Pilsner

Offline Bob357

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Re: Sierra Nevada BFD
« Reply #1 on: July 03, 2018, 11:27:36 AM »
Take your best stab at it. Doubt seriously that any clone attempt will even come close without tweaking several times. That's just the way it works.
Beer is my bucket list,

Fallon, NV

Offline MarcInDavis

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Re: Sierra Nevada BFD
« Reply #2 on: July 03, 2018, 06:03:59 PM »
OK here is my forst shot at it:

6lb 2 row pilsner
2lb Pale
1.5 lb Munich
.3 lb Acid malt

.25 oz simcoe/60 minute boil
.6 comet/whirlpool
.3 Polaris/whirlpool

California Ale WLP001

Mash 152 - 60  minutes
Sparge at 168


Offline Robert

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Re: Sierra Nevada BFD
« Reply #3 on: July 03, 2018, 06:31:28 PM »
I would guess the acid malt is only there for pH adjustment.  If you're using recipe software for water treatment, etc make sure the amount is appropriate (but that looks like a typical percentage.)  I would also guess that, based on standard brewing practice, they use a larger amount of "pale" (meaning basic US 2-row)  as a base, and lesser amounts of Pils and Munich for flavor.  This beer is pretty light in color, so make sure you don't overdo the Munich (maybe keep it to 10%? Still plenty of flavor.)  Given only a list of hops and not their usage, I would assume Comet and Polaris are for bittering and Simcoe for finish.  Quantities to hit the IBU depend on your system.  Calculators or recipe software can help.  Hope this helps you think about your approach.  Like Bob357 said, it may take a few tries to dial it in.  Enjoy drinking your prototypes along the way.
Rob Stein
Akron, Ohio

I'd rather have questions I can't answer than answers I can't question.