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Homebrew Recipes

Sierra Nevada Celebration Ale (Version 2)

This recipe appears in the July/August 2017 issue of Zymurgy magazine in the article Best Beers in America by Jill Redding and Amahl Turczyn.

Recipe by Amahl Turczyn

Sierra Nevada Celebration Ale (Version 2) | American IPA

Ingredients

  • For 5.5 gallons (20.82 L)
  • MALT
    • 12 lb. (5.44 kg) UK pale malt
    • 1 lb. (0.45 kg) 60° L crystal malt
    • 8 oz. (227 g) 80° L crystal malt
    • 8 oz. (227 g) dextrin malt
    • 2 oz. (57 g) chocolate malt
    HOPS
    • 1 oz. (28 g) Chinook, 11% a.a. @ 50 min
    • 1.5 oz. (42 g) Cascade, 5.5% a.a. @ 30 min
    • 1.5 oz. (42 g) Cascade, 5.5% a.a., whirlpool 10 min
    • 1 oz. (28 g) Centennial, 10% a.a., whirlpool 10 min
    • 1.5 oz. (42 g) Cascade, 5.5% a.a., dry hop 3–5 days
    • 1 oz. (28 g) Centennial, 10% a.a., dry hop 3–5 days
    YEAST
    • Chico ale yeast (American or California ale yeast) 2L starter

    Specifications

    • Original Gravity: 1.068 (16.5° P)
    • Final Gravity: 1.015 (3.8° P)
    • ABV: 7.1%
    • IBU: 64
    • SRM: 15
    • Boil Time: 60 minutes

    Directions

    Mash grains at 152° F (67° C) for 60 minutes. Sparge at 168° F (76° C). Chill wort to 65° F (18° C) and ferment for 4 days, then allow temperature to rise to 67° F (19° C) and ferment to completion. Dry hop for 3–5 days, then rack and package.

    EXTRACT VERSION

    Substitute 9 lb. (4.08 kg) pale malt extract for UK pale malt. Steep remaining grains in 155° F (68° C) water for 30 minutes, drain, rinse grains, and dissolve extract using reverse osmosis or distilled water. Top off to desired boil volume and proceed as above.