Yield: 5 gallons (18.9 L)
November 21, 2018
The Camp Fire–the most devastating wildfire in California’s history–has hit close to home for Sierra Nevada Brewing Co. While the Chico brewery was spared, many of Sierra Nevada’s employees, patrons and neighbors lost everything as the Camp Fire ravaged northern Californian.
To help raise much needed support for the recovery efforts, Sierra Nevada has created a beer called Resilience IPA. Sierra Nevada, along with many of its professional brewing peers, will be brewing and selling Resilience IPA with all proceeds donated to the Sierra Nevada Camp Fire Relief Fund through Golden Valley Community Bank Foundation.
It is our hope that homebrewers will make a batch of Resilience IPA in solidarity with Sierra Nevada and pro breweries across the country. While we can’t sell our creations and donate the proceeds, please consider donating to the Golden Valley Community Bank Foundation if you are able.
Are you a professional brewery or homebrew shop that would like to join the cause? Contact Sierra Nevada Brewing Co.
This recipe was provided by Sierra Nevada Brewing Company and scaled down from the original by Chip Walton of Chop and Brew.
- 11 lb. (4.99 kg) Rahr 2-Row (90%)
- 1.25 lb. (0.57 kg) Crisp Crystal 60L (10%)
- 1.0 oz. (28 g) Centennial hops @ 80 min (33 IBU)
- 1.0 oz. (28 g) Cascade hops @ 15 min (8.5 IBU)
- 1.0 oz. (28 g) Centennial hops @ 15 min (15.5 IBU)
- 0.5 oz. (14 g) Cascade hops @ Whirlpool (2.6 IBU)
- 0.5 oz. (14 g) Centennial hops @ Whirlpool (4.7 IBU)
- 0.5 oz. (14 g) Cascade hops @ dry hop (0 IBU)
- 0.5 oz. (14 g) Centennial hops @ dry hop (0 IBU)
- Imperial Dry Hop yeast or American ale yeast of your choice.
Original Gravity: 1.065 (16 P)
FG: 1.016 (3.9 P)
Mash grains at 152°F (66.7°C) for 60 minutes. If including a mash out step, raise temperature to 168°F (75.6°C) and hold for ten minutes. Sparge with 168°F (75.6°C) water to collect 6.53 gallons (24.7 liters) of wort.
Bring to a boil and add hops as indicated. At flameout, stir wort to cool slightly and add whirlpool hops. Let rest for 20 minutes before chilling the rest of the way to pitch temperature.
Pitch yeast. Ferment at 60–62°F (15.6–16.7°C). Add dry hops towards the end of active fermentation, when specific gravity is around 1.020–1.024 (5.1–6.1°P). Let rest for four days or until fermentation is complete.
Cold crash to drop hops out of suspension. Rack to secondary or keg.
Substitute 8 lb. (3.63 kg) pale liquid malt extract or 7.5 lb. (3.40 kg) pale dry malt extract for 2-row malt. Steep crystal malt in brew pot for 20 minutes at 167°F (75°C). After steeping, remove specialty grains and bring water to a boil. Note: when adding malt extract, it is recommended to turn off or remove heat so as not to scorch the extract on the bottom of the pot.
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