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Sierra Nevada PA clone

Sierra Nevada PA clone

American Pale Ale : All Grain : 5.5 gal

jrs one

If you brew this, post comments to see how close you get to the real thing.

February 10, 2013 at 12:31pm

0.0/5.0 0 ratings

Ingredients (All Grain5.5 gal)

  • 10.5 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .75 lbs 2-Row Caramel Malt 60L; Briess

    2-Row Caramel Malt 60L; Briess

    Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .5 oz Magnum - 14.5 AA% whole; boiled 60 min


    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • 2.75 oz Cascade - 5.5 AA% whole; boiled 8 min


    Spicy with citrus notes. Slightly grapefruity.

  • White Labs WLP001 California Ale

    White Labs WLP001 California Ale

    This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.


Mash at 154 for 60-90 minutes with 16 quarts of intial mash water. Sparge with 180 degree water until you reach 7 gallons pre-boil volume in the kettle. Boil for 75 minutes. Put Cascades in at 185 degrees after boil for about 30 minutes and then begin cooldown for fermentation. I've calculated this as a boil time of 8 minutes to account for hop utilization. This mimics the whirlpool post boil used by SN and other commercial brewers.

Style (BJCP)

Category: 10 - American Ale

Subcategory: A - American Pale Ale

Range for this Style
Original Gravity: 1.052 1.045 - 1.060
Terminal Gravity: 1.012 1.010 - 1.015
Color: 11.3 SRM 5 - 14
Alcohol: 5.2% ABV 4.50% - 6.00%
Bitterness: 37.3 IBU 30.00 - 45.00


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