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Sierra Nevada Pale
American Pale Ale • Extract • 5 gal
This follows all the known parameters of Sierra's Pale Ale. They say they don't dry hop this one, but using home brewing equipment, I don't see how you can duplicate the effect without dry hopping.
September 28, 2001 pm 01:12pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 3/4 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 6.5 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- .5 oz
Magnum - 14.5 AA% whole; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 1 oz
Perle - 8.2 AA% whole; boiled 15 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 1 oz
Cascade - 5.5 AA% whole; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 tsp
Irish Moss - Irish Moss (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Wyeast 1272 American Ale II™
Wyeast 1272 American Ale II™
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
Notes
This is about as close as you can get using an extract method for Sierra Nevada Pale Ale. For the best results, harvest the yeast from a six pack of Sierra Nevada Pale and make a starter. I recomend rinsing and making the starter the same day you drink the beer. Then you can brew your beer one or two days later. I have found that if all your equipment is sterile, there is no need for all this special havesting equipment. Add Irish Moss at 40 mins into boil. Ferment primary for one week, transfer to secondary and dry hop with another ounce of Cascade for 2 weeks, Bottle condition for 2 weeks. Note that Sierra Nevada documents it's Pale Ale at a 5.6% Alcohol (%By Volume)
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.015 | |
| Color: | 11.7 SRM | 5 - 14 | |
| Alcohol: | 5.5% ABV | 4.5% - 6% | |
| Bitterness: | 41.2 IBU | 30 - 45 | |
Discussion
Magnum?
2010-04-06 6:20pm
SNPA uses Magnum for bittering Perle for flavoring and cascade finish
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