Friday 5 June 2020

Sierra Nevada Pale Ale Recipe

Sierra Nevada Pale Ale Recipe

Date: 31/5/2020
Batch Number: 9
Beer: American Pale Ale
  • 1.5kg Light Liquid Malt Extract (LME)
  • 300g Light Crystal Malt
  • Magnum (bittering)
  • Perle (bittering)
  • Cascade (flavour/aroma)
Yeast: US05
IBU: 39
Batch Size: 20L
Expected OG: 1.049
Expected FG: 1.012

Hop Schedule

  • 60 min - 5g Magnum - 13.2%AA - 8.32 IBU
  • 60 min - 19g Perle - 8.5%AA - 20.35 IBU
  • 15 min - 28g Cascade - 6.0%AA - 10.5 IBU
  • 0 min - 21g Cascade - 6.0%AA
  • Dry Hop - 21g Cascade - 6.0%AA

Notes: Going for the classic american pale ale. Very simple recipe - light malt, crystal grain, and classic cascade flavour hops for that traditional american pale ale taste. Batch size is reduced to 20L to get closer to the recommended OG of 1.052 for this recipe - simply add some more light malt accordingly to adjust to a larger batch size


  1. Put 7L of tap water into kettle/large pot and bring to the boil (put lid on pot to help it heat up faster)
  2. While waiting for the large kettle to boil, add 2.5L of tap water to a smaller pot/saucepan and heat to 71C
  3. While waiting for both pots to come up to temperature, add the 300g light crystal grain into a hop/grain bag
  4. Once the small pot reaches 71C, turn off the heat and steep the light crystal (in grain bag) in it for 30 mins.  You can dunk/move the grain in the pot like a tea-bag to ensure all the grain is wetted
  5. After 20 minutes (10 minute left of steeping), soak the 1.5kg light liquid malt extract in a tub of hot tap water to soften contents
  6. After the 30 mins has elapsed, sparge (rinse) the grains with 1L of hot tap water. Discard the used grain
  7. Remove the large kettle from the heat (regardless of whether or not it has boiled), and add all the liquid from the small pot and also add the 1.5kg light liquid malt extract - stirring whilst adding to help it dissolve
  8. Fill the light liquid malt extract container with hot tap water - leave to stand for a few minutes to dissolve the remaining contents. Add the contents to the large kettle
  9. Return the large kettle to the heat and wait for it to boil (ensure lid is not on the pot/kettle at this point)
  10. Once the large kettle is boiling, start a 60 minute timer and add the 60 min bittering hops (as per hop schedule above)
  11. After 45 minutes (ie. 15 minutes remaining in the boil), add the second set of hops (as per hop schedule above)
  12. Place the second 1.5kg light liquid malt extract into a sink of hot water to help soften contents
  13. After 60 minutes has elapsed (ie. 0 minutes remaining in the boil), remove the kettle from the heat and add the final set of hops (as per hop schedule above)
  14. Add the second 1.5kg light liquid malt extract into the kettle, stirring as you pour to help dissolve
  15. Place kettle in sink of water/ice water to cool (or use other cooling method - eg. immersion chiller) (also put the lid on the kettle)
  16. Once the wort in the large pot has cooled to less than 26 degrees, tip all the contents in the FV and stir to mix. You can use a filter/strainer to filter out the trub/large particles from the boil - I don't do this but you can if you prefer
  17. Top up the FV to 20L with cold tap water - ideal pitching temperature should be 20-24C - stirring constantly to mix and aerate the wort
  18. Pitch yeast
Pitched at 24C - put into fermentation fridge and dropped to 20C

Hydrometer Readings

Actual OG: 1.047

Day 7:

Actual FG:  

Tasting Notes

No comments:

Post a Comment