Beer recipes
Sierra Nevada clone recipe
Grain Bill 4.5kg 2 Row Pale Malt/ maris otter
566g Crystal Malt (60L)
Hop Schedule(33 IBU)
9.3g Magnum - 60 min
14g Perle - 30 min.
28g Cascade - 10 min.
56g Cascade - at flameout
Yeast Safale US05 – Rehydrate in cooled boiled water at 30c
Mash/Sparge/Boil Mash at 153° for 60 min with 16 litres. (Remember to calculate your strike temp*)
Sparge with 19.6 litres of water at NO MORE than 73c.
Boil for 60 minute and add hops according to their timing.
Crash cool to about 16-18c and ferment at 65° to 68°. (Unless you have the means to temp control your environment, just stick it in a cupboard that’s reasonably cool.
If you are doing an extract/partial mash, substitute the Pale malt for about 3 kg of Malt Extract (liquid or dry, though if using dry use slightly less) and follow the normal procedure for boil in a bag
*Strike temp is the temperature the mash water must be at so that when you add it to the grain the whole mixture equalises at 153f or 67c
Denny Ryepa
6kg 2 Row Pale Malt
1.6kg Rye Malt
679g Crystal Malt
271g Carapils
271g Wheat Malt
Hop Schedule
34g Columbus - 60 min
16g Mount Hood - 30 min
50g Mount Hood - 0 min
34g Columbus – Dry Hop (If you aren’t dry hopping make this addition at flameout (after you turn off the heat, preferably when the wort is roughly 80c)
Yeast Safale US05 – Rehydrate in cooled boiled water at 30c
Extras
1 Tsp Irish Moss at 15min.
1 Tsp Gypsum 60 min. (Add to boil NOT mash)
Mash/Sparge/Boil Mash at 67°c for 60 min with **25 litres. (Remember to calculate your strike temp*)
Sparge with **15 litres of water at 73c.
Boil for 60 minute and add hops according to their timing. Crash cool to about 16-18c and ferment at 65° to 68°. (Unless you have the means to temp control your environment, just stick it in a cupboard that’s reasonably cool. *Strike temp is the temperature the mash water must be at so that when you add it to the grain the whole mixture equalises at 153f or 67c.
**If like me the 25 litre mash volume is above the max your mash tun will hold I (and this is personally) would split the mash and sparge into either 20/20 litre or possibly 22/18 litre. If you have too stiff a mash then your sugar extraction rate can suffer, resulting in lower gravity….and we don’t want that
