Sierra Nevada Torpedo Extra IPA clone

Sierra Nevada Torpedo Extra IPA clone

(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.018
IBU = 70 SRM = 8 ABV = 7.2%

Sierra Nevada designed this beer to showcase their innovative “hop torpedo,” which is a dry hopping device that controls how much hop aroma is imparted into the beer without adding additional bitterness. This beer features a big citrus, pine, and tropical fruit hop profile.

Ingredients
14 lbs. (6.4 kg) pale malt
11 oz. (0.31 kg) caramel malt (60 °L)
17 AAU Magnum hops (60 min.)(1.2 oz./34 g of 14% alpha acids)
1.0 oz (28 g) Magnum hops (5 min.)
1.0 oz. (28 g) Crystal hops (5 min.)
0.67 oz. (19 g) Magnum hops (dry hop)
0.67 oz. (19 g) Crystal hops (dry hop)
0.67 oz. (19 g) Citra hops (dry hop)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Fermentis US-05 yeast
1 cup corn sugar (for priming)

Step by Step
Mash at 152 °F (67 °C). Boil for 90 minutes, adding hops at times indicated. Ferment at 68 °F (20 °C). Dry hop for 10 days to 2 weeks or use a torpedo to add hop character.

Sierra Nevada Torpedo Extra IPA clone

(5 gallons/19 L, partial mash)
OG = 1.070 FG = 1.018
IBU = 70 SRM = 12 ABV = 7.2%

Ingredients
3 lb. 5 oz. (1.5 kg) pale malt
11 oz. (0.31 kg) caramel malt (60 °L)
4.0 lbs. (1.8 kg) light dried malt extract
2 lb. 4 oz. (1.0 kg) light liquid malt extract (late addition)
17 AAU Magnum hops (60 min.)(1.2 oz./34 g of 14% alpha acids)
1.0 oz. (28 g) Magnum hops (5 min.)
1.0 oz. (28 g) Crystal hops (5 min.)
0.67 oz. (19 g) Magnum hops (dry hop)
0.67 oz. (19 g) Crystal hops (dry hop)
0.67 oz. (19 g) Citra hops (dry hop)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Fermentis US-05 yeast
1 cup corn sugar (for priming)

Step by Step
To get the proper amount of hop bitterness, you must be able to boil 4.0 gallons (15 L) of wort. Mash grains at
152 °F (67 °C) for 45 minutes. Collect wort and add water to make 4.0 gallons (15 L). Stir in dried malt extract and bring wort to a boil. Boil for 90 minutes, adding hops at times indicated. Add boiling water if wort volume drops below 3.5 gallons (13 L). Add liquid malt extract for final 15 minutes of the boil. Ferment at 68 °F (20 °C). Dry hop for 10 days to 2 weeks or use a torpedo to add hop character.

Sierra Nevada Torpedo Extra IPA clone

(5 gallons/19 L, extract with grains)
OG = 1.070 FG = 1.018
IBU = 70 SRM = 12 ABV = 7.2%

Ingredients
1 lb. 5 oz. (0.6 kg) pale malt
11 oz. (0.31 kg) caramel malt (60 °L)
5.0 lbs. (2.3 kg) light dried malt extract
2 lb. 6 oz. (1.1 kg) light liquid malt extract (late addition)
17 AAU Magnum hops (60 min.)(1.2 oz./34 g of 14% alpha acids)
1.0 oz (28 g) Magnum hops (5 min.)
1.0 oz. (28 g) Crystal hops (5 min.)
0.67 oz. (19 g) Magnum hops (dry hop)
0.67 oz. (19 g) Crystal hops (dry hop)
0.67 oz. (19 g) Citra hops (dry hop)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Fermentis US-05 yeast
1 cup corn sugar (for priming)

Step by Step
To get the proper amount of hop bitterness, you must be able to boil 4.0 gallons (15 L) of wort. Steep grains in 3 qts. (~3 L) of water at 152 °F (67 °C) for 45 minutes. Add water to make 4.0 gallons (15 L), stir in dried malt extract and bring to a boil. Boil for 90 minutes, adding hops at time indicated. Add boiling water if wort volume drops below 3.5 gallons (13 L). Add liquid malt extract for final 15 minutes of the boil. Cool wort and transfer to fermenter. Add cold water to make 5 gallons (19 L). Pitch yeast and ferment at 68 °F (20 °C). Dry hop for 10 days to 2 weeks or use a torpedo to add hop character.