Sierra Nevada Brewing Co.’s Pale Ale clone

Sierra Nevada Pale Ale clone

(5 gallons/19 L, all-grain)
OG = 1.053 FG = 1.011
IBU = 37 SRM = 10 ABV = 5.6%

The Sierra Nevada website has tons of information about their flagship brew, including the new information that they now use Magnum hops. Use only fresh hops that have been stored correctly (frozen, preferably in an airtight container) for the best hop flavor and aroma.

Ingredients
10 lbs. 4 oz. (4.7 kg) 2-row pale malt
1.0 lb. (0.45 kg) crystal malt (60 °L)
6 AAU Magnum hops (60 min.) (0.5 oz./14 g of 12% alpha acids)
3.5 AAU Perle hops (60 min.) (0.5 oz./14 g of 7% alpha acids)
11 AAU Cascade hops (30 min.) (2 oz./57 g of 5.5% alpha acids)
2 oz. (57 g) Cascade hops (0 min.)
1 tsp Irish moss
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or Safale US-05 yeast (1.5 qt./1.5 L yeast starter)
7/8 cup corn sugar (for priming)

Step by Step
Heat 3.5 gallons (13.3 L) of water to 166 °F (74 °C), stir in crushed grains and mash at 155 °F (68 °C). Mash for 60 minutes then stir in boiled water to raise grain bed temperature to 168 °F (76 °C). Hold for 5 minutes. Recirculate until wort is clear (about 20 minutes), then begin running wort off to kettle. Sparge with 170 °F (77 °C) water. Boil wort for 90 minutes, adding hops at times indicated in recipe. Add Irish moss with 15 minutes left in boil. Cool wort and transfer to fermenter. Aerate wort and pitch yeast. Ferment at 68 °F (20 °C). If you prefer, rack to secondary when fermentation is complete. Bottle or keg when beer falls clear.

Sierra Nevada Pale Ale clone

(5 gallons/19 L, extract with grains)
OG = 1.053 FG = 1.011
IBU = 37 SRM = 11 ABV = 5.6%

Ingredients
0.25 lbs. (113 g) Briess Light dried malt extract
6.6 lbs. (3 kg) Briess Light liquid malt extract (late addition)
1 lb. (0.45 kg) crystal malt (60 °L)
6 AAU Magnum hops (60 min.) (0.5 oz./14 g of 12% alpha acids)
3.5 AAU Perle hops (60 min.) (0.5 oz./14 g of 7% alpha acids)
11 AAU Cascade hops (30 min.) (2 oz./57 g of 5.5% alpha acids)
2 oz. (57 g) Cascade hops (0 min.)
1 tsp Irish moss
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or Safale US-05 yeast (1.5 qt./1.5 L yeast starter)
7/8 cup corn sugar (for priming)

Step by Step
In a large soup pot, heat 5 gallons (19 L) of water to 166 °F (74 °C). Add crushed grains to grain bag. Submerge bag and let grains steep around 155 °F (68 °C) for 20 minutes. Remove grain bag and allow liquid to drip back into the pot. Heat liquid in brewpot to a boil, then stir in the malt extracts, add first charge of hops and begin the 60 minutes boil. With 30 minutes left in boil, add hops. At 15 minutes left in the boil, add Irish moss. At the end of the boil, add last charge of hops, cool wort and transfer to fermenter. Add water to make 5 gallons (19 L). Aerate wort and pitch yeast. Ferment at 68 °F (20 °C). If you prefer, rack to secondary when fermentation is complete. Bottle or keg when beer falls clear.