Sierra Nevada Resilience Butte County Proud IPA clone

(5 gallons/19 L, all-grain — recipe scaled to BYO recipe standards)
OG = 1.065   FG = 1.016
IBU = 64   SRM = 12   ABV = 6.5%

“We are proud to announce the upcoming release of Resilience Butte County Proud IPA. We will be brewing Resilience on Giving Tuesday, November 27 and donating 100 percent of the beer sales to the Camp Fire Relief Fund. In addition, we are also asking every brewer in America to brew Resilience and do the same.” — Ken Grossman

Ingredients
12.5 lbs. (5.7 kg) Rahr 2-row pale malt
1.25 lbs. (0.57 kg) Crisp crystal malt (60 °L)
8 AAU Centennial hops (80 min.) (0.8 oz./23 g at 10% alpha acids)
8 AAU Centennial hops (15 min.) (0.8 oz./23 g at 10% alpha acids)
5.6 AAU Cascade hops (15 min.) (0.8 oz./23 g at 7% alpha acids)
5 AAU Centennial hops (0 min.) (0.5 oz./14 g at 10% alpha acids)
3.5 AAU Cascade hops (0 min.) (0.5 oz./14 g at 7% alpha acids)
0.5 oz. (14 g) Centennial hops (dry hop)
0.5 oz. (14 g) Cascade hops (dry hop)
Imperial Yeast A24 (Dry Hop) or similar yeast blend such as White Labs WLP644 (Saccharomyces “Bruxellensis” Trois) blended with White Labs WLP095 (Burlington Ale) strains
3⁄4 cups (150 g) dextrose (if priming)

Step by Step
Crush the malt and add to 4.3 gallons (16.3 L) strike water to achieve a stable mash temperature at 152 °F (67 °C) until enzymatic conversion is complete. Sparge slowly with 168 °F (76 °C) water, collecting wort until the pre-boil kettle volume is 6.5 gallons (24.6 L). Boil the wort for 80 minutes, adding the hops as indicated. After the boil is finished, cool the wort to 200 °F (82 °C) and then add the hop stand addition. Stir the wort to create a whirlpool, then let settle for 20 minutes before chilling the wort down to yeast-pitching temperature. Now transfer to the fermenter, aerate the wort, and pitch the yeast. Ferment at 60–62 °F (16–17 °C). As the kräusen begins to fall, typically day four or five, add the dry hops to the fermenter and let the beer sit on the hops for four days. Bottle with priming sugar or keg and force carbonate to 2.4 volumes CO₂.

Extract with grains option:
Replace the 2-row pale malt in the all-grain recipe with 6.6 lbs. (3 kg) extra light dried malt extract. Place the crushed malt in a muslin bag. Steep the grains in 5 gallon (23 L) of water at 160 °F (71 °C) for 20 minutes. Remove the grain bag and wash with 2 qts. (2 L) of hot water. Top off the kettle to 6.5 gallons (24.6 L) and heat up to boil. As soon as the water begins to boil, remove the brew pot from the heat and stir in the dried malt extract. Stir until all the extract is dissolved then return the wort to a boil. Boil the wort for 80 minutes adding hops at the times indicated. Follow the remaining steps found above in the all-grain recipe.

This recipe was provided by Sierra Nevada Brewing Company and scaled down from the original by Chip Walton of Chop and Brew.