American Pale Ale Recipe - Sierra Madre Pale Ale - Extract

Recipe Info

Recipe Image

Sierra Madre Pale Ale - Extract

by on
Extract
5.5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Northern Brewer Extract kit. Typically German Perle is normally 7 - 9% AA, but the kit shipped with a 4.5% AA. Adding 0.5 oz of (US) Perle @ 7.7? to compensate. Target fermentation is 68F /- 1F This is meant to be a Sierra Nevada Pale Ale clone. From the website: ALCOHOL CONTENT 5.6% by volume BEGINNING GRAVITY 13.1° plato (1.053) ENDING GRAVITY 2.8° plato (1.011) BITTERNESS UNITS 38 YEAST Ale yeast BITTERING HOPS Magnum, Perle FINISHING HOPS Cascade MALTS Two-row Pale, Caramel

Fermentables

80% - Gold Malt LME - Maillard Malts
6
36
4
Extract
13% - Briess Golden Light DME
1
43
4
Extract
7% - Briess Caramel 60L
0.5
18
60
Steep

Hops

Chinook
0.75
Pellet
Boil
60 min(s)
11
29.0
German Perle
1
Pellet
Boil
20 min(s)
4.5
9.6
Perle
0.5
Pellet
Boil
20 min(s)
7.5
8.0
Cascade
2
Pellet
Boil
0 min(s)
6.3
0.0

Yeast

White Labs California Ale WLP001
75%

Other Stuff

Irish Moss
1
tsp
Boil
Gypsum
0.5
tsp
Boil
Yeast Nutrient
0.5
tsp
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Make a 1L yeast starter first thing in the AM before brewing (100g DME, then add water to 1L mark)
2.
Add DME to 1 gallon of cool water and mix throroughly to dissolve.
3.
Heat 1/2 gallon of water to 164F, then add steeping grains. Keep at or around 160F for 30 mins.
4.
3.5 gallons water in the boil kettle. Get to 160F then add steeping grains and all the malt extract.
5.
Bring water level up to 6.5 gallons then bring to a boil, add hops to schedule.
6.
Add Irish Moss @ 15 mins
7.
Add gypsum, in cold water @ 10 mins
8.
Add yeast nutrient, in warm water @ 10 mins
9.
Let stand 20 mins after flameout before chilling to 70F.
10.
Transfer to fermenter and aerate.
11.
Pitch yeast (with the starter)
12.
Ferment at 68F /- 1F for at least 7 days (or until yeast stops/drops fully if later).
13.
Transfer to secondary and wait 1-2 weeks before kegging. Look to drop temp to 50F 3 days prior to kegging.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Sierra Madre Pale Ale - Extract
American Pale Ale
  • 5.50 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.048 OG
  • 1.012 FG
  • 46.6 IBU (tinseth) Bitterness
  • 0.97 BG:GU
  • 7.6° SRM Color
  • 75% Efficiency
  • 4.6% ABV Alcohol
  • 159 per 12oz Calories
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