Sierra Nevada Pale Ale Clone Recipe Pack
This recipe is for a 19 Litre (5 Gallon) batch.
Below is a recipe using traditional yeast on a two-week schedule. However, you can choose to replace that yeast with Kviek yeast.
- Grain Bill:
4.75kg Weyermann Pale Ale Malt
0.5kg Weyermann Caramunich Malt
- Hop Schedule:
15g Cascade @ 90 minutes
21g Cascade @ 60 minutes
57g Cascade @ 30 minutes
57g Cascade @ Flameout
1x 11.5g S-05 Pitched @ 19°c
Est. OG: 1.054
Est. FG: 1.011
Est. ABV: 5.6%
Pre-heat your 19 Lts of mash water to 72°c (to account for a drop in temp)
Mill the grains and then mash for 60 minutes @ 67°c
Raise the temp. to 75°c for 10 minutes
Sparge with 13 Lts of 75°c water. Once the water is completely drained, remove the grain bag or bucket.
Raise to a boil and then follow the suggested hop schedule.
Once the boil is complete, cool the wort down and safely transfer to a sanitised fermenter.
Once at 19°c, aerate the wort and then pitch the sanitised yeast packet.
Wait two weeks for the fermentation and settling to be finished. The final ABV should be 1.011, making you a 5.6% ABV beer.
Bottle or keg as you normally do, wait for the conditioning to finish and then it’s onto the most important step.