Sierra Nevada Pale Ale Clone - All Grain Recipe
Batch size - 23L
Est original Gravity : 1.053
Est final Gravity : 1.013
Hops
14g - Magnum [14.00 %] - Boil 60.0 min
14g - Perle [8.00 %] - Boil 30.0 min
28g - Cascade [5.50 %] - Boil 10.0 min
56g - Cascade [5.50 %] - Boil 0 min
Malt
430gm - Caramel/Crystal - 60L
5.6kg - Pale 2 row
Yeast
American Ale (Wyeast Labs #1056) or White Labs California Ale (WLP001)
PROCESS
This is hard to say as I use a 50L braumeister. Ive converted the recipe to use a cooler as a mash tun (if you are using something different let me know).
Mash
Mash in - add 15.6L water at 75.6 degrees C
Add crushed malt and mash for 90 min (temp should be around 66.7)
Sparge with 20L of water at 75.6 degrees C
Boil
Add water to achieve boil volume of 28.60L
Estimated pre-boil gravity 1.051 SG
Add hops per the times above - note that I exclusively do no-chill, so when it says to put hops in at 0 mins, I usually just put them in my cube and the hot wort gets dumped in there. You get more bang for buck doing it that way instead of doing it in your kettle.
NOTES
Cant remember where I got this recipe that I started with, but the guy who originally published it online was living in japan at the time and had some email assistance/correspondence with the head brewer at Sierra Nevada, and anyone who made this reckons its spot on - first time I have made it so can't comment yet, but its fermenting nicely at the moment :)
This recipe should give you a nice mildly hoppy beer at around 5.8% before bottling/kegging (when I say mildly hoppy, IPAs are my favourite beer style, so this isn't very hoppy to me but might be to the generic mass-produced beer lovers). I bumped up the pale malt slightly to keep the ABV up as I will be kegging this as my generic summer pale ale, but you can probably drop a half kilo of the pale malt and end up somewhere around 5% after fermentation to get a 5.5% beer after bottling if you wanted.
If you don't already do no-chill - get on it (I have 17 and 25L cubes from super cheap but there are other places to get them). Its WAY faster than normal and allows you to do a couple extra batches on brew day from my experience, then you just ferment whenever you want. Ive got cubes with wort in them that are over 12 months old and still good.
Hopefully thats enough info to get you going - let me know if any queries or issues etc. Im usually brewing beers 12 months in advance now, especially for things like big stouts and stuff that need time to bottle condition. Have a really good russian imperial stout recipe (yeti clone), but it takes 6 months to condition (although does taste really good straight out of the gate). Recently did a 250IBU IPA (pliny the elder clone), just to see if we could. Had approx 1kg of hops in it but was expensive to make - just did this one to see whether you could taste difference between 100 and 250 IBU (we decided you can't taste much difference over 100 IBU, so will re-make it but will drop at least half the hops next time). If you like mad stuff like that, let me know - happy to share whatever recipes I have.