Sierra Nevada Pale Ale

(5gallons/All Grain)

OG = 1.052

FG = 1.011

IBU = 37

SRM – 10

ABV = 5.3%

Assumption 70% efficiency

INGREDIENTS

9 lbs 15oz US 2row pale malt

1 lb Crystal Malt(40L)

2.5 AAU Magnum Hops (60 min)(0.18 oz /12% alpha acids)

4.8 AAU Perle Hops (60 min)(0.7 oz / 7% alpha acids)

5 AAU Cascade Hops (15 min)(1.0 oz / 5% alpha acids)

0.75 oz Cascade Hops (0 min)

0.75 oz Cascade Hops (Dry Hop)

1 tsp irish moss

Recultured Sierra Nevada Yeast from bottle or

Wyeast 1056 (American Ale) or

White Labs WLP001 (California Ale)

Ferment at 68 degrees

Steps

Heat 3.42 gallons of water to 161 degrees, stir in crushed grains and mash at 150 for 60 min.

After 60 min, raise temp to 168 and hold for 5 min. Recirculate wort until clear then sparge

with 170 degree water. Boil wort for 90 min adding hops at times indicated. Add irish moss

last 15 min. Ferment at 68 degrees. After 7 – 10 days rack to secondary and add dry hops.

Ferment 7 days more or until final gravity is reached. Prime with 7/8 cup of corn sugar or

force carbonate.