My sierra

My attempt to clone SNPA. Also my attempt to clean out my grains,
had to substitue the Munich for a pound of pale I was short.

Brewer:	matt dinges		Email:	matt_dinges@hotmail.com
Beer:	My sierra		Style:	American Pale Ale
Type:	All grain		Size:	7.1 gallons
Color:	11 HCU (~8 SRM)		Bitterness:	36 IBU
OG:	1.052		FG:	1.018
Alcohol:	4.4% v/v (3.4% w/w)
Water:	Lincoln, NE tap
Grain:	11 lb. Belgian pale 1 lb. British pale 1 lb. German Munich 10 oz. American crystal 60L
Mash:	73% efficiency
	Infusion 152 for 80 min Mash out at 168 for 10 min batch sparge
Boil:	90 minutes	SG 1.046	8 gallons
	added Irish moss and yeast nutrients for last 15 min. The 20 min hop additions are actually FWHs (First Wort Hops) all hops are whole excpet the 3 oz for aroma. Pellets in bag, steeped after boil for 5 minutes then removed.
Hops:	1 oz. Perle (8.3% AA, 90 min.) 0.5 oz. Cascade (5.5% AA, 20 min.) 0.5 oz. Perle (8.3% AA, 20 min.) 0.5 oz. Cascade (5.5% AA, 15 min.) 3 oz. Cascade (aroma)
Yeast:	Wyeast 1056 (of course!) from 30 oz starter Yeast pitche dat 72dF aereated with O2
Log:	Ferment one week at 68dF Condition one week at 65dF
Carbonation:	Bottle conditioned with corn sugar (4.6 oz)
Tasting:	I missed my gravity by about 4 points (I wanted to hit around 1.055-1.056) I didn't boil off as much as I expected, still learning my set up. Tasted good prior to fermentation, will update with a comparison in six weeks. 9.25.01- Turned out noticeably darker than SNPA, due in part to the Munich, but also the cyrstal, still I wouldn't change it. I had a higher FG than expected Probably due to ??? Still, I like it. Hop aroma is stronger than SNPA. This is darn close. Bitterness is right on, maybe slightly more hop flavor as well. Pours with more of a head- an off white/tannish one, not white like SNPA. I was drinking this after one week, and now approaching two weeks it is half gone.

Recipe posted 12/13/01.