High Sierras Pale Ale

If you're looking for the perfect clone of SNPA, this is it. This recipe was originally posted on the Northern Brewer message forum by "beerfan" who developed it with the help of the head brewmaster at Sierra Nevada (Dressler). It has been converted to an extract recipe with a 3 gal partial boil so the bitterness *may* be just a little high. If it is, drop the bittering hops down to 0.6oz. The original posting can be found here: http://forum.northernbrewer.com/viewtopic.php?f=4&t=15532

Brewer:	Little Egypt		Email:	nfloridana@gmail.com
Beer:	High Sierras Pale Ale		Style:	American Pale Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	16 HCU (~10 SRM)		Bitterness:	38 IBU
OG:	1.057		FG:	1.013
Alcohol:	5.6% v/v (4.4% w/w)
Water:	Use only water with no chloromines. If your water supply uses chloramines, you can add a very small pinch of sodium- or potassium metabisulfite (equivalent to ~1/4 campden tablet crushed) to 5 gal of tap water in your carboy/bucket. Stir well and then use for boiling and top-up. The sulfites will bind with the chloromines and drop them out of solution. This reaction happens in less than 5 minutes.
Grain:	1 lb. American crystal 60L
Steep:	Steep grains in 1 gal of 150-160°F water for 20-30 minutes.
Boil:	60-70 minutes	SG 1.095	3 gallons
	6 lb. Extra light dry malt extract
	Irish Moss or Whirfloc should be used to aid in clarity.
Hops:	.75 oz. Magnum (14.4% AA, 60 min.) .5 oz. Perle (8.3% AA, 30 min.) 1 oz. Cascade (6.6% AA, 10 min.) 2 oz. Cascade (aroma)
Yeast:	White Labs WLP001 or Wyeast 1056 with about a 1 quart starter are ideal for this beer. If you choose to use dry yeast, Fermentis US-05 is extremely close to (if not the same as) 001 or 1056. I've used US-05 on this beer several times and it turns out great.
Log:	Sierra Nevada does not use dry hopping on SNPA.
Carbonation:	Bottle as normal or force carbonate in keg at 10-12 psi

Recipe posted 07/24/09.