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Beer recipes

Sierra Nevada clone recipe

Grain Bill 4.5kg 2 Row Pale Malt/ maris otter

566g Crystal Malt (60L)

Hop Schedule(33 IBU)

9.3g Magnum - 60 min

14g Perle - 30 min.

28g Cascade - 10 min.

56g Cascade - at flameout

Yeast Safale US05 – Rehydrate in cooled boiled water at 30c

Mash/Sparge/Boil Mash at 153° for 60 min with 16 litres. (Remember to calculate your strike temp*)

Sparge with 19.6 litres of water at NO MORE than 73c.

Boil for 60 minute and add hops according to their timing.

Crash cool to about 16-18c and ferment at 65° to 68°. (Unless you have the means to temp control your environment, just stick it in a cupboard that’s reasonably cool.

If you are doing an extract/partial mash, substitute the Pale malt for about 3 kg of Malt Extract (liquid or dry, though if using dry use slightly less) and follow the normal procedure for boil in a bag 

*Strike temp is the temperature the mash water must be at so that when you add it to the grain the whole mixture equalises at 153f or 67c

 

 

Denny Ryepa

6kg 2 Row Pale Malt

1.6kg Rye Malt

 679g Crystal Malt                                                                                                                                                                                  

271g Carapils

 271g Wheat Malt

Hop Schedule

34g Columbus - 60 min

16g Mount Hood - 30 min

50g Mount Hood - 0 min

34g Columbus – Dry Hop (If you aren’t dry hopping make this addition at flameout (after you turn off the heat, preferably when the wort is roughly 80c)

Yeast Safale US05 – Rehydrate in cooled boiled water at 30c

Extras

1 Tsp Irish Moss at 15min.

1 Tsp Gypsum 60 min. (Add to boil NOT mash)

Mash/Sparge/Boil Mash at 67°c for 60 min with **25 litres. (Remember to calculate your strike temp*)

Sparge with **15 litres of water at 73c.

Boil for 60 minute and add hops according to their timing. Crash cool to about 16-18c and ferment at 65° to 68°. (Unless you have the means to temp control your environment, just stick it in a cupboard that’s reasonably cool. *Strike temp is the temperature the mash water must be at so that when you add it to the grain the whole mixture equalises at 153f or 67c.

**If like me the 25 litre mash volume is above the max your mash tun will hold I (and this is personally) would split the mash and sparge into either 20/20 litre or possibly 22/18 litre. If you have too stiff a mash then your sugar extraction rate can suffer, resulting in lower gravity….and we don’t want that