Sierra Nevada Celebration Clone IPA

November 8, 2017 6:26 pm Published by

Sierra Nevada Celebration Ale American IPA

Sierra Nevada’s Celebration Ale is a two-fold celebration – it’s released just in time for the holiday season and a festive event for the first fresh hops of the season. Thanks to American Homebrewers Association for this awesome recipe.

Ingredients

For 5 Gallons (19 L)

  1. 10.0 lb (4.5 kg) North American 2-row malt
  2. 1.5 lb (0.68 kg) Crystal malt (25-40° L)
  3. 0.5 lb (227 g) Dextrin malt
  4. 0.75 oz (21 g) Chinook hops, 11% a.a. (90 min)
  5. 0.75 oz (21 g) Cascade hops, 6% a.a. (30 min)
  6. 0.25 oz (7 g) Cascade hops, 6% a.a. (whirpool)
  7. 0.25 oz (7 g) Centennial hops, 10% a.a. (whirlpool)
  8. 0.25 oz (7 g) Cascade hops, 6% a.a. (dry hop)
  9. 0.25 oz (7 g) Centennial hops, 10% a.a. (dry hop)
  10. Wyeast American Ale yeast or White Labs California Ale yeast

Specifications

  • Original Gravity: 1.066
  • Final Gravity: 1.015
  • ABV: 6.6%
  • IBU: 54
  • SRM: 8

Directions

To brew the Sierra Nevada Celebration Ale, perform a single temperature infusion mash at 154°F (68°C) for 45-60 minutes.

Extract Option

Directions:

  1. To brew an extract version of the Sierra Nevada Celebration Ale, steep grains in 1 gallon (3.8 L) water (minimum) at 158°F (70°C) for 30 minutes. Add dry malt extract and boil for one hour adding hops at times listed above.
  2. Cool wort and pitch with a starter of White Labs California Ale yeast and ferment at 68°F (20°C). Best after aging one month in bottle.

Ingredients:

  1. 6.5 lb (3 kg) Laaglander Light Malt Extract
  2. 1.0 lb (0.45 kg) Briess CaraPils
  3. 2.0 oz (57 g) Chocoalte Malt
  4. 0.5 lb (227 g) Crystal Malt (20° L)
  5. 1.5 oz (43 g) Chinook hops, 11.8% a.a. (60 min)
  6. 1.0 oz (28 g) Cascade hops, 5.5% a.a. (5 min)
  7. 1.0 oz (28 g) Cascade hops, 5.5 % a.a. (5 min)
  8. White Labs California Ale Yeast

Specifications:

  • Bitterness: 54 IBU
  • Original Gravity: 1.060
  • Final Gravity: 1.016
  • ABV: 5.8%

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This post was written by Zach Savastano

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