Ferment at 67☏ (19☌) for the first few days until fermentation slows, then allow the temperature to free-rise until fermentation is complete and gravity has stabilized, about 4–7 more days. Chill the wort to 67☏ (19☌), aerate, and pitch the yeast. After the boil, conduct a whirlpool step: Stir to create a vortex, cooling to 180☏ (82☌) if possible add whirlpool hops and allow 15 minutes to steep. Sparge and top up as necessary to get about 7.5 gallons (28 liters) of wort, depending on your evaporation rate. Recirculate until your runnings are clear, then run off into the kettle. Mill the grains and mash at 154☏ (68☌) for 60 minutes. Second dry hop: 3 oz (85 g) Citra 2 oz (57 g) each Simcoe and El Dorado 1 oz (28 g) Mosaic (What, you don’t talk to your equipment?) Eventually you’ll take a sip, stare at your glass, and declare victory.Batch size: 6 gallons (23 liters) Brewhouse efficiency: 72% OG: 1.076 FG: 1.014 IBUs: N/A ABV: 8.2%Ħ oz (170 g) Citra at whirlpool, 180☏ (82☌) for 15 minutesįirst dry hop: 3 oz (85 g) Citra 2 oz (57 g) each Simcoe and El Dorado 1 oz (28 g) Mosaic Looking for more of that fruity, bready yeast character? Bump up your fermentation temperature by a few degrees and speak affirmations to your carboy. ![]() Maybe you wish the aroma popped more increase your final hop addition and see what you get. ![]() “There are no rules - other than keep the beer clean.” “Try everything,” says our Innovation Brewmaster Scott Jennings in the video below. But that’s just it: Brew it again (and again), keep detailed notes, and tinker until it’s dialed. Factors like your brew system, ingredient suppliers, and fermentation conditions make each attempt unique. There’s no silver bullet for nailing this Pale Ale homebrew. After all, that’s how he perfected Pale Ale: making 5-gallon batches nearly every week, the year before opening Sierra Nevada. The recipe below is adapted from Ken’s homebrewing logbook. Then he owned a homebrewing shop in the late ’70s, and that’s where hobby transformed into vocation. He got his first kit in 1969 - and hid it from his mom (he was a teenager). “Even the beer connoisseur who’s used to now drinking double IPAs and barrel-aged stouts,” Ken ponders, “I think most of those drinkers can still appreciate both the heritage of Pale Ale but also just the drinkability and balance that it has.”Īnd you appreciate it enough to make 5 gallons of your own! Let’s get to it. ![]() Almost a half-century later, Pale Ale still intrigues the collective craft beer conscience. Soon it would change tastes, make hops famous, and help revive an entire industry. “And we wanted it to have a distinctive hop character.”Īrmed with “glorified home brewery equipment” and a new American hop variety called Cascade, Ken unleashed that famous bouquet of citrus, pine and spice. “Pale Ale was sort of born out of trying to balance the technology we had at that time as brewers and a product that would leave a lasting impression on the drinker,” Ken says. There was a “homogenization of beer at the time,” Ken says, and dull flavor was essentially the default.īut that trend didn’t sway his vision: Define a style. It was a bold move in 1980, making your flagship a hop statement. “Probably 90 percent of or more hated it,” he said, but Ken held tight to the silver lining. When founder Ken Grossman first introduced Pale Ale to local Chico bars, he mostly got the boot. Early on, it seemed the Sierra Nevada Pale Ale recipe could end up crumpled and tossed in the trash.
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