77 replies to this topic

[MolBasser]

Here is what the master brewer allowed me to release...

CELE
Malts:
Pale 2-row: 89%
Caramel (60L): 9%
Mash at 157.5 F
Original Gravity: 16.0 Plato
Ending Gravity: 4.0 Plato
ABV: 6.8%
Hops
0 min: Chinook & Centennial
90 min: Cascade
100 min: 2/3 Cascade & 1/3 Centennial

100 min: Whirlpool
IBU: 65
Dry Hopped with 2/3 Cascade & 1/3 Centennial
Yeast: SNBCo Ale


PALE ALE

Here is the recipe for Sierra Nevada Pale Ale. We don’t give weights as everyone’s system is a little different. You will also find a ton of recipes on google that should help you out. Keep trying, that’s the secret! https://www.homebrew...pale-ale-88930/

Malts:
Pale 2-row: 92%
Caramel (60L): 8%
Mash at 155 F
Original Gravity: 13.0 Plato
Ending Gravity: 2.8 Plato
ABV: 5.4% (bottle conditioning will get you to 5.6%)
Hops
0 min: Perle
45 min: Cascade
90 min: Cascade

90 min: Whirlpool
IBU: 38

Yeast: SNBCo Ale (California Ale Yeast)

MolBasser

[djinkc]

Very cool. Thanks! Perle was a surprise.

[Humperdink]

Awesome! thanks man! and Thank ?Steve?

[No Party JKor]

Nice! I was planning on making the Cele pretty soon anyway, now I may do the PA too. Why the 90-100 minute boils?

[MolBasser]

Very cool. Thanks! Perle was a surprise.

You're welcome.

Awesome! thanks man! and Thank ?Steve?

Yes, Master Brewer is Steve Dresler.

Nice! I was planning on making the Cele pretty soon anyway, now I may do the PA too. Why the 90-100 minute boils?

That's how we roll. MolBasser

[MolBasser]

After the final addition, the steam is cut off. Just enough to mix it, and then we start pumping to the whirlpool. MolBasser

[MolBasser]

Man, I gotta check for typos....The cele recipe doesn't equal 100% malt. I'll double check tomorrow. The boils seem about 10 minutes long too, if I remember my brewing days. I'm sure he just grabbed the most convenient recipe formulation or list. Steve is busy. I will check back tomorrow and make sure I'm not steering you guys wrong. MolBasser

[MakeMeHoppy]

Hops
0 min: Chinook & Centennial
90 min: Cascade
100 min: 2/3 Cascade & 1/3 Centennial

This seems to be written backwards for conventional homebrew recipes. I assumeit means Chinook and Cent at start of 100 min boil and Cascade and Cent at flame out?

[orudis]

is "zero minute" the beginning of the boil?

[MolBasser]

Yes. MolBasser

[Genesee Ted]

And by the 2/3 and 1/3 do you mean a blend composed by weight of this or by IBU contribution?

[cavman]

Thanks Basser, I wouldn't worry about minor tweaks as anyone needs to adjust to their system anyways. The possibility of hitting so close it is indecipherable is very slim, but it helps lead down the path of brewing an excellent beer in the same vein.

[positiveContact]

wow 157F+ mash. I've never mashed that high ever.

[Brauer]

Yeah, wow! I never would have dared try a 157°F mash on a beer that starts at 1.064 and has a pound of Crystal 60!I'm surprised it finishes at 1.016, but I guess that's 1056 for you.

[positiveContact]

Yeah, wow! I never would have dared try a 157°F mash on a beer that starts at 1.064 and has a pound of Crystal 60! I'm surprised it finishes at 1.016, but I guess that's 1056 for you.

ummm - it's super-secret SN yeast.

[No Party JKor]

Again, could be a system thing. Remember, we're talking like 100bbl batches here. 157.5 in SNBC's mash tun could be 154 in a typical homebrew mash tun. Though, maybe not, IIRC Jamil employed a 160F mash to clone Lagunitas' IPA. I've been interested in trying one of these beer with a ultra high mash temp. Maybe I'll try the Cele at 158 and see what I get. The mouthfeel and body of Cele is my favorite part of the beer. It's probably that high mash temp.

Edited by JKoravos, 27 October 2011 - 06:48 AM.

[positiveContact]

Again, could be a system thing. Remember, we're talking like 100bbl batches here. 157.5 in SNBC's mash tun could be 154 in a typical homebrew mash tun.

not following - I figured a mash temp was a mash temp regardless of the size of the mash.

[No Party JKor]

not following - I figured a mash temp was a mash temp regardless of the size of the mash.

We're talking about a 3000 gallon tank. How do we know that the temperature in the tank is uniform? How do you know that YOUR mash temp is uniform? How many thermocouples do they have measuring the mash? Do they just have one, and reference that as the 'mash temp' regardless of what the real temp distribution is? Controlling 3000 gallons of slurry to 0.5F is a tough task.

[positiveContact]

We're talking about a 3000 gallon tank. How do we know that the temperature in the tank is uniform? How do you know that YOUR mash temp is uniform? How many thermocouples do they have measuring the mash? Do they just have one, and reference that as the 'mash temp' regardless of what the real temp distribution is? Controlling 3000 gallons of slurry to 0.5F is a tough task.

it's a little easier in my case b/c I can check multiple areas but in their case aren't they slowly mixing the whole thing to keep temps fairly uniform? I agree you could have a lot of variation but shooting for such a high mash temp still surprises me.

[Brauer]

One big variable I can think of is the time it takes to hit that temp. I'm essentially at mash temp within a minute of starting to get the grain wet. If it takes them 15' (WAG) to add all the water, then they've essentially done a 15' beta rest.