Sierra Nevada Celebration Ale Clone Recipe
As most of you know that read this blog, Sierra Nevada was one of the first micro-breweries to gain widespread distribution and therefore has become one of the more popular breweries in the States. They brew really great beers and I'm partial to their Porter, but I think their Celebration Ale is their best beer. It has an incredible mouthfeel and the balance of this beer is wonderful. The bad part is that it's only available during the winter and well, that's not long enough for this chap. So, here's a recipe that I think is pretty close.
Yields
5 gallons/19L, all grain
OG = 1.064
FG = 1.014
IBU = 60
SRM = 12
ABV = 6.4%
Ingredients
Grain
11.5 lbs - 2row pale malt
1.0lb - crystal (35 °L)
.5lb Carapils malt
Hops
11 AAU Chinook hops (60 mins) = 1.0 oz of 11% alpha acids
8.5 AAU Cascade hops (30 mins) = 1.7 oz of 5% alpha acids
0.66 oz Cascade hops (for the dry hop)
0.66 oz Centennial hops (for the dry hop)
Extras
1 teaspoon of Irish moss (15 mins)
Yeast
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale)
Process
Mash at 156 °F for 60 minutes. Boil wort for 90 minutes, adding hops as indicated above next to the specific hops. Ferment at 66 °F. Dry hop in a secondary for 5 days at 60 °F after primary fermentation is done. Bottle/Keg.
Extract Options
If you don't want to bother with the all grain version (although you should) you can replace the 2row malt with 5.5 lbs of dried malt extract and 1.5 lbs of 2row malt. Steep the crushed grains in 120 fluid ounces of water at 156 °F for 45 minutes and then follow the rest of the process above for the boil and fermentation.
Rogue Shakespeare Stout Clone Recipe
This is one of my favorite brews from Rogue brewery located in the Pacific Northwest. I had experimented with different recipes for this when I was younger, but could never quite get it right because the yeast I would use was not even close the yeast needed for this brew. Now that the yeast is available, I think this recipe is right on the money. Try it out in your home brewery and let me know if it turns out how you expect. I'm posting an all grain and a grain plus extract process. Get brewing!
Yields
5 gallons
Assumes: 70% efficiency, 5.5 gallons at end of boil
OG: 1.060 (15 P) IBU: 69
All Grain Version
- 11.0 lb (5 kg) Great Western 2-row pale malt
- 0.5 lb (227 g) 120L crystal malt
- 0.5 lb (227 g) chocolate malt
- 0.5 lb (227 g) rolled oats
- 3.0 oz (85 g) roasted barley
Mash at 150F (65C) for 60 minutes. Sparge at 175F (79C) to collect 6.5
gallons of pre-boil wort.
Extract Plus Grains
Steep speciality malts, roasted barley and oats in 150F (65C) water for
20 minutes. Strain, add 7.5 lb (3.4 kg) light malt extract syrup, then
proceed with the boil.
Boil
- 1.oz (28 g) Cascade pellet hops, 5% AA (90 min)
- 1.oz (28 g) Cascade pellet hops, 5% AA (60 min)
- 1.oz (28 g) Cascade pellet hops, 5% AA (30 min)
- 1.oz (28 g) Cascade pellet hops, 5% AA (knockout)
- 1 tsp (5 mL) Irish moss (20 min)
- Wyeast Pacman
Boil 90 minutes with the additions shown above. Cool to 60F (16C) and
pitch yeast. Ferment at 60F (16C) for one week, then siphon into
secondary. Hold in secondary at 60F (16C) until fermentation is
complete, then bottle/keg and condition.
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