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Heya,
The SNPA has been mentioned in a couple of threads lately.
Saw this partial recipe on White Labs' site last night, thought someone might appreciate it.

From http://www.whitelabs.com/recipe.asp?Category=1

Sierra Nevada Pale Ale
Recipe supplied by:
Recipe formulation using info provided by the fine folks at Sierra Nevada Brewery.


6.6 lbs Coopers Light Malt Extract
1 lb Coopers Light Dry Malt Extract
1/2 lb 60L Crystal Malt
1/4 lb Carapils Malt
1 tsp Irish Moss
1 oz Perle Leaf Hops (20 min)
1/2 oz Perle Leaf Hops (15 min)
1 oz Cascade leaf Hops (2 min)
1 oz Cascade Leaf Hops (steeped)
1 vial White Labs California Ale Yeast (WLP001)
Coopers Carbonation Drops (priming)


1. Steep Crystal and Crapils malts in 150-180F brewing water (amount of water determined by the size of your pot) for 15-20 minutes. Then remove.
2. Mix in Coopers LIght Malt Extract, Coopers LIght DME and 1 oz Perle hops. Bring to very light boil.
3. Add 2nd addition of Perle hops and Irish Moss with 15 minutes remaining in boil. Add 1st addition of Cascade hops with 2 minutes remaining in boil. Add last addition of Cascades at end of boil.
4. Cool wort in pot to room temperature. Transfer into fermenter. Aerate well, then top up to 5 gallons if necessary.

An AG was posted a couple of months back in this thread.

Looks good; I'll have to give it a go. I converted to metric units if that helps anyone:

Sierra Nevada Pale Ale

Recipe supplied by: Recipe formulation using info provided by the fine folks at Sierra Nevada Brewery.

Ingredients:
3 kgs Coopers Light Malt Extract
450 g Coopers Light Dry Malt Extract
225 g 60°L (160°EBC) Crystal Malt
115 g Carapils Malt
1 tsp Irish Moss
28 g Perle Leaf Hops (20 min)
14 g Perle Leaf Hops (15 min)
28 g Cascade leaf Hops (2 min)
28 g Cascade Leaf Hops (steeped)
1 vial White Labs California Ale Yeast (WLP001)
Coopers Carbonation Drops (priming)

Method:
Steep Crystal and Crapils malts in 65-82°C brewing water (amount of water determined by the size of your pot) for 15-20 minutes. Then remove.
Mix in Coopers Light Malt Extract, Coopers Light DME and 28g Perle hops. Bring to very light boil.
Add 2nd addition of Perle hops and Irish Moss with 15 minutes remaining in boil. Add 1st addition of Cascade hops with 2 minutes remaining in boil. Add last addition of Cascades at end of boil.
Cool wort in pot to room temperature. Transfer into fermenter. Aerate well, then top up to 19 litres if necessary.

rwh wrote:I converted to metric units if that helps anyone:

Thanks - helps me.
Couple of questions though...
When the recipe says "225 g 60L Crystal Malt" does that mean 225grams per 60 litres?
Also, what is Irish Moss? I've only ever come across Irish Moss in laxatives or in the garden!

halminator wrote:

rwh wrote:I converted to metric units if that helps anyone:

Thanks - helps me.
Couple of questions though...
When the recipe says "225 g 60L Crystal Malt" does that mean 225grams per 60 litres?
Also, what is Irish Moss? I've only ever come across Irish Moss in laxatives or in the garden!

As a Kit and Kilo brewer so far, you should take this advice with a grain of salt (or pinch of your favourite hops)...

I think that "60L" refers to 60 on the Lovibond scale.
Lovibond is a graduated scale for measuring colour.
So, with respect to 60L Crystal Malt ...
"60 Lovibond is medium, it contributes deep amber-red color and rich caramel flavor."

Irish Moss is a seaweed, full of mucilaginous goodness.
It is used as 'finings' in beer - it helps pull solids out of suspension, resulting in a clearer (finer) beer.

HTH,
d

Thanks Dave. Learning more all the time...

Never used finings in my previous brews but willing to giving it a go.

Irish moss (or whirflock tablets) should be used 10-15 mins from flameout. Chuck in your kettle and watch it dance around. Helps pull proteins and scum out of suspension in the wort.

halminator wrote:When the recipe says "225 g 60L Crystal Malt" does that mean 225grams per 60 litres?

What MrDave said: 60° on the Lovibond scale, which measures the colour darkness of a malt based on its absorbance of all wavelengths of visible light. I've made it clearer in the recipe now as well as adding °EBC as well.

The formulae for converting for the three different colour units commonly in use are:

°L = °ASBC (very nearly)
°L = (0.375 x °EBC) + 0.46
°EBC = (°L -0.46)/0.375

L: Lovibond
EBC: European Brewery Convention
ASBC: American Society of Brewing Chemists

Just to let everyone know, three weeks in the bottle and this is my most popular brew so far. No one I've given it to has not liked it, girls and guys alike, which is certainly saying something.

Time to do another one. I think I might try converting this into an all-grain recipe for my first attempt at an AG.

Just realised that the recipe is supposed to be 19L rather than 23L (though having made it up to 23L and having a good result I guess it's not terrible). I've updated the recipe above now.

rwh wrote:Just to let everyone know, three weeks in the bottle and this is my most popular brew so far. No one I've given it to has not liked it, girls and guys alike, which is certainly saying something.

Time to do another one. I think I might try converting this into an all-grain recipe for my first attempt at an AG.

Just realised that the recipe is supposed to be 19L rather than 23L (though having made it up to 23L and having a good result I guess it's not terrible). I've updated the recipe above now.

rwh: thanks for being a good guinea pig and providing feedback
I reckon I'll have to give it a stab based on your responses.
Remember to check the Duane's AG recipe that I linked to in the original post - someone's already done the hard work for you

Here's my all-grainified recipe. I might modify it later for hop utilisation at the lower gravity boil if I think it's necessary. Also note I've increased quantities of everything to bring it up to a final volume of 23L.

Sierra Nevada Pale Ale

Recipe supplied by: Recipe formulation using info provided by the fine folks at Sierra Nevada Brewery.

Ingredients:
5kg pale ale malt
275 g 60°L (160°EBC) Crystal Malt
150 g Carapils Malt
1 tsp Irish Moss
34 g Perle Leaf Hops (20 min)
17 g Perle Leaf Hops (15 min)
34 g Cascade leaf Hops (2 min)
34 g Cascade Leaf Hops (steeped)
1 vial White Labs California Ale Yeast (WLP001)
Coopers Carbonation Drops (priming)

Method:
Mash grains at 68°C for 60 minutes, then transfer to boil kettle and sparge, making the total volume 24L
Bring to very light boil and add 34g Perle hops.
Add 2nd addition of Perle hops and Irish Moss with 15 minutes remaining in boil. Add 1st addition of Cascade hops with 2 minutes remaining in boil. Add last addition of Cascades at end of boil.
Cool wort using wort chiller. Transfer into fermenter. Aerate well, then top up to 23 litres if necessary.

rwh, have a read of this, very helpful

http://forum.northernbrewer.com/viewtop ... highlight=

is this snpa similar to lcpa? sounds interesting!!! this beerfan guys recipe from the brewmaster sounds like some gold according to a heap of those northernbrewer guys. the mashout step is a little confusing? do you simply add boiling water to reach the temp after 45mins ? wait 15mins then drain then sparge? might try and find a bottle of it if i can?

lcpa is based on snpa.

RWH,
In your method, step one you mention 24l, I'm not sure if you are referring to the volume pre-boil or post boil. If it is pre-boil them you should be up somewhere around 30litres due to evapouration and dead space in your kettle. Just to make sure you have approx. 23l post boil.

Cheers
AC

SNPA is bottle-conditioned.

Has anyone tried culturing a yeast from the sediment (what little there is of it)?

Oliver

I made a simple version of this the other day...

1 can of Coopers pale ale
1.5kg light liquid malt
400g dark malt extract
15g Perle (15mins)
15g cascade (15mins)
15g cascade (5 mins)
Dry hopped (15g cascade)
US -56 yeast
23L final volume

At first i was worried as it was quite bitter when i tasted it out of the fermented before bottling, but now that its been in the bottle for a month or so, the bitterness has mellowed a touch and it is bloody fantastic. You get a very strong cascde aroma, but the combination of perle hops and the hops used in the coopers tin is quite interesting.. Almost minty... Its very nice...

I have the recipe at home, so if anyone wants to try to make this beer, i'll have the exact recipe tomorrow...

I did a so called AG SNPA last night, i say so called because obviously i havent tried it yet but it goes something like this..

4.6 kg JW traditional ale
.28kg 60L crystal
7 gm magnum ( 60 mins)
19 gm perle ( 60 mins)
28 gm cascade ( 15 mins)
20 gm cascade ( 0 mins)
15 gm cascade ( dry hop secondary)
1 tsp irish moss ( 10 mins)
Wyeast 1056 ( 1.5 litre starter)

90 min boil to finish with 20 litres in fermenter..

Will let you know how it goes

That sounds a bit more like an LCPA, not enough crystal to be a SNPA.

The recipe is out of an american mag who apparently got it straight from the horses mouth so ill see how it goes

Isnt that more crystal than your above recipe for a 23 litre batch?

Oh yes, so it is, I stand corrected.

I've been using another SNPA recipe that calls for 700g of Crystal...

http://helms-deep.cable.nu/~rwh/blog/beer/?p=65