SNPA Clone - Does this look right

[Wez]

I fancy having a bash at a SNPA clone I've worked from Mysterio's thread on the subject - how does this look

25L Batch
75% Eff
Using US-05
Target OG - 1.058
Target IBU - 47

5830.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 95.11 %
300.00 gm Caramel/Crystal Malt - 60L (118.2 EBC) Grain 4.89 %
27.00 gm Magnum [11.00 %] (60 min) Hops 27.2 IBU
23.00 gm Pearle [6.90 %] (60 min) Hops 13.1 IBU
30.00 gm Cascade [6.80 %] (10 min) Hops 6.8 IBU
50.00 gm Cascade [6.80 %] (0 min) (Aroma Hop-Steep) Hops -

Anything to watch fermentation temp-wise or just go for 18 - 20 degrees?

[steve_flack]

You're a tad high on the bitterness. Sierra Nevada say SNPA is 37 not 47 IBU

http://www.sierranevada.com/beers/paleale.html

[Wez]

Cheers Steve, i'll drop it back a bit.

[monk]

When I make snpa, I try to ferment fairly cool, like around 18c--as you said. I set my fridge's thermie at 16c so that with the fermentation heat, it won't get to much higher than 18c. It then comes out very clean and crisp.

I assume you're using the Chico strain...do you get US-05, or a liquid version? I've never used the liquid, but 05 always works great.

Those 50g of Cascade are going to explode when you pour a pint! Sounds great. Good luck with it, Wez.

monk

[monk]

oops. I quoted myself. How self-centered.

[delboy]

I went with 400g of crystal 60 EBC and 100g of carapils, worked well for me.

Good luck with it wez.

[Wez]

Thanks guy's a couple more questions:

Beersmith has calculated that i'll get 6.8 IBU from the 10 minute additions, will I? It may be because I added them in as 'boil' rather than 'aroma' changing that value drops my IBU's to ~41

All of the recipes that I've seen for this are 60 minute boils, why is that? Do the Magnum & Pearle only need an hour

[scarer]

From what i've read on SNPA crystal 60L will produce a darker beer than the original (if you're bothered about that sort of thing) the concencus was to use Crystal 40L.

This is the link to the recipe which seems to be a very good take on the real thing especially as the head brewer at SN has had a hand in it....allegedly!

http://forum.northernbrewer.com/viewtop ... ght=sierra

[steve_flack]

All of the recipes that I've seen for this are 60 minute boils, why is that? Do the Magnum & Pearle only need an hour

There's nothing special about those hops in terms of boil time. You lose a bit of utilisation but it's a fairly small amount. Hop utilisation in the boil is not linear with respect to timeso the difference between 60 and ninety minutes is pretty small.

What determines your boil time is more the type of grain you use. For most ale recipes 60 minutes is long enough. If you're using lager/pilsner malt or have a lot of corn in your recipe then you would probably want to boil for longer to drive off the DMS generated from the malt.

[Wez]

Thanks Steve thats worth knowing, so for most of my brews which are pale, crystal and small qty's of roasted barley/choc malt and some TW I could get away with upping the hops a couple of IBU's and doing a 60 min boil.

Sounds like a bre-day shortener to me

[delboy]

It would seem also that a lot of american brewers default to a 60 min boil, since all the SNPA clone recipes have probably started of in the states a 60 min boil time always gets bandied about.
I think in the end though i went with 90 mins when i last did it, but thats probably just because im more used to a 90 min boil.

[oblivious]

Just to be aware I believe there are two recipes one for draft and one for the bottle version. I think the bottle is slightly drier and more bitter, but dont quote me on that

[monk]

As far as the Crystal 60L and color, I think the use of Maris otter instead of American 2-row will affect color more. Our 2-row is notoriously light and neutral in flavor (Those are the nice words you can use ) so you can add more Crystal and still get in under 8 SRM. This means less malty, more caramelly. The MO we get over here, which could be different (Crisp Malting), is darker and produces a more amber wort on it's own. With our MO, I don't think I could get in under 8 SRM at all. This is one of the few recipes where i actually like to use American 2-row. I get just a little caramel background for the hops.

Whichever way you end up doing it, though, I think it'll turn out great. Good luck!

[Wez]

Cheers for the input guy's I've settled on this (I think..):

Brewlength 25L
Estimated OG 1.056
Estimated IBU ~40
Estimated SRM ~9
66 Degree Mash - 90 Mins
Boil Time - 60 Mins

5400gm Pale Malt Maris Otter Grain 91.5%
400gm Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.0%
100gm Cara-Pils/Dextrine (2.0 SRM) Grain 1.5%
25gm Pearle [6.90 %] (60 min) Hops 14.5 IBU
25gm Magnum [11.00 %] (60 min) Hops 25.6 IBU
30gm Cascade [6.80 %] (10 min) (Aroma Hop-Steep)
50gm Cascade [6.80 %] (0 min) (Aroma Hop-Steep)

Fermenting at 18 degrees with US-05

Won't be able to brew this one for another week

[steve_flack]

I'm not sure, but most of the homebrew versions of this recipe seem to have the Perle added at 30 minutes.