SNPA clone

[seymour]

This is Ken Grossmans latest Advice on the recipe
its american unit and for 19ltr
4.6kg pale
0.30 pale crystal, 60.

4.4 aau perl for 90mins(14g?)
6 aau cascade for 45 (28g)
cascade at 0 mins 43g

Mash at 68 for 60mins and mash out at 77 for 5 mins, ferment at 20°C with same yeasts named as above.

Hey guys! I think you're missing the point. Mysterioso's recipe makes good beer in the American Pale Ale style. But Ken Grossman is the owner/creator/brewer of Sierra Nevada Pale Ale, who--it could be argued--singularly defined American Pale Ale once and for all. Barney gave you the the real deal, and up-to-date. It's not a clone.

[beer today]

hi, good info, starting to get interesting now, would anyone add Torrified wheat for head purposes.
I've read up to 10%, but I wonder if this as other adjuncts affects flavour/balance or whether they are used purely for body/head retention?
thanks
bt

[seymour]

hi, good info, starting to get interesting now, would anyone add Torrified wheat for head purposes?

For an American Pale Ale with improved head retention, lace, and bready mouthfeel (in other words, an English ale)? Yes.

For a Sierra Nevada Pale Ale clone? No, use the Sierra Nevada Pale Ale recipe which doesn't contain any wheat, and doesn't have very good head retention or fullness in the mouthfeel.

[beer today]

cheers Seymour, exactly what I wanted to hear.
Just ordering my grains and hadnt accounted for TW, so game on, here's to next weekend, cant wait !

[seymour]

Cheers, and happy brewing!

[Barley Water]

I have 30 pounds of domestic lager malt that I need to do something with. I have decided that I'll take 10lbs of the stuff, add just a smidge of specialty malt and make an original American Pale Ale. What I am going to try and do is scale down a Dogfish Head 60 formulation, I call it Guppyfish Head. Anyhow, 10lbs of domestic 2 row, about 1/2 a pound of Amber malt about 40IBU's and of course bursted. I'm using Warrior, Simcoe and Amarillo (assuming of course I can source them all) for hopping and naturally I'll dry hop the hell out of it. What I want is a lower gravity (a bit less than 1.050 O.G) hop delivery vehicle, very subtle malt character and neutral yeast contribution so I guess I'll just use the dry American ale yeast since I had good luck with it before (plus it's cheap and easy as no starter is required).

By the way, I spent five of my formative years living in Salt Lake City and obviously I am not LDS nor am I into polygamy (one wife is enough thank you very much). There is some pretty crazy stuff that goes on in the great state of Utah but sadly the brewery you reference was not in existance when I lived there. Very interesting laws concerning strong drink in that state, almost as bad as Texas (which is why I began homebrewing).

[beerbeerbeer]

My recent experiences on this one.
Brewed the mysterio version which was amazingly close to snpa.
Brewed another one and thought "hey ill sub in some lager malt for the pale and add some torrified wheat because i have some, it wont make much difference!", what i have brewed is something that resembles a slightly darker version of brains SA gold. it still tastes great but those two tweaks made a big difference. it was a good learning experience!

[mysterio]

This is Ken Grossmans latest Advice on the recipe
its american unit and for 19ltr
4.6kg pale
0.30 pale crystal, 60.

4.4 aau perl for 90mins(14g?)
6 aau cascade for 45 (28g)
cascade at 0 mins 43g

Mash at 68 for 60mins and mash out at 77 for 5 mins, ferment at 20°C with same yeasts named as above.

Hey guys! I think you're missing the point. Mysterioso's recipe makes good beer in the American Pale Ale style. But Ken Grossman is the owner/creator/brewer of Sierra Nevada Pale Ale, who--it could be argued--singularly defined American Pale Ale once and for all. Barney gave you the the real deal, and up-to-date. It's not a clone.

Ultimately no recipe is going to give you a clone. The iteration I gave to malt miller was blind tasted by a few people who picked my beer as the actual SNPA, however I know it's not actually the recipe they use (everyone knows they don't use northern brewer for instance). What really made the difference for me, I have no doubt, is brewing the same recipe with tiny changes about 8 or 9 times. What really makes this beer (aside from lots of Cascade hops) is a very clean fermentation profile which gives a perfect balance of malt and hops, which is a really tough nut to crack. I bet they do ferment at 20C at the brewery but they also have cylindro-conical FVs the size of which would make you wince (I got to visit the brewery last summer which was cool). This is going to make the yeast behave very differently than in a typical home brew set-up. The way I brewed my "clone" is by re-pitching white labs WLP001 yeast and fermenting around 16-17C. It's a completely different beer when you just use a pack of US-05 on the first pitch (for me anyway).

Good luck, it's a great beer and even with all the great US craft beers out there I think this remains one of the best.

[seymour]

+1 on all points. Cheers, and keep up the great work.

[Brewtaster]

+1 from me too. It was this recipe that I first brewed with all-grain using BIAB method in a tea urn. I was amazed how close it was to SNPA. So thatwas me hooked. I've brewed ita few times since under different conditions and used different yeast and each time it's just great! Thanks Mysterio!!

[jonnyt]

Agreed, perhaps my best beer to date everyone who tasted it loved it.
I would say though that its better drunk earlier as the cascade hit fades after several months.