Need an Opinion on A Sierra Nevada Clone--Virtual Tasting.

[Bigbre04]

I don't whirlpool today. so it was a process question of what to do without a pump. As for chill, I use an immersion chiller and it gets to 180 pretty fast this time of year.

gotcha. ya whirlpooling is just stirring the whole volume.

 

[Dave Y]

I don't whirlpool today. so it was a process question of what to do without a pump. As for chill, I use an immersion chiller and it gets to 180 pretty fast this time of year.

Immersion chiller is what I've been using too. For whirlpool - if you're going to be doing this frequently and you don't want to stir the entire time:

The top three home brewing pumps for effective recirculation and whirlpooling are the
Blichmann RipTide, Chugger Pump (specifically the Stainless Steel/X-Dry models), and the Spike Flow pump. These pumps offer high flow rates, magnetic drives, and stainless steel heads, making them ideal for handling high-temperature wort, preventing clogging, and creating effective whirlpools.

• Blichmann RipTide Brewing Pump: Widely considered the top choice, featuring a quiet motor, high flow rate, built-in linear flow valve, built-in bleed valve for easy priming, and a secure base, eliminating the need for custom mounting.
• Chugger Pump (SS X-Dry Series): Known for reliability and power, these stainless steel magnetic-drive pumps are excellent for consistent, high-temperature recirculation. The X-Dry series specifically offers added protection against damaging the motor if the pump runs dry.
• Spike Flow Brewing Pump: A powerful, competitively priced option that provides high flow rates suitable for fast, effective whirlpooling. It features a stainless steel head and is frequently cited for its superior performance.

I think the Spike has more power, but the Blichmann is less expensive (what I have) and is quite good.

The recirculation pumps that are ... less expensive tend to not flow as well and in a whirlpool, barely move the wort. The Blichmann actually does whirlpool.
I'm sure the others above do too. I do still stir to give the pump moral support.

 

[NorthCoastBrewer]

not sure that the perle belongs in this recipe??

FWIW, at one point in time (Jan 2013) the SN web site listed Magnum & Perle as bittering hops for SNPA.

web.archive.org/web/20130115212747/http://www.sierranevada.com/beer/year-round/pale-ale/

 

[Brew Cat]

f

 

[Brew Cat]

they have never been shy about posting their recipes

 

[J A]

Suggest building from distilled or my house source?

I've always used city water filtered through a whole-house filter and campden tablets. You can get R/O water from the supermarket dispensers pretty reasonably and that would be an option.

 

[Bigbre04]

FWIW, at one point in time (Jan 2013) the SN web site listed Magnum & Perle as bittering hops for SNPA.

View attachment 34150

web.archive.org/web/20130115212747/http://www.sierranevada.com/beer/year-round/pale-ale/

interesting i would not have guessed that to be honest.

@brewcat it is very cool that they do that honestly.

 

[Craigerrr]

Thanks. One question about whirlpool. I don't have a pump. At boil temps a stir should be fine. At 180? Might be a dumb question but want to get as close as I can.

Whirlpool/Hopstand
You can quite simple stir, even just a little bit is effective. Or you don't have to stir or pump.
I would think that an SNA style beer wouldn't need much if any hopstand hops.

 

[J A]

I would think that an SNA style beer wouldn't need much if any hopstand hops.

Agree 100 percent. American Pale Ale as a style is sort of defined by a more restrained use of hops than an IPA. In every regard the styles overlap by a lot but to me, an IPA is defined by substantial whirlpool/dryhopping additions whereas a traditional Pale Ale (which may have very similar OG and ABV to the IPA) will have mostly or only boil additions and as a result a less defined hop presence in aroma and in general, less strident hop presence in the flavor and less bitterness.

 

[Mike at Bay]

Agree 100 percent. American Pale Ale as a style is sort of defined by a more restrained use of hops than an IPA. In every regard the styles overlap by a lot but to me, an IPA is defined by substantial whirlpool/dryhopping additions whereas a traditional Pale Ale (which may have very similar OG and ABV to the IPA) will have mostly or only boil additions and as a result a less defined hop presence in aroma and in general, less strident hop presence in the flavor and less bitterness.

Thanks!! I will take everyone's feedback and brew this weekend.

 

[Bigbre04]

Agree 100 percent. American Pale Ale as a style is sort of defined by a more restrained use of hops than an IPA. In every regard the styles overlap by a lot but to me, an IPA is defined by substantial whirlpool/dryhopping additions whereas a traditional Pale Ale (which may have very similar OG and ABV to the IPA) will have mostly or only boil additions and as a result a less defined hop presence in aroma and in general, less strident hop presence in the flavor and less bitterness.

My thought process was mainly that the whirlpool hop addition adds a significant aroma and flavor component without adding bitterness. In my mind it rounds out the hop profile of the beer without being overly bitter. not that a 25Ibu bittering addition wont be very bitter on its own. SNPA is very old school beer recipe in general.

at the end of the day, there is no wrong answer.

 

[Craigerrr]

My thought process was mainly that the whirlpool hop addition adds a significant aroma and flavor component without adding bitterness. In my mind it rounds out the hop profile of the beer without being overly bitter. not that a 25Ibu bittering addition wont be very bitter on its own. SNPA is very old school beer recipe in general.

at the end of the day, there is no wrong answer.

When I brew a Hazy, I get my bitterness from whirlpool additions, no boil hops. Time and temperature...

 

[Mike at Bay]

Thanks Gang. I will let you know. Brewing on Sunday. I am going to blend some of the thoughts from the group as it relates to the hop additions. Water will be distilled and according to the recipe I have loaded.

I should say the current SNPA (extract) has moderated quite a bit and is pretty good. So lesson learned.....don't post concerns until after the beer sits for a week. LOL.

 

[Craigerrr]

Good luck with it
We do expect to hear, what you did differently, what you thought of the results, and where it goes from here.

 

[Dave Y]

Good luck with it
We do expect to hear, what you did differently, what you thought of the results, and where it goes from here.

Or Else !

 

[Craigerrr]

Or Else !

Yeah, or else!
Or else what though, I don't know

 

[Mike at Bay]

Yeah, or else!
Or else what though, I don't know

It's the least I can do for all of your help.

 

[Dave Y]

Yeah, or else!
Or else what though, I don't know

Or else we turn him on to Kveik yeast and learn the true power of fast fermentations

 

[Mike at Bay]

Good luck with it
We do expect to hear, what you did differently, what you thought of the results, and where it goes from here.

Too damn windy and cold here in north Florida to brew this weekend. I will get to it mid week.

 

[Bigbre04]

When I brew a Hazy, I get my bitterness from whirlpool additions, no boil hops. Time and temperature...

sure, that would just be a very very expensive batch if i was only relying on whirlpool additions. Also i call my IPAs Juicy not hazy. there is a fairly large difference between the two in my opinion. My juicies are hazy, but they are not hazy ipas??? does that make any sense? I have gone the full whirlpool and much prefer adding something in the 10-15 min range just for the balance of the flavors.

this is one of my core beers, that i am brewing tomorrow. its a session Juicy ipa that i really really like at this point. hop schedule wise its very tasty.
https://www.brewersfriend.com/homebrew/recipe/embed/1614488

@Dave Y #beefin' #voss4life #whywaithavebeerfast