Sierra Nevada Resilience Butte County - Beer Recipe - Brewer's Friend

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Sierra Nevada Resilience Butte County

202 calories 22.6 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 80 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Sierra Nevada Brewing Co.
Calories: 202 calories (Per 330ml)
Carbs: 22.6 g (Per 330ml)
Created: Friday January 18th 2019
1.065
1.019
6.1%
72.9
10.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
567 g German - CaraMunich III567 g CaraMunich III 34 57 10.2%
5,000 g Weyermann - Barke Pilsner5000 g Barke Pilsner 42 1.8 89.8%
5,567 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Centennial28 g Centennial Hops Pellet 8.4 Boil 80 min 35.09 20%
28 g Cascade28 g Cascade Hops Pellet 5.6 Boil 15 min 11 20%
28 g Centennial28 g Centennial Hops Pellet 8.4 Boil 15 min 16.5 20%
14 g Cascade14 g Cascade Hops Pellet 5.6 Whirlpool 20 min 4.13 10%
14 g Centennial14 g Centennial Hops Pellet 8.4 Whirlpool 20 min 6.19 10%
14 g Cascade14 g Cascade Hops Pellet 5.6 Dry Hop 4 days 10%
14 g Centennial14 g Centennial Hops Pellet 8.4 Dry Hop 4 days 10%
140 g / 0.00 €
 
Yeast
Imperial Yeast - A24 Dry Hop
Amount:
2 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Kerkeland Hulshout Pidpa 2017
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
62 7 14 39 57 137
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.5 L alfa Infusion -- 70 °C 60 min
mashing out Infusion -- 76 °C 10 min
10.8 L Sparge -- 76 °C 30 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 19.5
Mash volume with grains 23.2
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 14.1 L) 15.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.2 L) 28.5
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 19.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 19
Total: 35  
Equipment Profile Used: System Default
 
Notes

Mash the grains at 70°C for 60 minutes. If you are including a mash-out step, raise the temperature to 76°C and hold for 10 minutes. Sparge with 76°C water to collect 24.7 liters of wort. Boil for 80 minutes, following the hops schedule. At flame-out, stir the wort to cool slightly and add the whirlpool hops. Let rest for 20 minutes before chilling the wort to slightly below fermentation temperature. Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 15–16°C.

Add the dry hops toward the end of active fermentation, when the SG is about 1.020–1.024. Let rest for 4 days or until fermentation is complete. Cold crash to drop the hops out of solution. Rack to secondary or keg.

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  • Last Updated: 2019-01-27 12:33 UTC