Sierra NoAlpha Beer Recipe | All Grain American Pale Ale | Brewer's Friend
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Sierra NoAlpha

148 calories 15.2 g 12 oz
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 148 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Saturday October 1st 2022
Amount Fermentable Cost PPG °L Bill %
8.50 lb US - Pale 2-Row8.5 lb Pale 2-Row 37 1.8 87.2%
0.75 lb Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L 34 60 7.7%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 5.1%
9.75 lbs / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike 160 °F 155 °F 60 min
Steeping 155 °F 155 °F 60 min
Temperature 155 °F 170 °F 15 min
2 gal Batch Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 68 °F
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
White Labs - California Ale Yeast WLP001
1 Each
Attenuation (avg):
Optimum Temp:
68 - 73 °F
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 175 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.45 Volumes
Target Water Profile
Dortmund (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
142.1 22.3 14.8 106.8 298.8 23.7
Mash Chemistry and Brewing Water Calculator

Ok, yeah, it's not a beer, it's a malt liquor with style. The yeast is actually Berkely Yeast's Superbloom, which is an edited strain of Chico so make it naturally produce the terpenes that cascade hops would normally provide.

The idea was to make a no-hop pale ale, so of course I have to make a Sierra Nevada "clone". I took Sierra Nevada's clone recipe from their site and slightly modified it (replaced half a lb of 2-row with carapils) for head retention because the idea is to crank sulfates and add amylase enzymes to the ferment in attempt to offset the lack of bitterness by reducing sweetness.

I might have added more body and character malt to compensate for the brut FG, but I stuck with the standard recipe for now.

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  • Public: Yup, Shared
  • Last Updated: 2022-10-01 22:43 UTC
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