Notes for brewing Sierra Nevada Celebration Ale.
Taken from The Brewing Network’s The Session 08-08 10 with Steve Dresler from Sierra Nevada Brewing Co. The recipe stuff starts at about the 2:30 mark.
Vitals:
Batch size: 100 BBL
OG: 16.5 Plato (16.0 – 16.5) [16.2 Plato per Scott Jennings, 121720]
FG: 3.8 Plato (3.5 – 4.0)
IBU: 68
SRM: 12.9?
Grain bill:
2-row pale 89%
Crystal 60 11% (or use British Crystal 50/60) (11-12%)
Hops:
Hot side:
Chinook, 60 mins, 25 lbs (17.2%)
Cascade, 10-15 mins, 40 lbs (27.6%)
Centennial 10-15 mins, 20 lbs (13.8%)
Hop back [Per Scott Jennings, 121720]:
Cascade, FO, 40 lbs (27.6%)
Centennial, FO, 20 lbs (13.8%)
Dry hopping:
Cascade/Centennial, DH, at 2:1, 1/2 lb per BBL
Mash:
Mash in at 156°F for 60 minutes.
Yeast:
WLP001, Wyeast 1056
Fermentation:
Pitch at 62°F and let rise to 68°F. Plateau at 68°F.
