Sierra Cascade Ale
This recipe is formulated to achieve my own version of a Sierra Nevada cloned pale ale. Cascade hops were used exclusively for the bitterness and aroma.
Ingredients:Fermenation:Statistics:
IBU: Bitterness  SRM: Color  ABV: Alcohol
  • 4 lbs Muntons Light Dry Malt Extract
  • 3 lbs Muntons Amber Dry Malt Extract
  • 3 oz Cascage plug hops
  • 50 mg Wyeast American Ale 1056 liquid yeast
  • 5 gallons water
  • 3/4 cup corn sugar
Primary: In glass, 7 days at 63-68 degrees
Secondary: Transfer to secondary glass for an additional 7 days
  • IBU: 25
  • SRM: 7
  • ABV: 6.1%
Preparation:
  1. Bring 1.5 gallons of water to boil, stir in malt extract and bring back up to slow boil.
  2. 1 oz Cascade hops in boil 45 minutes.
  3. 1 oz Cascade hops in boil 15 minutes.
  4. Remove from heat and place pot in ice bath and cool to room temperature.
  5. Transfer to primary filled with remaining water.
  6. Pitch yeast and aerate well by whisking.
  7. Dry hop remaining 1 oz Cascade hops
  8. Ferment according to schedule and then siphon off to holding bucket.
  9. Prime with corn sugar and bottle.
Results:
waiting…