Recipe of the Month – July 2016 – Sierra Nevada Pale Ale

This recipe is our version of a classic American Beer – the Sierra Nevada Pale Ale.

This beer is an excellent pale ale style beer with a deep amber colour and a full flavour. It includes steeped and dry hopped Cascade Hops which give the beer its classic pale ale fruity, fragrant notes.

If you are a fan of pale ales then you will not be disappointed.

This recipe kit is another perfect way to take hopped extract beer kits to another level and is a great introduction to experimenting with hops and steeping grains for the beginner or ‘tin kit’ brewer.

This recipe is available as a kit in-store and on-line with full brewing instructions and everything included – priced at a 15% discount for the month of July 2016 to the individual items retail price – product code: 19885.

Ingredients:

• 1.7kg Black Rock Pale Ale Beer Kit
• 1.0kg Beer Improver (500g Light Dried Malt Extract / 500g Dextrose)
• 2 x 200g Dextrose
• 15g Morgan’s Premium American Ale Yeast
• 2 x 12g Cascade Finishing Hops (1 for steeping and 1 for dry hopping)
• 150g Cracked Crystal Grain (steeped)

Other Ingredients (Not Supplied In Recipe Kit):

• 200g of Dextrose if kegging with no secondary fermentation (not supplied)

Method:

1. Clean / sterilize all equipment including fermenter, paddle, mug and jug (used for steeping)

2. Discard Black Rock Pale Ale tin yeast and sit tin in hot water for 10 minutes

3. Boil 1.25ltrs of water in kettle

4. Steep 150g of Cracked Crystal Grain in 1L of boiling water for 15 minutes

5. Steep 12g of Cascade Finishing Hops in 250mls of boiling water for 10 minutes

6. Re-boil kettle with 2.25L of water

7. Add 1.25ltrs of boiled water to fermenter and add 1kg of Beer Improver and 2 x 200g Dextrose and stir thoroughly until dissolved

8. Add Black Rock Pale Ale tin to fermenter and stir thoroughly to dissolve

9. Pour 500mls of boiled water into the Black Rock Pale Ale tin and stir then add to fermenter

10. Strain steeped Cracked Crystal Grain into the fermenter and rinse with 500mls boiled water (do not add grain to fermenter)

11. Add cold water to fermenter to 22.5 ltrs and test temperature – make sure it is between 20-24 degrees before pitching yeast

12. Take initial hydrometer reading

13. Add steeped Cascade Finishing Hops bag and mug of water to fermenter

14. Pitch 15g Premium American Ale Yeast and stir gently

15. On day 2 of fermentation add 12g Cascade Finishing Hops bag to fermenter and gently stir in with sterilized paddle (dry hop)

16. When fermentation is finished check with hydrometer and bottle as per normal.

N.B. If kegging, add 200g of Dextrose at step 7