I tried some searching on the forum and didn’t come up with much. I’m looking for an extract recipe for a SNPA clone. I found this via google: http://www.cornells.com/content.cfm?s=5&p=29
But according to wikipedia, SNPA has caramel malt and different hops. Which one is right and what extracts would I use?
Sierra Nevada uses 60L crystal malt, same as caramel.
The hops have changed over time. You might leave out the carapils in this one, and up the crystal.
http://beerdujour.com/Recipes/ChrisFrey/Nearly_Nirvana_-_the_Original_Big_Brew_2000_Recipe.html
vs today where they use some Magnum for bittering along with the perle.
OK so I decided on a recipe. Basically from the link I posted with the exception of the hops. Should I adjust any amounts of hops?
(I’m assuming this makes 5 gal)
6.6 lbs Light Malt Extract
1.0 lb crystal malt 60L
1.0 oz Perle Hops @60min
1.0 oz Magnum Hops @10min
1.0 oz Cascade Hops @ 1min
Wyeast American Ale 1056
3/4 cup priming sugar
Says the secondary fermenter is optional with an optional dry hopping. What’s the advantage of this? Any other thoughts?
I’ll steep the grains at about 170 for 30min, then bring to a boil and add extracts, then hops @ appropriate times.
Looks Ok except for where you’ve got the Magnum. Like Fred said, they use Magnum along with the Perle for bittering - that’s generally your 60 minute addition. Take the IBU’s the Perle alone gives you in the original recipe and then reduce the amount of Perle and add Magnum (both at 60 minutes) adjusting the amounts of each until you get the same IBU’s as before.
Oh, and put the Cascades back in there at 10 minutes.
There is a dead ringer found right HERE in this famous thread.
The extract version is within the first few pages.
FWIW, I would always dryhop this beer with some cascade for increased aroma; the privilege of the homebrewer. Cheers.
I like SNPA–though I do notice that it tends to fluctuate in quality sometime.
My hop suggestions for your recipe:
Magnum at 60. Clean bittering hop.
Perle at 60 and 30. Dual-purpose. Balanced bittering. Floral, spicy, hoppy. Moderately intense.
Cascade at 30, 10 and 0. Dual-purpose. Flowery, citrusy, grapefruit aroma
The amounts will depend on your target IBU’s and the AA’s of the hops you have.
This is the recipe you’ll want to brew. I’ve made it several times and it is, like Pinnah said, “a dead ringer.”
Awesome! I think I might try out a smaller batch for this one to start. I like this recipe. I appreciate all the help!
Does this recipe still exist??
Striving to find the best version, any copies of this recipe in your collection?
I don’t think you can get any better “clone” than this:
Their website is only listing Cascade hops in the recipe, which may be an ancient version of theirs. They have been using Magnum and Perle as the bittering hops for their current product. I want the recipe which mimicking this more current/well known version.
They likely simplified it for the bittering addition to make it easy and less to buy. You will not notice a difference.
Often the descriptions on brewers websites list “featured” ingredients, not all of them; I wouldn’t put too much stock in their only listing Cascade.
Also remeber: even if you used their exact recipe, brewed on your system it would be unlikely to match what’s brewed on theirs. You will have to start somewhere and tinker with your recipe until you get a reasonable match. Even be open to switching yeast!
I was just on their website before I went to Europe a couple of weeks ago and they had listed Magnum and Perle in the hop additions. Wish I would have screen shotted. However, still, they only listed the grain bill by percentage.
When I toured Mill’s River, the hop schedule they were using for Pale Ale that day was not like the website.
Bravo for bittering.
Cascade mid boil.
Cascade +5% Centennial+5% another I can’t remember.
This probably had to do with the quality of the Cascade that year, which was 3or 4 years back.
