Sierra Nevada Pale Ale

Recipe supplied by:Recipe formulation using info provided by the fine folks at Sierra Nevada Brewery.

Ingredients:

• 3 kgs Coopers Light Malt Extract
• 450 g Coopers Light Dry Malt Extract
• 225 g 60°L (160°EBC) Crystal Malt
• 115 g Carapils Malt
• 1 tsp Irish Moss
• 28 g Perle Leaf Hops (20 min)
• 14 g Perle Leaf Hops (15 min)
• 28 g Cascade leaf Hops (2 min)
• 28 g Cascade Leaf Hops (steeped)
• 1 vial White Labs California Ale Yeast (WLP001)
• Coopers Carbonation Drops (priming)

Method:

1. Steep Crystal and Crapils malts in 65-82°C brewing water (amount of water determined by the size of your pot) for 15-20 minutes. Then remove.
2. Mix in Coopers Light Malt Extract, Coopers Light DME and 28g Perle hops. Bring to very light boil.
3. Add 2nd addition of Perle hops and Irish Moss with 15 minutes remaining in boil. Add 1st addition of Cascade hops with 2 minutes remaining in boil. Add last addition of Cascades at end of boil.
4. Cool wort in pot to room temperature. Transfer into fermenter. Aerate well, then top up to 23 litres if necessary.