The recipe for this clone of the Sierra Nevada American Pale Ale is taken from The Home Brew Forums. You have to be a member to log in to their recipes area. The recipe was originally for 25 litres, so we've converted the amounts slightly to match our 23 litre brew length.
Grain & Fermentables
- Pale Malt, 5300g
- Pale Crystal Malt, 280g
- Gypsum, 1tsp
- Epsom Salts, 1/2tsp
Hops & Copper Finings
- Magnum, 15g for 90mins
- Magnum, 10g for last 30mins
- Cascade, 50g for last 15mins
- Cascade, 25g steeped for 30mins post-boil while wort cools from 80°C
- Protafloc, 1 tablet last 15mins
Brew Details
- Brew Day: 17th January 2010
- Transfered to Secondary: 24th January 2010
- Bottled: 3rd February 2010 (44 Bottles)
- Yeast: Safale US-05
- Brew Length: 23 litres
- Mash Time: 90 minutes @ 67°C
- Water-to-Grain Ratio: 2:1
- Boil Time: 90 minutes
- OG - Recipe/Achieved: 1.054 / 1.052
- FG - Recipe/Achieved: 1.014 / 1.011
- ABV - Recipe/Achieved: 5.4% / 5.3%
- EBU/EBC: 54/14
- Priming: 82g granulated sugar mixed with 250ml of wort, boiled and stirred in before bottling
We use Graham Wheeler's Beer Engine software for capturing the recipe. Here's the custom recipe file for this brew.
Pictures
The grain and salts waiting for the mash tun to get to strike temperature:
The eager assistant:
The customary shot of the mash tun tucked up in its jacket:
The mash tun during the run-off from the first batch:
One batch of the many hops to go in, and the steeped hops just after the chiller was turned on:
The hop debris, post drain-off; there's two heating elements in there somewhere!
With all the excitement of the 4 batches of hops, we forgot the protafloc :( It's hasn't cleared down as much as it might have done had the protafloc been remembered - as illustrated by the murky trial jar during bottling.
More pictures here.
Dave & Suki.
This clone of the Exe Valley Autumn Glory is taken from Graham Wheeler's Brew Your Own British Real Ale (3rd Edition).
Grain & Fermentables
- Pale Malt, 4250g
- Crystal Malt, 370g
- Gypsum, 1tsp
- Epsom Salts, 1/2tsp
Hops & Copper Finings
- Fuggles, 41g for 90mins
- East Kent Goldings, 30g for 90mins
- Styrian, 23g for last 10mins
- Protafloc, 1 tablet last 15mins
Brew Details
- Brew Day: 1st January 2010
- Transfered to Secondary: 12th January 2010
- Bottled: 16th January 2010 (40 Bottles)
- Yeast: Safale S-04
- Brew Length: 23 litres
- Mash Time: 90 minutes @ 66°C
- Water-to-Grain Ratio (L:Kg) : 2:1
- Boil Time: 90 minutes
- OG - Recipe/Achieved: 1.045 / 1.043
- FG - Recipe/Achieved: 1.011 / 1.010
- ABV - Recipe/Achieved: 4.5% / 4.5%
- EBU/EBC: 42/21
- Priming: 80g granulated sugar mixed with 250ml of wort, boiled and stirred in before bottling
We use Graham Wheeler's Beer Engine software for capturing the recipe. Here's the custom recipe file for this brew.
Pictures
For some reason we didn't take many photos of this brew.
The mash tun all tucked up in its blanket:
Preparing the hops:
The contents of the boiler during the transfer to the FV:
We bottled it after 13 days. Here's our Exe Valley Autumn Glory on the left (after 10 days in the bottle) and a glass of our Timothy Taylor Landlord on the right:
More pictures here.
Dave & Suki.
This clone of the Timothy Taylor Landlord was our first attempt at all grain brewing. The recipe itself is taken from Graham Wheeler's Brew Your Own British Real Ale (3rd Edition).
Grain & Fermentables
- Pale Malt, 4250g
- Black Malt, 30g
- Gypsum, 1tsp
- Epsom Salts, 1/2tsp
Hops & Copper Finings
- East Kent Goldings, 25g for 90mins
- Styrian Goldings, 30g for 90mins
- Styrian Goldings, 20g last 10mins
- Protafloc, 1 tablet last 15mins
Brew Details
- Brew Day: 13th December 2009
- Transfered to Secondary: 20th December 2010
- Bottled: 24th December 2009 (45 Bottles)
- Yeast: Safale S-04
- Brew Length: 23 litres
- Mash Time: 90 minutes @ 66°C
- Water-to-Grain Ratio (L:Kg) : 2:1
- Boil Time: 90 minutes
- OG - Recipe/Achieved: 1.042 / 1.040
- FG - Recipe/Achieved: 1.010 / 1.010
- ABV - Recipe/Achieved: 4.5% / 4%
- EBU/EBC: 35/20
- Priming: 85g granulated sugar mixed with 250ml of wort, boiled and stirred in before bottling
We use Graham Wheeler's Beer Engine software for capturing the recipe. Here's the custom recipe file for this brew.
Pictures
The Mash after 90 minutes:
The first runnings after the 1st batch top-up:
The remains of the mash/grain:
In go the hops:
The boiler and me doing our thing:
The transfer from the boiler to the FV. Only a few bits of hop debris get through, but the sieve catches all the bits.
The trub in the FV after transfer in to a secondary vessel at 7 days:
In to the bottle after 11 days, and pintage three weeks later :)
The Styrian and EKG hop aromas comes through nicely. Unfortunately some of the trub got picked up by the syphon so there's a little more sediment in the bottles than we'd hoped.
More pictures here.
Dave & Suki.
