Gretchen and I really like Sierra Nevada Celebration Ale. We stock up on it every winter. To celebrate July 4th this year, I decided to make a bigger version of it. I looked at a few clone recipes and what Sierra Nevada had to say, then I converted it to extract and cranked it up a bit. Here is my recipe:
Makes four 22-ounce bottles
OG: 1.082 SG
FG: 1.020 SG
SRM: 8.6 (Amber)
- 1.4 pounds Alexander’s Pale Malt Kicker (end of boil)
- 0.5 pounds Simpson’s Caramalt (steeped)
- 0.1 ounce Chinook pellets (60 minutes)
- 0.1 ounce Centennial pellets (60 minutes)
- 0.1 ounce Centennial pellets (15 minutes)
- 0.1 ounce Cascade pellets (5 minutes)
- 0.15 ounce Chinook pellets (in primary)
- 0.15 ounce Centennial pellets (in primary)
- 0.15 ounce Cascade pellets (in primary)
- Wyeast American Ale propagator pack (1056)
- Make a 1-quart starter several days in advance.
- Crush the CaraMalt and place it in a disposable grain bag. Bring 1 quart of water to 165°F in a 12-quart pot. Place the grain bag into the pot and allow to steep for 30 minutes.
- Bring another quart of water to 165°F and use it to rinse the grain bag. Dispose of the steeped grain.
- Add sufficient water to make 5 quarts in the 12 quart pot. Bring to a boil.
- Add 0.1 ounces Chinook pellets and 0.1 ounces Centennial pellets. Continue boil for 45 minutes.
- Add 0.1 ounces Chinook pellets. Continue boil for 10 minutes.
- Add 0.1 ounces Cascade pellets. Remove from heat and add 1.4 pounds of malt extract. Stir to dissolve. Return to heat. Boil for 5 minutes.
- Turn off heat. Cover. Place pot in a sink of cold water. Stir wort with a sanitized spoon. Be careful to not aerate the wort while hot. Change the water occasionally as it warms up. Continue until wort reaches 70°F.
- Pour wort into a sanitized 1-gallon jug through a sanitized funnel with a screen to remove the sediment.
- Swirl the starter to suspend the yeast. Measure out 0.5 cups into a sanitized measuring cup. Pitch. Cap the jug with a sanitized stopper and shake to aerate. Affix a sanitized 3-piece airlock and drilled stopper. Place in a 65–75°F dark place for 1 week.
- Place 0.15 ounces Cascade pellets, 0.15 ounces Chinook pellets, and 0.15 ounces Centennial pellets in enough warm (less than 167°F) water to just cover. Steep covered for 20 minutes. Add the hop tea and hops to a sanitized 1-gallon jug.
- Using a sanitized siphon, racking cane, and siphon hose, transfer the beer from the primary fermenter to the secondary onto the hop tea. Affix a sanitized 1-piece airlock and drilled stopper. Place in a 65–75°F dark place for 1 week.
- Combine 0.7 ounces DME with 12 fluid ounces of water. Bring to a boil for several minutes. Cool to 70°F. Add to a sanitized bottling bucket.
- Using a sanitized racking cane and siphon hose, transfer the beer from the secondary to the bottling bucket.
- Using a sanitized siphon hose and bottling wand, fill four 22-ounce bottles. Cap and store in a 65–75°F dark place for 2 weeks before sampling.
This was kind of fun. Though based on other clone recipes of a well known beer, I enjoyed trying to crank up the gravity and hops to make an imperial version that I could make with standard sized available ingredients. We enjoyed the beer. It was a bit sweet for me, but the two batches we made disappeared soon enough.