After searching the Internet for some time I found this Sierra Nevada Pale Ale like clone recipe. I took a few liberties with it by adding a few tweaks of my own. It's been sitting in the secondaries for almost a week now dry hopping with a half ounce of Cascades in each secondary.
** Makes 2 Mr. Beer Sized Batches **
After mashing for 60 minutes lauter for 30 minutes into both 12 quart pots, alternating the fill frequently to prevent either pot from getting more of the stronger wort.
Size 4.25 gallons: Estimated IBU=63, SRM=13, OG=1.073, FG=1.018, ABV=7.1%
10 pounds Marris Otter Malt (UK)
3/4 pound Crystal Malt (40 °L)
1/4 pound Biscuit Malt (Belgium)
1 ounce Yakima Magnum (pellet)
1 ounce Northern Brewer (plug)
1 ounce Cascade (whole leaf)
1 Safale S-05 11g American Ale yeast
Mash at 152° F for 60 minutes.
Boil for 60-90 minutes.
Aerate, pitch at 70° F and ferment at 68° F to final gravity
Rack to secondary fermenter and dry hop
Directions:
Infusion Mash: (Soak mash tun in 8 quarts of 180° F water for 20 minutes to pre heat it, then dump)
Heat 21 quarts of filtered water to 172° F
Pour 14 quarts of 172° F water into mash tun
Mix in 11.0 pounds of crushed grain mix at 58° F
Pour the remaining 172° F water to fill mash tun to 4.50 gallon mark
Stir water and grain mixture and adjust to 152°F and mash for 60 minutes
Sparge with 172° F strike water to set mash bed to 168° F
Add 1 ounce of Yakim Magnum hops to boil pot as first wort hop addition
Lauter for 30 minutes adding 11.5 quarts of sweet wort to both boil pots
Full Wort Boil: (Split these quantities between both boil pots)
Add 1 ounce Northern Brewer (U.K.) hops with 30 minutes remaining to boil
Add 1 ounces Cascade hops with 10 minutes minutes remaining to boil
Add 1/4 tablet WhirlFloc with 9 minutes remaining to boil
Use wort chiller to cool wort to 70° F
** Makes 2 Mr. Beer Sized Batches **
After mashing for 60 minutes lauter for 30 minutes into both 12 quart pots, alternating the fill frequently to prevent either pot from getting more of the stronger wort.
Size 4.25 gallons: Estimated IBU=63, SRM=13, OG=1.073, FG=1.018, ABV=7.1%
10 pounds Marris Otter Malt (UK)
3/4 pound Crystal Malt (40 °L)
1/4 pound Biscuit Malt (Belgium)
1 ounce Yakima Magnum (pellet)
1 ounce Northern Brewer (plug)
1 ounce Cascade (whole leaf)
1 Safale S-05 11g American Ale yeast
Mash at 152° F for 60 minutes.
Boil for 60-90 minutes.
Aerate, pitch at 70° F and ferment at 68° F to final gravity
Rack to secondary fermenter and dry hop
Directions:
Infusion Mash: (Soak mash tun in 8 quarts of 180° F water for 20 minutes to pre heat it, then dump)
Heat 21 quarts of filtered water to 172° F
Pour 14 quarts of 172° F water into mash tun
Mix in 11.0 pounds of crushed grain mix at 58° F
Pour the remaining 172° F water to fill mash tun to 4.50 gallon mark
Stir water and grain mixture and adjust to 152°F and mash for 60 minutes
Sparge with 172° F strike water to set mash bed to 168° F
Add 1 ounce of Yakim Magnum hops to boil pot as first wort hop addition
Lauter for 30 minutes adding 11.5 quarts of sweet wort to both boil pots
Full Wort Boil: (Split these quantities between both boil pots)
Add 1 ounce Northern Brewer (U.K.) hops with 30 minutes remaining to boil
Add 1 ounces Cascade hops with 10 minutes minutes remaining to boil
Add 1/4 tablet WhirlFloc with 9 minutes remaining to boil
Use wort chiller to cool wort to 70° F
