SNPA Cloning made very simple...

[Beerfan]

In an attempt to brew a SNPA clone as accurately as possible I decided to email the brewmaster at SN brewing company and ask for his help in formulating a recipe. Much to my surprise he kindly reviewed what I already had and made the neccesary corrections. I was also very surprised at how close I was. With the exceptions of the hop schedule and color I was pretty much dead on. If anyones ineterested I'll post the recipe in its entirety once I input all the data in promash.

Beerfan

[whotsyface]

Very interested!!!!!!

Thanks!!!!
M

[flynnguy]

Yeah, it's nice when the brewmasters are so helpful. However some are very secretive about their recipes. It never hurts to ask. \

[Beerfan]

Here's my final cut based on info from the brewery. The crsytal 60 seems high but thats what the recipe calls for to get to 12 SRM. I may have to vary the hop additions just a bit depending on the alpha acid percentage. I'll be brewing this next weekend (hopefully). I'll let everyone know how it turns out.

EDIT** Adjust your caramel 60L and shoot for an SRM of 8.

Here it is:

SNPA CLONE

A ProMash Brewing Session Report
--------------------------------

Recipe Specifics
----------------

Batch Size (Gal): 6.50 Wort Size (Gal): 6.50
Total Grain (Lbs): 12.50
Anticipated OG: 1.053 Plato: 13.11
Anticipated SRM: 8.0
Anticipated IBU: 37.0
Brewhouse Efficiency: 77 %
Wort Boil Time: 70 Minutes

Actual OG: 1.053 Plato: 13.16
Actual FG: 1.011 Plato: 3.17

Alc by Weight: 4.21 by Volume: 5.39 From Measured Gravities.
ADF: 75.9 RDF 63.2 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 79 %
Anticipated Points From Mash: 53.07
Actual Points From Mash: 54.22


Pre-Boil Amounts
----------------

Evaporation Rate: 18.00 Percent Per Hour

Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:

Pre-Boil Wort Size: 8.23 Gal
Pre-Boil Gravity: 1.042 SG 10.46 Plato

With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Water Needed Pre-Boil Wort Size: 7.75 Gal
Water Needed Pre-Boil Gravity: 1.045 SG 11.08 Plato


Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
8.0 1.00 lbs. Crystal 60L America 1.034 60
92.0 11.50 lbs. Pale Malt(2-row) America 1.036 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Magnum Pellet 13.60 25.4 60 min.
0.50 oz. Perle Pellet 7.70 7.3 30 min.
1.00 oz. Cascade Pellet 5.80 4.3 10 min.
2.00 oz. Cascade Pellet 5.45 0.0 0 min.


Yeast
-----

S-05, US-56, 1056 or WL 001




Mash Schedule
-------------

Mash Type: Single Step
Heat Type: Direct

Grain Lbs: 12.50
Water Qts: 16.00 - Before Additional Infusions
Water Gal: 4.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.28

Grain Temp: 72 F

Dough In Temp: 0 Time: 0
Saccharification Rest Temp: 153 Time: 60
Mash-out Rest Temp: 168 Time: 5
Sparge Temp: 170 Time: 10

Runnings Stopped At: 1.010 SG 2.56 Plato


Total Mash Volume Gal: 5.00 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.



Water Needed For Brewing Session
--------------------------------

Sparge Amount: 5.00 Sparge Deadspace: 0.25 Total Into Mash: 4.75

Total Grain Lbs: 12.50 Qts Per Lbs: 1.28 Total From Mash: 2.50
Mash Gallons: 4.00
Grain Absorption: 1.50

Amount Lost in Lauter Tun Deadspace,
Grant and Misc. to Kettle: 0.50

Top Up Water Added to Kettle: 1.00
Amount into Kettle: 7.75

Boil Time (min): 70.00 Evaporation Rate: 18.00
Amount after Boil: 6.12

Left in Kettle Deadspace: 0.50
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.25
Left in Other Equipment / Other Absorption: 0.00

Amount to Chillers: 5.37
Amount After Cooling (4 perc.): 5.16



Grain absorption rate is: 0.12 (Gallons Per Lbs)

Evaporation rate is Percent per Hour

This formulation will yield 5.16 gallons of fermentable wort.

You will need 10.00 gallons of water for the complete brewing session.


Fermentation Specifics
----------------------

Pitched From: Starter
Amount Pitched: 0 mL
Lag Time: 5.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 7
Primary Temperature: 68 degrees F

Carbonated to 2.4 volumes of CO2

****EDIT*** 3 July 2007, Edited the recipe to reflect 1 pound of Carmel 60L.

[whotsyface]

Rockin'

thanks Beerfan!

M

[speed]

does anybody have a recipe for extract or with mini mash i dont do ag yet.

[Beerfan]

Dan,

For the extract version just use Light DME or liquid in place of the two row until you reach the correct original gravity. Steep the crystal 60 in 3 gallons of water at 153 degrees for about 30 minutes, remove add DME/LME bring to a boil and brew just as you normally would. I hope this helps.

[T2driver]

Man, that seems like a LOT of crystal for a 1.053 ale.

[Beerfan]

Man, that seems like a LOT of crystal for a 1.053 ale.

I completely agree, but in the response I got back from SN's brewmaster he explained that my color was too low and told me to up the amount of 60 until I got an SRM of 12. We'll brew it and see how it urns out. For some reason I don't remember SNPA being that dark, and I always thought it was about a 9 SRM. My recipe was already pretty close with the exception of the color and the quantities and hop schedule. I was also surprised to see that the addition of Perle hops were made at 30 minutes, and that the first addition of cascades were made at ten minutes before the end of the boil. I'll post a full report as to how it turns out once its brewed at its various stages.

Beerfan-

[davevolk]

Hello,

I justed brewed a Sierra Nevada clone following the recipe posted here.
I scaled the grain bill back a bit for a five gallon batch and for my
system. Prior to seeing this recipe, I had been using about 8% 60L
crystal, and going with 12% put the color right on the mark.
From what I can tell tasting them both side by side it seems the exact
recipe. I had been experimenting trying to get this right for quite a
while. I know one of the main flavor contributions is the 2 plus ounces
of Cascade they add at the end after the boil. This really comes accross.
Other recipes I have tried that were pretty close all had this large addition
of Cascades at the end in common, and that's what really gives it that
unique taste in my opinion. That's pretty nice that the Sierra brewmaster
was that helpful.

I'm just curious what other's have thought when they have tried this
recipe?

[Beerfan]

Davevolk, I'm happy to hear someoene else brewed this clone. Would you believe I still haven't brewed it yet! I'm still waiting for the ingredients to arrive. A downfall of living in japan I'm afraid. This recipe was developed with the huge help of the brewmaster at SN so it should be very, very similiar to the actual recipe. Let me know how your final product turns out.

Greg

[Hentai]

Ive been becoming more and more of a fan of Magnum hops and this makes me want to make a SNPA clone.
Hentai

[davidw]

Man, that seems like a LOT of crystal for a 1.053 ale.

Heh! You've never seen a recipe created by John Maier, have you?

[beachbum]

Thanks for the post. Tha hops at 0.0 - how long do you leave these in prior to cooling your wort down? I'm not sure what you mean here.

Thanks

[T2driver]

Man, that seems like a LOT of crystal for a 1.053 ale.

Heh! You've never seen a recipe created by John Maier, have you?

John Maier? Pfffffft What does that clown know?