Recipe Vital Stats
Brew Method Extract
Batch Size 5.5 Gallons
Boil Time 60 Mins
Target OG 1.066
Target FG 1.015
Est. ABV 6.8%
Bitterness 65 IBU
SRM 12
This extract-based clone captures the iconic piney, citrusy, and resinous hop profile of Sierra Nevada’s famous winter seasonal Celebration ale. It balances a robust malt backbone with an aggressive but clean hop bitterness, making it the perfect holiday ale
Fermentables
1 lb Caramel/Crystal Malt 60L (Steep for 30 minutes at 155°F to provide sweetness and color.)
8 oz Carapils Malt (Steep with specialty grains for better head retention and body.)
8 lbs Light Liquid Malt Extract (Add 3 lbs at the start of the boil and the remaining 5 lbs at the last 15 minutes of the boil.)
Hops Schedule
1 oz Chinook (13% AA) @ 60 min (Primary bittering addition for piney character.)
1 oz Centennial (10% AA) @ 30 min (Mid-boil addition for floral/citrus notes.)
1 oz Cascade (6% AA) @ 15 min (Flavor and aroma contribution.)
1 oz Centennial (10% AA) @ Flameout (Aroma whirlpool addition.)
1 oz Cascade (6% AA) @ Dry hop 5 to 7 days (Classic citrus aromatics.)
Yeast Recommendation
Wyeast 1056 American Ale or Omega Yeast 004 West Coast I
Directions
1Steep specialty grains in 2.5 gallons of water at 155°F for 30 minutes, then remove grains. Do not let the temperature exceed 170°F.
2Add 3 lbs of Light LME and bring to a boil.
3Add the 60-minute Chinook hop addition.
4At 30 minutes remaining, add the Centennial hop addition.
5At 15 minutes remaining, add the remaining 5 lbs of LME, Cascade hop addition. Clarifier (Irish Moss or Whirfloc tablet) & optional yeast energizer.
6At flameout, stir in the whirlpool Centennial hop addition.
7Chill the wort quickly to 80°F and transfer to the sanitized fermenter.
8Top up with cold water to reach 5.5 gallons and aerate thoroughly.
9Pitch yeast and ferment in a dark place at 68°F.
10After 7 days, add dry hop addition for an additional 5 to 7 days before bottling and/or kegging.
Notes
Brew Date:______________ Yeast:_____________________________________
Original Gravity: __________ Fermentation Temp: _________________ FG ______________
Days in Fermenter: ________________ Final Gravity:________________ *ABV: ____________
Ingredients
Fermentables
1 lb Caramel/Crystal Malt 60L (Steep for 30 minutes at 155°F to provide sweetness and color.)
8 oz Carapils Malt (Steep with specialty grains for better head retention and body.)
8 lbs Light Liquid Malt Extract (Add 3 lbs at the start of the boil and the remaining 5 lbs at the last 15 minutes of the boil.)
Hops Schedule
1 oz Chinook (13% AA) @ 60 min (Primary bittering addition for piney character.)
1 oz Centennial (10% AA) @ 30 min (Mid-boil addition for floral/citrus notes.)
1 oz Cascade (6% AA) @ 15 min (Flavor and aroma contribution.)
1 oz Centennial (10% AA) @ Flameout (Aroma whirlpool addition.)
1 oz Cascade (6% AA) @ Dry hop 5 to 7 days (Classic citrus aromatics.)
Yeast Recommendation
Wyeast 1056 American Ale or Omega Yeast 004 West Coast I
Directions
Directions
1Steep specialty grains in 2.5 gallons of water at 155°F for 30 minutes, then remove grains. Do not let the temperature exceed 170°F.
2Add 3 lbs of Light LME and bring to a boil.
3Add the 60-minute Chinook hop addition.
4At 30 minutes remaining, add the Centennial hop addition.
5At 15 minutes remaining, add the remaining 5 lbs of LME, Cascade hop addition. Clarifier (Irish Moss or Whirfloc tablet) & optional yeast energizer.
6At flameout, stir in the whirlpool Centennial hop addition.
7Chill the wort quickly to 80°F and transfer to the sanitized fermenter.
8Top up with cold water to reach 5.5 gallons and aerate thoroughly.
9Pitch yeast and ferment in a dark place at 68°F.
10After 7 days, add dry hop addition for an additional 5 to 7 days before bottling and/or kegging.
Notes
Brew Date:______________ Yeast:_____________________________________
Original Gravity: __________ Fermentation Temp: _________________ FG ______________
Days in Fermenter: ________________ Final Gravity:________________ *ABV: ____________
Sierra Nevada Celebration Ale Clone
