Sierra Nevada Celebration Ale Clone

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.)

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.)

Wyeast 1056 American Ale or Omega Yeast 004 West Coast I

Steep 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.

Add 3 lbs of Light LME and bring to a boil.

Add the 60-minute Chinook hop addition.

At 30 minutes remaining, add the Centennial hop addition.

At 15 minutes remaining, add the remaining 5 lbs of LME, Cascade hop addition. Clarifier (Irish Moss or Whirfloc tablet) & optional yeast energizer.

At flameout, stir in the whirlpool Centennial hop addition.

Chill the wort quickly to 80°F and transfer to the sanitized fermenter.

Top up with cold water to reach 5.5 gallons and aerate thoroughly.

Pitch yeast and ferment in a dark place at 68°F.

After 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: ____________