Sierra Nevada Stout Clone
Batch Size:
5 gal.
Brewed By: Nate Shultz
Efficiency:
75%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Pale Malt 2-Row (Briess)
4.5
50.0
Wheat Malt
4
44.4
Munich Malt
.5
5.6
Total Weight
9.00
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
173.3°F
2.6 gal.
4.7 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Perle - Pellet
8.25
0.25
60
9.6
Sterling - Pellet
5
0.31
30
5.5
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
4 SRM
1.050
4.8
72.0
0.59
FG
IBU
Calories
Target BV
1.014
15.1
221
(per 16 oz. Pint)
0.65
Target Beer Style Info. & Typical Ingredients
WHEAT BEER
Bavarian Weizen
SG Range: 1.044 to 1.052
FG Range: 1.010 to 1.014
IBU Range: 8 to 15
SRM Range: 2 to 8
By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is Pilsner malt. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. A small amount of noble hops are used only for bitterness.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website,
www.bjcp.org
.
Session Notes
Yeast Strain(s) Used: Ale Yeast (preferably for stout)
Fermentaion Temp: 68°F
As close as I have been able to get to the real thing.