How does this look? I want a maltier flavour, without too much sweetness so using a good proportion of Munich malt, other than that and a bit of wheat it's more or less sticking to the online recipes I have seen.... Not bothered about it being 100% accurate clone, just like/similar to the real thing.... I will also add a teaspoon of burton salts to my pure scottish water!
HOME BREW RECIPE:
Title: Sierra November
Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 24 liters
Boil Gravity: 1.046
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.052
Final Gravity: 1.010
ABV (standard): 5.54%
IBU (tinseth): 38.73
SRM (morey): 7.96
FERMENTABLES:
3.2 kg - United Kingdom - Pale 2-Row (64%)
1.1 kg - United Kingdom - Munich (22%)
0.4 kg - United Kingdom - Wheat (8%)
0.3 kg - United Kingdom - Crystal 45L (6%)
HOPS:
10 g - Magnum, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 18.86
13 g - Perle, Type: Pellet, AA: 8.2, Use: Boil for 30 min, IBU: 10.3
30 g - Cascade, Type: Pellet, AA: 7, Use: Boil for 10 min, IBU: 9.57
30 g - Cascade, Type: Pellet, AA: 7, Use: Boil for 0 min
YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 12.22 - 25 C
Fermentation Temp: 18 C
This recipe has been published online at:
http://www.brewersfriend.com/homebrew/r ... a-november