Partridge’s Recipe Corner: Jacob’s SNPA clone

Every so often James Keane, aka Partridge9, gives special attention to one of the recipes on the forum.

American Pale Ale (Sierra Nevada Pale Ale Clone)
Author: Jakub Scheibe, aka Jacob
Date: 12/09/2012

When I first tasted Jacob’s SNPA clone in the Bull & Castle my first impression was, well, that I was a little jealous! I couldn’t believe that he had got so much flavour out of it – something I quite simply haven’t managed to do with my attempts at SNPA clones. The original batch size is 10 gallons; I have scaled the recipe best as I can to get to the typical 5 gallons. One thing I have noticed with brewing software is the utilisation profile completely alter the numbers so I have set this to be match the Rager Utilisation model; you’ll find this under Recipe | Utilisation on Beer Tools Pro. The dry hops can be added to either the fermenter towards the end of primary fermentation, at about 1.015, or if you are going to use a secondary fermenter add the dry hops at this stage. The volume loss due to hops maybe a little more than normal with this recipe due to the large quantity of hops in the kettle. The important thing with the recipe is the hop profile: make sure you use fresh hops, and make every attempt to keep it balanced. This is a classic, simple beer –  a beautiful example of an American Pale ale but not so simple to get right.

Basic Procedure
The chosen procedure is a very simple all grain brewing procedure, that uses a picnic cooler and one batch sparge step – numbers, temps and volumes will vary according to your system, Its more of a checklist – but you should make an effort to hit the target temperatures. If your hop additions are in hop bags you may consider adding 10-15% to eash hop step.

Batch Size: 22.0 L
Overall Brewhouse Efficiency:72%
Presumed Mash/sparge Water loss:5 litres
Presumed Evaporation / Boil loss:10%
Presumed Yeast Attenuation:75%
Presumed Hops: Wholeleaf hops added loose
BJCP Category: 10-A American Pale Ale
Original Gravity: 1.053 (1.045 – 1.060)
Terminal Gravity: 1.013 (1.010 – 1.015)
Color: 25.17 (9.85 – 27.58)
Alcohol: 5.23% (4.5% – 6.2%)
Bitterness: 43.8 (30.0 – 45.0)

Summary of Ingredients
5000 g Maris Otter Pale Ale Malt
500 g Crystal 60
14 g Magnum (14%) – added during boil, boiled 60 min
14 g Perle (8.8%) – added during boil, boiled 30 min
25 g Cascade (7.6%) – added during boil, boiled 10 min
0.5 t Whirlfloc Tablets (Irish moss) – added during boil, boiled 5 min
50 g Cascade (7.6%) – steeped after boil
1 Fermentis US-05 Safale US-05 / White Labs WLP001 California Ale or similar
25 g Amarillo (9.4%) – added dry to secondary fermenter
Pre Mash
– Crush and mix your crystal and Maris Otter well
– Prepare starter (if your not using dry yeast)
– Water Treatments – you might consider filtering your 30 litres of water or adding a little Gypsum (5g)
– Heat 15 litres to 72°C add to you mashtun
– dough in your grains – target temp is 67°C
– Mash for 60 minutes – this is a single infusion mash
– Drain off to kettle – remember to recirculate first 2 litres (helps with clarity)
– Heat 15 litres sparge water to roughly 85°C
– Add Sparge water to mashtun – target temp for the grainbed should now be 76-77°C
– Give it a good stir and leave for 10 minutes
– Turn on kettle
– slowly add sparge water to kettle – but remember to recirculate first 2 litres (helps with clarity)
– You should have collected roughly 25 litres for the boil
– It may take some time to get to boil – once you hit 100°C and hot break (foam head) start the boil clock
– @60 mins add Magmun
– @30 mins add Perle
– @10 mins add 1st Cascade hop bomb
– @05 mins add Irish Moss/Whirlfloc Tablet
– @00 mins add 2nd Cascade hop bomb
– chill wort to target 18-19°C as quickly as you can
– Sterilise fermenter
– add wort to fermenter – aerate wort as best you can and check temp of wort one final time
– hydrate yeast if using dry yeast or get wet yeast ready
– add yeast and seal it up with an airlock
– Ferment at 20°C – primary should be complete in 7 days.
– add dry hops, 25g of preferably Amarillo but Cascade will do
– leave for a further 3-5 days.
– bottle or keg: desired CO2 level is 2.5 to 2.7 volumes, which is roughly 15 psi in keg, or 144g dextrose for bottling.


  • Jacob

    If you don’t have Amarillo just use Cascade.

    • Day 6 and things are loiknog good! Probably the longest period I’ve had the primary fermentation really active still got a 4cm Krausen (sp? the foam’ head you get during heavy fermentation). Bubbler is going strong, so lots of co2 being produced (which also means alcohol). Usually my home brew by day 6 is much quieter, with small bubbles rising to the surface and no head of foam’. So either i’ve been doing something wrong before, or this is a nice strong ferment. maybe it’s the nature of the wheat beer or the yeast suppliment I added this time.. or the more filtered water.. who knows It was a good quality kit.

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