Partridge’s Recipe Corner: Extracting Jacob’s SNPA clone

Extract – American Pale Ale (SNPA Clone)
Author: Jacob
Date: 12/09/2012

This is the recipe we featured a couple of weeks back from Jacob, which was originally an all grain recipe. Many extract brewers have been a little disappointed with the lack of extract material on the NHC site, so let us attempt to address the imbalance. Jacob’s recipe is quite simple on the malt side, so from an extract point of view it’s pretty straight forward. On the hops side there a lot! The dry hops can be added to either the fermenter towards the end of primary fermentation, about 1.015, or if you are going to use a secondary fermenter you can add the dry hops at this stage. The volume loss maybe a little more than normal with this recipe due to the sheer quantity of hops. But remember the important thing with the recipe is the hop profile; make sure you use fresh hops and make every effort to use the hops detailed. This is a classic, simple beer, a beautiful example of an American Pale ale, and I would recommend brewing it.

Basic Procedure
The Chosen procedure is a very simple extract with grains procedure: there is no mash tun required here. Please note you could use a dark extract instead of the crystal malt to save the steeping step. The steeping of the grains seems to do this differently by everyone so I have described a method using a colander. Also adding the cold water at the end to help with chilling is another step can vary. If you have an immersion chiller or if your water is a little ‘iffy’ with regards to bacteria you may consider boiling the lot.
As per usual and with most recipes the numbers, temperatures and volumes will vary according to your system, so in some ways consider this as more of a check-list, 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 each hop step.

Size: 22 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 Cat: 10-A American Pale Ale
Original Gravity: 1.053 (1.045 – 1.060)
Terminal Gravity: 1.013 (1.010 – 1.015)
Color: 24.54 (9.85 – 27.58)
Alcohol: 5.26% (4.5% – 6.2%)
Bitterness: 43.8 (30.0 – 45.0)

Summary of Ingredients:
3000 g Dry Light
400 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

Steeping the Grain

  • Add 3 litres of water to a large pot
  • Heat water in pot to about 72°C
  • Place 400g of crystal into a hop bag or similar
  • Place in pot – temp should drop to around the target 65-70°C. This makes the ‘grain tea’
  • Leave for 45 mins (check after 20mins a add a little heat if required)
  • Boil 10 litres of water in brew kettle or similar
  • Place grain bag in colander over kettle and pour ‘grain tea’ through the bag into the kettle
  • Bring the 12-13 litres to 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.

  • Add dried malt extract
  • @60 mins add Magnum
  • @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”


  • Sterilise fermenter
  • Cool the wort and add to fermenter – roughly 10 litres
  • Add 12 litres of cold water to bring total to 22 litres when adding the cold water monitor the temp – target temperature for wort is 18-19°C
  • Aerate wort as best you can and check temp of wort one final time
  • Add yeast and seal it up with an airlock


  • Ferment at target 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 at 2.5 to 2.7 Volumes – 15 psi in keg or 144g dextrose for bottling.