Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

This American pale ale is from Sierra Nevada and has hints of hops and spice. It's fragrant and comes in at 5.6% ABV.

Heat 17 L of brewing water to about 74°C to target a mash temperature of 66°C after adding grains.

Heat strike water

Add crushed grains to the mash tun and pour the strike water in, stirring to avoid dough balls. Target mash temperature: 65–67°C. Hold for 60 minutes, stirring gently once or twice to ensure even conversion.

Perform an iodine test near the end of the mash to confirm complete conversion. If conversion is complete, raise mash to 75°C for 10 minutes for mash-out (optional).

Recirculate/runoff to collect approximately 23 L of wort in the boil kettle. Sparge with enough water (about 6 L at 76–78°C) to reach the target pre-boil volume, accounting for kettle and evaporation losses.

Bring wort to a vigorous boil. When boil begins, add Centennial hops (28 g) for the full 60-minute boil. Begin timing when boil starts.

With 10 minutes left in the boil, add Cascade hops (14 g) and Irish moss (1 tsp) if using.

At flameout (end of the 60-minute boil), turn off heat and add Cascade hops (28 g) for whirlpool/flameout aroma. Stir gently and let steep for 5 minutes, then chill wort quickly.

Chill wort to 18–20°C as quickly as possible using an immersion/plate chiller to minimize haze and infection risk.

Transfer chilled wort to a sanitized fermenter, leaving hop trub behind as much as practical. Top up with boiled/cooled water if needed to reach 20 L fermenter volume.

Aerate or oxygenate wort thoroughly (shake, splashing, or pure oxygen) and pitch one pack of American ale yeast (US-05) rehydrated or at manufacturer temperature. Target fermentation temperature: 18–20°C.

Ferment actively for 4–6 days until vigorous fermentation slows. Allow primary fermentation to continue until gravity has dropped close to terminal (typically 7–10 days total).

At day 4–7 (after active fermentation slows), add Cascade dry hops (56 g) directly to the fermenter or in a sanitized hop bag. Allow dry hop contact for 3–5 days at fermentation temperature for fresh hop aroma without grassy character.

After dry hopping, cold crash the fermenter to 2–4°C for 24–48 hours to promote flocculation and clarity, then rack to a bottling bucket or keg, leaving heavy trub behind.

If bottling: dissolve 140 g corn sugar in 250 ml boiling water, cool, then gently stir into the cooled beer in the bottling bucket (do not aerate). Bottle and cap. Condition at 20°C for 10–14 days for priming, then cold condition for a few days before drinking.

If kegging: transfer to a sanitized keg, carbonate to ~2.4–2.6 volumes CO2 (force carbonate or set keg to serving pressure).

Age beer for an additional 1–2 weeks to allow hop integration and reduction of harsh hop bitterness. The finished beer should be a fragrant, hop-forward American pale ale with balanced malt backbone and an expected ABV of approximately 5.5–5.8%.

Serve at 6–8°C in an ale glass to enjoy aroma and flavor. Store bottles/kegs in a cool, dark place.

Pale malt (2-row)

Caramel/Crystal 40L

Carapils/Dextrine

Centennial (60 min)

Cascade (10 min)

Cascade (flameout / whirlpool 5 min)

Cascade (dry hop)

American ale yeast (e.g., US-05)

Irish moss (optional, 10 min)

Corn sugar (priming)

Brew water (adjusted to moderate sulfate/chloride ratio favoring sulfate)

Sierra Nevada Pale Ale

Make Sierra Nevada Pale Ale Recipe in just 24h . This American pale ale is from Sierra Nevada and has hints of hops and spice. It's fragrant and comes in at 5.6% ABV.

Sierra Nevada Pale Ale

Descriptors

Tasting Notes

Food Pairings

You might also like