Sierra Nevada Helles Bock Beer Recipe

Category Lager
Recipe Type All Grain

Fermentables
 10 lb lb British Pale Ale Malt
0.5 lb b British Crystal Malt (50 L)
 
Hops
 1 oz oz Perle (8.1%)
.5 oz Cascade Whole Hops - Flavor
1 oz oz Cascade Whole Hops - To Be Dry Hopped Next Week
 
Yeast 500 ml Starter of WYeast 1056 
Procedure Mashed the pale ale malt and crystal in 13 quarts treated (i.e. boiled) water at 150 F for 1.5 hr in a 10 gal Gott with a Phils Phalse Bottom.
Sparged with 4+ gal acidified (1/8 tsp "acid blend") to pH = 5.5 water at 170 F. Sparged to 6.5 gal. The gravity at 6.5 gal was 1053. This implies:

 (53 pts) X (6.5gal) / 10.5 lbs  =  32.8 pts/lb/gal !
When boiled to 5.5 gal and racked to primary that yields an OG of 62.6. What should I call this stuff? Sierra Nevada Potent Ale?

Anyway, the mash went very well. The temperature drop was only two degrees over the 1.5 hrs (I preheated the Gott). Now sparging, that is another story. I was somewhat overwhelmed by the sparging: I kept drawing off wort and recirculating it but it never seemed to clear the way I expected it. I finally said to hell with it and ran off the initial wort and proceded to sparge with water to 6.5 gal. There was still good sugar in the sparge at this point.
 

Sierra Nevada Pale Ale  

Category Pale Ale
Recipe Type All Grain

Fermentables
 9 lbs U.S. 2--row pale malt
.5 lbs crystal malt (60L)
.25 to cara-pils malt
 
Hops
 1 oz Perle (alpha 6.5)
.5 oz Cascade (alpha 6.3) (15 minute boil)
.5 oz Cascade (steep at end of boil)
 
Yeast Wyeast "American Ale" yeast 
Procedure Mash at starch conversion temperature of 153/5 degrees F. Hop according to schedule above. This recipe assumes 75% extract efficiency. Chill and pitch.

Sierra Nevada Porter Clone  

Category Porter
Recipe Type All Grain
. 
Fermentables
 7 lb 2-row pale malt
12 oz Black patent malt
6 oz Barley flakes
 
Hops
 2 oz Cascades loose hops, 5.5% aa, 60 min boil (= 11 AAU)
0.5 oz English Fuggles plug hops, last 5 min of boil
 
Other
 .5 tsp gypsum
 
Yeast Sierra Nevada Yeast 
Procedure The yeast was cultured from two bottles (actually it was the yeast cake from a previous batch).
Mashing procedure:

Mash in: 130 deg. F 9 qts water (San Diego tap water)
Protein rest: 125 deg F 30 min
Mash temp: 154-142 deg F 1.5 hr
Mash out: 168 deg F 5 min
Sparge: approx 4-5 gal @ 170 deg F

Total boil time of 1.25 hr, hops additions as noted above, chilled. Fermented in glass, temp in the low 60's Farenheit, blow-off used.
 

Sierra Pale Ale  

Category Pale Ale
Recipe Type All Grain

Fermentables
 8 lbs. Great Western domestic 2-row malt
.75 lb. 50L crystal malt
.5 lb. CaraPils malt
 
Hops
 1 oz. 8.3 AAU whole Perle hops (75 min. boil)
.5 oz. 6.0 AAU whole Cascade hops (15 min. boil) (Total IBU is about 33)
1 oz. whole Cascade hops (steep while cooling)
 
Yeast 1 pint starter Wyeast #1056 (Chico)
Procedure 1 1/2 tsp gypsum (my water is rather soft) in mash. Lactic acid added to sparge water for pH 5.7.
122 degree protein rest for 30 min (I know I could have skipped this, but I have never used this malt before), 155 degree saccharification rest for 60 min., mash out at 168 degrees for 10 min. Sparge, boil, pitch, etc.etc. My pre-boil yield is about .033 pts/gal/lb, but since I whirlpool and settle the wort after chilling, then rack off from the trub, my yield drops to about .027 due to the amount of wort left behind in the kettle.