Sierra Nevada Resilience IPA

It’s not so often that our passion for great beer intersects with an opportunity to do good, but Sierra Nevada’s recent “Resilience IPA” project hits both notes with resounding power. The most devestating wildfire in recent history impacted many in Northern California, and brewers around the country responded with the same kind of “we’re in this together” spirit that one might expect.

Homebrewers, too, can join in solidarity and brew the same beer that over a thousand commercial breweries have brewed and sold across the United States in order to raise funds for those who’ve been impacted by the fire. If you brew the following recipe, please consider donating to the Golden Valley Community Bank Foundation to ease the suffering of those who have lost everything in the fire.

This recipe was provided by Sierra Nevada Brewing Company and scaled down from the original by Chip Walton of Chop and Brew. Reprinted with permission from homebrewersassociation.org.

INGREDIENTS

For 5 gallons (18.9 L) 11 lb. (4.99 kg) Rahr 2-Row (90%) 1.25 lb. (0.57 kg) Crisp Crystal 60L (10%) 1.0 oz. (28 g) Centennial hops @ 80 min (33 IBU) 1.0 oz. (28 g) Cascade hops @ 15 min (8.5 IBU) 1.0 oz. (28 g) Centennial hops @ 15 min (15.5 IBU) 0.5 oz. (14 g) Cascade hops @ Whirlpool (2.6 IBU) 0.5 oz. (14 g) Centennial hops @ Whirlpool (4.7 IBU) 0.5 oz. (14 g) Cascade hops @ dry hop (0 IBU) 0.5 oz. (14 g) Centennial hops @ dry hop (0 IBU) Imperial Dry Hop yeast or American ale yeast of your choice.

SPECIFICATIONS

Original Gravity: 1.065 (16 P) Final Gravity: 1.016 (3.9 P) IBU: 64 SRM: 11

DIRECTIONS

Mash grains at 152°F (66.7°C) for 60 minutes. If including a mash out step, raise temperature to 168°F (75.6°C) and hold for ten minutes. Sparge with 168°F (75.6°C) water to collect 6.53 gallons (24.7 liters) of wort. Bring to a boil and add hops as indicated. At flameout, stir wort to cool slightly and add whirlpool hops. Let rest for 20 minutes before chilling the rest of the way to pitch temperature.

Pitch yeast. Ferment at 60–62°F (15.6–16.7°C). Add dry hops towards the end of active fermentation, when specific gravity is around 1.020–1.024 (5.1–6.1°P). Let rest for four days or until fermentation is complete.

Cold crash to drop hops out of suspension. Rack to secondary or keg.

Extract Option:

Substitute 8 lb. (3.63 kg) pale liquid malt extract or 7.5 lb. (3.40 kg) pale dry malt extract for 2-row malt. Steep crystal malt in brew pot for 20 minutes at 167°F (75°C). After steeping, remove specialty grains and bring water to a boil. Note: when adding malt extract, it is recommended to turn off or remove heat so as not to scorch the extract on the bottom of the pot.