Sierra Nevada Pale Ale


Sierra Nevada Pale Ale

Recipe Kit for Sierra Nevada Pale Ale

This recipe will be supplied with Lallemand BRY97 yeast until further notice.

This kit contains all of the grains, hops and yeast required to make a clone of an internationally famous beer.

You will need a basic All Grain brewery setup or a BIAB setup to use this recipe. The instructions below are for the standard All Grain methods but you can easily translate to BIAB.

Please note that this recipe is in no way authorised by the Sierra Nevada Brewing Company. It's simply our best effort of a faithful reproduction, suitable for home brewing, as an homage to an awesome beer.


Deep amber Sierra Nevada pours with a white, frothy head. The aroma has a huge, complex bouquet of spicy flower and citrus from Cascade hops. The bold hop flavor balances out with smooth, rich malt. There is an endless hop finish and aftertaste from this classic, full-bodied beer.

Tip - This ale will be best 2 - 4 weeks after kegging (or 3 - 5 weeks after bottling) as the hop aroma will start to fall out. If you intend drinking after these timeframes, you might consider dry-hopping with an additional 30g of US Cascade (or similar) for 5 days during the latter stages of fermentation.

This recipe assumes a brewhouse efficiency of 70%.


All recipes Contain Yeast nutrient and finings in either the 20min, 15 min or 10 min addition.


For water Calculations refer to Brewers friend for water profiles and Water calulator to calculate salt additons.

23L Recipe


5.04KG Gladfields American Ale Malt (NZ)

0.56KG Gladfields Medium Crystal (NZ)



Mash in at 73C with 14.61L water, rest for 75 min at 67C.

Sparge with 17L water at 75.6C

Preboil size should be 27L.

90 minute Boil


15g Magnum Pellet @ 12.2% AA for 60 minutes boil

20g Perle Pellet @ 8.0% AA for 15 minutes boil

50g US Cascade Pellet @ 5.5% AA for steep/Whirlpool 15 minutes


2 x packs of Safale US-05 Dry Yeast.


1g Koppafloc and 2g Yeast Nutrient included with 15 minute hop addition

Available Options:

Milled or Whole Grains:

Yeast Requirement:


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