Sierra Nevada Pale Ale

July 16, 1999

I'm hoping this will be my closest attempt so far.  I've copied this recipe about five times during 1999 but after reading about reculturing yeast from a 12 ounce bottle, I tried it and was able to get the yeast going, made a yeast starter from it and seems to be working. I combined two recipes that have worked out well for me: the Chico Gold recipe from Stein Fillers, and from Clone Brews that adds the extra nugget hops.

Ingredients:

• 8 lbs. Pale malt extract
• 1 lb. Crystal Malt 15`
• .25 lb. Crystal Malt 75`
• .75 oz. Nugget hops @12.2% alpha acid (boil)
• .5 oz. Perle hops (last 15 minutes)
• 1 oz. Cascade hops (last 1 minute)
• 1 oz. Cascade hops (dry hop)
• Yeast from the bottom of a Sierra Nevada Pale Ale

To reactivate the yeast from a 12 ounce bottle, pour out 80% of the beer.  Prepare a mixture of 1/2 cup dry malt extract, 8 oz. water, 2 hop pellets (any type).  Bring mixture to a boil for 10 minutes.  Sanitize a #2 stopper, small plastic funnel, and an airlock.  Cool mixture to 75`.  Pour mixture into bottle, cap and wait 3-4 days for reactivation.  

Upon reactivation, prepare a yeast starter:  1 liter water, 2 cups dry malt extract, 3 hops pellets.  Boil for 10 minutes, cool.  Add yeast from bottle to starter.  Use yeast at height of activity.

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