For me, the release of Sierra Nevada Celebration Ale signals the start of the annual holiday season. When I see the bright, cheery red Celebration Ale packaging, I know it’s time to bust out the credit cards and go in debt for the next six months! But at least I get to drown my sorrows in one of my favorite ales for a couple months.
There have been many recipes floating around the Internet for Celebration Ale, but if I remember correctly, I found the basis for this clone recipe in a recent Brew Your Own magazine. I brewed it last winter and the flavor was spot-on for Celebration Ale, but the nose on my version was much better than Sierra Nevada’s original rendition. Ten gallons of this ale disappeared in a matter of a month, and I rebrewed it again in the spring. The final keg blew just last month. It’s time to brew it yet again, but I have two brew days lined up in the next month – one for a Belgian Wit and another for my elusive blue fairy Imperial IPA.
Here’s the recipe.
14-B American IPA
Size: 9.96 gal @ 68 °F
Calories: 223.55 kcal per 12.0 fl oz
Original Gravity: 1.067 (1.056 – 1.075)
Terminal Gravity: 1.017 (1.010 – 1.018)
Color: 12.57 (6.0 – 15.0)
Alcohol: 6.61% (5.5% – 7.5%)
Bitterness: 64.4 (40.0 – 70.0)
25.0 lb (91.7%) 2-Row Brewers Malt – added during mash
1.75 lb (6.4%) Caramel Malt 60L – added during mash
0.5 lb (1.8%) Cara-Pils® Malt – added during mash
1.25 oz (9.3%) Chinook (13.1%) – added during boil, boiled 100.0 m
0.75 oz (5.6%) Centennial (11.5%) – added during boil, boiled 100.0 m
3.5 oz (25.9%) Cascade (6.6%) – added during boil, boiled 10.0 m
2.0 ea Whirlfloc Tablets (Irish moss) – added during boil
1.0 tsp Wyeast Nutrient – added during boil
1.5 oz (11.1%) Centennial (11.5%) – added during boil, at knockout
2.5 oz (18.5%) Cascade (6.6%) – added during boil, at knockout
1.5 oz (11.1%) Centennial (11.5%) – added dry to secondary fermenter
2.5 oz (18.5%) Cascade (6.6%) – added dry to secondary fermenter
2000.0 mL Starter White Labs WLP001 California Ale
Here’s a comparison photo. Sierra Nevada’s Celebration Ale is on the left, my version is on the right.
This is a good year! Later in October our good neighbors, the Fitzgeralds, are hosting their semi-annual Halloween party. Robyn always has the house incredibly decked out with Halloween decor and we always plan costumes several months in advance. So far I’ve been a beer keg, Captain Condom, Fat Bastard, Nacho Libre and a couple more I can’t seem to remember at the moment. This year’s costume will remain a mystery until October 26th! I always brew for the event and this year I brewed a Red IPA and a Pumpkin Amber Ale. The Red IPA is currently conditioning to get all the yeast to drop out, and the Pumpkin Amber Ale is still in the fermentor, but I’m sure it will be ready.
This Red IPA has a lovely, smooth bittering that is nicely set off by a big malty backbone. It’s a beer that is worthy of the event! A Facebook buddy told me he was looking for a decent Red IPA recipe, so I offer this up to fit that need. Here ya go, John!
14-B American IPA
Author: Mark Ranes
Size: 10.08 gal @ 68 °F
Calories: 287.06 kcal per 16.0 fl oz
Original Gravity: 1.064 (1.056 – 1.075)
Terminal Gravity: 1.016 (1.010 – 1.018)
Color: 20.2 (6.0 – 15.0)
Alcohol: 6.36% (5.5% – 7.5%)
Bitterness: 47.8 (40.0 – 70.0)
10.0 lb (39.8%) Pale Ale Malt – added during mash
8.0 lb (31.8%) Golden Promise Malt – added during mash
2.0 lb (8.0%) Crystal Malt 120°L – added during mash
0.5 lb (2.0%) British Dark Crystal – added during mash
4.0 lb (15.9%) American Munich – added during mash
1.0 oz (0.2%) 2-Row Chocolate Malt – added during mash
1.0 oz (0.2%) German Carafa III – added during mash
0.5 lb (2.0%) 2-Row Carapils® Malt – added during mash
1.5 oz (14.3%) Chinook (13.0%) – added during boil, boiled 30.0 m
1.0 oz (9.5%) Nugget (13.0%) – added during boil, boiled 15.0 m
1.0 tsp Wyeast Nutrient – added during boil, boiled 10.0 m
2.0 ea Whirlfloc Tablets (Irish moss) – added during boil, boiled 10.0 m
4.0 oz (38.1%) Amarillo (8.5%) – added during boil, boiled 4.0 m
2.0 oz (19.0%) Cascade (5.5%) – added dry to secondary fermenter
2.0 oz (19.0%) Amarillo (8.5%) – added dry to secondary fermenter
2000.0 mL White Labs WLP001 California Ale
Listed below are some links mentioned during the session Stephen and I gave at Barley & Wine, on August 28, on recipe formulation. I’ve broken them up into five main areas, hops, malt, yeast and recipe aggregation sites and other resources. This is by no means a comprehensive list, but should serve as a starting point for your recipe formulation adventures .
Designing Great Beers – Book
Brewing Classic Styles – Book