Homebrew Recipe

Sierra Nevada Resilience Butte County Proud IPA

Method:: Partial Mash
Style:: American IPA
Boil Time:: 80 min.
Batch Size:: 5 gal.
Boil Size:: 3 gal.
Efficiency:: 0
Rating:
Source:: Craft Beer and Brewing
Source Notes:: Following the devastating wild fires that recently ravaged parts of northern California, the areaâ€™s largest craft brewer, Sierra Nevada Brewing Co., put out a call to action and offered people a way to donate and help via local charities. They then went a step farther, taking a page out of other breweriesâ€™ playbooks, and decided to brew a beer to help with disaster recovery with 100 percent of the proceeds going to aid those in need. They then offered up the recipe of the beer, Resilience Butte County Proud IPA, to any brewery in the country that was interested in brewing it, with those proceeds also going to help those affected. The Sierra Nevada also reached out to malt, hops, and yeast suppliers to donate ingredients to be used in the beer. The response was swift and positive, and earlier this week on â€œGiving Tuesday,â€ more than 1,000 breweries around the country brewed the beer. Consumers around the country should expect to see it on taps in the next few weeks. The brewery posted a map on its website with the locations. â€œThank you to our employees, thank you to our community, and thank you to our incredible brewing industry. Humbled and grateful doesn't begin to describe it,â€ a spokesperson for Sierra Nevada said in a statement. If youâ€™d like to brew your own batch of Resilience IPA, the recipe for a 5-gallon (19 l) batch is below, but percentages and IBUs are included so you can adjust the batch size if you want. Also included are suggestions for an extract option.
Notes:: Boil for 80 minutes, following the hops schedule. At flame-out, stir the wort to cool slightly and add the whirlpool hops. Let rest for 20 minutes before chilling the wort to slightly below fermentation temperature. Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 60â€“62Â°F (15â€“16Â°C). Add the dry hops toward the end of active fermentation, when the SG is about 1.020â€“1.024. Let rest for 4 days or until fermentation is complete. Cold crash to drop the hops out of solution. Rack to secondary or keg. Extract Option: For the 2-row, substitute 8.5 lb (3.85 kg) of pale liquid malt extract or 7 lb (3.2 kg) pale dry malt extract. Steep the crystal malt in the brew pot for 20 minutes at 167Â°F (75Â°C). After steeping, remove the specialty grains and bring the water to a boil. Add the malt extract. When adding malt extract, it is recommended that you turn off or remove the heat so as not to scorch the extract on the bottom of the pot.

Brew Numbers

OG	FG	ABV	SRM	IBU
1.065	1.016	6.3	11	64

Fermentables

Name	Amount	% Grain Bill
Pale Liquid Malt Extract	8.5 lbs.	87.18
Notes: or 7 lb (3.2 kg) pale dry malt extract.
Crystal Malt 60	1.25 lbs.	12.82
Notes: Calls for Crisp Crystal 60L (11%)
Total:	9.75 lbs.

Hops

Hop Shopping List

Name	Amount	Boil Time	Use	AA
Centennial	1 oz.	80	Boil	0
Notes: 33 IBU
Centennial	1 oz.	15	Boil	0
Notes: 15.5 IBU
Cascade	1 oz.	15	Boil	0
Notes: 8.5 IBU
Cascade	0.5 oz.	0	Steep	0
Notes: At whirlpool (2.6 IBU)
Centennial	0.5 oz.	0	Steep	0
Notes: At whirlpool (4.7 IBU)
Cascade	0.5 oz.	0	Dry Hop	0
Notes: At dry hop (0 IBU)
Centennial	0.5 oz.	0	Dry Hop	0
Notes: At dry hop (0 IBU)

Name	Amount
Cascade	2 oz.
Centennial	3 oz.

Yeast

Name	Lab	Product
American Ale
Notes: American ale yeast of your choice
Dry Hop	Imperial	A24

Mash Steps

Step	Name	Temp	Time	Type
1	Steep Grains	167	20	Partial
Notes: Steep the crystal malt in the brew pot for 20 minutes at 167Â°F (75Â°C).
2	Extract Boil	212	80	Partial
Notes: After steeping, remove the specialty grains and bring the water to a boil. Add the malt extract. When adding malt extract, it is recommended that you turn off or remove the heat so as not to scorch the extract on the bottom of the pot.