By Chip Walton
In Northern California, tragedy has struck close to home for Sierra Nevada Brewing Company. The deadly and massively destructive Camp Fire has affected the lives of thousands of people, completely destroying some towns. While the brewery itself was not structurally damaged, some Sierra Nevada employees are among those who lost everything to the fire. As part of the brewery’s effort to raise donations for fire relief, Sierra Nevada is inviting professional craft breweries around the country to brew a beer called Resilience: Butte County Proud IPA and donate taproom proceeds to the effort. They are inviting breweries to make the beer on Giving Tuesday Tuesday, November 27 as part of their nationwide fundraising push. We encourage you to support your local brewery when you see that they have tapped their own special version of Resilience: Butte County Proud IPA later this year.
However, since Chop & Brew doesn’t operate a brewery we thought the next best thing we could do is share our homebrew-scale version of the recipe, encourage our fans and/or clubs to brew the beer, and to ask you to make a financial donation to the Camp Fire Support via Golden Valley Bank in Northern California. At that link you’ll find a link to Sierra Nevada Brewery’s donation page. Please support the cause any way in which you are able. We hope this brewing experience allows you time to gather with friends and family and not only make a beer and help the fire relief cause — but to give thanks for all that we have.
Media Links:
- Sierra Nevada establishes Camp Fire Relief Fund (from SNBC brewery website)
- ‘Hundreds’ of breweries volunteer to brew Camp Fire benefit beer with Sierra Nevada (SFGate)
Resilience: Butte County Proud IPA
For 5 gallons | OG: 1.065 | FG: 1.016 | ABV: 6.3% | IBU: 64
As always, YMMV.
Ingredients
Malt
- 11 lbs Rahr 2-Row (90%)
- 1 lb 4 oz Crisp Crystal 60L (11%)
Hops
- 1.0 oz Centennial – 80 min (33 IBU)
- 1.0 oz Cascade – 15 min (8.5 IBU)
- 1.0 Centennial – 15 min (15.5 IBU)
- 0.5 oz Cascade – Whirlpool (2.6 IBU)
- 0.5 oz Centennial – Whirlpool (4.7 IBU)
- 0.5 Cascade – dry hop (0 IBU)
- 0.5 Centennial – dry hop (0 IBU)
Yeast
- Imperial Dry Hop or any American ale yeast
- You could use any yeast you want here really, but it should let the hops shine through
Directions
Mash grains at 152°F for 60 minutes. If including a mash out step, raise temperature to 168°F and hold for ten minutes. Sparge with 168°F water to collect 6.53 gallons of wort.
Bring to a boil and add hops at times noted as noted. At flame-out, 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. Add dry hops towards the end of active fermentation, when SG is around 1.020-1.024. Let rest for four days or until fermentation is complete.
Cold crash to drop hops out of solution. Rack to secondary or keg.
* * * *
Extract Version provided by Tim Brockman (using Brewer’s Friend Calculator)
Brew Method: Extract
Batch Size: 5.5 gal (fermenter)
Boil Size: 7.5 gal (1 gal boil off, 1 gal loss to trub)
Boil Time: 60 min
Efficiency (Steeping Grains only): 35%
OG 1.062 | FG: 1.015 | ABV: 6.21% | IBU: 64 | SRM: 9.48
Steeping Grains
Crystal 60 1.0 lb 10.8%
Fermentables
Extra Light LME 6.6 lb 68.8%
Extra Light DME 2.0 lb 20.8%
Hops
Centennial (AA 10) 1.0 oz 80 min
Cascade (AA 7) 1.0 oz 15 min
Centennial (AA 10) 0.5 oz 15 min
Cascade (AA 7) 0.5 oz Whirlpool
Centennial (AA 10) 0.5 oz Dry Hop
Cascade (AA 7) 0.5 oz Dry Hop
Yeast
US-05/1056/WLP001 – Starter