Sequoia’s Celebration Ale Clone Beer Kit - All Grain

Description

Your Sequoia’s Celebration Ale Clone brings the bold piney and citrusy hop character of Sierra Nevada’s Celebration Ale into your homebrew. Cascade and Centennial hops give bright citrus aroma with pine notes and sharp bitterness that balances the malt sweetness from your Brewers 2-Row, Caramel/Crystal 60, and Bonlander Munich malts.

The result is an amber ale with a robust yet approachable flavor profile and a crisp clean finish. The SafAle US-05 yeast ferments cleanly so the hop character stays forward.

Your Sequoia’s Celebration Ale Clone All Grain Beer Kit never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Beer Specifications

• ABV: 6.5% - 6.9%
• Original Gravity: 1.062 - 1.070
• Final Gravity: 1.013 - 1.017
• IBUs: 65
• SRM: 11

Disclaimer: All calculations are approximate.

Ingredients

Base & Specialty Malts (combined into one bag)

• 10 lbs Brewers 2-Row Malt
• 1 lb Caramel/Crystal 60 Malt
• 1.5 lbs BonlanderMunich Malt

Hops (substitutions based on availability)

• 3 oz Cascade Hops
• 2 oz Centennial Hops

Yeast (substitutions based on availability)

• Packet of Dry Yeast (SafAle US-05)

Also Included

• 5 oz Priming Sugar

Instructions

Hop Schedule

• 60 min: 1 oz Cascade
• 15 min: 1 oz Centennial + 1 oz Cascade
• 5 min: 1 oz Centennial + 1 oz Cascade

Clean & Sanitize

1. Start your brew day with a squeaky-clean setup. You want hoppy aromas, not funky microbes.

Mash

1. Heat 4.0 - 4.5 gallons of strike water to 162°F. *Adjust for your brew systems temperature loss.
2. Mash in Brewers 2-Row, Caramel/Crystal 60, and Munich Malt.
3. Stir to break up dough balls, and hold 152°F for 60 minutes.

Sparge

1. Heat 4 gallons of water to 168°F.
2. Sparge the grains gently, collecting around 6.5 gallons of wort.

Boil & Hop Additions

1. Bring the wort to a rolling boil for 60 minutes.
2. 60 min: 1 oz Cascade
3. 15 min: 1 oz Centennial + 1 oz Cascade
4. 5 min: 1 oz Centennial + 1 oz Cascade

Cool & Transfer

1. Chill wort to about 68°F.
2. Transfer to a sanitized fermenter, leaving hop trub behind. Top up to 5 gallons total with cool, clean water.

Fermentation

1. Pitch Ale Yeast.
2. Ferment at 68°F for roughly 2 weeks or until gravity stabilizes.

Priming for Bottling

1. Dissolve 5 oz of priming sugar in 2 cups boiling water and let it cool.
2. Transfer the beer from the fermenter into a sanitized bottling bucket, leaving behind sediment.
3. Stir in the priming sugar solution evenly and vigorously enough to aerate the wort for healthy fermentation.
4. Bottle the beer using sanitized bottles and cap them securely.
5. Store bottles at room temperature for 2-3 weeks for carbonation.

Kegging

1. Transfer the beer into a sanitized keg.
2. Seal and purge oxygen by burping the keg with CO₂.
3. Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks before serving.