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Sierra Nevada Pale Ale is arguably the most important American craft beer clone to brew, it defined the American pale ale style and introduced Cascade hops to a generation of drinkers. I’ve brewed this clone more times than any other recipe, and the key lesson is that simplicity is correct: this beer’s greatness comes from outstanding Cascade hop character on a clean, balanced malt base, not complexity.
Sierra Nevada Pale Ale clone recipe (5 gallon / 19L batch)
Target stats: OG 1.053, FG 1.012, ABV ~5.6%, IBU 38, SRM 7–9, clear amber-gold. Grain bill: 9 lbs (4.08 kg) American two-row pale malt, the base. Sierra Nevada uses American two-row, not Maris Otter or Continental Pilsner; the slight corn-neutral quality of American 2-row is part of the character. 0.75 lb (340g) Crystal 60L, caramel malt for body, sweetness, and the amber color. This is the only specialty grain needed; resist the urge to add complexity. 0.25 lb (113g) Carapils/Dextrine malt, head retention and body. Hops, Cascade is non-negotiable: 0.75 oz Cascade (60 min), 20–22 IBU bittering. 0.5 oz Cascade (30 min), additional bitterness and early flavor. 0.5 oz Cascade (15 min), flavor addition, citrus and floral. 0.75 oz Cascade (0 min, flameout), late aroma addition. 1.0 oz Cascade (dry hop, 5–7 days in secondary), the dry hop is critical to Sierra Nevada’s fresh citrus/floral nose. Use whole cone Cascade hops if you can source them, Sierra Nevada uses whole cones and the result is different from pellets in dry hopping specifically. Total Cascade: approximately 3.5 oz. The Cascade grapefruit/citrus aroma should be prominent but not aggressive. Fresh Cascade hops make a significant difference over aged stock, use the most recent harvest available. Yeast: White Labs WLP001 California Ale Yeast or Wyeast 1056 American Ale, the standard clean American ale yeast that Sierra Nevada has historically used. Fermentis US-05 dry yeast is an excellent substitute. Ferment at 18–20°C (64–68°F) for clean attenuation with minimal ester. Water: Sierra Nevada’s Chico, California water is moderately mineralized, aim for: calcium 75 ppm, sulfate 100 ppm, chloride 60 ppm. The moderate sulfate level enhances Cascade hop crispness without making the bitterness harsh. Process: Single infusion mash at 67°C (153°F) for 60 minutes. 60-minute boil. Chill to 18°C (64°F), pitch at rate of 1 million cells/ml/°P (about 150–175 billion cells for this OG). Ferment 10–12 days. Transfer to secondary for dry hop addition, 1 oz Cascade for 5–7 days at fermentation temperature. Cold crash 24–48 hours. Package with CO2 to 2.4–2.6 volumes.
Common Questions
Can I substitute other hops for Cascade in this clone?
You can substitute other American C-hops (Centennial, Citra, Columbus) for a different but related pale ale character, but if you’re specifically cloning Sierra Nevada Pale Ale, Cascade is mandatory, it’s the defining characteristic of the beer. Sierra Nevada Pale Ale’s grapefruit/citrus/floral profile comes specifically from Cascade’s terpene composition, particularly its high myrcene and moderate linalool content. Centennial is the closest substitute, similar alpha acid content, slightly more orange and floral and less grapefruit than Cascade. Substituting Centennial produces an excellent American pale ale that approaches but doesn’t match the SNPA profile. Citra is too intense and tropical for this recipe, adding Citra in place of Cascade produces a completely different beer that, while excellent, is not a Sierra Nevada clone. For the best clone accuracy: source fresh Cascade from a reliable homebrew supplier, check the harvest year on the package, and use whole cone hops for the dry hop specifically. The hop freshness matters more than any other variable in this recipe, old Cascade with low alpha acid and diminished aromatic oils produces a mediocre result regardless of how perfectly you execute the rest of the process.
