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Sierra Nevada Stout Clone:

5 gallons/19 L, all-grain; OG = 1.065  FG = 1.019; IBU = 60  SRM = 40  ABV = 5.8%

Ingredients:

• 9.0 lbs. (4.1 kg) American pale malt
• 3.0 lbs. (1.4 kg) Munich malt (10 °L)
• 1.0 lb. (0.45 kg)  American Black Patent malt (500 °L)
• 0.67 lbs. (0.30 kg)  American crystal malt (60 °L)
• 14 AAU Magnum hops (60 mins) (1.0 oz./28 g of 14% alpha acids)
• 5.8 AAU Cascade hops (10 mins) (1.0 oz./28 g of 5.75% alpha acids)
• 2.0 oz. (57 g) Willamette hops (0 min)
• Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Safale US-05 yeast
• 1 cup corn sugar (for priming)

Step by Step:

Mash 154 °F (68 °C) for 60 minutes in 16 qts. (15 L) of mash liquor. Boil wort for 60 minutes. Ferment for 7 days at 68 °F (20 °C). Rack to secondary and condition for 14 days at 68 °F (20 °C).

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5 gallons/19 L, partial mash; OG = 1.065  FG = 1.019; IBU = 60  SRM = 40  ABV = 5.8%

Ingredients:

• 0.33 lbs. (0.15 kg) American pale malt
• 3.0 lbs. (1.4 kg) Munich malt (10 °L)
• 1.0 lb. (0.45 kg)  American black patent malt (500 °L)
• 0.67 lbs. (0.30 kg)  American crystal malt (60 °L)
• 2.0 lbs. (0.91 kg) Briess Light dried malt extract
• 4.0 lbs. (1.8 kg) Briess Light liquid malt extract (late addition)
• 14 AAU Magnum hops (60 mins) (1.0 oz./28 g of 14% alpha acids)
• 5.8 AAU Cascade hops (10 mins) (1.0 oz./28 g of 5.75% alpha acids)
• 2.0 oz. (57 g) Willamette hops (0 min)
• Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Safale US-05 yeast
• 1 cup corn sugar (for priming)

Mash at 154 °F (68 °C) for 60 minutes in 7.5 qts. (7.1 L) of mash liquor. Combine partial mash wort with dried malt extract and enough water to make at least 3.5 gallons (13 L). Boil wort for 60 minutes. Add liquid malt extract with 15 minutes left in boil. Ferment at 68 °F (20 °C). Rack to secondary and condition beer for 14 days at 68 °F (20 °C).