And for the first time, it is available in 12oz cans! Unlike other holiday or Christmas ales that use various spices, Celebration is a dank, resiny hoppy beer. The premium picks of hops are kiln-dried and transported to the brewery within days.
Once at the brewery, these hops are added to the beer to create this tasty beer that captures the essence of a great American IPA with citrus, pine, and floral notes at their absolute peak. Celebration Fresh Hop IPA , while hoppy with distinct notes of citrus and pine, is well balanced with a subtly sweet backbone of caramelized two-row pale malt. I second the centennial. A lot of it. But that's my opinion I've never brewed it. Always wanted to though.
Looking forward to your results. Yalc Well-Known Member. I just brewed almost exactly recipe 1 but at 2. It is in the fermenter at 72 hrs and chugging along. Will probably dry hop in a few days, I want to hit it when it is just finishing up the ferment.
IM me and we can compare notes. I'm brewing Recipe 1 hopefully the middle of next week. I'm going to use "Fast Pitch" from Northern Brewer for the yeast starter. I've never used it before so hopefully it works as advertised. Yalc said:. Kampenken Well-Known Member.
I brewed this end of November and still have some to enjoy bottled late Dec. I brewed essentially 1 version. I didn't like the hops in so long and decided to go FWH with them. Same amount except I upped the Chinook to 1. It was not a clone. Good, but not a clone. I boiled for 90 min. I used the hop schedule of BYO, wish I used the 1 version schedule. I fermented at My notes also indicate I used British Ale , I've found that to be a bit on the Belgian side to me, so not wanting that in this beer.
Need to brew it again, but that's down the line a bit. Kampenken said:. Good info. What did you feel was off? Not hoppy enough? I brewed the 60 minute version, simply because I didn't want the evaporation loss and I only have a 10g kettle. Boiling 8. I loose about 1. What do you mean you didnt want to boil them for long so you went FWH? Do you mean flame out only? Hey guys thanks for making this post I actually made this beer back in December based off of some of the link you mentioned above.
I kind of did a hybrid between the two listed recipes and cut back on the crystal because I thought it was too much. Here is what I brewed: Batch Size: 5. Wort was cooled to 70F in 11 minutes. Ferment starting at 68F and ramp it up to 70F for 16 days, then cold crashed at Overall the beer came out very nice. I wish it were just a bit darker and more red but that could be fixed by using a little more crystal 60L.
The maris otter also added a slight faint sweetness in my opinion, but that could have been from the mash temperature.
I think it could have used a little more front end bitterness and pine notes to be closer to the real thing. Maybe more Chinook at the 60 minute addition and more Centennial later would have accomplished this? The beer cleared out amazingly, I'll post some photos tomorrow. I would like to see your beer color at 11 SRM compared to a commercial bottle of the beer.
I'm hoping that my target of 10 is close. I just crashed my batch tonight and I'll fine with Biofine clear in a day or two then I'll do a owed transfer to keg on Tuesday.
I'm trying to get my process dialed in where I can go grain to glass in 3 weeks. Fairly straightforward recipe and shouldn't be to hard to get it done by then. I'll post pictures and tasting notes when I get it in the keg. I'll be dry hopping tonight and crashing a few days later. Hope to be tasting by next weekend. Norselord Well-Known Member. I believe that the Celebration is a different recipe every year.
AF1HomeBrew Banned. Joined Jan 2, Messages Reaction score 1, Added my dry hops at 72F last night. Smells awesome! I'll be brewing in a few days and I'm using WLP yeast. Not sure about starting it out at 62F and letting it ramp to 68F. White Labs says optimum temp is F. I have a chamber so it's easy to control my temperature. Any thoughts on fermentation temperature? I'm leaning towards just starting at 68F hold for three or four days then raise up to about 72 to finish it off.
I set my chamber to 68 and it fluctuates between Most of my ales are around this. Some people say starting at 62 will help thr reproduction phase 3 days or so and ramping up to recommended temp. From the delivery of fresh hops to finished cases rolling off the packaging line, it's like a present in a glass.
Dec For best results, use a candy thermometer. Heat over low heat and stir until the sugar is melted. Raise heat to high, and bring to a boil. Immediately pour onto prepared baking sheet and gently spread. Store in an airtight container. Unloading our first truckload of sierranevada Celebration Ale symbolizes everything that is good and right with the beer business.
This fresh hop IPA is life changing. The Details Once we pick fresh hops, the clock starts ticking. Every fall, we visit the Pacific Northwest to hand-select the best Cascade and Centennial hops, race the harvest home, and brew immediately to capture citrus, pine, and floral notes at their absolute peak. Dec 1. Got in a super 7 yesterday for the first time in awhile, "celebrated" with this year's Sierra Nevada celebration fresh hop IPA.
Well hello old friend! Here to predictably test my will power again? I see through you - you will be kept at bay for Rating: 4. This is the only acceptable pre-Halloween Christmas tradition.
Practicing the pool game tonight in the basement speakeasy pool practicemakesperfect covid vintagevending brunswickpooltable antiquetable celebrationale seirranevada anchorbrewing The most popular of our 12 beers of Christmas we shared via Stories?
Enjoy this beer-drenched, stuffing-filled Xmas turkey and merry Christmas! Melt butter in large skillet over medium heat.
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