Sierra Nevada Springfest IPA Clone Recipe

A Crisp, Floral Tribute to the Awakening Season

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Springfest IPA captures the exact moment winter yields to the bright, awakening energy of spring. It is defined by a razor-sharp malt backbone and a hop character that leans heavily into floral and citrus notes rather than tropical juiciness. It is bright, lively, and impeccably crisp, the perfect showcase for your brewing precision.

The Recipe

  • Batch Size: 5 gallons

  • Method: BIAB or traditional all-grain

  • Boil Time: 60 minutes

  • Fermentation Temp: 66°F–68°F

Target Stats:

  • ABV: ~6.0%

  • IBU: 38

  • OG/FG: 1.056 / 1.011

Grain Bill (Total: 12.5 lbs)

Grain Type Weight (lbs)
Pilsner Malt 10.00 lbs
White Wheat Malt 1.50 lbs
Carapils Malt 1.00 lbs
Total 12.50 lbs

Mash: 151°F for 60 minutes, followed by a mash-out at 168°F for 10 minutes.

Hop Schedule

  • Bittering: 0.5 oz Centennial @ 60 min

  • Late Boil: 1 oz Centennial @ 15 min | 0.5 oz CTZ @ 10 min | 1 oz Citra @ 5 min

  • Whirlpool: 1 oz Centennial + 1 oz Citra @ 170°F for 20 min

  • Dry Hop: 2 oz Citra + 1 oz Centennial (add 3–5 days after fermentation starts)

Yeast

  • Recommended: SafAle US-05, WLP001, or Wyeast 1056.

  • Why: A clean, neutral fermentation is key to letting the "orange blossom" and lemon zest character of the hops stand out without competing with yeast esters.

Brew Day Notes

  • Clarity is King: Unlike the hazy styles, Springfest thrives on brilliance. Recirculate your wort until clear before the boil, and feel free to cold crash for 2–3 days after your dry hop addition to drop out any remaining particulates.

  • Carbonation: Aim for 2.4–2.5 volumes of Co2 to accentuate the crisp, snappy finish.

Tasting Notes

  • Appearance: Bright, polished gold with a persistent white head.

  • Aroma: A complex bouquet of orange blossom, fresh-cut citrus, and lemon zest.

  • Flavor: Clean malt sweetness balanced by a refreshing, floral hop bite.

  • Finish: Dry, snappy, and exceptionally drinkable.

Troubleshooting

  • Cloudy beer? If it doesn’t clear, check your boil vigor or consider using a half-tablet of Whirlfloc at 10 minutes.

  • Too malt-forward? Ensure your mash temperature stays at 151°F; a cooler mash creates the highly fermentable wort needed for that signature dry, "spring-ready" finish.