Brew41 - Free Nelson Sauvin - 4/8/20 - Beer Recipe - Brewer's Friend

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Brew41 - Free Nelson Sauvin - 4/8/20

177 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Kiwi IPA
Boil Time: 90 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 52.5 liters
Post Boil Size: 42 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 177 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Monday August 3rd 2020
1.054
1.011
5.6%
39.7
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg New Zealand - Ale Malt9 kg Ale Malt 37.4 3.05 97.8%
200 g New Zealand - Medium Crystal Malt200 g Medium Crystal Malt 35.4 56.35 2.2%
9.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Pacific Gem25 g Pacific Gem Hops Pellet 15.4 Boil 90 min 27.82 20%
25 g Nelson Sauvin25 g Nelson Sauvin Hops Pellet 12.5 Boil 10 min 7.65 20%
25 g Nelson Sauvin25 g Nelson Sauvin Hops Pellet 12.5 Boil 5 min 4.21 20%
50 g Nelson Sauvin50 g Nelson Sauvin Hops Pellet 12.5 Hopback 0 min 40%
125 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 187 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 187 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24.8 L Infusion 75 °C 67 °C 60 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 12 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49.18 L. Suggest reducing initial water volume to 45.4 L and adding 3.78 L sparge/top-off.  
Strike water volume at mash thickness of 2.7 L/kg 24.8
Mash volume with grains 30.9
Grain absorption losses -9.2
Remaining sparge water volume (equipment estimates 34.4 L) 37.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 49.2 L) 52.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 40.3 L) 42
Hops absorption losses (hopback) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 41.8 L) 40
Total: 62.6  
Equipment Profile Used: System Default
 
Notes

Mash start 1020 at 66/67C in 25L water treated with 1tsp Epsom and 1tsp Gypsum.
Start recirculation at 1120. At 1130 and 1135 looks to be running pretty clear. 64/65C at 1140. HLT Temp 73C.
Start pump to kettle at 1145. Fire up gas at 1155 with 20L. 1210 35L at 75C using 25L sparge. 1215 40L collected using 35L sparge Temp 80C. Boil starting 1240. Good rolling boil at 1242. Add 25 gms Pacific Gem in spider in at 1240. Cooling coil in at 1340.
Add 25gms Nelson Sauvin at1400 and another 25gms Nelson Sauvin at 1405 - both late additions into spider.
Flame out 1410. Start cooling with water coil and 2 fans. 86C at 1420. Add another 50gms Nelson Sauvin at 75C at 1428. 55C at 1440. 35C at 1455. 30C at 1502. 20C at 1520 water cooling off.
44/45L Total after boil with Coil in ( unsure coil displacement?? ).
Wort fairly murky not a great cold break?? Delicious taste with sweetness and bitterness both noticeable/ balanced.
OG 1054 at 21C.
Start runoff to F1 at 1530. Collect 20L
Start runoff to F2 at 1615. Collect
F1 Pitch S04 ( ex 39 and 40, collected 20/7 from 2 sachets ) at 1720.
F2 Pitch US05 ( ex 40, collected 20/7 from 2 sachets ) at 1720.
Wednesday 5/8 0830 both brews bubbling. F2 ( 22C ) quite vigorously and F1( 20.5C ) a little slower.
Thursday 6/8 both still bubbling away nicely F1 a little more active than F2 now average every 1 second. Temp in both fermenters up around 23/24 drop fridge temp to 17C.
F1 tasting good, slightly forward/ astringent/ viney? taste. F2 tasting much smoother/ balanced. Both still yeast active and cloudy in the glass. Midday temp F1 - 23C. F2 - 21C.
Sunday 9/8 F1 now seems way smoother, lovely big round luscious balanced flavour - clarity pretty good? Gravity 1016. Lift temp to 19C.
F2 a little hazy still with good round flavour a little more forward of the mouth and slightly drier. Gravity 1012..
Monday 10/8 Rack F2 into MJ Fermenter with 100gms Nelson Sauvin for dry hop and back into fridge at 18C. Salvage yeast collect 400-500ml.
Monday 10/8 Start chilling F1 at 5C.
Friday 14/8 at 1500 Rack F1 into Keg 3. Collect 18L? Finish Gravity 1016at 4C = 1015 - 1055-1015 = 1040 = 5.25% and 72% attenuation. Good all round mouthfeel, smooth with a little bitterness on tongue. Go 41F1.
Friday 14/8 at 1600 F2 tasting good with fruity lolly hop forward taste. Drop temp to 4C and stir in hops sitting on top.
Monday 17/8 at 1040 Rack MJ into Keg 4. Collect 18.5L? Still slight lolly taste ( US05?? ) but more hop forward.



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  • Last Updated: 2020-08-25 00:17 UTC