Nelson Sauvin Champagne Pale - Beer Recipe - Brewer's Friend

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Nelson Sauvin Champagne Pale

200 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 25.25 liters
Post Boil Size: 23.25 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 60% (brew house)
Source: GiDaMo
Calories: 200 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Saturday January 23rd 2021
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OG: 1.063 FG: 1.011 ABV: 6.8% IBU: 28

1.066
1.009
7.5%
29.4
5.1
n/a
4.74
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Crisp Malting - Europils Malt4.5 kg Europils Malt 37.5 1.87 58.1%
0.50 kg Weyermann - Carapils0.5 kg Carapils 34.5 2.1 6.5%
0.25 kg Crisp Malting - Dextrin Malt0.25 kg Dextrin Malt £ 1.44 / kg
£ 0.36 		36.8 1.8 3.2%
2.50 kg Muntons - Maris Otter2.5 kg Maris Otter £ 0.82 / kg
£ 2.04 		38 2.3 32.3%
7.75 kg / £ 2.40
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Nelson Sauvin10 g Nelson Sauvin Hops £ 0.05 / g
£ 0.47 		Leaf/Whole 12.5 Boil at 100 °C 60 min 11.89 20%
20 g Nelson Sauvin20 g Nelson Sauvin Hops £ 0.05 / g
£ 0.94 		Leaf/Whole 12.5 Boil at 100 °C 15 min 11.8 40%
20 g Nelson Sauvin20 g Nelson Sauvin Hops £ 0.05 / g
£ 0.94 		Leaf/Whole 12.5 Whirlpool 0 min 5.68 40%
50 g / £ 2.34
 
Yeast
White Labs - Champagne Yeast WLP715
Amount:
11 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
21 - 24 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
Fermentis - Saflager - German Lager Yeast S-23
Amount:
11 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
18.6 L Strike 69 °C 67 °C 60 min
11.3 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.4 L/kg
Starting Grain Temp: 16 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.4 L/kg 18.6
Mash volume with grains 23.7
Grain absorption losses -7.8
Remaining sparge water volume (equipment estimates 18 L) 15.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 25.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 22.1 L) 23.3
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.2 L) 22
Total: 33.9  
Equipment Profile Used: System Default
"Nelson Sauvin Champagne Pale" Belgian Blond Ale beer recipe by GiDaMo. All Grain, ABV 7.52%, IBU 29.38, SRM 5.07, Fermentables: ( Europils Malt, Carapils, Dextrin Malt, Maris Otter) Hops: (Nelson Sauvin)
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  • Public: Yup, Shared
  • Last Updated: 2021-02-16 11:51 UTC