NELSON'S LIGHT - With A Partial Mash - Beer Recipe - Brewer's Friend

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NELSON'S LIGHT - With A Partial Mash

107 calories 11.2 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Standard/Ordinary Bitter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 5.5 liters
Post Boil Size: 4.65 liters
Pre Boil Gravity: 1.114 (recipe based estimate)
Post Boil Gravity: 1.173 (recipe based estimate)
Efficiency: 50% (brew house)
Source: COOPERS & Triple B Brewing
Calories: 107 calories (Per 330ml)
Carbs: 11.2 g (Per 330ml)
Created: Friday December 29th 2023
1.035
1.009
3.3%
15.8
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.30 kg Joe White - Light Crystal Malt0.3 kg Light Crystal Malt 34.5 45.53 9.1%
1.50 kg Gladfield - Ale Malt1.5 kg Ale Malt 37.4 2.8 45.5%
0.50 kg Coopers - AU - Coopers - Dry Malt Extract - Light0.5 kg AU - Coopers - Dry Malt Extract - Light - (late boil kettle addition) 42 4 15.2%
1 kg Coopers - AU - Coopers - Dry Malt Extract - Light1 kg AU - Coopers - Dry Malt Extract - Light - (late mash tun addition) 42 4 30.3%
3.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Centennial25 g Centennial Hops Pellet 10 Boil at 100 °C 30 min 11.91 50%
25 g Nelson Sauvin25 g Nelson Sauvin Hops Pellet 12.5 Mash at 80 °C 30 min 3.86 50%
50 g / $ 0.00
 
Yeast
Coopers Ale
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
20 - 27 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 71 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 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
4.5 L Sparge 67 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 11.4 L) 6.8
Mash volume with grains (equipment estimates 11.4 L) 7.8
Grain absorption losses (steeping) -1.8
Hops absorption losses (steeping) -0.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 10.2 L) 5.5
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 4.7
Top off amount 18.4
Going into fermentor 23
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 25.1  
Equipment Profile Used: System Default
 
Notes

Conduct a Partial Mash as follows:

0.3 Kg of Light Crystal Malt
1.5 Kg of PALE MALT (2-ROW, ALE)

5.5 Litres of Mash Water at 67 degrees C for 60 minutes
Use 4.5 Litres of Batch Sparge Water (soak for 10 minutes)

Estimated size of wort from Partial Mash = 9.15 Litres

Then follow Coopers NELSON'S LIGHT Recipe as written
https://www.diybeer.com/au/recipe/nelson-s-light.html

Result should be 23 litres ABV @ 3.34% instead of Coopers 2.9 for 21 litres

Coopers Recipe:

  1. MIX
    In a large pot bring 500g of Light Dry Malt to the boil with 5 litres of water.
    Add Centennial Hops and boil for 30mins.
    Stir in cracked Light Crystal Malt (put the Light Crystal Malt in a plastic zip-lock sandwich bag and crack them with a rolling pin).
    Add 20g of Nelson Sauvin Hops, cover and remove from heat to let sit for 30mins.
    Cool by sitting the pot in cold water for 10mins - 20mins.
    Strain the liquid into the fermenting vessel and mix with the remaining 1kg of Light Dry Malt.
    Stir to dissolve (but don't be concerned if some lumps of malt remain).
    Add cold water up to the 18 litre mark and stir vigorously.
    Check the brew temperature and top up to the 21 litre mark with hot or cold water (refrigerated if necessary) to get as close as possible to 21C.
    Stir in the Coopers Commercial Yeast Culture or sprinkle an Ale yeast then fit the lid.

  2. BREW
    Ferment temperature should be as close to 21C as possible.
    After a few days of fermentation add the remaining 25g of Nelson Sauvin Hops (we recommend wrapping the hops in a mesh cleaning cloth, pulled straight from the wrapper).
    Fermentation has finished once the specific gravity reading is stable over 2 days.
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  • Last Updated: 2024-01-29 08:41 UTC