Pining for Sauvin - Beer Recipe - Brewer's Friend

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Pining for Sauvin

162 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 88% (ending kettle)
Source: Patricio Marshall
Calories: 162 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Saturday March 2nd 2013
1.053
1.011
5.7%
38.0
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.46 kg Gladfield Ale4.464 kg Gladfield Ale 36.3 3.04 93%
0.19 kg Gladfield Toffee Malt0.192 kg Gladfield Toffee Malt 31.7 5.3 4%
0.14 kg Gladfield Light Crystal0.144 kg Gladfield Light Crystal 34.2 30 3%
4.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Southern Cross25 g Southern Cross Hops Pellet 13.8 Boil 60 min 38.02 20.8%
5 g Kohatu5 g Kohatu Hops Pellet 6.8 Whirlpool at 80 °C 15 min 4.2%
12 g Nelson Sauvin12 g Nelson Sauvin Hops Pellet 14 Whirlpool at 80 °C 15 min 10%
7 g Southern Cross7 g Southern Cross Hops Pellet 13.8 Whirlpool at 80 °C 15 min 5.8%
5 g Kohatu5 g Kohatu Hops Pellet 6.8 Whirlpool at 70 °C 15 min 4.2%
13 g Nelson Sauvin13 g Nelson Sauvin Hops Pellet 14 Whirlpool at 70 °C 15 min 10.8%
8 g Southern Cross8 g Southern Cross Hops Pellet 13.8 Whirlpool at 70 °C 15 min 6.7%
10 g Kohatu10 g Kohatu Hops Pellet 6.8 Dry Hop 4 days 8.3%
20 g Nelson Sauvin20 g Nelson Sauvin Hops Pellet 14 Dry Hop 4 days 16.7%
15 g Southern Cross15 g Southern Cross Hops Pellet 13.8 Dry Hop 4 days 12.5%
120 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride Water Agt Mash --
18 g Calcium Sulphate Water Agt Mash --
1 g Sodium Chloride Water Agt Mash --
0.82 ml Lactic Acid Water Agt Mash --
0.25 tsp Supermoss Fining Boil 10 min.
2.40 g Wyeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 236 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pale Ale
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
140 18 25 55 300 0
Target mash pH of 5.4. Acidify 25l sparge water with 0.85ml lactic acid.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Beta rest Infusion -- 63 °C 60 min
Alpha rest Temperature -- 70 °C 30 min
Mash out Temperature -- 76 °C 15 min
Sparge -- 76 °C 40 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.4
Mash volume with grains 17.6
Grain absorption losses -4.8
Remaining sparge water volume 19.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 22.2 L) 24
Hops absorption losses (whirlpool, hop stand) -0.3
Estimated amount in fermentor 23.8
Total: 33.7  
Equipment Profile Used: System Default
 
Notes

60 minute hops are FWH.

Whirlpool once cooled to 80℃ of 30 minutes before chilling down to 18c. Pitch yeast and allow to rise to 20℃. After fermentation is complete cool beer to at least 10℃ for 24 to 48 hours before transferring keg with dry hops. Hold at ambient temp for 3-4 days before chilling to 0℃-2℃ and holding for another 1-2 days. Transfer to serving keg. Use gelatine to fine if required.

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  • Last Updated: 2014-10-04 00:11 UTC