Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.20 oz |
Nelson Sauvin0.2 oz Nelson Sauvin Hops |
|
Pellet |
12.5 |
First Wort at 212 °F
|
60 min |
8.93 |
7.4% |
|
0.50 oz |
Nelson Sauvin0.5 oz Nelson Sauvin Hops |
|
Pellet |
12.5 |
Boil
|
10 min |
8.09 |
18.5% |
|
2 oz |
Nelson Sauvin2 oz Nelson Sauvin Hops |
|
Pellet |
12.5 |
Whirlpool at 180 °F
|
10 min |
17.87 |
74.1% |
|
2.70 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
2.70 oz |
Nelson Sauvin (Pellet) 2.6999999938239 oz Nelson Sauvin (Pellet) Hops |
|
34.89 |
100% |
|
2.70 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
20 qt |
|
Infusion |
-- |
150 °F |
60 min |
|
11.2 qt |
|
Sparge |
-- |
170 °F |
10 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 each |
whirflock
|
|
Other |
Boil |
10 min. |
|
3.54 ml |
Lactic acid
|
|
Water Agt |
Mash |
1 hr. |
|
2 g |
Calcium Chloride
|
|
Water Agt |
Mash |
1 hr. |
|
1.25 g |
Epsom Salt
|
|
Water Agt |
Mash |
1 hr. |
|
7.10 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
|
0.80 g |
Table Salt
|
|
Water Agt |
Mash |
1 hr. |
|
1 each |
Oak Stave
|
|
Flavor |
Secondary |
42 days |
|
750 ml |
Sauvignon Blanc
|
|
Flavor |
Bottling |
0 min. |
Yeast
|
White Labs - Belgian Saison II Yeast WLP566
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
81.5%
|
Flocculation:
|
Medium |
|
Optimum Temp:
|
68 - 78 °F |
Starter:
|
No |
|
Fermentation Temp:
|
78 °F
|
Pitch Rate:
|
0.5 (M cells / ml / ° P)
161 B cells required
|
|
|
WLP650
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
No |
|
Fermentation Temp:
|
78 °F
|
Pitch Rate:
|
0.5 (M cells / ml / ° P)
161 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: Table Sugar
Amount: 4.4oz
CO2 Level: 2.5 Volumes |
Target Water Profile
Light colored and hoppy
Notes
Planned Fermentation Schedule:
- Primary for 2 weeks (ramp from ~68-78 over first 4 days)
- While in primary, soak oak stave in Sauv Blanc in vacuum bag in the fridge
- Secondary for 6 weeks w/ oak stave (tasting periodically)
- If @ 6 weeks not enough wine flavor, blend in Sauv Blanc to taste
- Bottle condition 2 weeks
- Age at least a few bottles
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-01-07 21:43 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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