Recipe Type: All Grain
Yeast: Wy2042
Yeast Starter: yes
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 5.5
Original Gravity: 1.068
Final Gravity: 1.008
IBU: 23.5
Boiling Time (Minutes): 90
Color: 5.4
Primary Fermentation (# of Days & Temp): 21 days at 53F
Additional Fermentation: no
Secondary Fermentation (# of Days & Temp): no
Tasting Notes: y

This is a strong lager that I made to showcase the Nelson Sauvin hop from New Zealand. My goal was to make a strong dry lager that had the Sauvignon Blanc flavor from the hops and be somewhat like a sparkling wine. The results were quite interesting. For this beer to be successful, it needs to finish very dry and be easy with the Nelson Sauvin hops.

2008-01-19 Sauvin Strong Lager

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Saturday January 19, 2008
Head Brewer: Tom Fries
Asst Brewer: Teri Fries
Recipe: Sauvin Strong Lager

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 13.35
Anticipated OG: 1.068 Plato: 16.6
Anticipated SRM: 5.4
Anticipated IBU: 23.5
Brewhouse Efficiency: 74 %
Wort Boil Time: 90 Minutes

Actual OG: 1.068 Plato: 16.5
Actual FG: 1.008 Plato: 2.1

Alc by Weight: 6.17 by Volume: 7.86 From Measured Gravities.

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
69.3 9.25 lbs. Pilsener Great Britian 1.036 2
19.5 2.60 lbs. Flaked Rice 1.040 1
4.5 0.60 lbs. Cane Sugar Generic 1.046 0
2.2 0.30 lbs. Caramunich I Malt Germany 1.034 43
2.2 0.30 lbs. Light Crystal Germany 1.035 16
2.2 0.30 lbs. Sauer(acid) Malt 1.035 2

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Nelson Sauvin Pellet 13.50 8.6 First WH
0.80 oz. Liberty Pellet 4.00 10.8 60 min.
0.25 oz. Nelson Sauvin Pellet 13.50 4.1 10 min.

Yeast
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WYeast 2042 Danish Lager


Mash Schedule
-------------

Mash Type: Single Step
Heat Type: Direct

Grain Lbs: 12.75
Water Qts: 16.58 - Before Additional Infusions
Water Gal: 4.14 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30

Tun Thermal Mass: 0.22
Grain Temp: 50 F

Dough In Temp: 170 Time: 0
Saccharification Rest Temp: 148 Time: 90