tfries
Well-Known Member
- 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
- Boiling Time (Minutes)
- 90
- IBU
- 23.5
- Color
- 5.4
- Primary Fermentation (# of Days & Temp)
- 21 days at 53F
- Secondary Fermentation (# of Days & Temp)
- no
- Additional Fermentation
- 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
-----
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
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
-----
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