Bluelinebrewer
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Red Star Champagne Yeast
- Yeast Starter
- No
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.042
- Final Gravity
- 1.008
- Boiling Time (Minutes)
- 60
- IBU
- 17.6
- Primary Fermentation (# of Days & Temp)
- 1.5 days @ 68*F
- Secondary Fermentation (# of Days & Temp)
- 7 @ 73*F
- Additional Fermentation
- None
- Tasting Notes
- Light, nice grape aroma and taste.
This was an attempt to clone a Boulevard Brewing recipe for their Test Grape Nelson. I received their recipe from one of their brewers. It came close to theirs, but not an exact clone. It's still a very tasty beer! I would have liked it to be just a bit drier.
Grain bill:
6.5# Pale malt
Hop schedule:
45 min .15 oz Nelson Sauvin (NZ) - 12.4%
15 min .35 oz Nelson Sauvin (NZ) - 12.4%
3 min .15 oz Nelson Sauvin (NZ) - 12.4%
Other:
3 (750 mL) bottles of Muscat grape juice.
I got mine from here http://www.castellodiamorosa.com/Shop/Non-Alcoholic but I would assume any brand would work. My brother-in-law is a member of their wine club, so he got it at a discounted rate.
Yeast:
Red Star Champagne yeast
Mashed at 154℉, then double sparged at 185℉. I shot for a post boil volume of just under 5 gallons. After the wort cools, add the 3 bottles of grape juice. That should bring you up to 5.5 gallons. OG should be 1.042. Pitch yeast and ferment at 68℉. When your gravity hits 1.024, temp up to 73℉. (I'm not sure exactly what that step is for, but, that was part of the recipe I got from the brewery.) Your FG should be 1.008. Mine ended up staying in primary for almost a month (life happens) but I'm sure that long of a primary isn't necessary.
The grape flavor is a nice light flavor, and not a Hubba Bubba grape bubblegum flavor.
Grain bill:
6.5# Pale malt
Hop schedule:
45 min .15 oz Nelson Sauvin (NZ) - 12.4%
15 min .35 oz Nelson Sauvin (NZ) - 12.4%
3 min .15 oz Nelson Sauvin (NZ) - 12.4%
Other:
3 (750 mL) bottles of Muscat grape juice.
I got mine from here http://www.castellodiamorosa.com/Shop/Non-Alcoholic but I would assume any brand would work. My brother-in-law is a member of their wine club, so he got it at a discounted rate.
Yeast:
Red Star Champagne yeast
Mashed at 154℉, then double sparged at 185℉. I shot for a post boil volume of just under 5 gallons. After the wort cools, add the 3 bottles of grape juice. That should bring you up to 5.5 gallons. OG should be 1.042. Pitch yeast and ferment at 68℉. When your gravity hits 1.024, temp up to 73℉. (I'm not sure exactly what that step is for, but, that was part of the recipe I got from the brewery.) Your FG should be 1.008. Mine ended up staying in primary for almost a month (life happens) but I'm sure that long of a primary isn't necessary.
The grape flavor is a nice light flavor, and not a Hubba Bubba grape bubblegum flavor.