Nelson Lager

[Panagiotis]

Brewed this yesterday as an experiment. I' ll see how it turns out and begin tweaking from there (adding some Saaz is a nice thought). I sure hope it turns out at least ....drinkable What do you think?
Tomorrow am brewing Edworts Bee Cave APA and after that Brads Jack The RIPA (i am still waiting for the EKG to arrive!).

Name: Nelson Lager
Style: Bohemian Pilsner
Type: All Grain
Date: 09/02/2010
Batch Size: 14,99 L
Brewer: Panagiotis
Boil Size: 18,20 L (sorry, all metric here..)
Asst Brewer:
Boil Time: 60 min
Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): To be verified...(The smell was great!)
Brewhouse Efficiency: 80,00%

Ingredients
2,80 kg Pilsner (Weyermann) (4,0 EBC) 90,32 %
0,30 kg Carapils (Weyermann) (3,9 EBC) 9,68 %
7,80 gm Nelson Sauvin [11,30 %] (60 min) 15,8 IBU
12,20 gm Nelson Sauvin [11,30 %] (30 min) Hops 12,6 IBU
12,20 gm Nelson Sauvin [11,30 %] (15 min) 6,6 IBU
12,5 gm Nelson Sauvin [11,30 %] (5 min) 4,2 IBU
20,00 gm Nelson Sauvin [11,30 %] (Dry Hop 14 days) -
1 Pkgs Salflager W34/70 (DCL Yeast #W34/70) Yeast-Lager

Beer Profile
Est Original Gravity: 1,052 SG
Measured Original Gravity: 1,052 SG
Est Final Gravity: 1,013 SG
Measured Final Gravity: ............. SG
Estimated Alcohol by Vol: 5,14 %
Actual Alcohol by Vol: ...........
Bitterness: 39,3 IBU
Calories: 450 cal/l
Est Color: 6,9 EBC

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 3,10 kg
Sparge Water: 14,17 L
Grain Temperature: 21,5 C
Sparge Temperature: 75,6 C
Tun Temperature: 21,5 C
Adjust Temp for Equipment: TRUE
Mash PH: 5,4 PH

Single Infusion, Medium Body, Batch Sparge
Step Time 60 min
Mash In Add 8,08 L of water at 76,6 C
Hold at C 67,8 for 60 min

Fermentation:
10 days at 12 C.
Diacetyl Rest 2 days at 14 C.
14 days 12 C.
Lagering 30 days (who can resist more!!) at 4C.

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)
Volumes of CO2: 2,4
Pressure/Weight: 10,8 PSI
Carbonation Used: -
Keg/Bottling Temperature: 4,0 C
Age for: 30,0 days
Storage Temperature: 4,0 C

 

[Oldsock]

Should be tasty, always nice to see a simple recipe. I enjoyed Nelson's in a browish session ale I brewed last year, they should do well in a clean/crisp lager.

 

[MarsColonist]

I threw together an experimental Nelson Sauvin beer together at the beginning of Jan, 2-row, MO and some Munich 10 (OG 1.060-1.013).. I used filtered Austin municipal water with no salt additions (added phos acid to get mash pH to 5.4).. I think I did some FWH, 60, 30 and 1 minute additions. Except for the FWH addtions, I believe it was 16, 7 and 2 IBUs at the other addition. Used WLP810 San Fran Lager @ 63°F. Still lagering (it has got a bite to it right now).. I dryhopped one of the kegs for a week. It has a white wine grape fruitiness to it, but Im not sure how much of the ester profile is from running that hybrid strain at the lower ale temperatures (its basically in the Cali common range). Unique taste; not sure what style it is.. not really a blonde, golden lager, pale ale, or cali common...

 

[Panagiotis]

It has a white wine grape fruitiness to it, Unique taste;

Confirmed!!
I just transfered to secondary 30 min ago and i am about to toss in the hop bag for a 2 weeks dry hopping period. For an improvised simple recipe i am already pleased .

 

[Panagiotis]

... i am already pleased

Very pleased....

This is the first (and only) glass i poured so there is lots of yeast in it.
It has yet to complete lager conditioning but seems quite tasty and full of grape aromas. It does feel a bit "grassy" because of prolonged dry hopping (.....long story ) but i expect it to be reduced over time. When i brew it again i will try using some Saaz also.