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Nelson Saisauvignon

205 calories 17 carbs
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Me
Calories: 205 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created Monday January 7th 2019
1.063
1.010
6.94%
34.9
5.41
5.3
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Fermentables
Amount Fermentable PPG °L Bill %
9.5 lb American - Pale 2-Row9.5 lb Pale 2-Row 37 1.8 76%
1.5 lb American - White Wheat1.5 lb White Wheat 40 2.8 12%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8%
0.5 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 4%
12.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.2 oz Nelson Sauvin0.2 oz Nelson Sauvin Hops Pellet 12.5 First Wort at 212 °F   8.93 7.4%
0.5 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%
 
Mash Guidelines
Amount Description Type Temp Time
20 qt Infusion 150 °F 60 min
11.2 qt Sparge 170 °F 10 min
 
Other Ingredients
Amount Name 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.
7.1 g Gypsum Water Agt Mash 1 hr.
0.8 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
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
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
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
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
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
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-01-07 21:43 UTC
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