Nelson Dry Hop Lager Burns Supper
Автор: Andrew Lynch
Загружено: 2023-02-09
Просмотров: 521
This video looks at creating a nice dry-hopped Pilsner that even my friends could drink at the Dalry Burns supper.
High Road Nelson Lager
4.7% / 11.5 °P
Recipe by
High Road brewery
75% efficiency
Batch Volume: 23 L
Boil Time: 60 min
Mash Water: 12.96 L
Sparge Water: 20.75 L @ 76 °C
Total Water: 33.71 L
Boil Volume: 30 L
Pre-Boil Gravity: 1.039
Vitals
Original Gravity: 1.046
Final Gravity: 1.010
IBU (Tinseth): 18
BU/GU: 0.39
Colour: 6.5 EBC
Mash
Strike Temp — 78.6 °C
Temperature — 67 °C — 60 min
Temperature — 76 °C — 10 min
Malts (4.8 kg)
4.3 kg (89.6%) — Weyermann Floor-Malted Bohemian Pilsner — Grain — 2.5 EBC
500 g (10.4%) — Weyermann Munich I — Grain — 15 EBC
Hops (155 g)
30 g (11 IBU) — Saaz (Whole) 3.2% — Boil — 60 min
35 g (6 IBU) — Saaz (Whole) 3.2% — Boil — 10 min
40 g (2 IBU) — Saaz (Whole) 3.2% — Boil — 0 min
50 g — Nelson Sauvin 12% — Dry Hop — 5 days
0.05 items — Protafloc — Boil — 10 min
1 tsp — Yeast Nutrients — Boil — 10 min
Yeast
1 pkg — White Labs WLP802 Czech Budejovice Lager 80%
Fermentation
Primary — 10 °C — 14 days
Water Profile
Ca2+
45
Mg2+
1
Na+
6
Cl-
53
SO42-
44
HCO3-
30
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