Everyone needs some Nelson Sauvin in their lives and this easy drinking, balanced golden ale aims to deliver just that along with a late pairing of Galaxy to add some complimentary passion fruit flavours.
This is not a hop bomb. Malt and hops are in balance to deliver a golden coloured, fruity yet malty ale with smooth background low-level bitterness. Here's the recipe for a 23 litre batch.
Recipe Specifications -------------------------- Boil Size: 27.88 L Date: 9 Sep 2018 Post Boil Volume: 24.48 L Batch Size (fermenter): 23.00 L Bottling Volume: 21.00 L Estimated OG: 1.042 SG Estimated FG: 1.008 SG Estimated ABV: 4.6% Estimated Color: 13.9 EBC Estimated IBU: 35.8 IBUs Brewhouse Efficiency: 80.00 % Est Mash Efficiency: 81.7 % Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type %/IBU Volume 28.69 L Tesco Ashbeck Water - - 4.70 ml Lactic Acid (60% conc.) (Mash) Water Agent - - 2.90 g Calcium Chloride (Mash) Water Agent - - 2.30 g Epsom Salt (MgSO4) (Mash) Water Agent - - 1.70 g Gypsum (Calcium Sulfate) (Mash) Water Agent - - 3.16 kg Crisp Clear Choice Ale Malt (5.5 EBC) Grain 81.0 % 2.06 L 0.59 kg Munich Malt (20.0 EBC) Grain 15.0 % 0.38 L 0.16 kg Crystal Light (Crisp) (155.0 EBC) Grain 4.0 % 0.10 L 15.00 g Nelson Sauvin [10.90 %] - Boil 60.0 min Hop 20.0 IBUs - 20.00 g Nelson Sauvin [10.90 %] - Boil 10.0 min Hop 9.7 IBUs - 1.00 Items Whirlfloc Tablet (Boil 7.0 mins) Fining - - 20.00 g Galaxy [12.50 %] - Boil 5.0 min Hop 6.1 IBUs - 1.0 pkg Vermont Ale (Yeast Bay #-) Yeast - - Mash Schedule: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 3.91 kg ---------------------------- Name Description Step Temperat Step Time Mash In Add 23.69 L of water at 69.3 C 66.5 C 60 min
I'd originally planned to ferment this with Wyeast Scottish but the homebrew supplied lost the order and so at the last minute I cancelled with they-who-shall-remain-nameless and ordered a vial of the Vermont Ale yeast from The Malt Miller which arrived next day. With hindsight that turned out to be a stroke of good luck because the Vermont yeast turned out to be so good that I've used it in loads of brews since this one.
I made a 1.5 litre starter intending to keep back 500ml in the fridge for next time. The starter was on at 2pm and had got going in a few hours. By 9pm it was developing it's own little krausen.
Brew day was fine, nothing exciting to report. I got an OG of 1.043.
FG was 1.008 for an ABV of 4.6%. As well as the 19 litre keg I got 6 bottles = 23 litres. I added Kwik Clear finings to the keg and purged at 5x15psi. Left at 13psi to carb.
Taste is very well balanced. Bready sweetness from the malt and gentle fruit flavours from the hops. Loving NS and Galaxy hops.