Home > Brewing > Brew #50: Kiwi Pale Ale v2 (Nelson’s Savant Bitter)

Brew #50: Kiwi Pale Ale v2 (Nelson’s Savant Bitter)

August 21, 2013

Kiwi theme continues in order to use up opened hop bags in the freezer. Added 1/4 tsp of Gypsum both to the mash and kettle. Oh my word! Stone the crows! Never had a freshly opened hop foil packet smell so strongly as this Nelson Sauvin – pungent super fresh grapefruit and now the fingers smell like I’d peeled a lemon. 20g of NS went in at 0 minutes and soaked for 15 minutes (new technique for me).

Just before the mash was done the postman delivered the ph-meter sent from China – good timing. £5.50 all in. Showed 5.2 (calibration was spot on). Enzymatic activity works between 5 – 6, optimal being 5.3 – 5.5 but I did add a small amount of Gypsum. Close enough for cooking.

name Kiwi Pale Ale v2
“style” Kiwi Pale Ale
brewlength 24 litres
IBU 36
EBC 21
OG 1045
brewing date 21-Aug-13
yeast Nottingham
fermentables grain kg %
grain 1 Pilsner 2.800 60.2%
grain 2 Pale Ale 1.200 25.8%
grain 3 Crystal 0.150 3.2%
grain 4 Caramunich II 0.150 3.2%
grain 5 Wheat 0.135 2.9%
grain 6 Vienna 0.135 2.9%
grain 7 Carared 0.050 1.1%
grain 8 Black (for colour) 0.030 0.6%
total 4.650 100%
hops gram minutes ibu
Nelson Sauvin 12.3% 7 60 9
NZ Pacific Jade 15.1% 7 60 11
Nelson Sauvin 12.3% 7 20 5
NZ Pacific Jade 15.1% 7 20 6
Nelson Sauvin 12.3% 7 10 3
NZ Pacifica 5.6% 10 10 2
Nelson Sauvin 12.3% 20 0 0
total 65 36
mash schedule minutes degrees c
step 1 mash in 45
step 2 15 45
step 3 10 52
step 4 40 62
step 5 20 72
1/4 tsp Gypsum both to the boil and mash
After boil-off hops soaked 15 minutes before cooling
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Categories: Brewing