Champagne (Beer) Fredrik Jonsson

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 L 60 min 15.5 IBUs 9.5 EBC 1.074 1.017 7.6 %
Actuals 1.064 1.01 7.1 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Belgian Blond Ale 18 A 1.062 - 1.075 1.008 - 1.018 15 - 30 7.9 - 13.8 2.2 - 2.8 6 - 7.5 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 1.339 kg 76.92
Corn, Flaked 267.9 g 15.38
Wheat Malt, Ger 133.9 g 7.69

Hops

Name Amount Time Use Form Alpha %
Nelson Sauvin 1.9 g 60 min Boil Pellet 12
Nelson Sauvin 7.8 g 2 min Boil Pellet 12

Yeast

Name Lab Attenuation Temperature
Cider Yeast (M02) Mangrove Jack's 74% 12.22°C - 27.78°C
Pasteur Champagne (-) Red Star 75% 18.33°C - 22.78°C

Mash

Step Temperature Time
Mash Step 66°C 60 min
Mash out 75°C 10 min

Fermentation

Step Time Temperature
Primary 4 days 19.44°C
Secondary 10 days 19.44°C
Aging 30 days 18.33°C

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