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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