Formulated by Oren Leaffer
Boil Volume: 7 liters
Batch Volume: 20 liters
60 minute grain steep @ ~68 C
1 kg pale malt
250 g crystal malt
60 minute boil:
3 kg liquid malt extract (Morgan’s pale lager) (split between 60 min and 15 min additions)
500 g Belgian Candi Sugar (15 min boil)
Nelson Sauvin 11.4% AA
Galaxy 13.4% AA
60 min: 18 g Galaxy
45 min: 9 g Galaxy
15 min: 10 g Galaxy, 20 g Nelson
0 min: 30 g Nelson
Safale US-05 Dry Yeast
Dry hops (in secondary)
31 g Nelson
117 g dextrose
Boiled and pitched yeast July 2. Due to cold weather (~13 C), yeast didn’t start until fermenter was immersed in a warm water batch.
Through the fermentation process, warm water was periodically applied.
Racked to secondary July 6 and dry hopped.
Bottled on July 17.
Measured the original gravity as 1.041 @ 24 C – this seems very low given the quantity of sugar in the wort.
Measured the final gravity as 1.012 @ 13 C prior to bottling, this seems closer to reasonable.
Plugging the recipe into beercalculus suggests an OG of 1.072, rendering the final alcohol content 7.1% ABV
Plugging my measurements into rooftopbrew.net suggests 4.2% ABV.