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Dom Sauvignon

Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Sala Backe Gårdsbryggeri
Calories: 236 calories (Per 330ml)
Carbs: 26.3 g (Per 330ml)

Created: Monday August 24th 2015

Original Gravity:

1.076

Final Gravity:

1.022

ABV (standard):

7.1%

IBU (tinseth):

53.4

EBC (ebcmorey):

14.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
5 kg	German - Pale Ale5 kg Pale Ale	39	4.64	87.7%
0.30 kg	Belgian - Aromatic0.3 kg Aromatic	33	99.91	5.3%
0.40 kg	Cane Sugar0.4 kg Cane Sugar - (late boil kettle addition)	46		7%
5.70 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Challenger20 g Challenger Hops	Leaf/Whole	7.4	Boil	60 min	17.76	16.7%
50 g	Nelson Sauvin50 g Nelson Sauvin Hops	Leaf/Whole	13.2	Boil	10 min	28.72	41.7%
50 g	Nelson Sauvin50 g Nelson Sauvin Hops	Leaf/Whole	13.2	Whirlpool at 100 °C	15 min	6.95	41.7%
120 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Challenger (Leaf/Whole) 20 g Challenger (Leaf/Whole) Hops	17.76	16.7%
100 g	Nelson Sauvin (Leaf/Whole) 100 g Nelson Sauvin (Leaf/Whole) Hops	35.67	83.4%
120 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16 L	Add 18 L of 70 degree water	Infusion	--	63 °C	90 min
9 L	Mash out to 78 degrees	Infusion	--	78 °C	10 min
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 g	Protafloc		Fining	Boil	10 min.
1 g	Yeast Nutrient		Other	Boil	10 min.

Yeast

- -

Amount:	1 Each	Cost:
Attenuation (custom):	70%	Flocculation:	Med
Optimum Temp:	19 - 22 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	-

Lalvin EC-1118

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	-18 - -18 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sugar Amount: 8g/l CO₂ Level: 2.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Add 0.5 tsp of CaSO4, 0.5 tsp of CaCl2 and 0.5 tsp of lactic acid to mash. Add 0.75 tsp of lactic acid to sparge water.
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

664

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Brews

Public: Yup, Shared
Last Updated: 2015-09-19 14:49 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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