Made this back in November and just got one bottle left now - it's a great lowish ABV, very pale ale with fresh zingy NZ hops. Drinks really well, light and refreshing. I split the batch and fermented half with WLP006 Bedford Ale and half with Wyeast 1469, Yorkshire ale. I think I prefer the WLP006 version, this is a great yeast IMO, both malt and hops are allowed to do their business. If you can't get Nelson hops, try Green Bullet or Simcoe. I got 80% efficiency, you may need to adjust grain for your efficiency.
Batch Size (L): 10.0
Original Gravity (OG): 1.042
Final Gravity (FG): 1.010
Alcohol by Volume (ABV): 4.3 %
Colour (SRM): 7.0 (EBC): 13.8
Bitterness (IBU): 34.4 (Average)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 60
1.500 kg Maris Otter Malt (90.09%)
0.080 kg Crystal 80 EBC Pale/Medium (4.8%)
0.060 kg Wheat Malt (3.6%)
0.025 kg Crystal 340 EBC Extra Dark (1.5%)
7.0 g Nelson Sauvin Pellet (11.5% Alpha) @ 60 Minutes
7.0 g Motueka Leaf (6.6% Alpha) @ 15 Minutes
7.0 g Motueka Leaf (6.6% Alpha) @ 5 Minutes
7.0 g Nelson Sauvin Pellet (11.5% Alpha) @ 5 Minutes
Very Soft Water
2.1 g Calcium Chloride (Mash)
5.7 g Gypsum (Calcium Sulfate) (Mash)
3 g Irish Moss @ 15 Minutes (Boil)
Mash at 67ðC for 60 Minutes.
Ferment at 18-20ðC with WLP006 Bedford ale yeast or English ale yeast of your choice
Batch Size (L): 10.0
Original Gravity (OG): 1.042
Final Gravity (FG): 1.010
Alcohol by Volume (ABV): 4.3 %
Colour (SRM): 7.0 (EBC): 13.8
Bitterness (IBU): 34.4 (Average)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 60
1.500 kg Maris Otter Malt (90.09%)
0.080 kg Crystal 80 EBC Pale/Medium (4.8%)
0.060 kg Wheat Malt (3.6%)
0.025 kg Crystal 340 EBC Extra Dark (1.5%)
7.0 g Nelson Sauvin Pellet (11.5% Alpha) @ 60 Minutes
7.0 g Motueka Leaf (6.6% Alpha) @ 15 Minutes
7.0 g Motueka Leaf (6.6% Alpha) @ 5 Minutes
7.0 g Nelson Sauvin Pellet (11.5% Alpha) @ 5 Minutes
Very Soft Water
2.1 g Calcium Chloride (Mash)
5.7 g Gypsum (Calcium Sulfate) (Mash)
3 g Irish Moss @ 15 Minutes (Boil)
Mash at 67ðC for 60 Minutes.
Ferment at 18-20ðC with WLP006 Bedford ale yeast or English ale yeast of your choice
