Knowledge/beer-brewing-recipes/010_nelson_sauvin_enigma_pilsner_recipe.md

Nelson Sauvin & Enigma Pilsner Recipe

Source: transcribed from user-provided photo on 2026-04-25.

Expected Brew Figures

• OG: 1.057
• FG: 1.012
• IBU: 15
• ABV: 5.9%
• Volume: 22 litres

Ingredients

• 1.7kg Thomas Coopers 86 Days Pilsner
• 1.5kg Light Dry Malt Extract (LDME)
• 250g Caramel Hell Grains (cracked)
• 25g Nelson Sauvin Hop Pellets
• 25g Enigma Hop Pellets
• Saflager S-23 Dry Yeast

Method

1. The day before brew day, soak the cracked grain in a small mesh bag in a pot with about 3 litres of cold water. Fit the lid and sit it in the fridge overnight. If the grains have not already been cracked, place them in a plastic zip-lock sandwich bag and crack them using a rolling pin.
2. On brew day lift the mesh bag with grains out of the pot and allow the liquid to drain out before discarding the grains.
3. Place the strained liquid onto the stovetop, bring to the boil then add 12.5g of each of the Nelson Sauvin and Enigma hops and boil for 5 minutes.
4. Take off flame and cool the liquid by placing the pot in a bath of cold water for about 15 mins with the lid on.
5. Add all the fermentable ingredients and the cooled liquid to your fermenter then stir to dissolve. Don’t worry if lumps of Light Dry Malt Extract remain as they will dissolve over the course of several hours.
6. Top up with cold water to 20 litres and stir thoroughly with your sanitised brewing spoon.
7. Check the temperature and top up to 22 litres with warm or cool water (refrigerated if necessary) to start the brew at 18°C.
8. Sprinkle both the Safale S-23 and brew can yeast then fit the lid.
9. Place your fermenter in a location out of direct sunlight and ferment at 15°C. Fermentation should take around 10–14 days.
10. At day 7, add the remaining hop pellets to the brew by wrapping them in a hop bag (or a mesh cleaning cloth pulled straight from the pack if you don’t have one) and place directly on top of the brew then re-fit the lid.
11. On day 10 check the specific gravity. The brew is ready once the specific gravity has stabilised over a couple of days and is between 1.006–1.010.
12. Allow your beer to bottle conditions for at least 2 weeks, but it will benefit from at least 8 weeks.

Notes

• Main recipe text is clear and high confidence.
• Title inferred from visible ingredients and surrounding page context; exact printed title is not visible in full.
• There is a source inconsistency between expected FG (1.012) and method step 11 readiness range (1.006–1.010). Both were preserved as read.
• Ingredient list says Saflager S-23, while method step 8 reads “Safale S-23”; likely a print inconsistency, noted rather than normalised.