Nelson Sauvin Smash

[levin_ae92]

Why not just 60min and flame out? 40IBU@ 60 then dump the rest in at zero and chuck the lid on!!

 

[hoohaaman]

Why not just 60min and flame out? 40IBU@ 60 then dump the rest in at zero and chuck the lid on!!

Easy to overdo NS.I prefer adding smaller additions at constant intervals.

My usually hopping schedule for NS is:
30 mins
20 mins
10 mins
00 mins

for 25-40 IBU,makes a more smooth,rounded flavour. I personally found earlier additions made the bitterness too harsh.

 

[petesbrew]

Okay, I brewed it up today, as Per Ross' recipe, but with a few mods in the grain bill

Galeforce Ale (23L batch)
5 kg. JW Traditional Ale
250g JW Amber Ale
15 g. Nelson Sauvin (Pellets, 11.5 .%AA) boiled 80min
15 g. Nelson Sauvin (Pellets, 11.5 %AA) boiled 20 min
20 g. Nelson Sauvin (Pellets, 11.5 %AA) boiled 5 min
30 g. Nelson Sauvin (Pellets, 11.5 %AA) flameout
US-05 Yeast

Bottled it on sunday night OG=1050, FG = 1006.
Tastes pretty good. Very cloudy. I was going to give it a gelatin treatment, but in the end I couldn't be arsed.
Boss is retiring in a couple of weeks, so this will be ready for a few after work beers with the lads.

 

[petesbrew]

Under a fortnight since bottling, but I tried one last night - I'm impressed!
Decent Bitterness, lots of NS Flavour up front, and it will be perfect for the coming summer.
Cheers to Ross' recipe for the hop schedule. Just perfect.

 

[speedie]

Formulation for Dusty Nelson
Target knockout volume of 22 litres
Target gravity 1060 or 15 degrees Plato
Based on system extract efficiency of 70%
Desired Plato 15 degrees
Kgs = 15 x 22 / 70 = 4.71 K/gs
Potential alcohol @ 75% attenuation = 1060 1010 / 6.6 %av

Grain bill 4.25K/gs of pale malt (Kirin)
.112 K/gs of wheat malt JW
.336 K/gs of crystal malt JW
.022 K/gs of black malt JW
.112 K/gs of rye wyermann malt JW

Mash water 10 litres from 2.0 litres to one K/g of grain
Sparge water 19.6 liters of scheme water
let it stand overnight to liberate chlorine and next day adjust Ph with food grade phosphoric acid to 5.5 Ph
This will be a stiff mash and must be stirred during steps
Heat water to 56 degrees and dough in hold @ 53 degrees for 20 Mins
Raise to 64 degrees and hold for 60 Mins
Raise to 71 degrees and hold for 10 Mins
Raise to 81 degrees and transfer to sparge vessel
Run to kettle when particulate has cleared
Sparge with ph adjusted water @ 77 degrees

Boil time one hour after collection of all wort into kettle

Hop selection
22 Grms nelson sauvin @11.5 % AA in boil for 45 Mins
35 Grms nelson sauvin @11.5 % AA in boil for 10 Mins

Yeast selection US 05 @ 76% attenuation
Ferment @ 16 degrees for approximately 5-6 days
Transfer off yeast after completion of fermentation into Co2 flushed fermenter and add 35 Grms nelson sauvin @11.5 %

 

[petesbrew]

Fng hot weekend, the pool is clean, and a Grolsch swingtop of the NS smash is in the fridge ready to go. Does life get any better?

 

[petesbrew]

Bumping up an old thread.
I'm planning this for next week but with a couple of alterations.
I'm going to make a double batch (or as much as my mash tun can handle), bittered with NS, but when I split between the fermenters I'm hopping one with NS, and the other with Boadicea. Haven't really heard much about this hop and i'm just going to find out by experimentation how it turns out.
Oh, and the boadicea batch might have a farmhouse yeast in it, screwing things up a bit more.

Nelson Sauvin Saison Double Batch

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 43.00 Wort Size (L): 43.00
Total Grain (kg): 7.50
Anticipated OG: 1.041 Plato: 10.319
Anticipated EBC: 14.9
Anticipated IBU: 44.4
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
93.3 7.00 kg. Pale Ale Malt (2-row) Australia 1.037 5
6.7 0.50 kg. JWM Crystal 140 Australia 1.037 147

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
37.39 g. Nelson Sauvin Pellet 12.70 38.0 60 min.
18.70 g. Nelson Sauvin Pellet 12.70 6.4 20 min.
10 g. Nelson Sauvin Pellet 12.70 0.0 Dry Hop 1st fermenter
10g Boadicea dry hopped in 2nd fermenter

Yeast
-----
WY 1187 Ringwood or US-05 1st fermenter
White Labs WLP565 Belgian Saison I 2nd fermenter (yeast is actually Ruhk's Unknown Farmhouse Ale yeast)

 

[Lord Raja Goomba I]

Try it with 15 IBU at 30m, and the rest of your IBU at 10 minutes.

Yummmmmm..........

Goomba

edit: if you must do a 60m addition, choose another hop that's less harsh - Citra, Galaxy or get a low AA% hop for some softer bitterness. Love Nelson, but not at 60m.

 

[bignath]

Yeah, id do that too.

You'll REALLY REALLY notice that 60min addition.

 

[petesbrew]

Yeah, id do that too.

You'll REALLY REALLY notice that 60min addition.

Hmm, it worked okay last time... The initial recipe was only a 15g 60min addition (high AA% hop & all that)

So with a 30min addition only, is a 30min boil fine, or does the wort require the full 60min?

 

[Lord Raja Goomba I]

Hmm, it worked okay last time... The initial recipe was only a 15g 60min addition (high AA% hop & all that)

So with a 30min addition only, is a 30min boil fine, or does the wort require the full 60min?

Officially - you need a 60 min boil.

Unofficially (from my experience that means), so long as you use a base malt with minimal diacetyl or DMS precursors - in my case Bairds Perle Ale Malt, you can (and I have done so) get away with a 30-40m boil.

Goomba

 

[petesbrew]

Officially - you need a 60 min boil.

Unofficially (from my experience that means), so long as you use a base malt with minimal diacetyl or DMS precursors - in my case Bairds Perle Ale Malt, you can (and I have done so) get away with a 30-40m boil.

Goomba

Cheers Goomba.

60min it is. I'll rethink the 60min addition, maybe dial it back a touch.

 

[seamad]

I've tried some first wort hops ( modified to suit biab) with the last couple of brews. Throw bittering hops in at mashout after lifting bag (76C) . Bittering usually @ 20 IBU then lot of 10 minute to get it up to 35-38, plus 0 minute and keg hops.
Whether it does make a difference I don't know yet as not enough brews with this method.
Will need to do some extensive research / drinking :lol: