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Old 04-05-2012, 06:58 PM   #1
loetz
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Default Nelson Sauvin IPA?

Help me build a recipe.

I'd like to do a Nelson Sauvin IPA, but I have limited access to malts. There is only one home brew shop in Vienna, and it's more of a bottle store than anything. At this point I'd rather just go with what he has than to order things online and pay for the shipping.

For the base malt I'll be using Pils. I also have the only two caramel malts offered by the local shop, but I'm not really sure which ones they are. The guy at the store didn't know, so he made a few calls and came back and told me that the one has an SRM of 10 and the other an SRM of 150. Beyond that, he couldn't really tell me anything.

I'd also like to use oats in this like Mikkeller did because I liked what it did for the mouth-feel. I suppose I could just get those at the grocery store.

I also have a bag of carabelge, but I'm not sure if I should use it in this batch.

In the end, I'll use only nelson sauvin hops and US-05.

So for a 6.6 gal batch, what would do?

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Old 04-05-2012, 07:37 PM   #2
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Given those malts available,

80% pilsener,
10% crystal-10
3% oats
3% carabelge
3% table sugar
1% crystal 150 (Or maybe ditch this entirely).

1oz NS @ 90min
.5oz NS @ 45min
.5oz NS @ 1min
1oz NS @ dryhop for 7 days.

Ferment with WLP001/Wyeast 1056/Safale US-05.

Cheers.

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Old 04-05-2012, 07:44 PM   #3
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Make an IPA

80-85% pilsener
5-10% carabelge (which will sort of be like a tame crystal 15)
5-10% aromatic honey @ mid-whirlpool (160-180 F)

90-15-0 Hop Schedule

Really focus on those late additions.

Dryhop for 10 days with 3-4 oz. for a 6.6 gallon batch.

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Old 04-05-2012, 07:48 PM   #4
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You guys really think that the 150 is a bad idea?

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Old 04-05-2012, 07:52 PM   #5
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I'd also like to note that I'm worried that the malts are old. I really don't think they sell much to homebrewers.

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Old 04-05-2012, 08:38 PM   #6
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150 will contribute a lot to color, so if you do use it, use it sparingly.

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Old 04-05-2012, 09:37 PM   #7
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The idea of using table sugar or honey is a little strange for me right now. This will be my first all grain, and I'd really rather not do anything too special with this one. Is there a way to do without those two things?

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Old 04-05-2012, 09:50 PM   #8
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This was the Mikkeller recipe that I was trying to copy if it helps anything:

11.50 lb Pilsner (2 Row) UK (1.0 SRM) Grain 68.05 %
1.80 lb Cara-Munich Malt II (45.0 SRM) Grain 10.65 %
1.80 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 10.65 %
1.80 lb Oats, Flaked (1.0 SRM) Grain 10.65 %
2.00 oz Nelson Sauvin [11.00 %] (Dry Hop 3 days) Hops -
1.50 oz Nelson Sauvin [11.00 %] (60 min) Hops 44.5 IBU
2.00 oz Nelson Sauvin [11.00 %] (20 min) Hops 36.0 IBU

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Old 04-05-2012, 09:52 PM   #9
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Quote:
Originally Posted by loetz View Post
The idea of using table sugar or honey is a little strange for me right now. This will be my first all grain, and I'd really rather not do anything too special with this one. Is there a way to do without those two things?
those are used to help dry out the beer - you can mash low and go easy on the crystal malts and other non fermentables and you'll be just fine

Nelson is a very potent hop IME and usually has a fairly high AA% - i'd run the numbers before adding 1oz for 90min, you'll likely have a very high IBU

90min boil is advised for pils malt but i usually still start with a 60min addition when doing longer boils - of course everyone has their own methods

i personally would go something like
~30-40 IBU at 60min (whatever you need to make up for rest of IBU needed to reach your target)
1oz at 20min
1oz at 10min
1oz at flameout
1-2oz dry hop

this should give you a very potent hop flavor and aroma - you can scale down the 20 and 10min additions if you want something more subtle

try to target the IBU:GU ratio around 1:1 for IPAs

as long as the grains in the store are uncrushed and kept in a somewhat sealed container you are probably ok on freshness
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Old 04-06-2012, 06:54 AM   #10
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Quote:
Originally Posted by pericles View Post
Given those malts available,
80% pilsener,
10% crystal-10
3% oats
3% carabelge
3% table sugar
1% crystal 150 (Or maybe ditch this entirely).

1oz NS @ 90min
.5oz NS @ 45min
.5oz NS @ 1min
1oz NS @ dryhop for 7 days.
If I went with this and used the table sugar, when would I add it to the wort? During the boil?
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