ThreeBrothersBrewery

Recipes 

Oddly enough we just did a Smash with Nelson Savin and ESB pale malt. Not sure how it's going to turn out as we are 4-6 weeks away from trying. FYI we got our Nelson Savin from farmhouse brew supply but that was a few months back.

bianco152

Recipes 

what is ESB malt? i'm thinking either vienna, maris otter or light munich as a base. i probably wont make up my mind till i get to my LHBS. going to brew this in a week or 2. I've used nelson 3 or 4 times and it is always excellent

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Primary: Traditional Mead, English Barleywine
Secondary: None
Bottled: Belgian Ginger IPA, "Peated Rose" Wee Heavy, "Holy Smoke!" Smoked Export Oatmeal Stout
Future Brews: Nelson Sauvin SMaSH IPA, 50/50 Munich/MO Pale Ale

ThreeBrothersBrewery

Recipes 

Link for the malt we used: http://www.northernbrewer.com/shop/brewing/brewing-ingredients/grain-malts/gambrinus-esb-pale-malt.html

bianco152

Recipes 

i'd be interested to hear how that turns out and how that malt compares to maris otter.

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Primary: Traditional Mead, English Barleywine
Secondary: None
Bottled: Belgian Ginger IPA, "Peated Rose" Wee Heavy, "Holy Smoke!" Smoked Export Oatmeal Stout
Future Brews: Nelson Sauvin SMaSH IPA, 50/50 Munich/MO Pale Ale

BrewDrew

Recipes 

Just brewed a SMaSH 2oz of Nelson Sauvin / #12.5 of marris otter. I'm going to ferment for at least a month. I'll update.

Chriso

Recipes 

How did you divide your hop schedule? I have 5oz of Nelson and a massive pile of Vienna malt that I was thinking might turn into a SMaSH.... Either that, or it's time to SMaSH these Green Bullet that I picked up but haven't tried yet.

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BrewDrew

Recipes 

I took 1 oz and threw them in little by little for the full 60 boil and then a full oz after flameout during the chill at around 150.

Indytruks138

Recipes 

I did an almost SMaSH Nelson IIPA that was amazing. We did Maris Otter and threw in a half pound of crystal just for color. We did 4 ounces of Nelson in the boil, 1 at 60, 1 at 30, 1 at 10 and 1 at 4, then 4 full ounces of dry hopped nelson, it was so good, we took it t a local brewery event and 5 gallons was gone in less than an hour.

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Primary: White Rose Belgian Wit
Carbing: Special Bitter
On tap: Gimme S'more Stout, Tweaked IPA, Hoppy Sunday Barleywine, Midnight Tryst Schwarzbier, BBBBB (Big Batch Bourbon Barrel Belgian)
Bottled: Rahr Whiskey Warmer Clone

mbrussell

Recipes 

I've brewed this DIPA Nelson-Marris SMaSH twice and it is awesome. Also got the Nelson at 7 bridges in Santa Cruz (12 oz). Expensive, but so unique. I'd go heavier on the bittering addition next time.


Recipe: SMaSH Maris Otter/Nelson Sauvin
Style: 14C-India Pale Ale(IPA)-Imperial IPA

Recipe Overview

Wort Volume Before Boil: 8.00 US gals
Wort Volume After Boil: 6.00 US gals
Volume Transferred: 5.28 US gals

Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.061 SG
Expected OG: 1.081 SG
Expected FG: 1.015 SG
Expected ABV: 8.8 %
Expected ABW: 6.9 %
Expected IBU (using Tinseth): 142.9
Expected Color: 6.6 SRM
Apparent Attenuation: 79.9 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 64 degF

Fermentables
UK Pale Ale Malt (Maris Otter) 17lb 8oz (100.0 %) In Mash/Steeped

Hops
NZ Nelson Sauvin (14.0 % alpha) 1oz 60 Min From End
NZ Nelson Sauvin (14.0 % alpha) 1oz 30 Min From End
NZ Nelson Sauvin (14.0 % alpha) 2oz 15 Min From End
NZ Nelson Sauvin (14.0 % alpha) 4oz 5 Min From End
NZ Nelson Sauvin (14.0 % alpha) 2oz At turn off
NZ Nelson Sauvin (14.0 % alpha) 2oz Dry-Hopped

Other Ingredients

Yeast: White Labs WLP001-California Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (68C/154F) w/Mash-Out
Step: Rest at 154 degF for 60 mins
Step: Raise to and Mash out at 167 degF for 10 mins

booherbg

Recipes 

Not a SMaSH, but I took EdWort's house vienna and modified it for my setup, with only the nelson hops. http://hopville.com/recipe/1653419

I just bottled it, tastes delicious. Our local homebrew shop Listermann's has the hop in stock.