Local brewery in my neighborhood is having a wort transformation competition. They gave away 5 gals of their blonde ale wort and have provided homebrewers 2 months to turn in their entries for judging. I had a bunch of nelson sauvin hops sitting around and had recently had a Midas Touch from Dogfish and also sampled Boulevard's Nelson Hop ale so it got me thinking about adding some white wine type grapes and dry hopping with the nelson. Found a great article in BYO magazine that gave some notes on the Midas Touch clone recipe, so I followed some similar measurements. I've had this one kegged for about 2 weeks now and sampled it's damn good. Almost sad I'm drinking something like this in Oct. (would make a great beer for the summer/hotter months). I have to turn in 6 bottles in late Oct. for judging. If I win, they'll brew the recipe on their system and put it on tap in their pub (and I get a free keg also). With the aroma, taste, and look of this beer, I think I've got a good chance of winning. Posting the recipe (since I have to disclose it for the judges anyway). Will post some photos once I bottle (off my blichmann gun) and then can serve off my kegerator. Will also post how I place and judges notes on this one. Here's the recipe (I worked out the recipe based off the readings and samples I took after picking up the wort) and I've scaled it to brew on my 20 gal eHERMS system.
Kettle Vol. 5.96 gal @ 212 °F (1.043)
6 lb (75.0%) 2-Row Brewers Malt; Briess - added during mash
1 lb (12.5%) Cara-Pils® Malt; Briess - added during mash
1 lb (12.5%) Crystal Malt 10°L - added during mash
1 oz (25.0%) PalisadeTM (7.7%) - added during boil, boiled 90 m
23 oz Sauvignon Blanc grape concentrate - added to secondary fermenter
3 oz (75.0%) Nelson Sauvin (14.0%) - added dry to secondary fermenter
2 ea Fermentis S-04 Safale S-04 (primary)
1 ea Lalvin EC-1118 wine (champagne) yeast (secondary)
Bitterness: 28.8 IBU
￼152F 90min. mash - ferment with US04 10 days down to 1.012 - transfer to secondary, add half can (23oz) of grape concentrate and champagne yeast to secondary - allow 1 week in secondary ferment and gravity will drop to 1.010 - add dry hops 7-10 days, cold crash 3 days and keg.