My brewing style is fairly, uh, spur of the moment, and this recipe comes out pretty consistent. Little things like a few oz different malts or the exact timing of the hop additions will not change anything. The only detail to sweat on this recipe may be the Honey Malt. It is not available everywhere, but it is a significant part of the malt profile. Other than that, it is a pretty robust recipe. If the steps below seem anal, it is because I copied and pasted them out of Beer Alchemy, because I am, indeed, lazy.
I love big hop beers, but I like them better when the hop flavor is layered, and there is a rich multi layered malt profile supporting the big hop flavor.
This beer was inspired by Alpine Brewing's Nelson. I love the intense grapefruit aroma that comes off that beer, but find the overall beer to be a bit hop-centric (this will not be an insult to Alpine).
Try it, let me know how it works out. I am a recognized BJCP judge and will happily give you an official competition write-up on any samples you can get to me
Grain Bill: (single infusion - 1 hr @ 154. I batch sparge, but so what)
2 Row - 9.8 lbs
Belgian Vienna Malt - 3 lb
US Rye Malt - 2.5 lb
Belgian Aromatic Malt 2 lb
Gambrinus Canadian Honey Malt - 2 lb
40 L Caramel malt - 2 lb
5 oz Nelson Sauvin -.5 oz all of boil
-1 oz ea at 45 and 30 min from the end
- 2 oz 10 min from end
-.5 oz dry hopped
1.5 oz Simcoe -1 oz 5 min from end
-.5 oz dry hopped
1 oz Amarillo -.5 oz at flame out
-.5 oz dry hopped
Gravity Before Boil: 1.050 SG (12.6 Brix)
Volume Before Boil: 12.00 US gals
Volume Transferred: 10.00 US gals
Volume At Pitching: 10.00 US gals
Total Water Required: 14.50 US gals
Original Gravity: 1.057 SG (14.4 Brix)
Final Gravity: 1.013 to 1.011 SG (8.0 Brix)
Volume After Boil: 10.50 US gals
Water Added To Dilute: 0.00 US gals
Volume Of Finished Beer: 9.50 US gals
If necessary crush the grains.
Set up your stuff for a strike temp of 154 deg F. I usually do 1.5 quarts per pound, but I don't think it is critical.
Dough in the following fermentable ingredients.
9lb 8oz of US 2-Row Malt
3lb 0oz of Belgian Vienna Malt
2lb 8oz of US Rye Malt
2lb 0oz of Belgian Aromatic Malt
2lb 0oz of Canadian Honey Malt (Gambrinus)
2lb 0oz of US Caramel 40L Malt
Mash pH should be 5.2.
Allow the temperature to stabilize at 154 degF. Allow to rest at this temperature for 60 minutes.
Sparge the grains and top up if necessary to obtain 12.00 US gals of wort (requires 9.07 US gals).
Add the following hops at the times given.
0.50 oz of NZ Nelson Sauvin (All Of Boil)
1.00 oz of NZ Nelson Sauvin (45 Min From End)
1.00 oz of NZ Nelson Sauvin (30 Min From End)
2.00 oz of NZ Nelson Sauvin (10 Min From End)
1.00 oz of US Simcoe (5 Min From End)
Boil the wort for a total of 60 minutes.
At 'turn off' add 0.50 oz of US Amarillo
Chill the wort to the appropriate pitching temperature and rack the wort to your fermenter(s).
The desired volume at pitching is 10.00 US gals.
Pitch 1 pack(s) of S-05 to each carboy.
Do not rack to secondary. This beer is typically good at 3 to 4 weeks. It does not get "worse" with maturity (within limits) but I personally like the fresh hop character. I keg, so I usually throw it in the keg at 3 to 4 weeks with the dry hops in a hop sack and start carbonating it as as slowly as I can stand. I am usually cheating with 1/2 carbed samplers the whole time. Like I said, I love the fresh hop character. Once it clears i will start sharing with friends and putting some in bottles (usually about a week)