- Recipe Type
- All Grain
- Yeast
- Omega-OYL004
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.060
- Final Gravity
- 1.008
- Boiling Time (Minutes)
- 60
- IBU
- 75.4
- Color
- 6.5
- Primary Fermentation (# of Days & Temp)
- 14days @ 65F
- Additional Fermentation
- 2-3 Weeks in Bottle
- Tasting Notes
- Sauvignon Blanc, Citrus, Gooseberries, Hints of Bready Malt
Just wanted to put together an IPA recipe with no additions in the Boil, showcasing the Nelson Sauvin Hops. This IPA killed it! The whirlpool additions really do wonders to bring out the Sauvin's unique aroma, and the Marris Otter adds just enough malt to balance the hops.
Recipe is set up for 72% efficiency, adjust accordingly
NERDY NELSON IPA
Fermentables
9.25lbs Pale Malt, Maris Otter (3.0 SRM) 86.0 %
0.75lbs Victory Malt (25.0 SRM) 7.0 %
0.35lbs Cara-Pils/Dextrine (2.0 SRM) 3.3 %
Mash @ 148 for 60 Minutes
0.4lbs Corn Sugar (Dextrose) (0.0 SRM) 3.7 %
(Add at 15minutes remaining in boil)
Fining:
1 tsp Irish Moss (Boil 15.0 mins)
Hops:
0.50 oz Nelson Sauvin [11.40 %] - First Wort 60.0 min 22.1 IBUs
0.50 oz Nelson Sauvin [11.40 %] - Steep/Whirlpool 50.0 min 9.5 IBUs
1.00 oz Nelson Sauvin [11.40 %] - Steep/Whirlpool 45.0 min 18.4 IBUs
1.00 oz Nelson Sauvin [11.40 %] - Steep/Whirlpool 30.0 min 15.4 IBUs
1.00 oz Nelson Sauvin [11.40 %] - Steep/Whirlpool 15.0 min 10.0 IBUs
Add the first Steep addition at flameout and let temperature fall naturally throughout the steeping process. after the 50 minutes are up, chill wort to 60-70 degrees and Pitch.
Yeast:
1 pkg West Coast Ale I (Omega #OYL-004) Yeast
I used this yeast just to try out a local option, any clean west coast style yeast will do though.
Ferment for 7 Days @ 64F
Dry Hop:
2.00 oz Nelson Sauvin [11.40 %] - Dry Hop 7.0 Days
2.00 oz Nelson Sauvin [11.40 %] - Dry Hop 5.0 Days
Recipe is set up for 72% efficiency, adjust accordingly
NERDY NELSON IPA
Fermentables
9.25lbs Pale Malt, Maris Otter (3.0 SRM) 86.0 %
0.75lbs Victory Malt (25.0 SRM) 7.0 %
0.35lbs Cara-Pils/Dextrine (2.0 SRM) 3.3 %
Mash @ 148 for 60 Minutes
0.4lbs Corn Sugar (Dextrose) (0.0 SRM) 3.7 %
(Add at 15minutes remaining in boil)
Fining:
1 tsp Irish Moss (Boil 15.0 mins)
Hops:
0.50 oz Nelson Sauvin [11.40 %] - First Wort 60.0 min 22.1 IBUs
0.50 oz Nelson Sauvin [11.40 %] - Steep/Whirlpool 50.0 min 9.5 IBUs
1.00 oz Nelson Sauvin [11.40 %] - Steep/Whirlpool 45.0 min 18.4 IBUs
1.00 oz Nelson Sauvin [11.40 %] - Steep/Whirlpool 30.0 min 15.4 IBUs
1.00 oz Nelson Sauvin [11.40 %] - Steep/Whirlpool 15.0 min 10.0 IBUs
Add the first Steep addition at flameout and let temperature fall naturally throughout the steeping process. after the 50 minutes are up, chill wort to 60-70 degrees and Pitch.
Yeast:
1 pkg West Coast Ale I (Omega #OYL-004) Yeast
I used this yeast just to try out a local option, any clean west coast style yeast will do though.
Ferment for 7 Days @ 64F
Dry Hop:
2.00 oz Nelson Sauvin [11.40 %] - Dry Hop 7.0 Days
2.00 oz Nelson Sauvin [11.40 %] - Dry Hop 5.0 Days
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