Double Nelson IPA recipe formulating

[FuelshopMcgee]

Hey guys I want to make a Big beer lots of hop flavor, lots of complex malt flavor and a big rye kick to finish it off. I came up with this recipe and wanted to see if anyone thought I was nuts or if this could potentially turn out interesting.

It is 100% all nelson sauvin hops. I love this hop variety and I'm really interested to see how it will stand up on it's on like this. Living in Germany doesn't really give me the opportunity to drink a beer that uses it so I'm going to try this out.

I am however open to suggestions if anyone has any.

Still trying to decide if I want to mash this low or high. Any inputs?

Here is the recipe so far.

Double Full Nelson
14-C Imperial IPA

Size: 6.02*gal
Efficiency: 73.0%
Attenuation: 80.0%
Calories: 285.42*kcal per 12.0*fl oz

Original Gravity: 1.086 (1.075 - 1.090)
Terminal Gravity: 1.017 (1.010 - 1.020)
Color: 11.98 (8.0 - 15.0)
Alcohol: 9.07% (7.5% - 10.0%)
Bitterness: 93.8 (60.0 - 120.0)

Ingredients:
14.50*lb American 2-row
0.5*lb Barley Flaked
2.95*lb Rye Malt
1.50*lb Midwest Wheat Malt
1*lb American Munich
0.50*lb Crystal 60
1*oz Nelson Sauvin (13.0%) - added during boil, boiled 60.0*m
1*oz Nelson Sauvin (13.0%) - added during boil, boiled 30.0*m
1.0*oz Nelson Sauvin (13.0%) - added during boil, boiled 10.0*m
1.0*oz Nelson Sauvin (13.0%) - added during boil, boiled 5.0*m
1.0*oz Nelson Sauvin (13.0%) - steeped after boil (flameout/whirlpool 45m)
1.0*oz Nelson Sauvin (13.0%) - added dry to primary fermenter
1.0*oz Nelson Sauvin (13.0%) - added to keg on transfer
2.0*ea WYeast 1968 London ESB Ale™

 

[Jwood]

nelson is a great hop. yum yum yum. Funny too, because Alpine Brewery makes a Nelson Rye IPA and it is fantastic.

Your recipe looks pretty good. I don't think you need the flaked barley though. As for the hopping, i would move the 10 and 5 minutes down to whirlpool, you will benefit much more from whirlpool and dry hop additions. So you are hopping

1oz-60
1oz-30
3oz-whirlpool

and then add a few extra oz. (so more like 5-6 oz.) to the dry hop. 2 oz for this big of a beer is not nearly enough. I dry hop with 3-4 oz. when i make 4 gallons of a 1.066'ish IPA.

If you want a bigger Rye kick, replace the flaked barley with more rye and add a bit more to get up to about 20%. Watch out for a stuck sparge though, rye can turn mashes to muffins.

And i just noticed your yeast. 2 packets of yeast, definitely not enough, unless you meant 2 packets used to create a starter. You'll need a huge starter for this beer.

 

[FuelshopMcgee]

Thanks for the reply! I think my hopping schedule just comes from hearing something about layering but now that you mention it I'm using one hop so I'll take your suggestion and change it.

As far as the flaked barley I was going to give it a try because my past few beers have had a lack of head (carb levels fine) so I tossed that in to aid in that. The flavor contribution should be small.

Was thinking also to do a parti gyle and make a rye saison with wyeast 3711.

 

[FuelshopMcgee]

Yep I always use mrmalty and do a big starter I have a 5000ml flask and I know how to use it! So you think 20% rye will be the kick I'm looking for? I'm thinking in my head a cross of lagunitas sump in extra and a terrapin rye squared.

 

[seatbelt123]

I picked up the Widmer Brothers Imperial Nelson in order to experience the NS hop. The fruitiness / white wine characteristics are somewhat overpowered by the sweetness and high ABV (9%).

If you're interested in this hop, you should check out this beer. Good luck!

 

[Jwood]

Now that i think about it, i would take out flaked barley and use flaked rye. I have found that the flaked rye adds even more rye flavor than rye malt. So 20% rye and then about 5% of flaked rye and you will be drinkin' heavy rye tea (not really, but you'll have that rye flavor you're looking for). AND the flaked rye helps tremendously with the body and head.

 

[FuelshopMcgee]

Now you're talking that sounds interesting! So perhaps I should mash lower to make this attenuate more to let the hop shine through more. I'm going to go for the old trusty 152 for 60 min and mash out at 168 10 min. I think the Widmer brothers even have the name that picked out for this beer (I thought I was being clever but it's rarely the case!) Full Nelson IPA