Maris Otter/Nelson Sauvin SMaSH?

[Ilan34]

I'm brewing this combination this weekend for competition. I've never used Nelson before. I'm shooting for something balanced, leaning towards the hoppier side. Right now, it looks like an APA: 1.057 OG and 50 IBU. I plan on mashing at 154.

The thing is, I'm second guessing myself at my choice of malt. Would Pilsner be a better match?

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[Ilan34]

Forgot to mention - I'm using WLP001 - going for something very neutral in order to let the hops and malt shine equally.

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[Ilan34]

Bump

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[Hujo]

I think MO is a great choice for a smash. It has more flavor than modern pilsner malt IMO. One of my first brews was a MO/Simcoe smash, which tasted good. I don't have the numbers right now, but i mashed slightly higher than I usually do, aiming for a medium body. Go for it!


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[Hujo]

Oops, didn't notice your mash temp there! 154 is probably a good temp!


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[ahurd110]

Pilsner will definitely keep it on the hoppier side. I think a pils and nelson beer would be nice and refreshing as it gets warmer. MO would be good too, just a bit richer and maltier, so its all about what you are looking for.

 

[MikeFallopian]

I did a MO-Nelson smash last year - albeit with a touch of carapils.

I was very pleased with it - it made a great summer beer. Here's my recipe: https://www.homebrewtalk.com/f66/horatio-nelson-sauvin-pale-ale-388900/

I'd always use MO for pale ales and IPAs, personally.

 

[Ilan34]

I did a MO-Nelson smash last year - albeit with a touch of carapils.

I was very pleased with it - it made a great summer beer. Here's my recipe: https://www.homebrewtalk.com/f66/horatio-nelson-sauvin-pale-ale-388900/

I'd always use MO for pale ales and IPAs, personally.

Thanks for that... How did you find the bittering aspect of Nelson? I've heard it can be a little rough as a bittering hop - was that your experience?

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[KBVC]

I am doing a Vienna/Citra SMaSH this weekend and using Pacific Ale Yeast. I have done a Vienna/Nelson SMaSH several times in the past and used Cal Ale Yeast or Conan to ferment. It has always been outstanding. Vienna is awesome for SMaSH beers!

 

[MikeFallopian]

Thanks for that... How did you find the bittering aspect of Nelson? I've heard it can be a little rough as a bittering hop - was that your experience?

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No, I didn't find it rough as a bittering hop. Maybe the maltiness of MO levelled it out a bit more than a pilsner or other lighter malt would. However, if I were to do this beer again I think I'd add some more late hop additions.

Another poster mentioned that Vienna is good for SMaSH beers - I also liked Munich in SMaSH beers with US hops that I have tasted, although I haven't made a Munich SMaSH myself.

I'd be interested in hearing how your Nelson SMaSH turns out!

 

[Ilan34]

Well, the brew went well this weekend, so I'll make updates as it goes along. I wound up doing a FWH with .38 oz, 15 min of .44 oz, and a 45 minute hopstand of 1.2 oz - temperature was at 175 at the end of that.

I hit one point over my intended gravity and I'm fermenting at 65 degrees. It took a few hours to get in gear, but it wound up being a strong fermentation and I got a little blowoff.

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[Ilan34]

Btw, this is for a 2.75 gallon batch.

I tried for 154 in the mash, but settled for 153.5. Temp was 152.6 at the end of the 75 minutes. pH was 5.36.

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[AnOldUR]

2.75 gallon batch
settled for 153.5
Temp was 152.6
pH was 5.36
FWH with .38 oz
15 min of .44 oz
hopstand of 1.2 oz

Engineer, scientist . . . or OCD?