Working on a single hop pale ale recipe, focusing on Nelson Sauvin - i've managed to have a few commercial examples in New England of this hop used as a single hop and am seeking experience and input on a hop schedule. I have plenty of Nelson to work with (i have 16oz) but mostly curious on how it tends to work as a late addition and whirlpool and dry hop.
Recipe i'm playing around with is as follows. Water is filtered tap adjusted slightly.
Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 5.1 gallons (fermentor volume)
Boil Size: 7.38 gallons
Boil Gravity: 1.037
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.054
Final Gravity: 1.011
ABV (standard): 5.68%
IBU (tinseth): 32.05
SRM (morey): 5.11
FERMENTABLES:
6 lb - American - Pale Ale (60%)
3 lb - American - Red Wheat (30%)
1 lb - Flaked Oats (10%)
HOPS:
0.5 oz - Nelson Sauvin, Type: Pellet, AA: 10.9, Use: Boil for 15 min, IBU: 11.28
0.5 oz - Nelson Sauvin, Type: Pellet, AA: 10.9, Use: Boil for 10 min, IBU: 8.24
0.5 oz - Nelson Sauvin, Type: Pellet, AA: 10.9, Use: Boil for 5 min, IBU: 4.53
0.5 oz - Nelson Sauvin, Type: Pellet, AA: 10.9, Use: Boil for 0 min
1 oz - Nelson Sauvin, Type: Pellet, AA: 10.9, Use: Whirlpool for 15 min at 135 °F, IBU: 8
2 oz - Nelson Sauvin, Type: Pellet, AA: 10.9, Use: Dry Hop for 3 days
MASH GUIDELINES:
1) Infusion, Temp: 122 F, Time: 10 min, Amount: 3.7 gal, protein rest
2) Infusion, Temp: 152 F, Time: 60 min, mash 1
3) Infusion, Temp: 167 F, Time: 10 min, mash out
4) Fly Sparge, Temp: 167 F, Time: 10 min, Amount: 3.7 gal, sparge
Starting Mash Thickness: 2.7 qt/lb
OTHER INGREDIENTS:
6 oz - Rice Hulls, Time: 60 min, Type: Other, Use: Mash
YEAST:
The Yeast Bay - Vermont Ale
Starter: Yes
Form: Liquid
Attenuation (avg): 78.5%
Flocculation: Med/Low
Optimum Temp: 64 - 72 F
Fermentation Temp: 67 F
Pitch Rate: 0.75 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: Balanced Profile II
Ca2: 150
Mg2: 10
Na: 80
Cl: 150
SO4: 160
HCO3: 220
Recipe i'm playing around with is as follows. Water is filtered tap adjusted slightly.
Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 5.1 gallons (fermentor volume)
Boil Size: 7.38 gallons
Boil Gravity: 1.037
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.054
Final Gravity: 1.011
ABV (standard): 5.68%
IBU (tinseth): 32.05
SRM (morey): 5.11
FERMENTABLES:
6 lb - American - Pale Ale (60%)
3 lb - American - Red Wheat (30%)
1 lb - Flaked Oats (10%)
HOPS:
0.5 oz - Nelson Sauvin, Type: Pellet, AA: 10.9, Use: Boil for 15 min, IBU: 11.28
0.5 oz - Nelson Sauvin, Type: Pellet, AA: 10.9, Use: Boil for 10 min, IBU: 8.24
0.5 oz - Nelson Sauvin, Type: Pellet, AA: 10.9, Use: Boil for 5 min, IBU: 4.53
0.5 oz - Nelson Sauvin, Type: Pellet, AA: 10.9, Use: Boil for 0 min
1 oz - Nelson Sauvin, Type: Pellet, AA: 10.9, Use: Whirlpool for 15 min at 135 °F, IBU: 8
2 oz - Nelson Sauvin, Type: Pellet, AA: 10.9, Use: Dry Hop for 3 days
MASH GUIDELINES:
1) Infusion, Temp: 122 F, Time: 10 min, Amount: 3.7 gal, protein rest
2) Infusion, Temp: 152 F, Time: 60 min, mash 1
3) Infusion, Temp: 167 F, Time: 10 min, mash out
4) Fly Sparge, Temp: 167 F, Time: 10 min, Amount: 3.7 gal, sparge
Starting Mash Thickness: 2.7 qt/lb
OTHER INGREDIENTS:
6 oz - Rice Hulls, Time: 60 min, Type: Other, Use: Mash
YEAST:
The Yeast Bay - Vermont Ale
Starter: Yes
Form: Liquid
Attenuation (avg): 78.5%
Flocculation: Med/Low
Optimum Temp: 64 - 72 F
Fermentation Temp: 67 F
Pitch Rate: 0.75 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: Balanced Profile II
Ca2: 150
Mg2: 10
Na: 80
Cl: 150
SO4: 160
HCO3: 220
