Owly055
Well-Known Member
- Joined
- Feb 28, 2014
- Messages
- 3,008
- Reaction score
- 686
Tasting my recent brew that was made with Nelson Sauvin exclusively, including dry hopping, I am very impressed with the wine flavor. My first foray into Nelson Sauvin
One project in my queue is a Nelson Sauvin "wine"................ I want an extremely neutral / minimal malt presence, and an intense Nelson Sauvin flavor. My thinking is to make a high gravity brew with mostly rice modified with amylase, and a percentage of Pilsner malt. Say 8 pounds of flaked rice and 2 pounds of pilsner malt for a 2.5 gallon brew.
Anybody here tried anything this radical? The question in my mind is the IBUs that are appropriate........... A look at the chart suggests that at the OG I have in mind, a balanced brew would have an IBU of 45-50............ I don't think I want that...........I'm thinking that I want a dry product.
One project in my queue is a Nelson Sauvin "wine"................ I want an extremely neutral / minimal malt presence, and an intense Nelson Sauvin flavor. My thinking is to make a high gravity brew with mostly rice modified with amylase, and a percentage of Pilsner malt. Say 8 pounds of flaked rice and 2 pounds of pilsner malt for a 2.5 gallon brew.
Anybody here tried anything this radical? The question in my mind is the IBUs that are appropriate........... A look at the chart suggests that at the OG I have in mind, a balanced brew would have an IBU of 45-50............ I don't think I want that...........I'm thinking that I want a dry product.