Nelson Sauvin for bittering

periolus · Sep 23, 2012

I have a load of Nelson in the freezer and am planning some recipes, but wondered what it was like as a buttering hop? It is rumoured to be a bit rough, but recipes like Full Nelson use it as a single hop throughout.

Any anecdotes, suggestions or warnings?!

Good Ed · Sep 23, 2012

I've only used them late, and very nice to.

This is the recipe for Thornbridge Kipling posted on Jim's by their brewer, for 23L

85% Pale malt
7.5% Munich I
7.5% Torrified wheat

23g NS 12.3% AA 60mins
16g NS 12.3% AA 30mins
75g NS 12.3% AA 0mins, 20 minute steep

RobWalker · Sep 23, 2012

High alpha would probably mean that at a low bitterness, it wouldn't be too dirty, not enough to ruin a beer anyway. I say do it. What does everybody else know about your taste buds anyway? :p

Loetz · Oct 1, 2012

I used it as a single hop. I'm not a fan of the bitterness, but I would suggest using it as a late hop addition. By late I mean really late.

periolus · Oct 1, 2012

Cheers guys. I have decided to use Motueka for bitterness and NS for flavour and aroma. We'll see!

Good Ed · Oct 1, 2012

Nice choice :thumb:

RobWalker · Oct 2, 2012

Sorry to hijack slightly, are they pretty bad for bittering then? Would I be better off with a clean bittering hop and mixing cascade and ns for aroma?

Northern Brewer · Oct 2, 2012

I've got a single hop Nelson conditioning now - will be drinkable this coming weekend, just. I'll let you know how it goes.

here's the recipe and brewday

Loetz · Oct 2, 2012

RobWalker said:
Sorry to hijack slightly, are they pretty bad for bittering then? Would I be better off with a clean bittering hop and mixing cascade and ns for aroma?

I wouldn't say it's bad, but it's not my favorite for bittering. It's worth checking it out so you can make your own opinion.

RobWalker · Oct 2, 2012

great, cheers both :thumb: i've subscribed to your topic NB, so just post in there and i'll get it! : cheers:

Northern Brewer · Oct 2, 2012

RobWalker said:
great, cheers both :thumb: i've subscribed to your topic NB, so just post in there and i'll get it! :

Excellent - any excuse to drink beer Rob

I have it conditioning in Cornies and bottles - any preference?

RobWalker · Oct 2, 2012

I use bottles :thumb:

Northern Brewer · Oct 7, 2012

Rob
I gave it a go and it was very young, but promising. I checked when I bottled it and it was only about 12 days ago and I find that you need about 4 weeks above 1045 so I'll give it another go in a couple of weeks. This is the first beer I have dry hopped so not really sure what to expect.
Cheers
NB

Loetz · Oct 7, 2012

I just drank one of my NS beers, and I have to say that it tastes much better now that it's gotten older. I bottled these things about five months ago and they've really balanced out as time passed.

RobWalker · Oct 8, 2012

Sounds great! Will be interested to see what you think of the bittering power.

Made mine yesterday. I wax toying with the figures and decided to use my hood for bittering - very clean - and a mix of cascade and ns for the aroma, 10g of each to the gallon thrown in between 5 and 0 mins. It's fermenting today and smells just like ns, so hope plenty comes through!

periolus · Oct 26, 2012

Brewing this recipe on Tuesday. Decided in the end that I would use Motueka and a little US Cascade for bittering, Motueka and NS for flavouring and NS & US Cascade for aroma.

I'll post the recipe at some point.

Northern Brewer · Nov 20, 2012

Unfortunately, my single hop Nelson Sauvin stunner tastes horrible, but I think its due to an infection rather than the ingredients. I've given it a few weeks to mature now and its hard to describe the unpleasant taste, way beyond any fusel oil taint. :sick:

I did a fair amount of experimentation with a low temperature San Francisco yeast and it took ages to ferment out and around 15 to 16c and I think this is when it all went Pete Tong. Next time I will try the recipe with Nottingham or a Safale yeast.

Next brewday is Friday - going to do a Christmas quaffing ale.

RobWalker · Nov 20, 2012

More info on aroma...I did a 2 gallon batch and used 20g each of cascade and ns (brewdog use this ratio for dry hopping, 20g/gallon.)

It's mature now, and the aroma is about adequate. It could probably use a little more, but for no dry hop brewing, I'm quite pleased with the aroma, It needs more bitterness though, so I will say to have it in the 40s easily, as I found 30 to be underwhelming.

Recipe sounds awesome perilous! I'm sure you will be dead chuffed.

The Goatreich · Nov 20, 2012

RobWalker said:
More info on aroma...I did a 2 gallon batch and used 20g each of cascade and ns (brewdog use this ratio for dry hopping, 20g/gallon.)

That's way more than any dry hopping I've ever done, but when I recently had a chat with the guys at Tiny Rebel brewery they thought I was mad for thinking that 100g of dry hops is a lot. I'm thinking of using my SNPA clone as a base and just changing up the hop profile until it's how I want. This thread looks to be the right place to start.

The Goatreich · Nov 20, 2012

periolus said:
It is rumoured to be a bit rough, but recipes like Full Nelson use it as a single hop throughout.

Tiny Rebel's Full Nelson? They use a different hop for bittering, but NS for flavour and aroma. They did tell me what bittering hop they use, but I was drunk at the time and I've forgotten. It's a bloody fantastic beer anyway and I'd love to make something similar.

Nelson Sauvin for bittering

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