BeerBorg

A few of you have tasted my Summer/Spring Ale which features Nelson Sauvin hops. I haven't brewed in 2 months and it's time to get this one in the pipeline so Sunday has been earmarked for brewing.

I'm tweaking the recipe based on what I've learned since last brewing it, though. I'm not FWH but I am moving all the late additions to the whirlpool instead of adding them at 20 and 10.

I'm hoping for a typical hop flavor punch with the whirlpool, then topping off with a dry hop.

<crosses fingers>

Style: American Pale Ale

Recipe Specifications
--------------------------
Batch Size (fermenter): 3.00 gal
Estimated OG: 1.051 SG
Estimated Color: 6.4 SRM
Estimated IBU: 61.0 IBUs
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
3.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
4 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3 81.0 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 9.5 %
8.0 oz Wheat Malt, Ger (2.0 SRM) Grain 5 9.5 %
0.31 oz Magnum [14.90 %] - Boil 60.0 min Hop 6 27.1 IBUs
0.50 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
0.30 oz Nelson Sauvin [11.70 %] - Boil 10.0 min Hop 8 7.5 IBUs
1.00 Items Servomyces (Boil 10.0 mins) Other 9 -
1.00 oz Nelson Sauvin [11.70 %] - Steep/Whirlpoo Hop 10 26.4 IBUs
1.2 pkg Safale American (DCL/Fermentis #US-05) Yeast 11 -
0.25 oz Nelson Sauvin [12.00 %] - Dry Hop 2.0 Da Hop 12 0.0 IBUs

From what I remember, the one that I had was pretty good. So I hope your adjustments improve the final product. Here's to a smooth brew day and a succussfull adjustment on a good recipe!!

I see you are doing some water adjustments for this one.

Also noticed this: 1.00 Items Servomyces (Boil 10.0 mins) Other 9 - info por favor?

Waiting on BB2 to get those hops in our pipeline.

I reckon servomyces is yeast nutrient.

That is correct:

http://www.northernbrewer.com/shop/whit ... myces.html

Looks tasty! How do you like the Nelson Sauvin hops?

Didn't know that, the yeast nutrient I use is called yeast nutrient.

Ibasterd wrote:Looks tasty! How do you like the Nelson Sauvin hops?

I LOVE them. While I really like the bright, citrusy nature of some of the current hops I think this is the most unique hop I've ever come across. I was introduced to it in Widmer's Drifter Pale Ale and instantly fell in love with it and starting brewing my own version of a pale ale using them.

This time around I'm switching from late hop additions in the boil to a whirpool addition based on the results I've had from other batches using this technique.

As far as the yeast nutrient, because I use water that is basically neutral (from our local bottling place) I add the gypsum and epsom salts + this to ensure the yeast get all they need. Knock on wood, I haven't had a stuck fermentation or a seriously under-attenuated batch since I started using it.

Right now I have the hops lined up in cups waiting their turn as the boil progresses and the kitchen smells amazing!

After taking another look at my IPL and RCE IPA recipes, I moved the .30oz 10-minute hop addition to the whirlpool as well. So basically this has a 60-minute bittering charge from Magnum and about 1.3oz of Nelson Sauvin for a 30-minute steep at 170 now. I'd bump that even more if I could but I don't have any more NS on hand. I will dry hop to layer the aroma a bit and I'll find out in a month or so if I need to add more next time around.

I'm pretty happy. This came in at 1.050 with a projected OG of 1.051 (set at 80% efficiency) so I have no complaints.

I rehydrated the yeast before pitching and the sample was nice and clear already. Of course, I fully expect the yeast to stir the crap out of this and muck it up for the next week or so!

Rats, this got higher than I wanted it to yesterday. We had a heat wave (83) and my normal fermenting area that should stay about 60-62 got up to 66 and the beer was up to 70 last night. It's still within US-05's range, but I was targeting about 64 for this fermentation.

I don't know why I didn't put it in my JC fridge right away, but it's there now and the temp is down to 66 which is fine. I guess that is what happens when you don't brew for two months - you get out of rhythm. If anything maybe I will end up with some fruity esters that I didn't plan on, but if so I'm sure it will complement the Nelson Sauvin.

Guess I'll have to wait and see.

If it has fusels, send it all to me. I've started to develop a taste for hot tasting beer. Reminds me of moonshine.

But I digest.......I'm thinking you're fine at 70 any esters would likely age out if'n you didn't drink them all right away.

If I get fusels from US-05 at 70 for 24 hours I will b****-slap Fermentis all over the interwebz!

I may let this one go longer than my normal 7-10 days, just to make sure that it cleans up well.

Anybody ferment at 68-70 with US-05 regularly?
I'm not worried, just wondering how it will differ from my normal lower range.

I do during the summer months. My basement is usually 66 to 68 during those months and the beer gets to 70 - 72 during fermentation. In fact, I think the last bottle of my Four Point Pale that you had last summer was done at those temp. You'll be fine. Carry on, nothing to see here!!!

I've done 05 at 70-72 for ages though now I try to keep it down to 66 if possible. Never tried it on very light beers at that temp so mine is usually covered with higher malts and of course, lots of hops.
I don't think you need to worry about it unless the inside liquid got above 75.