juicy pale ale recipe w/ nelson

What do you mean by "juicy"? Also can you describe the flavor of Nelson Sauvin hops? Most people experience flavors and aromas on their own terms so I may describe them differently than you might.

My experience making a single hop Nelson beer didn't yield what I thought was a very tasty beer. I tend to use Nelson in conjunction with other hops during dry-hopping. I recently dry-hopped a Franconian style lager with Nelson and Galaxy. I really enjoy this beer. I perceive tropical fruits with this mix of dry hops.

 

I recently brewed a mosaic Nelson Columbus Pale aleound 5% with Burlington ale yeast that came out super tasty I can give you recipe if you want Pilsner 2row little c40 and carapils. Mashed at 158 not too overboard on hops. 10 gallons .5 Columbus at 60. 2.oz mosaic 1 oz Columbus and 1 oz Nelson at 0 15 minute whirlpool right after boil. 2 oz Nelson 2 oz mosaic and 1 oz Columbus split between the two batches for 4 days after 12 days or so fermenting. Burlington yeast was much better than the San Diego super on this recipe. FWIW

 

Nelson:Citra:Centennial at a 4:2:1 ratio is a tasty hop combination I've used several times. Nice tropical white wine aroma

 

I brewed this last year. Reminded me of tropical fruits quite a bit. If nothing else, take away that Nelson and Amarillo play really well together. I know the IBU's are very low but they were all added at the end, I wanted the hop character without the bitterness and it worked out very well, especially with the large dry hop. I was going for Gumballhead type based on what I had read.

Cheers!

Brew Method: All Grain
Style Name: American Wheat or Rye Beer
Boil Time: 90 min
Batch Size: 3 gallons (ending kettle volume)
Boil Size: 4.5 gallons
Boil Gravity: 1.039
Efficiency: 69% (ending kettle)



STATS:
Original Gravity: 1.058
Final Gravity: 1.011
ABV (standard): 6.24%
IBU (rager): 27.58
SRM (morey): 8.95

FERMENTABLES:
3 lb - American - Wheat (44.9%)
3 lb - United Kingdom - Maris Otter Pale (44.9%)
8 oz - American - Rye (7.5%)
3 oz - American - Caramel / Crystal 120L (2.8%)

HOPS:
7 g - Amarillo, Type: Pellet, AA: 8.6, Use: First Wort, IBU: 5.55
7 g - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 1 min, IBU: 9.47
7 g - Nelson Sauvin, Type: Pellet, AA: 11.4, Use: Boil for 1 min, IBU: 12.56
21 g - Nelson Sauvin, Type: Pellet, AA: 11.4, Use: Dry Hop for 2 days
14 g - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 2 days

MASH GUIDELINES:
1) Temperature, Temp: 150 F, Time: 60 min,

 

Nelson used to be my favorite until I brewed a few iPas with Galaxy. Just brewed an ipa with 6 oz of Galaxy (10 min, flameout and dry hop), 2 ozs Columbus (first wort and 10 min), and 2 ozs mosaic (all dry hop). I used the Vermont ale yeast at its my best ipa yet. Super tropical and juicy.

If you want Nelson for sure blend it with souther cross (60 min and flavor) and Galaxy. All from the same region and would make a tropical juice bomb.

 

I've actually been meaning to post it in the recipe subforum for a while. I should have a chance later this week

 

I really enjoyed this https://www.brewtoad.com/recipes/damn-you-nelson

 

65% 2-row
17% Rye malt
12% Maris Otter
6% Cara-Pils

First wort/60 .25 oz - southern cross (sc)
5 min 1 oz Nelson
5 min .5 oz (sc)
5 min .5 oz Galaxy
FO or hop stand (hs) - 1 oz Nelson
FO or hs - .5 oz Galaxy
FO or hs - .5 oz southern cross
Dry hop - 2oz Nelson, .5 oz sc and .5 oz Galaxy

Yeast California ale or if you want it more "juicy" tropical use London 3 or Vermont ale yeast.

 

I can take a look tonight when I get home. I did 1 partial mash awhile ago so I kinda forgot the details on it. Could you just use DME for the 2 row and then mash the rest? You'll want to mash the rye and Marris otter. Do you use a bag for the mash? What Is the desired abv range?

 

I would use a pound of 2 row for the diastatic power to convert the rye.

 

Rather than posting my full recipe, I could probably just type it out here as a full extract recipe since it has no specialty grains in it. I also lowered the gravity to hit ~5.25% ABV and adjusted some of the hops down a bit since the original was quite a bit higher gravity.

5 gal into fermentor (probably about 6 gal starting water depending on your system)
5 lbs Briess golden light DME
1 lb Briess Bavarian wheat DME

Distilled/RO water + 1/2 tsp gypsum (I've found this to be tasty in hoppy extract beers with Briess DME)

1 oz Centennial @ 10
2 oz Nelson, 1 oz Citra @ 5
2 oz Nelson, 1 oz Citra (Whirlpool)
2 oz Nelson, 1 oz Citra, .5 oz Centennial (Dry Hop)
Feel free to go more aggressive on the whirlpool and dry hops if you so desire but it should be plenty hoppy as is

US05 Fermented ~64* for first 5 days, slowly ramp up to 6* for remainder of primary

The Pupil IPA from Societe was the inspiration for me to brew with this hop combination, grain bill, and yeast (I use WLP013 for pretty much everything else besides Alts)

 

3.5 lbs light DME
2 lbs 2 row
1.25 lbs rye malt
1 lb Marris otter
.4 lbs carapils

Using brewchiper with an estimated 65% efficiency that will give you a 5.1% beer.

Mash at 150 for 60 or 90 mins. Mash the carapils with the rye and other grains.

For a 5% pale I might dial the hops back and cut the southern cross and Galaxy by half. That will also let the Nelson shine more and provide a nice complimentary flavor.