I am planning an IPA this weekend, but I'm not sure what to dry hop with. I used Citra last time and loved it. I would like to try a different variety with a similar profile, just in the interest of learning. From some descriptions, it sounds like Nelsin would be a good one to go with. Recipe: 11# two row 1.5# Carapils 1# munich .5# crystal 40l 1oz. Admiral (never used before, so open to a suggestion here too) 60 min 1oz. Centennial 15 min 1oz Willamette 5 min 1 - 2 oz Nelsin Sauvin Dry hop US-05 Anyone ever used Nelsin to dry hop with? Where you pleased with the results? How did it compare to Citra? How much should I use? Thanks.
In my experience, Nelson is an extremely pungent hop. Even compared to Citra, it is significantly more aromatic - thick melon and wine fruitiness. I personally love it, but it tends to be a polarizing aroma and flavor. Very distinct, not like any other hop I have worked with. A 2oz dryhop will give you a good idea of what Nelson is all about.
When you say "polarizing," what do you mean? Would you say it has a "crowd pleasing" flavor, or does that mean some love it, some hate it? My last Citra dry hopped beer seemed to be loved by all. I am hoping to duplicate the popularity because the other homwbrews I have on hand are a bit more "abrasive" to folks who don't often drink those types.
Some people just really dislike Nelson hops (e.g. BA's Jack Horzempa and Hopfenunmaltz), whereas others (e.g. Me) love them. While some people pick up white wine, gooseberries (I feel like a tool saying that word) and nice dankness, others pick up cat piss and cheap wine in a box flavors. It seems to be very common with lots of the hops that are high in 4MMP and its related compounds.
I think you're only a tool if you claim to be able to detect a particular cultivar of gooseberry. I think I have actually seen that.
I haven't had Alpine's Nelson so I feel like I haven't had the full experience. But from the ones I have had I was not impressed. And to the BA who said everyone loves Citra, I think a better statement would be most people love fresh citra. Had some that were cheesy or kind of musty (knee deep Citra something).
If you like the smell of Nelson Pellets, you'll like Alpine Nelson. Every time I drink it, it literally reminds me of raw pellet hops. So, so, good.
It actually smells more like crushed gooseberry. Totally different. Most people dont understand the importance of a proper description
I'm in the dislike camp. Mixed lightly with other hops its ok. By itself or heavily in the dry hop kills a beer for me.
I've found that Nelson beers that I've done can be overpowering in an unpleasant manner at first (upon bottling), but it mellows into something unique and fantastic, IMO, by the time the beer is carbonated. The first beer I brewed with it had me very worried at the end of the dry-hop, but it had become the best beer I've brewed within a couple of weeks. A lot of warnings out there about being heavy-handed with it, but I've found that "too much Nelson" does not apply when it comes to my palate. As with many things beer-related, it's subjective, so YMMV.
Ward has an excellent memory. I have had a few Nelson Sauvin hopped IPAs. One I absolutely hated (Sixpoint Spice of Life – Nelson Sauvin). A Nelson Sauvin IPA that was brewed at a local brewpub (Iron Hill) was very mediocre. I enjoyed drinking Anchor Humming Ale which is solely hopped with Nelson Sauvin. So, it appears to me how (how much?) the hop is used as to whether I despise the hop or not. I personally would not dry hop with Nelson Sauvin since I suspect that this would be closer to the Sixpoint Spice of Life – Nelson Sauvin IPA. Cheers!
I've used it in a pretty simple saison (pils, white wheat, acid malt, and handful of GNO) only. Used it along with some Belma, but for the most part it was almost all Nelson, roughly 2 ounces in the boil total. Came out really, really well. Pairs wonderfully in a saison, has a nice intense, but well behaved flavor and aroma. Tart and sweet with a bit of a white grape note was great in a saison.
A more delicate Nelson Saison is high on my to-do list. A new brewpub here in Raleigh is also doing a Belgian IPA with Nelson, and the hops play wonderfully with the yeast character.
Thats the descriptor I was fiddling with. It's a delicate, very ornate flavored Saison. It's punchy and pronounced, but it's balanced enough that people taste it, and put the glass down and go.. "Wow... thats so good and smooth, it has a crisp wine note, with the spicy peppery esters from the 3711. It's super light and refreshing, regardless of the fact that it ended up being bigger than I planned at 7.5%.
My mostly nelson pale ale finally came around. Smelled like cat pee at around two weeks, so I moved it to a cooler room and let it sit for another two before dry hopping and then ultimately bottling. Lots of grapefruit, gooseberry, and white grape flavors now.
