Nelson Sauvin - Aroma

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Fingar
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Nelson Sauvin - Aroma

Post by Fingar » Tue Apr 16, 2019 8:07 am

Hi Folks,

I have brewed 3 Nelson Sauvin SHA's, one as an extract and two as AG. I chose this hop for its aroma qualities: fruity, white wine, grapey profile. This was achieved during the first, extract brew, however, on both of my AG, this profile has not been present. Both of the AG's were very good, but no grape flavours. Maybe the yeast has something to with it:

- 1st brew - Extract using Fermentis S33 - grape flavour, brewed Feb 2015
- 2nd brew - AG using Wyeast 1056 - no grape flavour, brewed April 2017
- 3rd brew - AG using Mangrove Jacks West Coat - no grape flavour, brewed Feb 2019

Or maybe it is the water treatment. For the extract brew there was not salt additions. Would this affect the profile?

Any you thoughts you may have would be very much appreciated.

Cheers... Fingar

Robwalkeragain
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Re: Nelson Sauvin - Aroma

Post by Robwalkeragain » Tue Apr 16, 2019 11:51 am

How are you using them? I’d dry hop only with NS.

Fingar
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Re: Nelson Sauvin - Aroma

Post by Fingar » Tue Apr 16, 2019 5:46 pm

Hi Robwalkeragain,

This is a Greg Hughes-ish recipe, which although I called it SHA, I only used the NS in the later additions - bittering with Magnum - at 15 (10g), 5 (10g) and 0 (30g) for a 23 litre batch.

Cheers... Fingar

Robwalkeragain
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Re: Nelson Sauvin - Aroma

Post by Robwalkeragain » Wed Apr 17, 2019 1:46 pm

With small boil only additions I’m not surprised the aroma isn’t coming through. It’ll sort of add fruity complexity but only a gentle flavour really.
Chuck 100-200g in the dry hop and watch it shine!

WalesAles
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Re: Nelson Sauvin - Aroma

Post by WalesAles » Wed Apr 17, 2019 8:51 pm

Robwalkeragain wrote:
Wed Apr 17, 2019 1:46 pm
With small boil only additions I’m not surprised the aroma isn’t coming through. It’ll sort of add fruity complexity but only a gentle flavour really.
Chuck 100-200g in the dry hop and watch it shine!
Fingar,
As Rob says, and `Take That`, Let it Shine! :D
Bung the Hops in! :D

WA

Sent from my Porsche Macan Bi-Turbo.

Fingar
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Re: Nelson Sauvin - Aroma

Post by Fingar » Thu Apr 18, 2019 8:32 am

Thanks gents.

So this could make for a pricey brew as those NS hops are a tad on expensive side at about £6.60 for 100g. I live in Yorkshire so 'tha knows am not raht keen ont fawking out much ont hops'. Any recipe ideas for a tried-and-tested NS hopped ale would be very much appreciated.

Cheers... Fingar

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Kev888
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Re: Nelson Sauvin - Aroma

Post by Kev888 » Thu Apr 18, 2019 10:11 am

You might use other late boil hops in order to reserve the NS for dry hopping, then drink the beer before the aroma dissipates very much (and/or try dry hopping the cask). But ultimately lots of hop aroma is going to mean lots of dry hops irrespective of the recipe, particularly to the extent of getting fruity results you seem to want in the OP.

If hoppy US styles of beer and costly foreign hops are generally your thing, then you might look at buying them in bulk to reduce costs per brew. Alternatively you could look at something more subtle, like a modern take on an IPA or subtle APA. Or perhaps just brew the style less frequently, in favour of some decent Yorkshire beers which would also be cheaper..
Kev

Robwalkeragain
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Re: Nelson Sauvin - Aroma

Post by Robwalkeragain » Thu Apr 18, 2019 8:22 pm

NS blends well with a more pungent hop too like Chinook, Green Bullet. There’s Hallertauer Blanc too which shares similar qualities although less refined than NS. A bit like putting ketchup on a fillet steak hahah

WalesAles
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Re: Nelson Sauvin - Aroma

Post by WalesAles » Thu Apr 18, 2019 9:49 pm

Robwalkeragain wrote:
Thu Apr 18, 2019 8:22 pm
A bit like putting ketchup on a fillet steak hahah
And..................................?

WA

Doesn`t everyone do that?
Steak is Steak, Red Sauce adds more finesse! :D

Sent from my Big Sofa.

Fingar
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Re: Nelson Sauvin - Aroma

Post by Fingar » Fri Apr 19, 2019 8:06 am

Thanks again gents.

Good to know about the blending with other hops, such as Chinook, which I have at the moment. I've also read that they go well with Amarillo... will have to search out some recipes. I'm not familiar with Hallertauer Blanc, so that is one also to research... any directions for a recipe would be great.

As for finesse... I know all about that... I've been to Leeds!

Cheers... Fingar

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