Home Brew Forum

Brewing today for something to serve on cask for new year. I was originally going to go with Styrian Goldings but i'm tempted to use these NZ Nelson Sauvin pellet hops. I'm using whole hops for bittering to I have something to filter the pellet trub through. I would normally use SO4 for a low gravity bitter that I want to serve soon but all i've got is Nottingham, do you think it will be ready in time? I'm planning to add aux finings a week today, keg the day after, add isinglass on the 29th and transport it the day after.

How does this recipe look. It's an 'IPA' in the sense that Deuchars or Greene King is, i.e. a pale low gravity hoppy bitter:

Hogmanay Quaffer
Standard/Ordinary Bitter

Type: All Grain
Date: 17/12/2007
Batch Size: 13.00 gal
Brewer: Geoff
Boil Size: 14.88 gal
Boil Time: 60 min
Brewhouse Efficiency: 70.00

Ingredients

Amount Item Type % or IBU
7.80 kg Pale Malt, Maris Otter (4.8 EBC) Grain 88.14 %
0.50 kg Caramel/Crystal Malt (60.0 EBC) Grain 5.65 %
0.45 kg Toasted Malt (53.2 EBC) Grain 5.08 %
0.10 kg Caramel/Crystal Malt (236.4 EBC) Grain 1.13 %
120.00 gm Fuggles [4.50 %] (60 min) Hops 26.1 IBU
40.00 gm Nelson Sauvin [12.60 %] (15 min) Hops 8.4 IBU
40.00 gm Nelson Sauvin [12.60 %] (0 min) Hops -
2 Pkgs Nottingham (Danstar #-) Yeast-Ale
Also 1tbsp 5.2 stabiliser.

Beer Profile

Est Original Gravity: 1.039 SG
Measured Original Gravity: 1.039 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.000 SG
Estimated Alcohol by Vol: 3.87 % Actual Alcohol by Vol: 5.07 %
Bitterness: 34.5 IBU Calories: 164 cal/pint
Est Color: 14.2 EBC Color: Color

Mash Profile

Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 23.08 L of water at 74.4 C 67.8 C

i don't know if it'll be ready in time M... I reckon that would be 4wks til drinking.

i don't know if it'll be ready in time M... I reckon that would be 4wks til drinking.

In theory, but i've brewed low gravity beers for consumption the next week with SO4 with good results.

I'd cut 10 pts from the IBUs if you want it by New Years eve, but

The formula (Tinseth) I use undercalculates a little to my tastes, I know what 35 IBUs using that formula tastes like and it's not that bitter.

fwiw the last beer I made using Nottingham was star bright 12 days after pitching.

Good - i've got 11

Maybe i'll cut it down to 30, I like bitter beer but i don't think my friends do

I had a pint of Nelson Sauvin (pale ale or something) in the Wenlock last month. Very nice, crisp, and yes grapey like the wine. Another summer brew for my list, very nice. Perhaps might even 50:50 pale and lager malt and just aroma the hops, 4% quaffer!

mysterio, I'll be interested in your opinion on the finished beer. I made a pale bitter using only Nelson Sauvin and really like the flavour and aroma from the hops. Can understand the association with grapes, but to me it's more like blackcurrant, particularly the smell of blackcurrant leaves, or from handling the plant stems.

The base recipe I used was pretty much the recipe V1 raves about from Marc O's book, page 133. Just substituted the Styrian Goldings for Nelson Sauvin. With an IBU count of 38, and looking at my notes (Hi DaaB ) used a whole 100g pack of 13.3 AA Nelson Sauvin in 5 gal, it's a real in-yer-face beer.

That's what i'm getting too Gurgeh from smelling the hops. The pellets seem to be amazingly fresh, I weighed them out and a few minutes later the whole kitchen smells like a blackcurrant field

I might tone down the flavouring/aroma hops slightly and move some back to bittering instead of a portion of the Fuggles.

Right, I added aux finings yesterday and kegged today, now the kegs are in the fridge crash cooling at 1C.

I'm probably going to add isinglass tonight and bring the fridge up to 10C to clear, then either transport the keg tommorow or Monday morning. Does that sound O.K.? I'm a bit worried about drawing off quite a few pints of isinglass sludge before i get to the beer, or worse that the isinglass won't have fully dropped out. Is 48 hours sufficient?

That would have been a bright idea, fining then transferring the bright beer. Only two of my kegs have PRVs though which are both filled with this beer. I need the PRV to be open while serving as i'm using a beer engine (i'm not bringing any CO2), so I can't transfer to one of my non-PRV kegs. Should be ok though if I transport it in advance.

Of course!