Tried & Tested Nelson Sauvin Recipe

[Mr. Dripping]

As per the title.
I don't get to brew as often as I'd like these days, so it is quite important to me that I use a recipe that works as I don't really have the time (much as I'd like) to tweek recipes that 'aren't quite there' so to say.

So, I'm looking for a recipe or help in formulating one that showcases Nelson Sauvin well, I prefer pale beers and want this time around to make something low gravity.....3.5-3.8% ABV; a good session beer that is not shy on bitterness.
I know from some reading that it can be quite a tricky hop to get right; hence me taking to the boards for advice.
I like Hop Studio 'Blonde'....if you've tried this, then you'll probably know there is a heavy dose of NS in there. If you haven't, try and get hold of some as I think it is a great quaffer.

I have quite a lot of other hops kicking around in the freezer, so open to blending suggestions.
I have the usual typical speciality grains, though I do need to place an order with the Malt Miller for a sack of pale (the Dingemanns stuff rocks btw ), so don't be afraid to include any other bits and pieces.

Thanks in advance for any pointers or suggestions

[Jim]

There's a few recipes on here if you do a search.

E.g. third & forth posts down in this thread.

[Mr. Dripping]

Thank you Jim

[seymour]

You could also consider my Citra Gold recipe, except substituting Nelson Sauvin:

SEYMOUR CITRA GOLD
A light, crisp, refreshing, citrusy and hoppy American ale.

6 US gallons = 5 Imperial Gallons = 22.7 Litres

GRAINBILL:
97% = 8.54 lb = 3.87 kg, English Pale Malt
3% = .26 lb = 118 g, Oats (from your kitchen: porridge, flaked, rolled, quick-cook, pinhead, Scotch, etc)

MASH at 150°F/65.6°C for 90 minutes

BOIL 60 minutes, adding a pinch of gypsum, add a little orange or clementine peel at 5 min remaining, if you got it.

HOPS:
.4 oz = 11.3 g, neutral high alpha such as Magnum or Perle, 60 minutes
.65 oz = 18.4 g, Citra, 15 minutes
.65 oz = 18.4 g, Citra, Dry hops added to secondary fermentation

YEAST:
US-05/Chico, ferment warm around 70°F/21°C, don't filter nor use any clarifying agents, some chalky haze is nice.

STATS (assuming 75% mash efficiency and 75% yeast attenuation):
OG: 1043
FG: 1011
ABV: 4.1%
IBU: 31
COLOUR: 4°SRM/8°EBC

[Mr. Dripping]

Thanks for that Seymour, it's in the mix for consideration.
For some reason though I am leaning towards a combo of EKG and NS. Nelson for bittering to around 15 IBU, big heap of goldings at 15 minutes for another 15 IBU and then use what is left from the 100g of Nelsons at flame out for a 40 minute steep.....around 80g in the steep I'm guessing...have not done the sums yet.
I've a fresh sack of Dingemans pale malt just arrived too

[Mr. Dripping]

I think I'm going to go with this:
Pale Malt Dingemans 96%
Carapils Wayermann 4%
Mash at 66 degrees, 90 minute boil, 50 litre brewlength
25g Nelson Sauvin at 60 mins - 13 IBU
100g EKG at 10 mins - 14 IBU
75g Nelson Sauvin 1 min - 2IBU
Steep for 40 mins prior to draining the boiler
ABV should end up at 3.6%

[seymour]

Should be a nice session IPA kinda thing. Happy brewing!