I've got a pound of Nelson-Sauvin I'm looking to find something to use them in. I was thinking of making a hoppy tripel; get the wine flavors from the hops along with the spiciness of the yeast, along with the dryness from the style. I heard you want to use Nelson-Sauvin in moderation, so I'm not sure if I have too many or too little hops. The following is what I am thinking of doing.
It is a Partial Mash, with 7 gallons into the fermenter:
3.00 lbs 2-Row
2.25 lbs Vienna
0.75 lbs Carapils (Mash grains ~148 F)
7.0 lbs Pilsner LME (added late in the boil)
2.75 lbs Cane Sugar (added as fermentation slows = ~20% of sugars)
1.0 ozs Magnum 9% @ 60
0.75 ozs Nelson-Sauvin 12% @ 15
0.75 ozs Nelson-Sauvin 12% @ 10
0.75 ozs Nelson-Sauvin 12% @ 5
0.5 ozs Nelson-Sauvin 12% @ 0 (added when wort is down to 185 F)
0.5 ozs Nelson-Sauvin 12% @ 0 (added when wort is down to 170 F)
1.0 ozs Nelson-Sauvin 12% @ Dry Hop
Starter of WLP550 (pitch at 68 F and rise slowly to 78 F over 5 to 7 days)
OG: 1.080
FG: 1.008 (or hopefully lower)
IBUs: 42
It is a Partial Mash, with 7 gallons into the fermenter:
3.00 lbs 2-Row
2.25 lbs Vienna
0.75 lbs Carapils (Mash grains ~148 F)
7.0 lbs Pilsner LME (added late in the boil)
2.75 lbs Cane Sugar (added as fermentation slows = ~20% of sugars)
1.0 ozs Magnum 9% @ 60
0.75 ozs Nelson-Sauvin 12% @ 15
0.75 ozs Nelson-Sauvin 12% @ 10
0.75 ozs Nelson-Sauvin 12% @ 5
0.5 ozs Nelson-Sauvin 12% @ 0 (added when wort is down to 185 F)
0.5 ozs Nelson-Sauvin 12% @ 0 (added when wort is down to 170 F)
1.0 ozs Nelson-Sauvin 12% @ Dry Hop
Starter of WLP550 (pitch at 68 F and rise slowly to 78 F over 5 to 7 days)
OG: 1.080
FG: 1.008 (or hopefully lower)
IBUs: 42