Nelson Cream Ale
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Boil Size: 6.5 gal
Post Boil Volume: 5.5 gal
Estimated OG: 1.054 SG
Estimated Color: 4.3 SRM
Estimated IBU: 20.2 IBUs
Brewhouse Efficiency: 75 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name
6 lbs 5.3 oz Brewers Malt 2-Row (Briess) (1.8 SRM)
2 lbs Vienna Malt (Weyermann) (3.0 SRM)
1 lbs Cara-Pils/Dextrine (2.0 SRM)
8.0 oz Caramel Malt - 10L (Briess) (10.0 SRM)
0.25 oz Nelson Sauvin [12.10 %] - Boil 60.0 min
1.00 Items Whirlfloc Tablet (Boil 15.0 mins)
0.25 oz Nelson Sauvin [12.10 %] - Boil 15.0 min
0.75 oz Nelson Sauvin [12.10 %] - Boil 2.0 min
1.0 pkg German Ale/Kolsch (White Labs #WLP029)
0.50 oz Nelson Sauvin [12.10 %] - Dry Hop 5.0 Day
90 min mash @ 150F
Notes:
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1/5/13: Brewed. Fermented @ 62F
1/13/13: Racked to secondary
1/31/13: Move to keg in garage for cold conditioning - 4wks. Avg temp in low 40's
I modified one of the BeerSmith email recipes (Cream Ales) and tried to come up with a reasonable approximation of NB's Shift, but without the lagering. I ended up using the WLP029 Koelsch yeast that I had in my fridge and following a pre-prohibition cream ale path. The grape fruitiness of the NS hops really works well against the light malt, but next time I'll probably delay the 15min hop addition to back off on the final bitterness by a tad.