Recipes

Mein Nelson Sauvin

Stan Hieronymous presents this recipe in his newly released book For the Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops.

For the complete story behind this and other hop-centered recipes, pick yourself up a copy from the AHA Store!

Mein Nelson Sauvin | Weizenbock

Ingredients

  • For n/a
    • 60% | local variety Hermann (6 EBC) wheat malt
    • 20% | local variety Marthe (6 EBC) barley malt
    • 20% | Urmalz (Munich-style 25 EBC) barley malt
    • Hallertau Tradition, 50 minutes (8 IBU)
    • Nelson Sauvin, 15 minutes (15 IBU)
    • Nelson Sauvin, 0 minutes (6 IBU)
    • Yeast: 3 L/hL Schneider yeast from propagation tank. 0.5 L/hL Belgian yeast

    Specifications

    • Original Gravity: 1.069 (16.8 °P)
    • Final Gravity: 1.013 (3.3 °P)
    • ABV: 7.3%
    • IBU: 29
    • SRM: n/a
    • Boil Time: 60 minutes
    • Efficiency: n/a
    • Pre-boil Volume: n/a
    • Pre-boil Gravity: n/a

    Directions

    • One decoction, targeting high attentuation
    • Fermentation: 7 days, beginning at 16° C (61° F), allow to rise to 22° C(72° F), reduce to 12° C (54° F).
    • Bottling: Rerfermentation in the bottle, using speise (unfermented wort). 3.3 volumes CO2 (6.5 gal/L)
    Tags: