homebrewandbeer.com

Alrighty, seen a few posts on this already, but what harm can one more do?

About to get some Nelson Sauvin from Ross, as I am yet to use some in a brew (but love it in Knappstein). After trying to find a recipe, the one that seemed to appeal to me the most was Pixels Passionfruit Ale. So the plan is to give this one a shot. Here is the recipe: (only change is Black Rock Malt Extract rather than Coopers, as thats what my LHBS stocks.)

--------------------------------------------------------------

* 1.5kg Black Rock Light Malt Extract (Liquid)
* 1kg LDME
* 20g Nelson Sauvin (45 mins)
* 20g Nelson Sauvin (15 mins)
* 20g Hallertauer (15 mins)
* Safale US-05
* Made to 21L

Boil 2L of water, turn down to simmer and dissolve both malt extracts. Add first lot of hops, then start hopping schedual. Cool down pot in sink, add to fermenter, fill to 21L, and pitch yeast (22C).

--------------------------------------------------------------

Does anyone have any possible changes to make to this? And if anyone here has tried it (like pixelboy for example ), how did it turn out, and what could make it better? Can I dry hop this when racking with another 20g Nelson Sauvin?

Thanks
Tim

Do a search on these forums fr Knappstein. I have a recipe on here that is direct from the brewer/wine makers mouth.

That's almost bang on the one I made, only I used 2 tins of the Black Rock malt instead of dried, Saphire instead of Hallertauer, and the Swiss Lager yeast from Craftbrewer. Had one young, pretty good already.

Kevnlis wrote:Do a search on these forums fr Knappstein. I have a recipe on here that is direct from the brewer/wine makers mouth.

Kevinlis, a link would be useful - A search on your name for knappstein brings up this thread alone. a search on Knappstein brings up a thread that you link to AHB, but not the brewers recipe...

cheers Ross

Mate it was awesome.... It was based on the first 2006 Squire Hop Thief.

The first batch I did was the best, i've tried again since then but musn't of gotten the addition's quite right second time round.

I'm sure you'll like it. Let me know how it goes.

pixelboy wrote:Mate it was awesome.... It was based on the first 2006 Squire Hop Thief.

The first batch I did was the best, i've tried again since then but musn't of gotten the addition's quite right second time round.

I'm sure you'll like it. Let me know how it goes.

Thanks for the vote of confidence. I'll be placing my hops order today. What do you think of dry hopping another 20g of Nelson Sauvin when racking? Im buying 90g of it after all

Loving the pilsner i made using only Nelson Sauvin. Its been in the keg a few weeks now and getting better by the day.

Was only late additions to get to 36IBUs. Ross may comment on the perceived harsher bitterness in doing this, i am still far too inexperienced to comment other than i like the end result. Didnt use a starter, dumped it onto a german pils yeast cake and fermented at 11C for 2 weeks. No dry hopping as i dont think it needs it.

Recipe for 20L was
Amount Item Type % or IBU
4.25 kg Pilsner (Weyermann) (3.3 EBC) Grain 94.44 %
0.25 kg Melanoidin (Weyermann) (59.1 EBC) Grain 5.56 %
20.00 gm Nelson Sauvin [12.60 %] (20 min) Hops 18.6 IBU
20.00 gm Nelson Sauvin [12.60 %] (10 min) Hops 11.1 IBU
20.00 gm Nelson Sauvin [12.60 %] (5 min) Hops 6.1 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Budvar Lager (Wyeast Labs #2000) [Starter 3000 ml] Yeast-Lager

Cheers
DrSmurto

Drsmurto,

Your recipe looks great, you haven't overdone the NS at all.
The one i made that was a bit over the top was with 180 gms in the last 20 mins/dry hopping & it was too much.
90gms total is my usual addition & is spot on...

cheers Ross

Tim... wrote:

pixelboy wrote:Mate it was awesome.... It was based on the first 2006 Squire Hop Thief.

The first batch I did was the best, i've tried again since then but musn't of gotten the addition's quite right second time round.

I'm sure you'll like it. Let me know how it goes.

Thanks for the vote of confidence. I'll be placing my hops order today. What do you think of dry hopping another 20g of Nelson Sauvin when racking? Im buying 90g of it after all

Tim,

I've got one of these currently in the secondary. I did it with a tin of Coopers Amber Extract and only used 40g of Sauvin (I dropped the initial addition to get down to low 30 IBU's). The remaining 8g went in at racking. Otherwise it was true to pixie's recipe. Oh - I also used Wyeast American Ale II because G&G didn't have any 1056...

Cheers,

Tim

Tim... wrote:What do you think of dry hopping another 20g of Nelson Sauvin when racking? Im buying 90g of it after all

Why not, sounds like a great idea

Either that or ~40gms in a batch means you can do anothet batch

Alright, I believe this is going down tomorrow (I will have a free fermenter after I rack my APA today). I bought 100g Nelson Sauvin (my lhbs just got it in) and 25g Hallertau. I'm going to follow the original recipe that I posted above, and if I decide to rack, I'll probably chuck another 10g Nelson Sauvin, and the remaining 5g Hallertau in the secondary.

Pixel, did you rack this to a secondary fermenter when you did this?

The first one I racked... then I had two batches go off on me in secondary and i've been afraid to rack again

Mate It's up to you, it'll be a nice drop either way

I've racked once now, and I couldn't find the point of it. So I guess I will follow your advice.

Thanks,
Tim

Racking is optional with all beers, but IMHO some need it more than others. I rack when I think it will be necessary to do so (all lagers get racked and some ales in certain circumstances like dry hopping, when using a high amount of adjuncts, etc.). I have never had an infection, but I always put a bit of fermentable in the fermentor I rack to, this fills the airspace with CO2 which reduces the risk of infection. If you are confident in your cleaning and sanatising and you think you could benefit from racking the brew then give it a go, otherwise don't bother.

There are those that never rack, and those that always rack, make up your own mind by experimenting. As with most things I think the best way to learn is by having a go!

Ross wrote:

Kevnlis wrote:Do a search on these forums fr Knappstein. I have a recipe on here that is direct from the brewer/wine makers mouth.

Kevinlis, a link would be useful - A search on your name for knappstein brings up this thread alone. a search on Knappstein brings up a thread that you link to AHB, but not the brewers recipe...

cheers Ross

Kevinlis - any chance of the link please

cheers Ross

Ross wrote:

Ross wrote:

Kevnlis wrote:Do a search on these forums fr Knappstein. I have a recipe on here that is direct from the brewer/wine makers mouth.

Kevinlis, a link would be useful - A search on your name for knappstein brings up this thread alone. a search on Knappstein brings up a thread that you link to AHB, but not the brewers recipe...

cheers Ross

Kevinlis - any chance of the link please

cheers Ross

Sorry Ross, I was not able to find anything further. I did find the post you speak of on AHB, but not the original recipe.

How did it turn out Tim? Tasty ?

pixelboy wrote:How did it turn out Tim? Tasty ?

Just put it down last night, so still a while till I get to taste it. I went a little hop happy, and altered the second addition a small bit, to not have any hop bags left open. I blame it on drinking during the brewing process. I hope it doesn't make it too bitter. The final recipe looked like this:

* 1.5kg Black Rock Light Malt Extract (Liquid)
* 1kg LDME
* 20g Nelson Sauvin (45 mins)
* 30g Nelson Sauvin (15 mins) (was meant to be 20g)
* 25g Hallertauer (15 mins) (was meant to be 20g)
* Safale US-05
* Made to 21L


Also, what makes this any different than an all extract brew? Do I need to boil all of the brewing water rather than just 2-3L of it?

that IS an all-extract brew - well done

KEG wrote:that IS an all-extract brew - well done

Whats this I hear about needing to do at least a 15L boil though? Is that just someone being paranoid about infectious water?