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I'm think of brewing a Belgian Wit style beer, but with the help of some Nelson Sauvin hops. What do you guys think this will turn out like?

I was thinking of following something along the lines of this (stolen from pixelboy, and slightly changed)


1. Thomas Coopers Brewmaster Selection WHEAT BEER (or black rock whispering wheat)
2. Light Liquid Malt Extract 1.5kg
3. Rind from 2 Seville Oranges (dried overnight in paper towel)
4. 30gms Corriander Seeds Crushed
5. 500g torrefied wheat (Sanitarium Puffed Wheat - Steeped for 30min @ ~50c, mashed then added to the boil)
6. 20gms Nelson Sauvin for 30mins
7. 20gms Nelson Sauvin for 5mins
8. WYeast 3944 (or something similar)

How does this sound? Anyone have any helpful modifications?

Also, at my disposal, I have the following hops:
60g Nelson Sauvin
5g Hallertauer
10g Cascade
15g Golden Cluster
13g Chinook

but I can also easily go buy more The last three probably wouldnt be useful at all. But is it possible to chuck the 5g Hallertauer into that somewhere?

That hopping schedule would add 25 IBUs if you used 500g of the extract in a 4L boil.

I would change the first addition to a 20min addition (consider 10g rather than 20g), and then flame out or dry hop the second addition. A schedule like this works well with this hop and it can certainly be used on it's own!

Kevnlis wrote:That hopping schedule would add 25 IBUs if you used 500g of the extract in a 4L boil.

is that a guess? i can't see the AA% of his hops anywhere.

The Nelson Sauvin I got from Ross is 12.6% AA.

sorry about that, the AA is 10-14%.

updated recipe:

1. Thomas Coopers Brewmaster Selection WHEAT BEER (or black rock whispering wheat)
2. Light Liquid Malt Extract 1.5kg
3. Rind from 2 Seville Oranges (dried overnight in paper towel)
4. 30gms Corriander Seeds Crushed
5. 500g torrefied wheat (Sanitarium Puffed Wheat - Steeped for 30min @ ~50c, mashed then added to the boil)
6. 10gms Nelson Sauvin for 20mins
7. 20gms Nelson Sauvin for 0mins (maybe dry hop)
8. WYeast 3944 (or something similar)

I'm not sure yet if I will dry hop or flameout the 20g Nelson Sauvin, as I am unsure if I will rack this one. I'm afraid racking will clear out the colour brought on by the torrefied wheat.

I wonder what will come of steeping the torrified wheat. Since it has no malt to create enzymes to break it down I do not see the benefit there. You are just adding unfermentable starches and proteins which really will not be desired IMHO.

I have seen people do it before though, never tried it myself.

Kevnlis wrote:I wonder what will come of steeping the torrified wheat. Since it has no malt to create enzymes to break it down I do not see the benefit there. You are just adding unfermentable starches and proteins which really will not be desired IMHO.

I have seen people do it before though, never tried it myself.

Oh, I heard it was for the colour. It's meant to give it a hazy hoegaarden like colour. I might skip the step if its costs too much.

Check out the thread on the Great Hoegaarden clone if you havn't already Timmsy. Plenty of discussion on torrified wheat there, I think some people were using wheat puffs from the supermarket.

i've used supermarket puffed wheat, i just steeped it, and it certainly does add flavour and colour. it's not all about adding fermentables.

KEG wrote:i've used supermarket puffed wheat, i just steeped it, and it certainly does add flavour and colour. it's not all about adding fermentables.

It's the bits that don't ferment that add the flavour, i thought. That's the point in using malt rather than sugars. I guess I'll go out and pick up some puffed wheat from the supermarket. Will be much cheaper than whatever my HBS will sell it for.

I should chuck some cinnamon in there, and call it a "White Christmas"... Although a little too late for Christmas.

alright, found a new recipe that i want to follow instead. It's an american wheat rather than a belgian wit. Recipe is from AHB's recipeDB.

3 kg Coopers LME - Wheat
0.2 kg JWM Amber Malt
10 g Southern Cross (Pellets, 10 AA%, 45 mins)
15 g Nelson Sauvin (Pellets, 13 AA%, 15 mins)
15 g Nelson Sauvin (Pellets, 13 AA%, 10 mins)
20 g Nelson Sauvin (Pellets, 13 AA%, 0 mins)
50 ml White Labs WLP001 - California Ale
1 g Irish Moss

A few questions about this. I don't think my HBS has Southern Cross hops. Is there something I can replace this with that is a bit more common? Could I use a dry hefeweizen yeast with this instead? Or maybe a US-05? Lastly, what does Irish Moss do and where can I get it?

Thanks,
Tim

irish moss is used for fining, or clearing the beer - pretty optional.

you could just go all nelson sauvin instead of using southern cross - but if those IBUs are correct, drop the 10g southern cross addition to about 7.5g of N.S if you want to maintain that same bitterness level.

KEG wrote:irish moss is used for fining, or clearing the beer - pretty optional.

you could just go all nelson sauvin instead of using southern cross - but if those IBUs are correct, drop the 10g southern cross addition to about 7.5g of N.S if you want to maintain that same bitterness level.

Alright, Irish Moss is out then. I'm not a huge fan of clear beer.

Unfortunatly I only have 50g Nelson Sauvin at my disposal. The other hops I have in the fridge are a bit of chinook, cascade and golden cluster. Any of those useful at all? Or should I visit HBS and pick something up?

Irish Moss is added to the boil about 10 to 15 minutes before flame out. It is used mainly by all grain brewers, to help drop the hot and cold break and excess proteins out of suspension before transfer to the fermenter.
If you are brewing with a kit etc, you don't really need it at all, as the kit manufacturers have already taken out the hot and cold breaks, and you will get little to no help from it.
It will not work in the fermenter, and doesn't drop yeast etc out.

Tim... wrote:

KEG wrote:Unfortunatly I only have 50g Nelson Sauvin at my disposal. The other hops I have in the fridge are a bit of chinook, cascade and golden cluster. Any of those useful at all? Or should I visit HBS and pick something up?

chinook would do fine for bittering this. it's not going to add much flavour with ~10g at 45 minutes, and with all that other tasty N.S getting put in afterwards, it'll still be very NS-dominant.

by the way, back to the dry yeast question - safwheat K-97 would do well.

Thanks for that. Here's my updated recipe.

-----------------
3kg Wheat Malt Extract
0.2kg JWM Amber Malt
12g Chinook [12-12.4%] (45 mins)
15g Nelson Sauvin [10-14%] (15 mins)
15g Nelson Sauvin [10-14%] (10 mins)
20g Nelson Sauvin [10-14%] (0 mins)
SafWheat K-97

JWM Amber Malt steeped at 70C for 20 mins, strain broth into boil. Add 2L water and Wheat malt, bring to boil and start hop additions. Add to fermenter, fill to 20L, pitch yeast at 22C
-----------------

How does that sound? Would WB-06 be better than K-97?

Just put this one on. One quick question. I used brewcraft amber malt, and on the packet it said "mash only". But being the rebel I am , I steeped it anyway. Is there a difference between this, and JWM Amber Malt? So did I do the right thing?

Amber malt is a base malt, so it does require mashing. JW is the same. If you got something like Cara Amber then you would only have to steep it. While amber malt is a base malt, it lacks sufficient enzymes to convert itself, so it must be mashed with another base malt that has excess diastatic power.

If you steep a base malt, you'll get some flavour out of it, but you'll have a horrible extraction efficiency as well as the possibility of introducing chill haze from the unconverted starch.

Amber malt is a mash only malt. Caraamber can be steeped.

See here:

http://www.howtobrew.com/section2/chapter13-2.html

Caraamber can be steeped I guess you mean...