• NEW RELEASE •
• VERY LIMITED STOCK •
The Nelson Sauvin hop variety has gained popularity in American-style India Pale Ales but is definitely a hop that requires prudent and discerning application in brewing. Nelson Sauvin’s oil profile is complex and fortunately works well as an aroma hop, flavor hop and also for bittering. Low cohumulone is responsible for its smooth bittering qualities. Nelson Sauvin is described as fruity; showing possible notes of lychee, mango, apricot, with a unique white wine character of crushed gooseberry / green grape. May be mildly peppery.
Nelson Sauvin’s name is derived from the Sauvignon Blanc wine grape to which many agree has similar flavor and aroma characteristics. Developed in New Zealand and released in 2000, it is considered too wild for many major brewers. Despite this, Nelson Sauvin has found significant use among craft breweries and home brewers for its eccentric characteristics. It is descended from Smoothcone.
Very strong grower with thick bines and large crops. Bees are not really attracted to hops but they sometimes do land on them for a bit of a rest.
20 LITERS | ABV 6.3 | IBU ~36 | SRM 5.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.059 | FG 1.011
MASH 90 MIN @ 65°C | BOIL 60 MIN
NOTES:
MASH:
• 4700g AMERICAN ALE MALT 2.0 SRM
• 224g AURORA 29.4 SRM
• 112g LIGHT CRYSTAL MALT 26 SRM
BOIL:
NO KETTLE HOPS
STEEP/WHIRLPOOL 30 MINS START @ 98°C:
• 48g MOTUEKA 7% AA
• 28g NELSON SAUVIN 12% AA
DRY HOP 3 DAYS BEFORE PACKAGING:
• 80g MOTUEKA 7% AA
• 80g NELSON SAUVIN 12% AA
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 090 ABBEY ALE
20 LITERS | ABV 8.0 | IBU ~0 | SRM 5.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.088 | FG 1.029
MASH 60 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN
NOTES:
DOUBLE DRY HOPPED - ALL HOPS ARE ADDED DURING FERMENTATION
FERMENT FOR 14 DAYS
MORE INFO ON DOUBLE DRY HOPPING
MASH:
• 3200g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 3100g GLADFIELD BIG O OAT MALT 2.2 SRM
• 448g GLADFIELD VIENNA MALT 3.5 SRM
• 448g GLADFIELD WHEAT MALT 2.1 SRM
OPTIONAL
• 448g RICE OR OAT HULLS 0 SRM
BOIL:
NO KETTLE HOPS
FLAME OUT:
448g LACTOSE (MILK SUGAR)
DRY HOP @ 6/7 DAYS INTO PRIMARY FERMENTATION FOR 3 DAYS:
• 224g RAKAU
• 112g NELSON SAUVIN
DRY HOP @ 10/11 DAYS INTO PRIMARY FERMENTATION FOR 3 DAYS:
• 224g RAKAU
• 112g NELSON SAUVIN
• 1ST CHOICE: WYEAST #1318 LONDON ALE III
20 LITERS | ABV 7.3 | IBU ~47 | SRM ~5.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.075 | FG 1.020
MASH 90 MIN @ 67°C | SPARGE 4 LITERS | BOIL 60 MIN
NOTES:
• 3700g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 1850g GLADFIELD BIG O MALTED OATS 4.38 SRM
• 600g GLADFIELD MUNICH MALT 7.9 SRM
BOIL:
• 30g RIWAKA 5.25% AA @ 10 MINS
• 20g NELSON SAUVIN 12% AA @ 10 MINS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 56g RIWAKA 5.25% AA
• 56g NELSON SAUVIN 12% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 56g RIWAKA
• 56g NELSON SAUVIN
• 1ST CHOICE: WYEAST 1318 LONDON ALE III
20 LITERS | ABV 8.6 | IBU ~46 | SRM 4.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.077 | FG 1.013
MASH 60 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN
NOTES:
MASH:
• 4370g GLADFIELD AMERICAN ALE MALT 2.5 SRM [65%]
• 1350g GLADFIELD BIG O MALTED OATS 2 SRM [20%]
• 336g GLADFIELD GLADIATOR 4.2 SRM [5%]
BOIL:
• GLADFIELD DEXTROSE SUGAR @ 60 MINS [10%]
• 10g MAGNUM 12.0% AA @ 60 MINS [10.7 IBU]
STEEP/WHIRLPOOL 30 MINS @ 85°C:
• 56g MOSAIC @ 12.25% AA [15.9 IBU]
• 56g NECTARON @ 12.8% AA [14 IBU]
• 56g RIWAKA @ 5.25% AA [6.8 IBU]
1st DRY HOP IN PRIMARY 6 DAYS BEFORE PACKAGING - REMOVE AFTER 3 DAYS:
• 56g CITRA
• 56g MOSAIC
2nd DRY HOP IN PRIMARY FOR 3 DAYS BEFORE PACKAGING:
• 56g NECTARON
• 56g NELSON SAUVIN
• 56g RIWAKA
• 1ST CHOICE: WYEAST #1318 LONDON ALE III
20 LITERS | ABV 7.0 | IBU 77 | SRM 6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.063 | FG 1.013
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
THE ORIGINAL STRONG VERSION
• 4300g GLADFIELD AMERICAN ALE MALT 2.5 SRM 80.4%
• 652g GLADFIELD MUNICH MALT 7.9 SRM 11.5%
• 329g GLADFIELD GLADIATOR MALT 5.1 SRM 5.8%
• 130g GLADFIELD LIGHT CRYSTAL MALT 32 SRM 2.3%
• 10g PACIFIC JADE 12.6% AA @ 60 MINUTES
• 63g NELSON SAUVIN 12% AA @ 10 MINUTES
• 16g PACIFICA 5.5% AA @ 10 MINUTES
• 35g NELSON SAUVIN 12% AA @ FLAME OUT / STEEP 20 MINUTES
• 42g PACIFICA 5.5% AA @ FLAME OUT / STEEP 20 MINUTES
84g MOTUEKA 7% @ FLAME OUT / STEEP 20 MINUTES
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS COMPLETED:
• 17g NELSON SAUVIN
• 17g PACIFICA
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 090 SAN DIEGO SUPER YEAST
• 2ND CHOICE: WLP 001 CALIFORNIA ALE
20 LITERS | ABV 6.5 | IBU ~35 | SRM ~4.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.060 | FG 1.011
MASH 60 MIN @ 67°C | SPARGE ~3 LITERS | BOIL 60 MIN
NOTES:
MASH:
• 3400g GLADFIELD AMERICAN MALT 2.5 SRM
• 1500g GLADFIELD ALE MALT 2.8 SRM
• 227g GLADFIELD GLADIATOR MALT 5.1 SRM
• 113g GLADFIELD GOLDEN NAKED OATS 1.4 SRM
• 113g GLADFIELD WHEAT MALT 2.1 SRM
BOIL:
• 5g MAGNUM 12% AA @ 60MINS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 14g CITRA 12% AA
• 14g MOSAIC 12.25% AA
• 14g RAKAU 10.5% AA
• 14g SIMCOE 13% AA
• 7g NELSON 12% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED:
• 28g CITRA 12% AA
• 28g MOSAIC 12.25% AA
• 28g RAKAU 10.5% AA
• 28g SIMCOE 13% AA
• 28g NELSON 12% AA
1 PKG. CLARITY FERM
@ FERMENTATION
• 1ST CHOICE: WLP090 SAN DIEGO SUPER YEAST
• 2ND CHOICE: WLP 001 CALIFORNIAN ALE YEAST
20 LITERS | ABV 6.6 | IBU ~44 | SRM 6.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.065 | FG 1.015
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN
NOTES:
• CO2 EXTRACT (HOP SHOT) CAN BE PURCHASED AT BREWSHOP.CO.NZ
HB MALT STATION
Hop extract is packaged in 5, 10 & 50ml syringes, and vacuum sealed. 1ml of hop extract equates to around 10 IBUs in 23 litres of wort with a gravity of 1.050 and boiled for 60 mins.
BREWING WITH CO2 HOP EXTRACT
• Article from Beer Smith
• Article from Brewshop NZ
• Article from Hume Brew
MASH:
• 4700g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 336g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 224g GLADFIELD WHEAT MALT 2.1 SRM
BOIL:
• 5ml CO2 EXTRACT 10% AA @ 60 MINUTES
DRY HOP 6 DAYS BEFORE PACKAGING FOR 6 DAYS:
• 56g MOTUEKA
• 56g RIWAKA
DRY HOP 3 DAYS BEFORE PACKAGING FOR 3 DAYS:
• 56g NECTARON
• 56g NELSON SAUVIN
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 001 CALIFORNIA ALE
• 2ND CHOICE: WLP O90 SAN DIEGO SUPER YEAST
20 LITERS | ABV 6.0 | IBU ~0 | SRM 4.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.057 | FG 1.012
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN
NOTES:
A NZ HOPPED IPA CREATED BY MATT BRYNILDSON AT FIRESTONE WALKER
• 4450g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 224g GLADFIELD TOFFEE MALT 5.3 SRM
• 224g GLADFIELD WHEAT MALT 2.1 SRM
BOIL:
• NO KETTLE HOPS
DRY HOP FOR 7 DAYS BEFORE PACKAGING:
• 38g MOTUEKA
• 38g NECTARON
• 38g NELSON SAUVIN
• 38g RIWAKA
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 76g MOTUEKA
• 76g NECTARON
• 76g NELSON SAUVIN
• 76g RIWAKA
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 090 SAN DIEGO SUPER YEAST
• 2ND CHOICE: WLP 001 CALIFORNIA ALE YEAST
20 LITERS | ABV 10 | IBU ~25 | SRM 4.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.088 | FG 1.014
MASH 90 MIN @ 67°C | BOIL 60 MIN
NOTES:
MASH:
• 5800g GLADFIELD GERMAN PILSNER MALT 2.0 SRM
• 567g GLADFIELD ROLLED OATS 1.6 SRM
• 340g GLADFIELD WHEAT MALT 2.1 SRM
• 227g GLADFIELD ROLLED WHEAT 1.6 SRM
• 112g GLADFIELD AURORA 29.4 SRM
BOIL:
• 6g MAGNUM 12.0% AA @ 60 MINS
• 454g CORN SUGAR @ 10 MINS
WHIRLPOOL/STEEP FOR 30 MINS. START @ 80°C:
• 112g NELSON SAUVIN 12% AA
DRY HOP FOR 3 DAYS, 6 BEFORE PACKAGING:
• 160g NELSON SAUVIN
DRY HOP FOR 3 DAYS, 3 BEFORE PACKAGING:
• 160g NELSON SAUVIN
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 066 LONDON FOG ALE YEAST
20 LITERS | ABV 6.5 | IBU ~33 | SRM 12.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.062 | FG 1.013
MASH 90 MIN @ 67°C | BOIL 60 MIN
NOTES:
MASH:
• 5200g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 224g GLADFIELD MEDIUM CRYSTAL MALT 56.3 SRM
• 56g GLADFIELD DARK CRYSTAL MALT 101.3 SRM
• 56g GLADFIELD DARK CHOCOLATE MALT 675.1 SRM
BOIL:
• 6g MAGNUM 12.0% AA @ 60 MINS
• 21g NELSON SAUVIN 12.0% AA @ 10 MINS
WHIRLPOOL/STEEP FOR 30 MINS. START @ 90°C:
• 28g NELSON SAUVIN 12.0% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED:
• 56g NELSON SAUVIN
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP O01 CALIFORNIA ALE YEAST
20 LITERS | ABV 5.2 | IBU ~32 | SRM 3.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.051 | FG 1.011
MASH 90 MIN @ 67⁰C | BOIL 60 MIN
NOTES:
NOT 100% SURE ABOUT THE BITTERING HOP HOWEVER MAGNUM HAS A NEUTRAL FLAVOUR WITH SOFT BITTERING.
MASH:
• 4100g GLADFIELD PILSNER MALT 1.9 SRM [97.4%]
• 56g GLADFIELD LIGHT CRYSTAL MALT 27.4 SRM [1.3%]
• 56g GLADFIELD GLADIATOR MALT 5.1 SRM [1.3%]
BOIL:
• 10g MAGNUM 12% AA @ 60 MINUTES [14.6 IBU]
• 14g RIWAKA 5.25% AA @ 10 MINUTES [3.2 IBU]
• 14g MOTUEKA 7% AA @ 10 MINUTES [4.3 IBU]
STEEP/WHIRLPOOL 20 MINUTES - START @ 90⁰C
• 14g RIWAKA 5.25% AA @ FLAME OUT [3.6 IBU]
• 14g MOTUEKA 7% AA @ FLAME OUT [2.7 IBU]
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 28g RIWAKA
• 28g MOTUEKA
• 28g NELSON SAUVIN
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1st CHOICE: WLP830 GERMAN LAGER
• 2nd CHOICE: SAFLAGER W34/70 YEAST
Alpha Acid Composition 12%-13%
Beta Acid Composition 6%-8%
Co-Humulone Composition 40%-45%
Lupulin Color Pale Yellow
Cone Size Medium to Large
Cone Density Compact
Maturity: Mid to Late Season
Yield: Moderate to High
Growth Rate: Vigorous
Susceptibility to Disease and Pests: New Zealand is hop disease free.
Storability: Good
Ease of Harvest: Good
Total Oil Composition 1.1 mL/100g
Myrcene Oil Composition 22%
Humulene Oil Composition 36.4%
Caryophyllene Oil Composition 10.7%
Farnesene Oil Composition 10.7%
