Nelson, Strata & El Dorado NEIPA

This recipe is inpired by one of my favorite Trillium beers from a few years back—a Nelson Sauvin, Strata, and El Dorado hop combo that initially turned me on to my love of brewing with Nelson. Nelson Sauvin has quickly become a favorite among NEIPA brewers. The hop provides tropical fruit, white wine grape and sublte peppery notes that I’ve come to crave.

A single charge features a pound of hops split between 50% Nelson Sauvin and 25% each of Strata and El Dorado. The recipe borders on ripe tropical fruits, mango, pineapple, and that signature Nelson profile with a subtle peppery finish. A new favortite for me and a must brew recipe. Don’t be intimiated by the large dry hop quanity in the recipe. The extra large charge makes a big push for more hop flavor and aroma.


12 lb (75%) — Briess Pale Ale Malt 2-Row — 3.5 °L
3 lb (18.8%) — Briess Wheat White Malt — 2.3 °L
12 oz (4.7%) — Dextrin Malt — 1.7 °L
4 oz (1.6%) — Proximity Malt Crystal 15L — 11.6 °L

2 oz (14.7 IBU) El Dorado — 30 min @ 185 °F
2 oz (15.2 IBU) Nelson Sauvin — 30 min @ 185 °F

Dry Hops
8 oz — Nelson Sauvin — day 8
4 oz — El Dorado — day 8
4 oz — Strata — day 8

2 packs OYL011 British Ale V – Omega Yeast

Water Profile
Cl 175
SO42- 75


Method: All-grain
Batch size: 6 gallons
Efficiency: 70%
FG: 1.016
ABV: 7.1%
SRM: 6.3
Target Mash pH: 5.2 (adjust with acid malt/lactic acid as needed)
Post Boil pH: 4.9 (adjust with lactic acid with 15 min remaining)
Mash Temp:
150°F – 60 minutes
Boil: 60 minutes
Fermentation Temp: 68-72°F


Day 1: Pitch yeast at 68°F and let free rise to 72°F on days 2-3 for the remainder of fermentation. Beer should finish in 4-5 days.

Day 7-8: Soft crash beer down to 66-68°F. Drop out yeast and add dry hops. Hold at 66-68°F at 10 PSI. Drop the hops out after 72 hours if you have a conical. The head pressure will help push the hops to the bottom of the cone.

Day 10-11 Crash to 33°F for 48 hours. Proceed with packaging/cold conditioning for another week in the keg at serving temps. Should be prime drinking by days 18-21.

Read this article here first for an in-depth overview of brewing NEIPAs. Use code HAZY20 to get 20% off your purchase of $100 or more at YVH!

2 thoughts on “Nelson, Strata & El Dorado NEIPA

  1. Hi!
    Marvellous. I believe in this recipe and just ordered these hops. But I will use European malts in the same ballpark, which I know are good. And Verdant yeast, mostly due to insane prices 🤪
    A question: aren’t you afraid of hop creep at that relatively high temperature?
    (And by the way, the pale malt must be 70-something percent and not 50 …)

    1. good call…copy paste error. No, not worried about hop creep. I’ve run into more issues dry hopping cold TBH because I’ve rushed the soft crash when the yeast wasn’t done and produced diacetyl. I’ve had plenty of success dry hopping warmer.

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