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 packs OYL011 British Ale V – Omega Yeast
Batch size: 6 gallons
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!