Nelson Sauvin

Notes on Nelson Sauvin gathered automatically from across the wiki. Each heading links back to the exact section it came from.

From Hazy IPA: Hops misc

• Evan - 165 coolpool. Don’t go over 1lb/bbl in w.pool
• Kelsey - also 1lb/bbl due to constrictions
• All of them try to do at 10ibu bittering charge
• Kelsey - they do “dip hop” with flowables. But be careful cause you have a stratified hot layer on top. Through experiments they found that as soon as the wort hits the manway (you can feel the heat) they bump for 30 seconds with 20psi and that mixes everything well (3/4-1bbl of hot out of 15bbl batch).
• 75% citra 25% Nelson is good

From Malt Bills

• Uses a mix of Pilsners
• Likes gambrinus Pilsner cause it’s so lean
• Some malts and hops match well. Nelson matches gambrinus cause it’s so lean, but it’s too lean for competition beers (they’ve gotten knocked for it). NZ hops match it so well
• Rahr is good cause has more “shoulders”
• PNW doesnt pop as much with gambrinus

From Hops: CBB 270 - sapwood

• Hops dry hopped at a lower ph have a generic hoppines but using more potent hops like Nelson or riwaka can stand up to it more
• Dry hop sub 40 degrees F (they started warmer but studies show warmer pulls out stuff like myrcene)

From Hops: Favorite hop combos:

• Riwaka + Rakau (50/50)
• Citra + Nelson

From Thiols: Contains No Juice Hazy IIPA

• 2-Row Malt for Base, 25% all wheat, incl. high protein red wheat from Mecca Grade.  Mash Hopping with US Cascade Hops
• Whirlpool at 175, 2 Kg of Idaho 7 Full Spectrum Plasma & 0.5 lbs. / bbl Simcoe
• Ferment with Tropics yeast at 68 deg.
• Dry Hop 5 lbs / bbl with blend of Mosaic, Citra Cryo, Waimea & Nelson hops.

From [[Thiols#Incorporating Thiols & Monoterpenes in Recipes|Thiols: Incorporating Thiols & Monoterpenes in Recipes]]

• Results from VB show us that Thiols are only part of the story. Must take into account:
• Presence of Monoterpene Alcohols: Geraniol, Linalool, Citronellol
• Ester compounds found in hops like 2MIB
• Knowing Free Thiols & Monoterpene Alcohol Concentrations, a brewer can extrapolate when planning dry hops.
• 1 Kg T90 Nelson hops / bbl = 1300 ng/L of potential 3S4MP if 100% extraction occurs.
• 1 Kg T90 Sabro Cryo hops / bbl = 497.84 ppm of potential Geraniol if 100% extraction occurs.
• Thinking about how much ”special sauce” could be going into your DH, rather than a blind lbs / bbl benchmark.
• Establish Odor Activity Values for various compounds, then determine how to get there with hops.

From Hop combos: US

• CBB Hazy now: 75% citra 25% Nelson is good

From Hop combos: NZ

• Sorachi ace and Nelson combo, I don’t recall where that combo was recommended
• Nelson/Riwaka/Mosaic/Simcoe cryo Was a fun one
• Mosaic simcoe only in w.pool
• Dry hop was even split (4.4lb/bbl so 1.2lb/bbl each)
• Hoppy Lager - R: We’ve done the same base hoppy lager a few times and switched up the hop combos. Favorite so far was Mandarina/Nelson/Nectaron. All 3 in the dry hop. Nelson/Necataron at a 170 degree whirlpool.
• Used it with Mosaic, Talus, Nelson and got a real tropical coconut vibe.
• Used it with Kohatu and Wai-iti and it's all pineapple.

From West Coast Pilsner: hops

• Nick- 1-1.5 lbs/bbl dry hop (doesn’t over saturate)ops: sam- start with noble in the boil, get that traditional German flavor as a bottom layer. Mandarin and melon they really like (new German hops) spalt select in boil. Simcoe is good on these beers, always tries to get some of that. And citra is good with lager ferms. He’s a little more careful with mosaic. Their core wcpils is Simcoe hot side, dry hop with mosaic/nelson. They save the nobles for Italian Pilsners
• Bob - low alpha hops on hot side, recently noble heritage but US grown, instead of 1lb of high alpha they use 3lb low alpha cause that high vegetal matter gives it a little weight and structure. Cold side- lager kicks more sulfur for sure. Can play well or not. Bright tropical high tone citrus zest hops play well with sulfur; citra, mosaic, Nelson. Maybe those old school hops help build thiol stuff that works well with the sulfur in the lager yeast. They do 69/30/10 and whirlpool to build layers of texture. The varietals they like are Adina, super saaz f/michigan, they like floral delicate citrus and not so much herbal, Crosby sterling,

From Podcasts: Oregon: Hops

• Simcoe and Krush as base
  • Krush: works best at 20% or less, adds some woody notes
  • Can be overdone—best used in a mix
• Nectaron and Nelson as top notes
• A little Mosaic to tie it together
• NZ hops (Nectaron, Nelson): cool-pooled and dry-hopped
• Mosaic and Simcoe help prevent vegetal character
• Uses regular Nelson, no special lots

From Podcasts: Oregon: Dry Hop

• Mosaic to tie it together
• Krush
• Top note: Strata + Nelson Kief from Freestyle