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Thought it might be handy to have a thread for some of the more advanced brewers to give some advice on recipes.

Let's see how it goes eh...

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It's a touch embarrassing, but in the for-or-so years I've been brewing I've only ever done one beer with NZ hops; a Digital IPA clone. I'm about to brew a hop-burst session IPA (or what ever you want to call it) with Simcoe, Amarillo and Citra, and if like to brew a fairly similar one with a big dose of NZs finest. I'm not a big fan of Sauvin, so was thinking of going with Motueka, Riwaka and Cascade. I'd love some suggestions/advice on ratios and other possible combos for a beer like this. Here's the grain bill.

1.044 OG, 4.5% ABV

3.40 kg Pale Malt, Maris Otter (3.0 SRM) Grain 1 76.7 %
0.45 kg Munich Malt (9.0 SRM) Grain 2 10.2 %
0.40 kg Carared (20.0 SRM) Grain 3 9.0 %
0.10 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 2.3 %
0.08 kg Chocolate Wheat Malt (400.0 SRM) Grain 5 1.8 %

Have a look at this post from Richard Jack http://www.forum.realbeer.co.nz/group/nzcaseswap/forum/topics/cs8-t...

This was an amazing beer and I regularly use this hopping schedule for beers. Try using the Pacifica instead of the Cascade - you won't be disappointed! The recipes are quite similar too - maybe drop the choc wheat?

Cheers, good read indeed. Unfortunately I didn't see this before going shopping yesterday, so the grains are as above, and I've got 50g of Sauvin, 50G Cascade, 80g Riwaka and 80g Motueka to play with. At the moment this is what I've come up with,, works out at about 38IBU.

12.00 g Nelson Sauvin [10.80 %] - Boil 30.0 min Hop 6 10.8 IBUs
10.00 g Cascade [7.20 %] - Boil 15.0 min Hop 7 3.9 IBUs
10.00 g Motueka [6.60 %] - Boil 15.0 min Hop 8 3.6 IBUs
8.00 g Nelson Sauvin [10.80 %] - Boil 15.0 min Hop 9 4.7 IBUs
10.00 g Motueka [6.60 %] - Boil 5.0 min Hop 10 1.4 IBUs
10.00 g Riwaka [5.20 %] - Boil 5.0 min Hop 11 1.1 IBUs
20.00 g Cascade [7.20 %] - Steep/Whirlpool 15.0 min Hop 12 3.9 IBUs
20.00 g Motueka [6.60 %] - Steep/Whirlpool 15.0 min Hop 13 3.6 IBUs
20.00 g Riwaka [5.20 %] - Steep/Whirlpool 15.0 min Hop 14 2.8 IBUs
10.00 g Nelson Sauvin [10.80 %] - Steep/Whirlpool 15.0 min Hop 15 2.9 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 16 -
40.00 g Motueka [6.60 %] - Dry Hop 55.0 Days Hop 17 0.0 IBUs
50.00 g Riwaka [5.20 %] - Dry Hop 5.0 Days Hop 18 0.0 IBUs
20.00 g Cascade [7.20 %] - Dry Hop 5.0 Days Hop 19 0.0 IBUs
20.00 g Nelson Sauvin [10.80 %] - Dry Hop 5.0 Days Hop 20 0.0 IBUs

Looks pretty solid to me mate - I'd go for it. What's the worst thing that could happen....famous last words!!

I'm thinking of brewing this all Nelson Sav IPA. Any suggestions?

Single Sav
14-B American IPA

Size: 40.0 L @ 20 °C
Efficiency: 75.0%
Attenuation: 75.0%

Original Gravity: 1.069 (1.056 - 1.075)
Terminal Gravity: 1.017 (1.010 - 1.018)
Color: 9.81 (6.0 - 15.0)
Alcohol: 6.81% (5.5% - 7.5%)
Bitterness: 70.2 (40.0 - 70.0)

Ingredients:
12 kg (94.5%) Gladfields Pale Ale - added during mash
.2 kg (1.6%) Carapils®/Carafoam® - added during mash
0.5 kg (3.9%) Pale Crystal Malt - added during mash


15.0 g (4.1%) Nelson Sauvin (14.0%) - added first wort
10.0 g (2.7%) Nelson Sauvin (14.0%) - added during boil, boiled 60 m
45.0 g (12.3%) Nelson Sauvin (14.0%) - added during boil, boiled 20 m
50 g (13.7%) Nelson Sauvin (14.0%) - added during boil, boiled 10 m
50 g (13.7%) Nelson Sauvin (14.0%) - added during boil, boiled 5 m
50 g (13.7%) Nelson Sauvin (14.0%) - fame out
145 g (39.7%) Nelson Sauvin (14.0%) - added dry to primary fermenter

All NS IPA!?! Awesome - I'd drop back to 3% on the Crystal and remove the Carapils altogether. Mash Low, and get it nice and dry.

hop wise, if it was me, I'd combine the 5/flameout into one big flameout. everything else looks ok to me.

My own personal preferrence really. I've been good results this way.

I've done some recently 60/30/0

Thanks. Why no Carapils? I just had it in there to add a little body.

I think your right about the 5 min I will either merge it with flameout or add it to the whirlpool at 80 degrees.

i used to have carapils, but then just didn't put it in one day, and had no real effect.

cara-pils is essentially another crystal type malt, and while it adds body, it adds sweetness as well, keep it dry, keep it simple.

Latest IPA is Pale + 2.5% Pales Crystal, dry & hoppy.

I quite like a bit of sweetness in my IPAs.

Here's a little recipe I've been working up for a slightly maltier/redish but not full on malty or red IPA. I have the simcoe and pacifica lying around. Simcoe and Centennial go together Pacifica is a bit odd in the mix but I think it will go. Centennial is definatly the major hop in there. Any comments or suggestions?

Centenial Pacifica Simcoe
14-B American IPA

Size: 23.0 L @ 20 °C
Efficiency: 70%
Attenuation: 78.7%
Calories: 223.43 kcal per 12.0 fl oz

Original Gravity: 1.067 (1.056 - 1.075)
Terminal Gravity: 1.014 (1.010 - 1.018)
Color: 12.54 (6.0 - 15.0)
Alcohol: 6.97% (5.5% - 7.5%)
Bitterness: 51.8 (40.0 - 70.0)

Ingredients:
6.04 kg (80.2%) Gladfield Ale - added during mash
0.57 kg (7.6%) Munich Malt Type 1 (Organic) - added during mash
0.29 kg (3.8%) Aurora - added during mash
0.29 kg (3.8%) RedBack - added during mash
0.17 kg (2.3%) Light Crystal - added during mash
0.17 kg (2.3%) SourGrapes - added during mash
57.5 g (14.3%) Centennial (10.0%) - added during boil, boiled 10 m
28.75 g (7.1%) Simcoe® (13.0%) - added during boil, boiled 10 m
28.75 g (7.1%) Pacifica (5.5%) - added during boil, boiled 10 m
57.5 g (14.3%) Centennial (10.0%) - added during boil, boiled 1 m
14.37 g (3.6%) Simcoe® (13.0%) - added during boil, boiled 1 m
14.37 g (3.6%) Pacifica (5.5%) - added during boil, boiled 1 m
57.5 g (14.3%) Centennial (10.0%) - steeped after boil
14.37 g (3.6%) Simcoe® (13.0%) - steeped after boil
14.37 g (3.6%) Pacifica (5.5%) - steeped after boil
57.5 g (14.3%) Centennial (10.0%) - added dry to primary fermenter
28.75 g (7.1%) Simcoe® (13.0%) - added dry to primary fermenter
28.75 g (7.1%) Pacifica (5.5%) - added dry to primary fermenter

Luke talks about hops and when to add them in this podcast

https://brewhui.com/2015/12/11/brew-hui-podcast-episode-3-luke-nich...

goto 1:09 he reckons you need 1/3 of bitterness at start of boil.   start from about 1:05 for more hop info 

I have tried to brew Debbles style most bitterness between 10-flameout etc a few times, when you get it right its bloody magic, but its real hard to get consistently enough background bitterness.   Go for it.     I tend to now always have some bittering upfront at 60min  as I have had too many beers come out too fruity with not enough background bitterness to hold it together.   I now manly use 10-15g pac jade at 60 as its bitter but a smooth bitterness.   

YMMV go for it you dont know what will happen until you try it,  I have only tried this super late hopping with NZ hops not US hops.

If you get insufficient bittering from hop bursting you can always correct it with iso-alpha extract - even after carbonation.

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