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Nelson Sauvin American Blonde Ale

July 22, 2012

*Updated 7/24

Last weekend, I was invited to brew with some other local guys at a home a few miles from my own.  Something like 35 gallons were brewed that day, and several pounds of various meats were smoked.  All in all, a really excellent day.

I debated what to brew for a few days, as I have a few queued up, but finally decided on doing a keg (usually = session) beer.

I’d been waiting on the 2012 harvest of Nelson Sauvin hops (New Zealand) and was finally able to pick up 12 oz from  The hops have a unique flavor that strikes me almost as a white wine essence.  I decided to test them in a Blonde Ale that will receive healthy dry hops and some light toast oak for a refreshing, sessionable brew.

Recipe after the jump:

Session Ale # 15 – Nelson Sauvin Blonde
Brewed: 7/14/12

Size: 5.0 gal
Efficiency: 79.0%
Attenuation: 75.0%
Original Gravity: 1.049 (measured)
Terminal Gravity: 1.012 (estimated)

Color: 3.25 (3.0 – 6.0)
Alcohol: 4.82% (3.8% – 5.5%)
Bitterness: 29.0 (theoretical)


  • 8.0 lb Pilsen Malt
  • 0.66 lb White Wheat Malt
  • 0.33 lb Crystal Malt 20°L
  • 0.33 oz Columbus (15.0%) – added during boil, boiled 60 m
  • 1.0 oz Nelson Sauvin (14.0%) – added during boil, boiled 5.0 m
  • 1.0 oz Nelson Sauvin (14.0%) – added during boil, boiled 0.0 m
  • 2.0 oz Nelson Sauvin (14.0%) – added dry to secondary fermenter
  • 1.0 ea WYeast 1056 American Ale
  • 1 oz Oak Wood Chips – added dry to secondary fermenter


  • Mash-in: 3.0 gal; Strike: 165.54 °F; Target: 153.0 °F
  • Batch Sparge: 4.25 gal sparge @ 170 °F
  • Total Wort Collected: 6.36 gal


  • 7/15 – brewed on a Sunday, essentially by myself, but in the presence of six or so other brewers.
  • Chilled to 70F, placed in basement ambient.  Left on a business trip for the week early Monday.
  • 7/20 – gravity down to 1.015.  Fermentation appears mostly complete, but will probably drop a few more points.  Will give time for a proper diacetyl rest before adding dry hops and oak.  Probably another week.
  • 7/25 – racked to secondary with 2 oz nelson sauvin pellets and 1 oz of light toast oak chips.  Oak chips were briefly boiled in water to remove the harsher flavor notes.  Drained, allowed to cool briefly then added to secondary.


From → brewday

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