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Nelson Otter - SMaSH - DDH

NE/IPA(ish)

OG: 1.062
FG: 1.012
IBU: 56
ABV: 6.6%

Batch size: 21L
Mash Time: 60 min
Boil Time: 30 min

Grains:
Maris Otter (100%)

Hops:
Nelson Sauvin (8 IBU) - Boil 30 Min
Nelson Sauvin (14 IBU) - Boil 20 Min
Nelson Sauvin (26 IBU) - Boil 10 Min
Nelson Sauvin (8 IBU) - Hopstand 15 Min @ 80 C

Dry Hop:
52g Nelson Sauvin (10.3% AA) - Day 3
52g Nelson Sauvin (10.3% AA) - Day 10

Water:
“Hoppy” Brewfather Profile (Source: Dartmouth tap)

Yeast:
LalBrew New England

Carbonation:
Forced, kegged

Loving this!! The hops are great.


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I'm really enjoying this. I wouldn't expect this flavor out of the hops.

Sweet 'n Hoppy lil' brew after a long day at work, Thank you SirBucker!

Great body, nose was a bit earthy, but taste clean, taste great, lots of flavour with depth. Smash beer? Great job!

Unfortunately mine was heavily oxidized. I know there was a lot of headspace in my bottle and they are clear, so it might of been poor storage on my behalf. I don't like typing bad news but I know I appreciate it when someone lets me know something went wrong. Thanks for the Share anyway!

Dito here. Oxidized and giving off apple caramel, cardboard flavors. The hop character was still somewhat there. I think it was a stellar beer on tap, NEIPA is hard to bottle for sure.

Mine was definitely oxidized in colour.
I definitely tasted it but it wasn't too distracting. my friend didn't notice it at all, even after I pointed it out to him.
Really loved getting the full Nelson Sauvin experience, would drink another one.

Sad to say mine was undrinkable. I'm a huge fan of Maris Otter and I love Nelson Sauvin, and I expect this was a winning combination until the oxygen got to it. It looked absolutely fine the day I picked up my beers, but that wasn't what it looked like when I poured it. (I also failed to put mine directly in the fridge when I got it; warmer storage wouldn't have helped).

New Zealand hops are apparently prone to oxidation. The Brülosophy Podcast episode 247 was an "AvgBrü" episode where the style was NZ Pilsner and I believe that every single bottle they got had some amount of oxidation. I actually asked one of the hop suppliers at the CBACs in Halifax this year about it and he said it's absolutely a thing, the problem is that the processing equipment they have down there is old and unsuited to modern hop varieties, and they're working on modernizing the processing. If that's the case hopefully we'll start seeing Nelson and Rawaka and Motueka with more staying power in the next couple of years.

In the future, I suppose you could also try bottling with Potassium Metabisulfite, or, since you're using PET bottles, if you're willing to try bottle conditioning, squeezing your bottles so there's no headspace when you cap them.

One of the best smash beers I've had in a loong time. Marrisn Otter really is the bee's knees. Hops were wonderfully present in all aspects - aroma, nice level of bittering... very quaffable at that ABV. Yummm

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