King Ruddager Posted August 14, 2014 Share Posted August 14, 2014 I've got leftover oak chips and nelson sauvin hops from making the (awesome) Big Island IPA ... ... I'm going to try and make a "Sauvignon Blager". So, I've been speaking to my boss who is a complete wine wanker and he's informed me that there's no oak in sauvingnon blancs. Oh well, I'm going to use a bit anyway. He's also told me ones from New Zealand have fruity characteristics including white peach and kiwi fruit, so I'm going to chuck kiwi fruit in there too somehow. The other more confusing thing though is that while beers are kind of bitter, wines are more acidic. I know that the bitterness in beer comes from the acids, but is there any way to replicate a more wine-like acidity? Perhaps more simple sugar instead of malt? Haven't really delved into the recipe yet, but it will no doubt go something like this ... 1.5kg light LME Perhas some light DME? Up to 1kg of dextrose, raw or white sugar (suggestions?) 200g super-light crystal 10g oak chips (it has to be bugger all) Kiwi fruit Bittered with citra Flavoured with nelson S23 or S04 (weather forecast dependent) yeast 23L I just hope the kiwifruit doesn't turn it green! I've never made a mango beer but I'll be using whatever technique people use for that with the kiwis I reckon. Link to comment Share on other sites More sharing options...
ICzed Posted August 14, 2014 Share Posted August 14, 2014 Nice idea KR. Sauvignon Blancs from the Marlborough region in NZ have been the go to wines in my household for the last 18 months at least. So delicious. This might sound like a dumb question BUT have you drank any Sauvignon Blancs lately for some inspiration? They're all good, a favourite of mine is called "The Ned". I had a similar idea a little while back about doing a wheat beer kit with NS after I read on my LHBS website that wheat beers are "Considered to be the champagne of beers’ by many. Pale, cloudy and refreshingly spritzy with a delicious creamy frothiness" haha I've read that NS has a gooseberry like flavour to it (I've never brewed with it), this should go a long way to get the Sauvignon Blanc taste you're after, more so than kiwi or peach IMO. Cheers + beers, Mark Link to comment Share on other sites More sharing options...
King Ruddager Posted August 16, 2014 Author Share Posted August 16, 2014 Alright, time to get experiMENTAL !!! I've got ... 1.7kg Black Rock light LME (no Coopers in stock anywhere) 1kg White sugar (bit of a risk - anyonet?) 200g CaraPils 10g Citra @35 15g Nelson @15 15g Nelson @5 10-15g Nelson dry (not sure how much I've got exactly) 30g oak chips Saflager yeast 23L Once the krausen collapses I'm going to add two or three thinly sliced kiwi fruits And for the numbers: OG: 1.042 FG: 1.006 IBU: 24.9 EBC: 6.7 ABV: 5.1% Thoughts and comments please!! Link to comment Share on other sites More sharing options...
porschemad911 Posted August 16, 2014 Share Posted August 16, 2014 The vast majority of NZ and Aussie sauvignon blanc and French sancerre is unoaked, but there are plenty of experimental winemakers who are barrel fermenting or maturing in oak to impart more texture and character to the wines, especially when blending with semillon. So the oak chips when used in moderation should add a bit of extra character to your brew Link to comment Share on other sites More sharing options...
King Ruddager Posted August 16, 2014 Author Share Posted August 16, 2014 Yeah I know, but this is also an exercise is getting rid of some leftovers The aim isn't to be true to sav blanc anyway, more just generic white wine. Link to comment Share on other sites More sharing options...
King Ruddager Posted August 18, 2014 Author Share Posted August 18, 2014 Just wondering ... what are the different effects that white sugar, raw sugar and dextrose will have on a beer? Link to comment Share on other sites More sharing options...
King Ruddager Posted August 18, 2014 Author Share Posted August 18, 2014 Ok, got an adjustment based on a discussion in the Brew Day thread. It was suggested that simple sugars do nothing for the balance so my original would've been way too hoppy 1.7kg Black Rock light LME (no Coopers in stock anywhere) 500g light DME (new) 500g dextrose (down from 1kg of white sugar) 200g CaraPils 5g Citra @35 (down from 10) 12g Nelson @15 (down from 15) 12g Nelson @5 (down from 15) 10g Nelson dry (not sure how much I've got exactly) 20g oak chips (down from 30) Saflager yeast 23L Once the krausen collapses I'm going to add two or three thinly sliced kiwi fruits And for the numbers: OG: 1.042 (no change) FG: 1.008 (up by 0.002 ... d'oh) IBU: 16.4 (down from 25) EBC: 7.8 (up a touch) ABV: 4.8% Using IanH's spreadsheet it sits right in the middle of "balance" without the dextrose included, and just inside "malty" with it in. If I increase the first Nelson addition (@15) from 12 to 15 it sits just inside "hoppy", which probably wouldn't be a bad thing considering what I'm going for with this one. Hmmm ... yeah, I think I'll do that. This is fun [edit] scratch that too - I'm going to make the first nelson addition 12@20 instead of 15@15 (or 12@15) Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted August 19, 2014 Share Posted August 19, 2014 Lookin' good, KR! Link to comment Share on other sites More sharing options...
King Ruddager Posted August 19, 2014 Author Share Posted August 19, 2014 Well, that's all I need to hear Link to comment Share on other sites More sharing options...
King Ruddager Posted September 9, 2014 Author Share Posted September 9, 2014 Bottled this thing last night. It's the one that I had the infection scare with for those keeping track. Basically I've made kiwi-fruit-beer - 1kg was clearly too much (I added a lot because I didn't think kiwi fruit had a strong flavour). The oak was there but barely. It's going to be a refreshing summer lager. Not entirely what I'd planned, but still a good result. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted September 9, 2014 Share Posted September 9, 2014 Oh, well. Live and learn!. Maybe next time try the same recipe minus the kiwi fruit. I've never been a fan of fruit in my beer/ Link to comment Share on other sites More sharing options...
King Ruddager Posted September 9, 2014 Author Share Posted September 9, 2014 Well as I said the final result is still fine. The kiwi isn't overpowering, just dominant. Link to comment Share on other sites More sharing options...
King Ruddager Posted October 1, 2014 Author Share Posted October 1, 2014 Three and a half weeks in the bottle and ... ... Mega-refreshing, fruity summer lager Link to comment Share on other sites More sharing options...
Magnaman Posted October 1, 2014 Share Posted October 1, 2014 Three and a half weeks in the bottle and ... ... Mega-refreshing' date=' fruity summer lager[/quote'] Well done your Kingship..... Cheers. Link to comment Share on other sites More sharing options...
King Ruddager Posted October 24, 2014 Author Share Posted October 24, 2014 Took this one to work today and EVERYONE went nuts over it - even the non beer-drinkers! Made me feel pretty good Link to comment Share on other sites More sharing options...
Beerlust Posted October 25, 2014 Share Posted October 25, 2014 Congrats on the beer KR! I'm glad it has turned out to be such a nice drop, & receiving a few pats on the back from others is always a nice re-enforcement for a job well done. Cheers & good brewing, Anthony. Link to comment Share on other sites More sharing options...
King Ruddager Posted October 25, 2014 Author Share Posted October 25, 2014 It's the same beer that I was sure was infected at one stage too! Link to comment Share on other sites More sharing options...
King Ruddager Posted July 12, 2015 Author Share Posted July 12, 2015 Alrighty, time to make another of these crowd-pleasing brews, with the following differences: - More oak - Less kiwifruit - All grain - Bigger batch, because that's how I roll with no-chill BIABs Here's what I've got on the drawing board (or spreadsheet) ... 5.0 kg pilsner malt 0.5 kg something (victory?) 8g magnum @60 15g nelson @5 (adjusted for no-chill) 15g nelson dry 28L Undecided lager yeast 30g oak chips and 0.5 kg kiwi fruit after 1 week OG: 1.045 FG: 1.010 IBU: 20.3 EBC: 11.5 ABV: 4.8% (after bulk priming with 160g dex) Good times ahead Link to comment Share on other sites More sharing options...
King Ruddager Posted July 12, 2015 Author Share Posted July 12, 2015 Damn it, Beerbelly are out of Nelson Sauvin. Can anyone recommend another good supplier I might be able to get them from? Link to comment Share on other sites More sharing options...
Magnaman Posted July 12, 2015 Share Posted July 12, 2015 G'day Your Kingship, you could try here? Hops Nelson Sauvin (NZ) 100g . They also have them in 500g lot's. Hops Nelson Sauvin (NZ) 500g . Cheers Link to comment Share on other sites More sharing options...
Beerlust Posted July 12, 2015 Share Posted July 12, 2015 Hi Ruddy. Damn it' date=' Beerbelly are out of Nelson Sauvin. Can anyone recommend another good supplier I might be able to get them from?[/quote']At a point a few weeks back I couldn't get Galaxy from Beerbelly, so had to look elsewhere. I ended up acquiring it locally from the Brewcraft store nearest me, albeit at a slightly higher cost per gram. They are a big group & seem to buy collectively, & as such, hold larger volumes of hops in storage for distribution. Outside of that, you might have to look at an online supplier for that hop at this time of year. Cheers, Lusty. Link to comment Share on other sites More sharing options...
King Ruddager Posted July 12, 2015 Author Share Posted July 12, 2015 Yeah, just trying to get a recommendation on a supplier that's reliable and has good stock. I'll probably call Beerbelly first too to see how long it's been unavailable for and see if they think other stores will have old, crappy stock. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 12, 2015 Share Posted July 12, 2015 That doesn't look like much priming sugar for a lager batch of 28 litres. Or is the 28 litres a typo? As a comparison I use about 8g/L of dex to bulk prime my lagers because otherwise they just aren't fizzy enough. So for a 25 litre batch that would be around 200g dex. Link to comment Share on other sites More sharing options...
King Ruddager Posted July 12, 2015 Author Share Posted July 12, 2015 Yep, priming amount is wrong Link to comment Share on other sites More sharing options...
ICzed Posted July 13, 2015 Share Posted July 13, 2015 Craftbrewer always have a great range of hops. The have stock of the 2015 crop of Nelson Sauvin too. https://www.craftbrewer.com.au/shop/details.asp?PID=598 Link to comment Share on other sites More sharing options...
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