21C Hazy IPA
Nelson Sauvinionaire
Grain bill
| Gladfield Ale Malt | 5 kg | 69.4% |
| Gladfield Vienna Malt | 1 kg | 13.9% |
| Rolled Oats | 0.6 kg | 8.3% |
| Gladfield Flaked Wheat | 0.3 kg | 4.2% |
| Gladfield Chit Malt | 0.3 kg | 4.2% |
Adjuncts
| Yeast nutrient | 4 g @ 10 min |
| Koppafloc | 1 g @ 10 min |
Hop schedule
| Hop | 60 min | 10 min | 5 min | WP 80°C | DH#1 |
|---|---|---|---|---|---|
| Nelson Sauvin | 10g | 30g | 50g | 50g | 200g |
Yeast
| Fermoale AY3 AEB | 2 packets |
Water additions
| Calcium Chloride | 6.5 g |
| Calcium Sulfate | 2.5 g |
| Magnesium Sulfate | 2 g |
| Lactic acid | — |
A high-gravity Nelson Sauvin showcase brewed with prize ingredients from Euroclash — Nelson Sauvin from Wai Hops and AEB Fermoale AY3 from AE Brewing. The brief was simple: maximum Nelson expression in a big, hazy format.
Grain Bill
At 7.2 kg total into 24 L, this is a dense grain bill. Gladfield Ale Malt (69.4%) carries the fermentable load, Gladfield Vienna (13.9%) adds warmth and body, and a dual oat-wheat stack — Harraways Rolled Oats (8.3%) and Flaked Wheat (4.2%) — provides the silky haze-forward mouthfeel. Gladfield Chit Malt (4.2%) adds foam-positive proteins without colour. The thick mash needed extra stirring to prevent blockage.
Hops
Nelson Sauvin from start to finish — 340 g total:
- Boil: 10 g at 60 min, 30 g at 10 min, 50 g at 5 min
- Whirlpool: 50 g at 80°C, 20-minute stand
- Dry hop: 200 g (a whole bag — slightly over the planned 160 g, added at day 6 near terminal gravity)
Nelson Sauvin’s white wine, gooseberry, and passionfruit character is unmistakable at these rates.
Fermentation
Two packets of AEB Fermoale AY3 pitched at 18°C into OG 1.080 wort. The yeast showed roughly a 24-hour lag before foam activity. By day 2 fermentation was active with around a 10-point drop. Gravity tracked steadily: 1.036 by day 4, 1.022 at the dry hop addition on day 6. Temperature stepped to 22°C over the next day and held at light pressure (5–10 psi) while conditioning. FG reached 1.015 (8.6% ABV).
A sample in a PET bottle at FG showed strong hop aroma, good malt character, and a strong but not hot alcohol presence — promising for further conditioning.
Packaging
Crash cooled from day 15 in 3°C steps down to 3°C, then kegged and carbonated to 2.4 vol CO₂. No formal tasting date recorded — this one was expected to benefit from conditioning time before evaluation.