Friday, June 20, 2014

Nelson Sauvin Belgian Golden Strong Ale

12 Degree Brewing Company in Louisville CO has brewed a Belgian Golden Strong Ale using Nelson Sauvin hops called "Full Nelson". Needless to say, the quality of this beer is amazing. It finishes dry with a subtle fruit flavor of apples, pineapple, and honey. Since they late hopped with Nelson Sauvin the white wine character of the hops meshes well with the slight fruit and phenolic character of the Belgian yeast.

I set out with this recipe looking for something of high alcohol that would age well and develop in complexity with time. My immediate thought of an ingredient that changes and becomes better with time is honey. Since this beer requires so much raw sugar to finish dry I thought honey would compliment the flavor while drying it out.

Unfortunately as I was called away from the mash it decided to jump from 148 to 160 for the better part of 45 minutes. I am afraid that I will end up with a very sweet beer as the mash has produced highly unfermentable sugars. I spoke with Adam over at Boulder Fermentation Supply and he advised me to finish it off with a neutral champagne yeast or a strain of Brettanomyces. As usual I will post tasting notes as they become available. The video above is a fun little mashup of my brew day paired with one of my favorite bands. The song is Svieri Doroga by Kalmah off of their album The Black Waltz. Yum, metal and homebrew...

Here is the recipe below:

Belgian Golden Strong Ale (2 GAL)
Type: All Grain
Batch Size: 2.00 gal
Boil Size: 4.11 gal
Boil Time: 90 min
End of Boil Vol: 2.61 gal
Final Bottling Vol: 1.78 gal
Fermentation: Ale, Two Stage
Date: 16 Feb 2014
Brewer: Orion Chandler
Asst Brewer:
Equipment: My 7 Gal Pot
Efficiency: 70.00 %
Est Mash Efficiency: 89.7 %
Taste Rating: 30.0
Taste Notes:
Amt Name Type # %/IBU
4 lbs 5.7 ozPilsner (2 Row) Bel (2.0 SRM)Grain184.9 %
0.45 ozSaaz [3.20 %] - First Wort 90.0 minHop214.3 IBUs
4.0 ozCane (Beet) Sugar (0.0 SRM)Sugar34.9 %
0.40 ItemsWhirlfloc Tablet (Boil 15.0 mins)Fining4-
0.33 ozNelson Sauvin [11.80 %] - Boil 10.0 minHop511.8 IBUs
0.33 ozSaaz [3.20 %] - Boil 10.0 minHop63.2 IBUs
0.8 pkgBelgian Golden Ale (White Labs #WLP570) [35.49 ml]Yeast7-
8.4 ozOrange Blossom Honey (1.0 SRM)Sugar810.3 %

Gravity, Alcohol Content and Color

Est Original Gravity: 1.070 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 7.8 %
Bitterness: 29.3 IBUs
Est Color: 3.6 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz

Mash Profile

Mash Name: BIAB, Light Body
Sparge Water: 0.00 gal
Sparge Temperature: 168.1 F
Adjust Temp for Equipment: TRUE
Total Grain Weight: 5 lbs 2.2 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
SaccharificationAdd 17.72 qt of water at 159.2 F155.0 F90 min
Mash OutHeat to 168.0 F over 7 min168.0 F10 min

Sparge: If steeping, remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a light body beer profile.

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 2.75 oz
Keg/Bottling Temperature: 70.0 F
Fermentation: Ale, Two Stage
Volumes of CO2: 4.0
Carbonation Used: Bottle with 2.75 oz Table Sugar
Age for: 180.00 days
Storage Temperature: 60.0 F


Ferment for a week from 64 to 82. Hold at 82 until all signs of fermentation have stopped and the desired terminal gravity is reached. Then add pasteurized honey/sugar mixture with alpha amalyse enzyme and lower temperature to 64 and ferment for a week letting temperatre ramp up to 82. Hold at 82 until fermentation stops at 1.006. Store for 6 months at 55, then drink.

Saaz may be substituted with Styrian Goldings

Final volume in kettle with trub: 2.8gallons @ 1.052.


  1. Great looking recipe, thanks for the post.


  2. While I am not a big fan of your work, I do have them.

  3. This looks good recipe. Thanks for sharing.


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