Cellarmaker’s Mt. Nelson Pale Ale

Cellarmaker is a small craft brewery from the San Francisco Bay Area in the USA.  Great to see them using New Zealand Hops!

“Mt. Nelson,” says Cellarmaker cofounder and head brewer Tim Sciascia, “is one of our most popular pale ales and a perfect representation of the hazy West Coast style. We love showcasing Nelson Sauvin in this aromatic, off-dry, and crushable 5.7 percent ABV package.”

ALL-GRAIN

Batch size: 23L

Brewhouse efficiency: 80%

OG: 1.057

FG: 1.013

IBUs: 35

ABV: 5.7%

MALT/GRAIN BILL

5.2 kg two-row pale

475 g malted oats

120 g Light Crystal 15L

HOPS & ADDITIONS SCHEDULE

12 g Simcoe at 30 minutes [11 IBUs]

½ tablet Whirlfloc OR 1 teaspoon of Irish Moss at 15 minutes

80 g Nelson Sauvin at whirlpool [24 IBUs]

200 g Nelson Sauvin at dry hop (Day 4 for 3 days)

YEAST

2X MJ Hophead Yeast

DIRECTIONS

Mash at 69°C for 45 minutes. Sparge and top up as necessary to get about 28 litres of wort, depending on your evaporation rate. Boil for 75 minutes, adding hops and finings according to the schedule. After the boil, cool wort to 85°C and add whirlpool hops, spin for 7 minutes, then allow to settle and rest for 25 minutes. Chill to 17°C, aerate wort, and pitch yeast. Ferment at 19°C until the gravity has dropped to about 1.023, then allow free rise up to 22°C for diacetyl rest.

When fermentation is near complete, add dry hops. After 3 days, rack to secondary, add finings and drop to fridge temperatures.  Keg or bottle after 2 days.