I had a fair amount of hops left over from other beers & some jasmine flowers brought in after my previous jasmine beers were so good. Hopefully this is the last beer brewed before moving house again, so I wanted to use up some ingredients. I wanted a bigger beer than my last (a subtly smoked porter at 3.7%) & only had a higher alcohol Belgian-style yeast in my brew box, so this will be a real mix of beer styles.
Listening to 30 min boil experiments by Basic Brewing Radio gave me the courage to shorten my brewday by doing this.
Mash: 1 hour 15 mins at 66 degrees C.
3600g of pale malt
235g crystal malt
Boil 30 mins
30g Nelson Sauvin, 30g Mosaic & 25g Centennial hops added with 10 mins to go.
15g Nelson Sauvin, 15g Mosaic & 10g Centennial hops plus 5g Irish Moss added with 5 mins to go.
45g Nelson Sauvin, 15g Mosaic & 10g Centennial hops plus 40g dried jasmine flowers added as dry hops.
100g sugar added as the cool wort was splashed into another vessel, that then drops the liquid through a large colander into the fermenter to airate it.
Fermented using Safbrew S-33. Using a recipe calculator this should give me a beer of around 5.8% alcohol & 121 IBUs. The late & dry hopping will make this seem a much more hoppy than bitter beer than the IBU count suggests. Bottled after 9 days of primary fermentation. Verdict on bottling: sweetish, very fruity, loads of New World tropical fruit hoppiness, plenty of jasmine. That'll do nicely.