Seaham Sauvin

Submitted by Al on Thu, 07/11/2013 - 22:01

18/08/13. My 22nd homebrew, Seaham Sauvin due to the hops used. The 'local' homebrew shop had some Nelson Sauvin hops so I bought several packs while they were available

Mash tun boiled the night before, 72°C in the morning

Mash 1hr 30min 67°C throughout

5kg Pale Malt

200g Crystal Malt

300g Flaked Barley

Run off through bottom tap in mash tun into fermentation bin and then sparged with 6l of hot water to give 20l which was returned to the mash tun

Boil 1hr total

50g Nelson Sauvin (12.3%) at the start

25g Nelson Sauvin 30 minutes in

25g Nelson Sauvin and ½ whirlfloc tablet added with 10 minutes to go

Filtered to fermentation bin and boiled water added to bring volume back to 5 gallons (22.7l)

Wort cooler utilised to crash temperature from 74°C to 25°C in 60 minutes. Syphoning only.

OG 1058. New White Labs California yeast WLP001. 

FG 1015 5.6% 110 IBU

31/08 Bottled

On tasting, not as good as I thought it would be with the fantastic hops. Will probably do a mixed hop brew next time with them.


Did you splash the hot wort into the FV? Hot side airation increases oxidation of wort compounds, shortening the life of the finished beer before it starts to go cardboardy.

Shame the beer wasn't what you wanted. Nelson Sauvin is my favourite hop.

I'm always careful to not add oxygen until the wort is cooled. I then always drop the cooled wort into the fermentation vessel to add some oxygen to allow the fermentation to start. It's alright just not as good as I was expecting. Will save you some to try, were intending on visiting Manchester in early December. I have a few others too.

I agree with your comments on the hoppiness. It didn't taste like 110 IBUs nor like the passion fruit hoods of Nelson Sauvin. Still a reasonable New World pale ale. I intend to mix the Nelson Sauvin you have me with some Cascade & Chinook to boost the citrus bite.