Polynesian Gibbon (featuring Nelson Sauvin)
Ladies and gentlemen, I give you a pint of Polynesian Gibbon!
First off, the recipe! This is for 5 UK Gallons. If you want to convert it to 5 US Gallons, then either divide the values by 23 and multiply the result by 19, or just make 5 UK Gallons and stop being a girl!
The grain used is:
5kg Maris Otter Pale Malt
0.5kg Vienna Malt/Munich Malt*
0.5kg Wheat (White or Torrified – it’s just for head retention really)
* I tend to use Vienna Malt in summer, and Munich in winter. The beer was inspired by Thornbridge Brewery’s Kipling, and whilst the Munich takes it slightly off piste in terms of colour and maltiness, it doesn’t matter as the hops are boosted!
Mash time is 90 minutes at 65 degrees with the sparge at 77 degrees.
First Wort: 50g Nelson Sauvin
20 Minutes: 50g Nelson Sauvin
10 Minutes: 50g Nelson Sauvin
Flameout: 50g Nelson Sauvin
Dry Hop (10 days): 100g Nelson Sauvin
In a nutshell, I put 50g of the hops into the boiler before adding the hot wort. It then sits and infuses for the 20 odd minutes that the sparge takes. Once the volume is up I bring it to the boil and take it from there. Total boil time is 60 minutes, with a teaspoon of Irish Moss at around 10 minutes remaining.
The Nelson Sauvin I’m using are 12.7% Alpha Acid. I’d heartily recommend trying to find these. I don’t know of a good alternative! I can’t be arsed to calculate the IBU.
Yeast used: Danstar Nottingham.
The final beer is light, crisp, and bitter with a hint of grapefruit. It sounds odd, but it works an absolute treat.
Nowadays, what with the Pinkos espousing healthy living and responsible drinking, it seems that sinking 10 pints of beer just because you feel like it is frowned upon. As a result, many suppliers of beer have started offering food and beer combinations, trying to imply that you should drink beer to accentuate the flavour of food, rather than to get in a fist-fight with a lady of the night (and lose) and awaken the next morning with only one shoe and a pocket filled with loose change.
Whilst I wouldn’t recommend ruining beer with food, I will state that if you need a reason to get as pissed as a very pissed bear, then this goes well with Pork. This advice may often be repeated, because I like Pork.
A final point is this. The beer is so refreshing that you do want to down it like … well, like beer … on a hot day. My next experiment will be to up the mash water so I get a complete volume without sparging. The resultant beer should be between 1.055 and 1.060, giving a rough ABV of 6-6.5%. I will then add enough sparge water to make another batch. Sparge runs tend to be around 1.035, which will give a second batch of beer of around 3.3% ABV, for children, girls and early morning drinking.