Looking for advice on combining Nesson Sauvin and Motueka hops

[Aidan Curran]

For my next brew I'm thinking of doing an IPA using Nesson Sauvin and Motueka hops. Just wondering if anyone here experienced with combining these hops has some suggestions for me on good combinations? Like equal amounts of each for each addition versus favoring one hops over the other for early or late additions, dry hopping, etc. And would an additional hops variety for bittering be beneficial?

Cheers,

Aidan

[jt]

I love Sauvin and Motueka and Cascade is really good with them too
The ratio is really over to personal taste, some people would favour the Sauvin, some the Motueka
I find the Sauvin overpowers Motueka more easily than it does say Cascade
For me, probably 1:3 or 1:4 Sauvin:Motueka

[Aidan Curran]

NZ Cascade or US Cascade? So would you be inclined to put in some of each hops in all the additions or let's say use Mot for the early additions and Sauv for the late additions?

[Richard Deeble]

Sauvin is pretty dominant hop. It depends what you want to do. If you just want a slight background note of lemon/orange citrus with some spice, but a dominant passionfruit/white wine type flavour then I would go 50/50 for your hop bill. If you want a more restrained winey character you could go right up to about 5:1 Mot to Sauvin and still notice the contribution from the sauvin.

My preference would probably to use sauvin earlier in the boil for bittering/early flavour editions (up till about 10-15 minutes from flameout) then back off towards the end of the boil (less than 10 mins) and use motueka at a much higher rate (maybe 4 or 5:1). The sauvin from earlier will still carry through, but you will taste the citrusy goodness from the motueka nicely. I really like dry hopping with Sauvin as it has heaps of oil and you need very little contact time or quantity to get really great flavour.

Hopwired is a great example of using both those hops together nicely. Sauvin definitely dominates in that beer but it has such a great NZ hop flavour and aroma

[Aidan Curran]

Any opinion on whether a 3rd hop variety would be beneficial, or do you reckon just Sauv & Mot should be good?

[jt]

I've bittered with Sauvin and then used NZ Cascade and Motueka (and sometimes pacifica too) for all the other additions. You still get the Sauvin character coming through from the bittering addition

[Chris Banks]

Digital IPA is an awesome example of how well Sauvin Cascade and Motueka work together in total harmony!

[Brent Marquis]

You beat me to it.
And the recipe is available for people to see how it's done:

http://yeastieboys.posterous.com/private/yCmgJxeHrs

[Aidan Curran]

I might use this recipe as a guide. Is the Pacific Jade for bittering key to this beer, or could one get an equally good result using Savin, Mot and/or Cascade for the bittering addition? Would I be correct in assuming the cascade used in this one is NZ Cascade?

[Tilt]

I'd wholeheartedly agree with Richard and JT's advice there - i.e. NS to bitter and up to 10min and then big additions of Mot and/or Cascade after 10mins in roughly equal ratios to each other - very tasty! For me the NS stays at a third or less than the overall hop bill.

I've also used a small addition of NS at flameout - (say 10-20g in my brews) - which give just a little extra fruitiness.  This seems to accentuate the citrus of the Mot and give it some 'body'. my 2c anyway.

[Aidan Curran]

Do you also agree with Richard's comment on dryhopping with NS?

[Tilt]

I'd prefer Mot (or Riwaka) for the dry hop - but I like NS as the sideline hop to accentuate the others rather than be the main feature - each to their own I say.

[jt]

I'd prefer Mot- yep, same here

each to their own - reckon you'll get a different answer from each person, that's the great thing about being able to brew to you individual taste