Nectaron, Nelson Sauvin & Superdelic deliver a juicy, tropical profile with stone fruit and nectarine on a soft, sweet malt body.

Loaded with Nectaron, Nelson Sauvin, and Superdelic, this hop-forward juice bomb pours a soft golden haze and delivers an intense, fruit-driven experience. We're showcasing these bold New Zealand hops that are prized for their rich aromatic qualities, offering bright tropical and stone fruit aromas, white grape notes, and hints of citrus and floral character. Nectaron brings ripe nectarine, passionfruit, and soft berry notes, Nelson Sauvin adds crisp white grape and subtle tropical undertones, and Superdelic contributes lively citrus zest and gentle floral hints. 

Vitals

Original Gravity: 1.068
Final Gravity: 1.013
IBU (Tinseth): 25
BU/GU: 0.37
Colour: 7.1 EBC 

ABV: 7.2%
Batch Volume: 23 L
Boil Time: 60 min

Mash Water: 23.6 L
Sparge Water: 8.64 L
Total Water: 32.24 L
Boil Volume: 28 L
Pre-Boil Gravity: 1.061

Mash

Sacc Rest — 67 °C — 45 min
Mash Out — 75 °C — 15 min

Malts (6.7 kg)

5.4 kg (80.6%) — Joe White Maltings Pilsner, Malt Craft Export — Grain — 3.2 EBC
600 g (9%) — Blue Lake Milling Oats, Flaked — Grain — 2 EBC
400 g (6%) — Joe White Maltings Wheat Malt Craft — Grain — 3.5 EBC
300 g (4.5%) — Weyermann Carapils/Carafoam — Grain — 3.9 EBC

Hops (300 g)

20 g (10 IBU) — Nectaron 12% — Boil — 10 min
20 g (8 IBU) — Superdelic 10.5% — Boil — 10 min
30 g (4 IBU) — Nectaron 12% — Aroma — 10 min hopstand @ 85 °C
30 g (3 IBU) — Superdelic 10.5% — Aroma — 10 min hopstand @ 85 °C
100 g — Nelson Sauvin 12% — Dry Hop — day 5
50 g — Nectaron 12% — Dry Hop — day 5
50 g — Superdelic 10.5% — Dry Hop — day 5

Hopstand at 85 °C

Miscs

7.2 g — Calcium Chloride (CaCl2) — Mash
1.4 g — Epsom Salt (MgSO4) — Mash
1.8 g — Gypsum (CaSO4) — Mash
2 ml — Phosphoric Acid 85% — Mash
3.41 g — Calcium Chloride (CaCl2) — Sparge
0.66 g — Epsom Salt (MgSO4) — Sparge
0.85 g — Gypsum (CaSO4) — Sparge
1 items — Whirlfloc — Boil — 15 min

Yeast

2 pkg — Lallemand (LalBrew) Verdant IPA 82%

Fermentation

Pitch Temp — 19 °C — 1 days
Main Ferment — 23 °C — 5 days

Carbonation: 2.4 CO2-vol

Water Profile

Ca2+: 102
Mg2+: 6
Na+: 8
Cl-: 151
SO42-: 67
HCO3-: 16

Loaded with Nectaron, Nelson Sauvin, and Superdelic. This juice bomb pours a soft golden haze and delivers a saturated profile of ripe nectarine, white grape, red berries, and hints of citrus zest.