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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Nugget Nectar Clone
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Old 01-23-2010, 07:29 PM   #1
troutab81
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Default Nugget Nectar Clone

I had Troegs Nugget Nectar last night and am hooked. I have experimented several IIPAs/IPAs with my own recipe, and after some tweaking of others clones recipes of it, heres what I came up with. I love the fruity and sweetness of the Hopslams and Nugget Nectar. Always gotten great advice from the HBT community, so please let me know your thoughts... if I am way off, something looks wrong, etc.:

90 Min Boil
5 Gal Batch
OG - 1.077
FG - 1.018
IBU = 86

10 Lbs Breiss Pilsner Light Extract
2.5 Lbs Vienna Malt
2.5 Lbs Munich 10L Malt
1 oz Nugget - 90 min
1 oz Simcoe - 45 min
1 oz Warrior - 30 min
1 oz Tomahawk - Hop Back (Technique Below)
1 oz Palisade - Hop Back (Technique Below)
1 oz Palisade - Dry Hop 14 days
1 oz Simcoe - Dry Hop 14 days
Wyeast 1056 or Danstar Nottingham

Steep grains at 152 for 30 min in 3 Gal. Add LME and water to bring to 4 Gal pre boil. Follow hop schedule for 90 minutes. Pitch yeast at 70 Deg and add approx 2.5 water to bring total volume to 5 Gal..., primary for 10 days, add both ounces of hops for Dry hop 14 days.

HOP BACK (read this somewhere): Add hops to french press coffee maker. Add boiled wort to the press and let the hops steep for approx 60 min. Let wort cool to room temperature and add to primary with yeast/rest of wort.

Couple of questions:
Which yeast and why?
Want to get the most out of the hops and see this as a poor mans hop back. Would this be beneficial over just adding them at the end of the boil?
Which part of this is giving that fruity/sweet profile I get out of Hopslam and Troegs? Most of my IPAs come out dry.
What tweaks would you make?

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Old 01-23-2010, 11:25 PM   #2
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FWIW the Hopslam bottle says its brewed with Honey.

Not helpful to your question, but sort of related:
Just last night I had a Hopslam and a Nugget Nectar. I found the Hopslam to be strangely dry and sweet (tasted the honey) at the same time. It was very good, but no where near top of my list. I have been a huge fan of NN, and enjoyed last nights, but it has moved down a bit in my ranking. It didn't have the appeal to me of say a Hop Rod Rye.

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Old 01-24-2010, 06:14 PM   #3
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How did you come up with 1.077 OG, are you expecting no conversion out of the grains? You also may want to save some of the LME for a late add to get more utilization out of your hops.
According to the Troegs website, the hopback hops are just whole hop Nuggets, the dry hops are Nugget and Warrior. Also, aving just trying to clone this a few months ago, I think you need more flavor hops (15-0mins).
An american ale yeast like Wyeast 1056, WLP001, or Safale S-05 should work well.

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Old 01-24-2010, 08:55 PM   #4
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Quote:
Originally Posted by dcp27 View Post
How did you come up with 1.077 OG, are you expecting no conversion out of the grains? You also may want to save some of the LME for a late add to get more utilization out of your hops.
According to the Troegs website, the hopback hops are just whole hop Nuggets, the dry hops are Nugget and Warrior. Also, aving just trying to clone this a few months ago, I think you need more flavor hops (15-0mins).
An american ale yeast like Wyeast 1056, WLP001, or Safale S-05 should work well.
I was thinking after looking around at WLP023. Regarding the 1.077, I have it in Beersmith, and it didnt seem to add much to the OG (say from 1.074 to1.077 after the 5lbs of malt)...maybe I am missing something here.

What technique would you suggest in the late addition of the LME and how does that utilize more of the hops?
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Old 01-24-2010, 11:44 PM   #5
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Most late addition extracts are done within the last 15minutes. The temperatures are high enough that it barely needs to be in the boil to sanitize it. Hop utilization is based largely on time and OG. The higher the OG, the less utilization out of the hops, so the later you add, the less hops you need to use. There's a bit of math to it, so I won't get into it, but if you want to see the formulas check out: http://www.grimmysbeer.com

I've never used beersmith so I'm not sure why it'd only add that much, but I'd guess its because munich and vienna need to be mashed. Maybe I'm wrong, but steeping at 152F should be close enough to mashing that I'd think you'd get more than 20% conversion.

If you think the fruity flavor in there is beyond the citrus notes of the hops than go for it on the WLP023.

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Old 01-25-2010, 03:40 PM   #6
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Quote:
Originally Posted by dcp27 View Post
Most late addition extracts are done within the last 15minutes. The temperatures are high enough that it barely needs to be in the boil to sanitize it. Hop utilization is based largely on time and OG. The higher the OG, the less utilization out of the hops, so the later you add, the less hops you need to use. There's a bit of math to it, so I won't get into it, but if you want to see the formulas check out: http://www.grimmysbeer.com

I've never used beersmith so I'm not sure why it'd only add that much, but I'd guess its because munich and vienna need to be mashed. Maybe I'm wrong, but steeping at 152F should be close enough to mashing that I'd think you'd get more than 20% conversion.

If you think the fruity flavor in there is beyond the citrus notes of the hops than go for it on the WLP023.

Appreciate the note. When you say 20% conversion, what would you expect from the 5 Lbs of grain with that schedule to affect the OG? Is it 20% of the weight, then converted to a similar LME? Not good with grains as you can tell... was hoping to impart some color, a little flavor and head rention.
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Old 01-25-2010, 08:43 PM   #7
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so this may be more than what you're asking for but here it goes. 80% of grain is soluble in the wort (hence mid 30s ppg versus mid 40s ppg of DME). On top of that, the average mash extraction efficiency is 80%, so around 65% total. So 1lb of grain is approximately equal to 0.65lbs of DME or 0.8lbs of LME (LME is 20% water). Therefore 5lbs grain x 80% efficiency x 35ppg / 5 gallons = 1.028 OG.

In short, under normal mash conditions, I'd expect 5lbs to add about 25 points to a 5gal batch. In your case, probably closer to 20 points. Steeping under those conditions will certainly give you the color and flavor you are looking for even if it doesn't add much fermentables. The hops and LME will cover your head retention.

Edit: Oh, and if you haven't already done so, I suggest reading this: http://www.howtobrew.com/section2/index.html

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Old 01-28-2010, 02:29 PM   #8
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What would you guys say here from experience:

Wyeats 1272 or WLP023 for this kind of beer

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Keg 2: Dogfish Head 60 Min Clone

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Old 01-28-2010, 02:31 PM   #9
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Quote:
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What would you guys say here from experience:

Wyeats 1272 or WLP023 for this kind of beer
Here's an updated recipe if anyone cares

Brew Type: Partial Mash
Style: Imperial IPA Brewer:
Batch Size: 5.00 gal Assistant Brewer:
Boil Volume: 4.08 gal Boil Time: 60 min
Brewhouse Efficiency: 65.0 % Equipment: Brew Pot (5 Gallon)
Actual Efficiency: 0.0
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
6.00 lb Pilsner Liquid Extract (3.5 SRM) Extract 50.0 %
2.00 lb Pilsner Liquid Extract (3.5 SRM) Extract 16.7 % - LATE ADDITION
2.00 lb Munich Malt - 10L (10.0 SRM) Grain 16.7 %
2.00 lb Vienna Malt (3.5 SRM) Grain 16.7 %
1.00 oz Nugget [13.00%] (60 min) Hops 35.6 IBU
1.00 oz Simcoe [13.00%] (30 min) Hops 27.4 IBU
1.00 oz Simcoe [13.00%] (15 min) Hops 17.7 IBU
1.00 oz Columbus (Tomahawk) [14.00%] (10 min) Hops 13.9 IBU
1.00 oz Progress [6.30%] (5 min) Hops 3.4 IBU
1.00 oz Nugget [13.00%] (Dry Hop 14 days) Hops -
1.00 oz Palisade [8.00%] (0 min) (Aroma Hop-Steep) Hops -
1.00 oz Warrior [15.00%] (Dry Hop 14 days) Hops -
1 Pkgs Burton Ale (White Labs #WLP023) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.076 SG (1.075-1.095 SG) Measured Original Gravity: 1.010 SG
Estimated Final Gravity: 1.020 SG (1.012-1.020 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 7.7 SRM (8.0-15.0 SRM) Color [Color]
Bitterness: 97.9 IBU (60.0-110.0 IBU) Alpha Acid Units: 7.8 AAU
Estimated Alcohol by Volume: 7.3 % (7.5-10.0 %) Actual Alcohol by Volume: 0.6 %
Actual Calories: 43 cal/pint


Mash Profile Name: My Mash Mash Tun Weight: 5.00 lb
Mash Grain Weight: 4.00 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 4.81 gal Adjust Temp for Equipment: FALSE
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On Deck: El Jefe Bavarian Weizen
Primary 1: None
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Bottles: California Pale Ale
Keg 1: Nugget Nectar Clone
Keg 2: Dogfish Head 60 Min Clone

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Old 02-05-2010, 03:01 AM   #10
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did you end up brewing it?

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