Oct. 2011 BYO Nugget Nectar Clone - OG doesn't add up? - Page 2

mmonacel · 11-22-2011, 02:08 AM

According to Betsy from BYO the base recipe is correct, but the All-grain instructions were incorrect which accounted for the OG being off. The IBU was off due to my own errors of entering it in. As such it should be the following. I've entered the following into BeerSmith and get an OG of 1.071; IBU of 88.4 (Tinsenth); Color of 10.8; and ABV of 7.3 which seems right to me. I'll see if I can attach the BS file as well in the next posting.

BYO Recipe:
Tröegs Brewing Co.
Nugget Necar clone
"The Replicator"

(5 gallons/19 L, extract with grains)
OG = 1.072 FG = 1.014
IBU = 91 SRM = 12 ABV = 7.5%

Ingredients
6.6 lbs. (3 kg) Muntons light, unhopped,
liquid malt extract
18 oz. (0.51 kg) dried malt extract
1.75 lb. (0.79 kg) Pilsner malt
0.5 lb. (0.22 kg) dark Munich malt (20 °L)
0.5 lb. (0.22 kg) Vienna malt
0.5 lb. (0.22 kg) crystal malt (60 °L)
19.5 AAU Nugget hop pellets (90 min.)
(1.5 oz./42 g of 13% alpha acid)
3.5 AAU Columbus hop pellets (20 min.)
(0.5 oz./14 g of 15% alpha acid)
2.9 AAU Palisade hop pellets (10 min.)
(0.75 oz./21 g of 8.25% alpha acid)
13 AAU Nugget hop pellets (1 min.)
(1.0 oz./28 g of 13% alpha acid)
21 AAU Simcoe hop pellets (1 min.)
(1.5 oz./42 g of 14% alpha acid)
7.5 AAU Columbus hop pellets (1 min.)
(0.5 oz./14 g of 15% alpha acid)
Columbus hop pellets (dry hop 7 days)
(0.25 oz./7 g of 15% alpha acid)
Nugget hop pellets (dry hop 7 days)
(1.0 oz./28 g of 13% alpha acid)
Simcoe hop pellets (dry hop 7 days)
(1.0 oz./28 g of 14% alpha acid)
1⁄2 tsp. yeast nutrient (last 15 min.)
1⁄2 tsp. Irish moss (last 30 min.)
White Labs WLP001 (American Ale) or
Wyeast 1056 (American Ale) yeast
0.75 cup (150 g) of corn sugar for
priming (if bottling)

Step by Step
Steep the crushed grain in 2 gallons (7.6 L) of water at 152 ºF (66.6 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and boil for 90 minutes. Add the hops, Irish moss and yeast nutrient as per the schedule. Add the wort to 2 gallons (7.6 L) of cold water in a sanitized fermenter and top off with cold water up to 5 gallons (19 L). Cool the wort to 75 ºF (24 ºC). Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer and add the Columbus, Nugget and Simcoe dry hops. Condition for one week and then bottle or keg. Carbonate and age for two weeks.

All grain option:
This is a single step infusion mash using an additional 7.75 lbs.( 3.51 kg) Pilsner malt, 2 lbs. (.88 kg)dark Munich malt and 2 lbs.(.88 kg)Vienna malt to replace the liquid and dry malt extracts. Mix the crushed grains with 4.75 gallons (18 L) of 172° (77.8° C) water to stabilize at 152º F (66.6º C) for 60 minutes. Sparge slowly with 175º F (79º C) water. Collect approximately 6.5 gallons (29.5 L) of wort runoff to boil for 90 minutes. Reduce the 90 minute hop addition to 1.25oz. (35 g) Nugget hop pellets (13% alpha acid),(16.25 AAU) to allow for the higher utilization factor of a full wort boil. The remainder of this recipe and procedures are the same as the extract with grain recipe.

mmonacel · 11-22-2011, 02:09 AM

Quote:

Originally Posted by ILBMF

I will be trying this soon. Can someone please re-list this recipe accurately (all grain) because there are many type-O's in the OP. Here's what I have for the grain bill, please correct me if wrong, thank you.

9.5 lbs 2 row Pilsner malt

3.75 lbs Dark Munich malt 20L

2.5 lbs Vienna malt

.5 lbs crystal malt 60L

Should be:
9.5 2-row
2.5 Munich
2.5 Vienna
.5 C60

mmonacel · 11-22-2011, 02:25 AM

Unfortunately it seems that we can no longer attach anything other than these files: bmp gif jpe jpeg jpg pdf png.

Here's the Beer XML (in multiple parts due to posting size restrictions. Copy and save the below bits to a file with an .xml extension and import into you favorite program. Enjoy!

<?xml version="1.0" encoding="ISO-8859-1"?><RECIPES>
<RECIPE>
<NAME>Troeg's Nugget Nectar</NAME>
<VERSION>1</VERSION>
<TYPE>All Grain</TYPE>
<BREWER>BYO</BREWER>
<ASST_BREWER></ASST_BREWER>
<BATCH_SIZE>18.9271680</BATCH_SIZE>
<BOIL_SIZE>28.7314410</BOIL_SIZE>
<BOIL_TIME>90.0000000</BOIL_TIME>
<EFFICIENCY>65.0000000</EFFICIENCY>
<HOPS>
<HOP>
<NAME>Nugget</NAME>
<VERSION>1</VERSION>
<ORIGIN>U.S.</ORIGIN>
<ALPHA>13.0000000</ALPHA>
<AMOUNT>0.0354369</AMOUNT>
<USE>Boil</USE>
<TIME>90.0000000</TIME>
<NOTES>Used for: Bittering hops for ales
Aroma: Strong bittering, heavy, herbal aroma, spicy
Substitutes: Chinook
Examples: Sierra Nevada Porter</NOTES>
<TYPE>Bittering</TYPE>
<FORM>Pellet</FORM>
<BETA>5.0000000</BETA>
<HSI>24.0000000</HSI>
<DISPLAY_AMOUNT>1.25 oz</DISPLAY_AMOUNT>
<INVENTORY>1.00 oz</INVENTORY>
<DISPLAY_TIME>90.0 min</DISPLAY_TIME>
</HOP>
<HOP>
<NAME>Columbus (Tomahawk)</NAME>
<VERSION>1</VERSION>
<ORIGIN>U.S.</ORIGIN>
<ALPHA>15.0000000</ALPHA>
<AMOUNT>0.0141310</AMOUNT>
<USE>Boil</USE>
<TIME>20.0000000</TIME>
<NOTES>Engineered Centennial Substitute - High alpha bittering hops.
Used for: Bittering, flavor, aroma - IPA, American Pale Ale, Stout, Lager
Aroma: Pungent, spicy. Strongly aromatic, but clean tasting bitterness
Substitutes: Centennial</NOTES>
<TYPE>Bittering</TYPE>
<FORM>Pellet</FORM>
<BETA>5.0000000</BETA>
<HSI>40.0000000</HSI>
<DISPLAY_AMOUNT>0.50 oz</DISPLAY_AMOUNT>
<INVENTORY>0.00 oz</INVENTORY>
<DISPLAY_TIME>20.0 min</DISPLAY_TIME>
</HOP>
<HOP>
<NAME>Palisade</NAME>
<VERSION>1</VERSION>
<ORIGIN>U.S.</ORIGIN>
<ALPHA>8.2500000</ALPHA>
<AMOUNT>0.0211965</AMOUNT>
<USE>Boil</USE>
<TIME>10.0000000</TIME>
<NOTES>Also called YCR-4, Palisade is an aroma variety bread by Yakima Chief Ranches. It has both aromatic and moderate bittering properties.
Substitutes: Willamette</NOTES>
<TYPE>Both</TYPE>
<FORM>Pellet</FORM>
<BETA>7.0000000</BETA>
<HSI>15.0000000</HSI>
<DISPLAY_AMOUNT>0.75 oz</DISPLAY_AMOUNT>
<INVENTORY>0.00 oz</INVENTORY>
<DISPLAY_TIME>10.0 min</DISPLAY_TIME>
</HOP>
<HOP>
<NAME>Simcoe</NAME>
<VERSION>1</VERSION>
<ORIGIN>U.S.</ORIGIN>
<ALPHA>14.0000000</ALPHA>
<AMOUNT>0.0423930</AMOUNT>
<USE>Boil</USE>
<TIME>1.0000000</TIME>
<NOTES>High alpha bittering hops with good aroma characteristics.
Used for: IPAs
Aroma: Citrus and pine-like aroma
Substitutes: N/A</NOTES>
<TYPE>Bittering</TYPE>
<FORM>Pellet</FORM>
<BETA>4.5000000</BETA>
<HSI>18.0000000</HSI>
<DISPLAY_AMOUNT>1.50 oz</DISPLAY_AMOUNT>
<INVENTORY>3.00 oz</INVENTORY>
<DISPLAY_TIME>1.0 min</DISPLAY_TIME>
</HOP>
<HOP>
<NAME>Nugget</NAME>
<VERSION>1</VERSION>
<ORIGIN>U.S.</ORIGIN>
<ALPHA>13.0000000</ALPHA>
<AMOUNT>0.0282620</AMOUNT>
<USE>Boil</USE>
<TIME>1.0000000</TIME>
<NOTES>Used for: Bittering hops for ales
Aroma: Strong bittering, heavy, herbal aroma, spicy
Substitutes: Chinook
Examples: Sierra Nevada Porter</NOTES>
<TYPE>Bittering</TYPE>
<FORM>Pellet</FORM>
<BETA>5.0000000</BETA>
<HSI>24.0000000</HSI>
<DISPLAY_AMOUNT>1.00 oz</DISPLAY_AMOUNT>
<INVENTORY>1.00 oz</INVENTORY>
<DISPLAY_TIME>1.0 min</DISPLAY_TIME>
</HOP>
<HOP>
<NAME>Columbus (Tomahawk)</NAME>
<VERSION>1</VERSION>
<ORIGIN>U.S.</ORIGIN>
<ALPHA>15.0000000</ALPHA>
<AMOUNT>0.0141310</AMOUNT>
<USE>Boil</USE>
<TIME>1.0000000</TIME>
<NOTES>Engineered Centennial Substitute - High alpha bittering hops.
Used for: Bittering, flavor, aroma - IPA, American Pale Ale, Stout, Lager
Aroma: Pungent, spicy. Strongly aromatic, but clean tasting bitterness
Substitutes: Centennial</NOTES>
<TYPE>Bittering</TYPE>
<FORM>Pellet</FORM>
<BETA>5.0000000</BETA>
<HSI>40.0000000</HSI>
<DISPLAY_AMOUNT>0.50 oz</DISPLAY_AMOUNT>
<INVENTORY>0.00 oz</INVENTORY>
<DISPLAY_TIME>1.0 min</DISPLAY_TIME>
</HOP>
<HOP>
<NAME>Nugget</NAME>
<VERSION>1</VERSION>
<ORIGIN>U.S.</ORIGIN>
<ALPHA>13.0000000</ALPHA>
<AMOUNT>0.0283495</AMOUNT>
<USE>Dry Hop</USE>
<TIME>10080.0000000</TIME>
<NOTES>Used for: Bittering hops for ales
Aroma: Strong bittering, heavy, herbal aroma, spicy
Substitutes: Chinook
Examples: Sierra Nevada Porter</NOTES>
<TYPE>Bittering</TYPE>
<FORM>Pellet</FORM>
<BETA>5.0000000</BETA>
<HSI>24.0000000</HSI>
<DISPLAY_AMOUNT>1.00 oz</DISPLAY_AMOUNT>
<INVENTORY>1.00 oz</INVENTORY>
<DISPLAY_TIME>60.0 min</DISPLAY_TIME>
</HOP>
<HOP>
<NAME>Simcoe</NAME>
<VERSION>1</VERSION>
<ORIGIN>U.S.</ORIGIN>
<ALPHA>14.0000000</ALPHA>
<AMOUNT>0.0283495</AMOUNT>
<USE>Dry Hop</USE>
<TIME>10080.0000000</TIME>
<NOTES>High alpha bittering hops with good aroma characteristics.
Used for: IPAs
Aroma: Citrus and pine-like aroma
Substitutes: N/A</NOTES>
<TYPE>Bittering</TYPE>
<FORM>Pellet</FORM>
<BETA>4.5000000</BETA>
<HSI>18.0000000</HSI>
<DISPLAY_AMOUNT>1.00 oz</DISPLAY_AMOUNT>
<INVENTORY>3.00 oz</INVENTORY>
<DISPLAY_TIME>60.0 min</DISPLAY_TIME>
</HOP>
<HOP>
<NAME>Columbus (Tomahawk)</NAME>
<VERSION>1</VERSION>
<ORIGIN>U.S.</ORIGIN>
<ALPHA>15.0000000</ALPHA>
<AMOUNT>0.0070874</AMOUNT>
<USE>Dry Hop</USE>
<TIME>10080.0000000</TIME>
<NOTES>Engineered Centennial Substitute - High alpha bittering hops.
Used for: Bittering, flavor, aroma - IPA, American Pale Ale, Stout, Lager
Aroma: Pungent, spicy. Strongly aromatic, but clean tasting bitterness
Substitutes: Centennial</NOTES>
<TYPE>Bittering</TYPE>
<FORM>Pellet</FORM>
<BETA>5.0000000</BETA>
<HSI>40.0000000</HSI>
<DISPLAY_AMOUNT>0.25 oz</DISPLAY_AMOUNT>
<INVENTORY>0.00 oz</INVENTORY>
<DISPLAY_TIME>60.0 min</DISPLAY_TIME>
</HOP>
</HOPS>

mmonacel · 11-22-2011, 02:26 AM

<FERMENTABLES>
<FERMENTABLE>
<NAME>Pilsen Malt 2-Row (Briess)</NAME>
<VERSION>1</VERSION>
<TYPE>Grain</TYPE>
<AMOUNT>4.3091240</AMOUNT>
<YIELD>80.5000000</YIELD>
<COLOR>1.0000000</COLOR>
<ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
<ORIGIN>US</ORIGIN>
<SUPPLIER>Briess</SUPPLIER>
<NOTES>FLAVOR: Subtle Malty, Delicately Sweet
Very light colored base malt.
Produces exceptionally clear, crisp wort.
Pilsen Malt has a slightly lower protein level than 2-Row Brewers Malt.</NOTES>
<COARSE_FINE_DIFF>2.0000000</COARSE_FINE_DIFF>
<MOISTURE>4.5000000</MOISTURE>
<DIASTATIC_POWER>130.0000000</DIASTATIC_POWER>
<PROTEIN>11.3000000</PROTEIN>
<MAX_IN_BATCH>100.0000000</MAX_IN_BATCH>
<RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
<IBU_GAL_PER_LB>0.0000000</IBU_GAL_PER_LB>
<DISPLAY_AMOUNT>9 lbs 8.0 oz</DISPLAY_AMOUNT>
<INVENTORY>0.0 oz</INVENTORY>
<POTENTIAL>1.0370300</POTENTIAL>
<DISPLAY_COLOR>1.0 SRM</DISPLAY_COLOR>
<EXTRACT_SUBSTITUTE>LME Pilsen Light (Briess)</EXTRACT_SUBSTITUTE>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Munich 20L (Briess)</NAME>
<VERSION>1</VERSION>
<TYPE>Grain</TYPE>
<AMOUNT>1.1339800</AMOUNT>
<YIELD>74.0000000</YIELD>
<COLOR>20.0000000</COLOR>
<ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
<ORIGIN>US</ORIGIN>
<SUPPLIER>Briess</SUPPLIER>
<NOTES>FLAVOR: Robust Malty
COLOR: Golden to Orange Hues
Adds a pronounced malty flavor without adding non-fermentables or affecting foam.
Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews.</NOTES>
<COARSE_FINE_DIFF>3.0000000</COARSE_FINE_DIFF>
<MOISTURE>3.0000000</MOISTURE>
<DIASTATIC_POWER>20.0000000</DIASTATIC_POWER>
<PROTEIN>13.0000000</PROTEIN>
<MAX_IN_BATCH>100.0000000</MAX_IN_BATCH>
<RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
<IBU_GAL_PER_LB>0.0000000</IBU_GAL_PER_LB>
<DISPLAY_AMOUNT>2 lbs 8.0 oz</DISPLAY_AMOUNT>
<INVENTORY>0.0 oz</INVENTORY>
<POTENTIAL>1.0340400</POTENTIAL>
<DISPLAY_COLOR>20.0 SRM</DISPLAY_COLOR>
<EXTRACT_SUBSTITUTE>DME Sparklinf Amber (Briess)</EXTRACT_SUBSTITUTE>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Vienna Malt (Briess)</NAME>
<VERSION>1</VERSION>
<TYPE>Grain</TYPE>
<AMOUNT>1.1339800</AMOUNT>
<YIELD>77.5000000</YIELD>
<COLOR>3.5000000</COLOR>
<ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
<ORIGIN>US</ORIGIN>
<SUPPLIER>Briess</SUPPLIER>
<NOTES>FLAVOR: Malty, Very Slight Biscuit
Can be used as a base malt
Use with Caramel Malts to produce malty red and amber beers.</NOTES>
<COARSE_FINE_DIFF>1.0000000</COARSE_FINE_DIFF>
<MOISTURE>3.8000000</MOISTURE>
<DIASTATIC_POWER>130.0000000</DIASTATIC_POWER>
<PROTEIN>13.0000000</PROTEIN>
<MAX_IN_BATCH>100.0000000</MAX_IN_BATCH>
<RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
<IBU_GAL_PER_LB>0.0000000</IBU_GAL_PER_LB>
<DISPLAY_AMOUNT>2 lbs 8.0 oz</DISPLAY_AMOUNT>
<INVENTORY>0.0 oz</INVENTORY>
<POTENTIAL>1.0356500</POTENTIAL>
<DISPLAY_COLOR>3.5 SRM</DISPLAY_COLOR>
<EXTRACT_SUBSTITUTE>DME Sparklinf Amber (Briess)</EXTRACT_SUBSTITUTE>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt - 60L</NAME>
<VERSION>1</VERSION>
<TYPE>Grain</TYPE>
<AMOUNT>0.2267960</AMOUNT>
<YIELD>74.0000000</YIELD>
<COLOR>60.0000000</COLOR>
<ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
<ORIGIN>US</ORIGIN>
<SUPPLIER></SUPPLIER>
<NOTES>Adds body, color and improves head retention.
Also called "Crystal" malt.</NOTES>
<COARSE_FINE_DIFF>1.5000000</COARSE_FINE_DIFF>
<MOISTURE>4.0000000</MOISTURE>
<DIASTATIC_POWER>0.0000000</DIASTATIC_POWER>
<PROTEIN>13.2000000</PROTEIN>
<MAX_IN_BATCH>20.0000000</MAX_IN_BATCH>
<RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
<IBU_GAL_PER_LB>0.0000000</IBU_GAL_PER_LB>
<DISPLAY_AMOUNT>8.0 oz</DISPLAY_AMOUNT>
<INVENTORY>0.0 oz</INVENTORY>
<POTENTIAL>1.0340400</POTENTIAL>
<DISPLAY_COLOR>60.0 SRM</DISPLAY_COLOR>
<EXTRACT_SUBSTITUTE></EXTRACT_SUBSTITUTE>
</FERMENTABLE>
</FERMENTABLES>

<MISCS>
<MISC>
<NAME>Irish Moss</NAME>
<VERSION>1</VERSION>
<TYPE>Fining</TYPE>
<USE>Boil</USE>
<AMOUNT>0.002464</AMOUNT>
<TIME>30.00</TIME>
<AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
<USE_FOR>Clarity</USE_FOR>
<NOTES>Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity.</NOTES>
<DISPLAY_AMOUNT>0.50 tsp</DISPLAY_AMOUNT>
<INVENTORY>0.00 tsp</INVENTORY>
<DISPLAY_TIME>30.0 mins</DISPLAY_TIME>
<BATCH_SIZE>5.00 gal</BATCH_SIZE>
</MISC>
<MISC>
<NAME>Yeast Nutrient</NAME>
<VERSION>1</VERSION>
<TYPE>Other</TYPE>
<USE>Boil</USE>
<AMOUNT>0.002464</AMOUNT>
<TIME>15.00</TIME>
<AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
<USE_FOR>Fermentation</USE_FOR>
<NOTES>Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast.</NOTES>
<DISPLAY_AMOUNT>0.50 tsp</DISPLAY_AMOUNT>
<INVENTORY>0.00 tsp</INVENTORY>
<DISPLAY_TIME>15.0 mins</DISPLAY_TIME>
<BATCH_SIZE>5.00 gal</BATCH_SIZE>
</MISC>
</MISCS>

<YEASTS>
<YEAST>
<NAME>American Ale</NAME>
<VERSION>1</VERSION>
<TYPE>Ale</TYPE>
<FORM>Liquid</FORM>
<AMOUNT>0.1242095</AMOUNT>
<AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
<LABORATORY>Wyeast Labs</LABORATORY>
<PRODUCT_ID>1056</PRODUCT_ID>
<MIN_TEMPERATURE>15.5555556</MIN_TEMPERATURE>
<MAX_TEMPERATURE>22.2222222</MAX_TEMPERATURE>
<FLOCCULATION>Medium</FLOCCULATION>
<ATTENUATION>75.0000000</ATTENUATION>
<NOTES>Soft, smooth, clean finish. Very well balanced. Very versitile -- works well with many ale styles.</NOTES>
<BEST_FOR>American Pale Ale, Scottish Ale, Porters, Sweet Stout, Barley Wine, Alt</BEST_FOR>
<MAX_REUSE>5</MAX_REUSE>
<TIMES_CULTURED>0</TIMES_CULTURED>
<ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
<DISPLAY_AMOUNT>124.21 ml</DISPLAY_AMOUNT>
<DISP_MIN_TEMP>60.0 F</DISP_MIN_TEMP>
<DISP_MAX_TEMP>72.0 F</DISP_MAX_TEMP>
<INVENTORY>0.0 pkg</INVENTORY>
<CULTURE_DATE>6/14/2003</CULTURE_DATE>
</YEAST>
</YEASTS>

mmonacel · 11-22-2011, 02:27 AM

<STYLE>
<NAME>Imperial IPA</NAME>
<VERSION>1</VERSION>
<CATEGORY>India Pale Ale (IPA)</CATEGORY>
<CATEGORY_NUMBER>14</CATEGORY_NUMBER>
<STYLE_LETTER>C</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.0700000</OG_MIN>
<OG_MAX>1.0900000</OG_MAX>
<FG_MIN>1.0100000</FG_MIN>
<FG_MAX>1.0200000</FG_MAX>
<IBU_MIN>60.0000000</IBU_MIN>
<IBU_MAX>120.0000000</IBU_MAX>
<COLOR_MIN>8.0000000</COLOR_MIN>
<COLOR_MAX>15.0000000</COLOR_MAX>
<CARB_MIN>2.2000000</CARB_MIN>
<CARB_MAX>2.7000000</CARB_MAX>
<ABV_MAX>10.0000000</ABV_MAX>
<ABV_MIN>7.5000000</ABV_MIN>
<NOTES>An intensely hoppy, very strong pale ale without the big maltiness and/or deeper malt flavors of an American barleywine. Strongly hopped, but clean, lacking harshness, and a tribute to historical IPAs. Drinkability is an important characteristic; this should not be a heavy, sipping beer. It should also not have much residual sweetness or a heavy character grain profile. A recent American innovation reflecting the trend of American craft brewers “pushing the envelope” to satisfy the need of hop aficionados for increasingly intense products. The adjective “Imperial” is arbitrary and simply implies a stronger version of an IPA; “double,” “extra,” “extreme,” or any other variety of adjectives would be equally valid. Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish). Less malty, lower body, less rich and a greater overall hop intensity than an American Barleywine. Typically not as high in gravity/alcohol as a barleywine, since high alcohol and malt tend to limit drinkability. A showcase for hops.</NOTES>
<PROFILE>Aroma: A prominent to intense hop aroma that can be derived from American, English and/or noble varieties (although a citrusy hop character is almost always present). Most versions are dry hopped and can have an additional resinous or grassy aroma, although this is not absolutely required. Some clean malty sweetness may be found in the background. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is typical. Some alcohol can usually be noted, but it should not have a “hot” character.
Appearance: Color ranges from golden amber to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with off-white color should persist.
Flavor: Hop flavor is strong and complex, and can reflect the use of American, English and/or noble hop varieties. High to absurdly high hop bitterness, although the malt backbone will generally support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. A long, lingering bitterness is usually present in the aftertaste but should not be harsh. Medium-dry to dry finish. A clean, smooth alcohol flavor is usually present. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.
Mouthfeel: Smooth, medium-light to medium body. No harsh hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Smooth alcohol warming.</PROFILE>
<INGREDIENTS>Pale ale malt (well-modified and suitable for single-temperature infusion mashing); can use a complex variety of hops (English, American, noble). American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate.</INGREDIENTS>
<EXAMPLES>Russian River Pliny the Elder, Three Floyd’s Dreadnaught, Avery Majaraja, Bell’s Hop Slam, Stone Ruination IPA, Great Divide Hercules Double IPA, Surly Furious, Rogue I2PA, Moylan’s Hopsickle Imperial India Pale Ale, Stoudt’s Double IPA, Dogfish Head 90-minute IPA, Victory Hop Wallop</EXAMPLES>
<DISPLAY_OG_MIN>1.070 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.090 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.010 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.020 SG</DISPLAY_FG_MAX>
<DISPLAY_COLOR_MIN>8.0 SRM</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>15.0 SRM</DISPLAY_COLOR_MAX>
<OG_RANGE>1.070-1.090 SG</OG_RANGE>
<FG_RANGE>1.010-1.020 SG</FG_RANGE>
<IBU_RANGE>60.0-120.0 IBUs</IBU_RANGE>
<CARB_RANGE>2.20-2.70 Vols</CARB_RANGE>
<COLOR_RANGE>8.0-15.0 SRM</COLOR_RANGE>
<ABV_RANGE>7.50-10.00 %</ABV_RANGE>
</STYLE>

<EQUIPMENT>
<NAME>My Equipment</NAME>
<VERSION>1</VERSION>
<BOIL_SIZE>28.7314410</BOIL_SIZE>
<BATCH_SIZE>18.9271680</BATCH_SIZE>
<TUN_VOLUME>37.8543360</TUN_VOLUME>
<TUN_WEIGHT>4.0823280</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0.3000000</TUN_SPECIFIC_HEAT>
<TOP_UP_WATER>0.0000000</TOP_UP_WATER>
<TRUB_CHILLER_LOSS>1.8927168</TRUB_CHILLER_LOSS>
<EVAP_RATE>16.4690382</EVAP_RATE>
<BOIL_TIME>90.0000000</BOIL_TIME>
<CALC_BOIL_VOLUME>TRUE</CALC_BOIL_VOLUME>
<LAUTER_DEADSPACE>0.8327954</LAUTER_DEADSPACE>
<TOP_UP_KETTLE>0.0000000</TOP_UP_KETTLE>
<HOP_UTILIZATION>100.0000000</HOP_UTILIZATION>
<COOLING_LOSS_PCT>4.0000000</COOLING_LOSS_PCT>
<NOTES>10 Gal. MegaPot with 10 Gal. Igloo Mash Tun</NOTES>
<DISPLAY_BOIL_SIZE>7.59 gal</DISPLAY_BOIL_SIZE>
<DISPLAY_BATCH_SIZE>5.00 gal</DISPLAY_BATCH_SIZE>
<DISPLAY_TUN_VOLUME>10.00 gal</DISPLAY_TUN_VOLUME>
<DISPLAY_TUN_WEIGHT>9 lbs</DISPLAY_TUN_WEIGHT>
<DISPLAY_TOP_UP_WATER>0.00 gal</DISPLAY_TOP_UP_WATER>
<DISPLAY_TRUB_CHILLER_LOSS>0.50 gal</DISPLAY_TRUB_CHILLER_LOSS>
<DISPLAY_LAUTER_DEADSPACE>0.22 gal</DISPLAY_LAUTER_DEADSPACE>
<DISPLAY_TOP_UP_KETTLE>0.00 gal</DISPLAY_TOP_UP_KETTLE>
</EQUIPMENT>

<MASH>
<NAME>Custom - Single Infusion, Medium Body, Double Batch Sparge</NAME>
<VERSION>1</VERSION>
<GRAIN_TEMP>22.2222222</GRAIN_TEMP>
<TUN_TEMP>22.2222222</TUN_TEMP>
<SPARGE_TEMP>82.2222222</SPARGE_TEMP>
<PH>5.4000000</PH>
<TUN_WEIGHT>144.0000000</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0.3000000</TUN_SPECIFIC_HEAT>
<EQUIP_ADJUST>TRUE</EQUIP_ADJUST>
<NOTES>Simple single infusion mash for use with most modern well modified grains (about 95% of the time).</NOTES>
<DISPLAY_GRAIN_TEMP>72.0 F</DISPLAY_GRAIN_TEMP>
<DISPLAY_TUN_TEMP>72.0 F</DISPLAY_TUN_TEMP>
<DISPLAY_SPARGE_TEMP>180.0 F</DISPLAY_SPARGE_TEMP>
<DISPLAY_TUN_WEIGHT>9 lbs</DISPLAY_TUN_WEIGHT>
<MASH_STEPS>
<MASH_STEP>
<NAME>Mash In</NAME>
<VERSION>1</VERSION>
<TYPE>Infusion</TYPE>
<INFUSE_AMOUNT>18.4539888</INFUSE_AMOUNT>
<STEP_TIME>60.0000000</STEP_TIME>
<STEP_TEMP>66.6666667</STEP_TEMP>
<RAMP_TIME>2.0000000</RAMP_TIME>
<END_TEMP>66.6666667</END_TEMP>
<DESCRIPTION>Add 5.09 gal of water at 166.7 F</DESCRIPTION>
<WATER_GRAIN_RATIO>1.300 qt/lb</WATER_GRAIN_RATIO>
<DECOCTION_AMT>0.00 gal</DECOCTION_AMT>
<INFUSE_TEMP>166.7 F</INFUSE_TEMP>
<DISPLAY_STEP_TEMP>152.0 F</DISPLAY_STEP_TEMP>
<DISPLAY_INFUSE_AMT>5.09 gal</DISPLAY_INFUSE_AMT>
</MASH_STEP>
</MASH_STEPS>

</MASH>

mmonacel · 11-22-2011, 02:28 AM

<NOTES>Original recipe from BYO (corrected from original posting by Betsy the editor):

BYO Recipe:
Tröegs Brewing Co.
Nugget Necar clone
"The Replicator"

(5 gallons/19 L, extract with grains)
OG = 1.072 FG = 1.014
IBU = 91 SRM = 12 ABV = 7.5%

Ingredients
6.6 lbs. (3 kg) Muntons light, unhopped,
liquid malt extract
18 oz. (0.51 kg) dried malt extract
1.75 lb. (0.79 kg) Pilsner malt
0.5 lb. (0.22 kg) dark Munich malt (20 °L)
0.5 lb. (0.22 kg) Vienna malt
0.5 lb. (0.22 kg) crystal malt (60 °L)
19.5 AAU Nugget hop pellets (90 min.)
(1.5 oz./42 g of 13% alpha acid)
3.5 AAU Columbus hop pellets (20 min.)
(0.5 oz./14 g of 15% alpha acid)
2.9 AAU Palisade hop pellets (10 min.)
(0.75 oz./21 g of 8.25% alpha acid)
13 AAU Nugget hop pellets (1 min.)
(1.0 oz./28 g of 13% alpha acid)
21 AAU Simcoe hop pellets (1 min.)
(1.5 oz./42 g of 14% alpha acid)
7.5 AAU Columbus hop pellets (1 min.)
(0.5 oz./14 g of 15% alpha acid)
Columbus hop pellets (dry hop 7 days)
(0.25 oz./7 g of 15% alpha acid)
Nugget hop pellets (dry hop 7 days)
(1.0 oz./28 g of 13% alpha acid)
Simcoe hop pellets (dry hop 7 days)
(1.0 oz./28 g of 14% alpha acid)
1⁄2 tsp. yeast nutrient (last 15 min.)
1⁄2 tsp. Irish moss (last 30 min.)
White Labs WLP001 (American Ale) or
Wyeast 1056 (American Ale) yeast
0.75 cup (150 g) of corn sugar for
priming (if bottling)

Step by Step
Steep the crushed grain in 2 gallons (7.6 L) of water at 152 ºF (66.6 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and boil for 90 minutes. Add the hops, Irish moss and yeast nutrient as per the schedule. Add the wort to 2 gallons (7.6 L) of cold water in a sanitized fermenter and top off with cold water up to 5 gallons (19 L). Cool the wort to 75 ºF (24 ºC). Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer and add the Columbus, Nugget and Simcoe dry hops. Condition for one week and then bottle or keg. Carbonate and age for two weeks.

All grain option:
This is a single step infusion mash using an additional 7.75 lbs.( 3.51 kg) Pilsner malt, 2 lbs. (.88 kg)dark Munich malt and 2 lbs.(.88 kg)Vienna malt to replace the liquid and dry malt extracts. Mix the crushed grains with 4.75 gallons (18 L) of 172° (77.8° C) water to stabilize at 152º F (66.6º C) for 60 minutes. Sparge slowly with 175º F (79º C) water. Collect approximately 6.5 gallons (29.5 L) of wort runoff to boil for 90 minutes. Reduce the 90 minute hop addition to 1.25oz. (35 g) Nugget hop pellets (13% alpha acid),(16.25 AAU) to allow for the higher utilization factor of a full wort boil. The remainder of this recipe and procedures are the same as the extract with grain recipe.

-------------------------------------

</NOTES>
<TASTE_NOTES></TASTE_NOTES>
<TASTE_RATING>30.0000000</TASTE_RATING>
<OG>1.0460000</OG>
<FG>1.0100000</FG>
<CARBONATION>2.3000000</CARBONATION>
<FERMENTATION_STAGES>1</FERMENTATION_STAGES>
<PRIMARY_AGE>14.0000000</PRIMARY_AGE>
<PRIMARY_TEMP>20.0000000</PRIMARY_TEMP>
<SECONDARY_AGE>10.0000000</SECONDARY_AGE>
<SECONDARY_TEMP>18.3333333</SECONDARY_TEMP>
<TERTIARY_AGE>7.0000000</TERTIARY_AGE>
<AGE>30.0000000</AGE>
<AGE_TEMP>18.3333333</AGE_TEMP>
<CARBONATION_USED>Bottle with 3.53 oz Corn Sugar</CARBONATION_USED>
<FORCED_CARBONATION>TRUE</FORCED_CARBONATION>
<PRIMING_SUGAR_NAME>Corn Sugar</PRIMING_SUGAR_NAME>
<PRIMING_SUGAR_EQUIV>1.0000000</PRIMING_SUGAR_EQUIV>
<KEG_PRIMING_FACTOR>0.5000000</KEG_PRIMING_FACTOR>
<CARBONATION_TEMP>21.1111111</CARBONATION_TEMP>
<DISPLAY_CARB_TEMP>70.0 F</DISPLAY_CARB_TEMP>
<DATE>10/9/2011</DATE>
<EST_OG>1.071 SG</EST_OG>
<EST_FG>1.015 SG</EST_FG>
<EST_COLOR>10.8 SRM</EST_COLOR>
<IBU>88.4 IBUs</IBU>
<IBU_METHOD>Tinseth</IBU_METHOD>
<EST_ABV>7.3 %</EST_ABV>
<ABV>4.7 %</ABV>
<ACTUAL_EFFICIENCY>42.4 %</ACTUAL_EFFICIENCY>
<CALORIES>151.6 kcal/12oz</CALORIES>
<DISPLAY_BATCH_SIZE>5.00 gal</DISPLAY_BATCH_SIZE>
<DISPLAY_BOIL_SIZE>7.59 gal</DISPLAY_BOIL_SIZE>
<DISPLAY_OG>1.046 SG</DISPLAY_OG>
<DISPLAY_FG>1.010 SG</DISPLAY_FG>
<DISPLAY_PRIMARY_TEMP>68.0 F</DISPLAY_PRIMARY_TEMP>
<DISPLAY_SECONDARY_TEMP>65.0 F</DISPLAY_SECONDARY_TEMP>
<DISPLAY_TERTIARY_TEMP>65.0 F</DISPLAY_TERTIARY_TEMP>
<DISPLAY_AGE_TEMP>65.0 F</DISPLAY_AGE_TEMP>
</RECIPE>
</RECIPES>

**ILBMF** · 11-22-2011, 03:05 AM

Got it...thank you. This is my next brew...right after the Pliny the Elder clone is kegged this one goes on the burner.