Aberdeen Brown Ale (NewCastle Clone) AG
I got the base clone recipe from BYO. Problem was that their clone recipe called for brewing two separate beers and then blending them in the same tradition that the NewCastle brewery uses. To make things more complicated, it called for a 3 gallons of one of the beers and two gallons of the other, so simply mixing the ingredient lists and dividing in half wasn’t an option.
So I modeled both beers in BeerSmith and scaled them to the right levels of 60/40 and then blended the two recipes to create a single batch recipe…keeping the IBU, gravity and SRM at target. Kind of a pain, but much less of a pain than brewing two separate beers.
As far as comparison, pretty damn close. Color (as you can see below) is spot on. Clarity is identical (using gelatin in the secondary). Aroma is right on and the taste is close…but the original has a real plum-like taste/aroma that hasn’t come though in mine yet. I used the Whitbread yeast and that put a nice fruity aroma in the air, so I think with time that mellow fruitiness will come through. Mine has just a bit more roast flavor to it because of a touch of Roasted Barley, but that will mellow.
As I said, there were a few things for which the commercial version is criticized, namely lack of head or lacing in the glass. The addition of Cara took care of this and my version actually has a better “slightly creamier” mouth feel.
All in all, a pretty darn good brown ale and at 4.1%, just right for a few pints without remorse.
This is a 10 gallon batch but it can be scaled back to 5 gallons very easily:
Batch Size: 11.00 gal
Boil Size: 13.69 gal
Estimated OG: 1.043 SG
Estimated Color: 17.4 SRM
Estimated IBU: 22.0 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes
12.50 lb Pale Malt (2 Row) US (2.0 SRM)
2.00 lb Corn, Flaked (1.3 SRM)
1.00 lb Cara-Pils/Dextrine (2.0 SRM)
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM)
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM)
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM)
0.50 lb Chocolate Malt (350.0 SRM)
0.10 lb Roasted Barley (300.0 SRM)
1.00 oz Target [11.00%] (60 min)
0.50 oz Goldings, East Kent [5.00%] (15 min)
Whitbread Ale (Wyeast Labs #1099) with starter.
Mines the one on the left...the cara really added some body to this beer.
Good job Beermuncher!!! I will brew this one for sure. I have a neighbor that loves this stuff. I made him some Northern Nut brown in hopes that he would like it but we will see if this is closer to the Newcastle.
It's a darn good beer. The Whitbred yeast is key. Makes it nice and mellow. If you want it just a bit more mellow, cut out the roast barley and take your IBU's down to 20 and mash at around 157-158. It will really fit the Northern Brown and be a bit maltier than the recipe below.
That is what I have in my notes for any tweaks I'd make.
I think I am going to convert this to PM and give it a shot. What mashing temp(s) did you use?
I must be attracted to your recipes BM, because when I'm searching I always come across your's. The Centennial Blonde has turned out very nicely so far- still conditioning in the fridge. To the point, however: can I bother you for an extract with grains conversion? I've never done a PM but I have the capability, so that could work too. Let me know. Thanks a lot.
I'm fixin' to brew this beer. What water profile did you use?
No additional "salts" since it's sort of a "soft" tasting beer.
Ok, thanks BierMuncher. I build up from RO so I spent an hour searching the web and found nada. Then I found a profile in Designing Great Beers, pg. 227. One interesting thing I found in that book is that it says Newcastle is 8 SRM. Yours looks good at 17 SRM.
Also, my roasted barley is 500 SRM. I'll just cut the amount in half. I'm also going to try S-04 yeast for the first time so wish me luck. I have no Target hops, so I guess I'll sub Willamette.
Edit: I subbed Fuggles instead of Willamette. Brew session went well.
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