Just bottled this bad boy. Our OG came in way high: 1.050. FG was 1.011, which should give us about 5.3% ABV after bottle carbing.
First time I ever tried the gelatin trick, and I gotta say, I have never made beer this clear before. Amazingly clear. Awesome.
Took a few sips from the graduated cylinder -- tasted a bit overly-malty, but I think there was some of that sweetness that was trying to come through. Hoping bottle conditioning will mellow it out and make it reasonably close to original Newcastle.
Holy crap man. Mine was with a lot of the other people at around 3.8%.
I'm thinking about making this again, but as a winter type beer. I will add 2 lbs of 2-row jacking up the OG.
Bottled tonight. It tasted a little roastier than I anticipated since I omitted the roasted barley, but otherwise it was yummy. I'll check on it again after 3 weeks in the bottle.
It's been in the bottle for 5 weeks now and that roastiness is still kind of overpowering. This is only the 2nd partial mash I have done, and each of them had .25 lb of pale chocolate malt. I guess I'll have to get some real newcastle to compare them side by side but I think if I make this again I might have to cut down on the chocolate malt even more or cut it out completely. Or did I just use the wrong type of chocolate malt?
I've been drinking this the past week and it is mighty tasty! I think the ABV is a little higher than I read, but I've never been good at getting accurate readings.
Looking at my glass the other night I commented to my wife I think this is one of the best beers I've made.
I'm not a big Newcastle fan, but this has a bit more flavor. Definitely going to be in the upcoming rotation!
__________________ Caspean Ales and Ciders
"I'm sittin' here, completely surrounded by No Beer!" - Onslow
Mine's been bottled for almost a month now, and I jsut cracked one. Verrry tasty, not far off from Newcastle. Maybe a slightly more malty, as was the idea behind the recipe. Very satisfied.
It's been in the bottle for 5 weeks now and that roastiness is still kind of overpowering. This is only the 2nd partial mash I have done, and each of them had .25 lb of pale chocolate malt. I guess I'll have to get some real newcastle to compare them side by side but I think if I make this again I might have to cut down on the chocolate malt even more or cut it out completely. Or did I just use the wrong type of chocolate malt?
At 10ish weeks this has improved quite a bit. The roastiness is no longer overpowering. I would still probably try a different chocolate malt next time but certainly not leave it out. I have tried my partial mash brew next to the real Newcastle and I would say that mine is not nearly as sweet. Still pretty good though.
Brewed a variation on this yesterday, closest I could with the materials at hand.
My LHBS didn't receive their yeast order Thursday like they said they were going to, so I had to rethink the whole brew day based on what few yeasts they had available and what hops I had available, thus:
Sunderland Brown Ale
6.5 lbs. 2-row
1 lb. polenta (to sub for flaked corn)
1 lb. carapils (they had no crystal 20)
0.5 lbs. crystal 50/60
0.5 lbs. crystal 70/80
0.25 lbs. chocolate malt
omitted roasted barley at BM's suggestion.
mashed at 156º for 1 hour, sparged at 170º to yield pre-boil target of 26L wort. Didn't quite get there, probably could have sparged some more (grains retained a little sweetness when sampled as I tossed them into the compost). O.G. 10 pints higher than target of 1.038. This is part of the process I haven't quite got down yet.
90 minute boil, not quite as vigorous as I'd like. I think there's a heatstick in my future.
1 oz. Northern Brewer 8.3% @ 60 min.
1 oz. Mt. Hood 5.3% @ 60 min
both these pellet hops quite old and degraded; estimated 50% AA remaining
0.5 oz. Willamette 4.7% fresh whole leaf @ 15 min.
2 tsp. Irish Moss @ 15 min.
Wyeast 1099 Whitbread Ale. Packet 3 months old, no discernible activity 4 hours after smacking pack. Dumped into 500ml starter with yeast nutrient, no activity until just before bed, when some CO2 is being produced. Pitched @ 68º. Nice krausen by about 18 hours.
Will ferment two weeks @ 68º, plan to add gelatin after 1 week.
Won't be a clone, but just as Sunderland's accent is thicker than Newcastle's ... so will this beer be thicker than Newkie Brown.
Thanks for the recipe & the thread, BM. You saved Brew Day!
__________________ Nattouche Abbey Picobrewery
Primary: Calgary Common Primary: Two-Timer IPA (2565 version) Primary: Brandon O's Graff Keg conditioning:Two-Timer IPA (1056 version) Drinking (keg): Chipsygew Orange Kölsch Drinking (bottles): Simon Porter Drinking (bottles): Saison de la Maison (hallertauer & saaz versions) Drinking (bottles): Dögschnaut Graff Drinking (keg): Dog's Balls Cider On Deck: Bam Biere clone
I'm brewing this right now! A friend wants it for the "His" keg at the wedding party. "Hers" is C3C with a couple of pounds of ginger. I'm almost thinking I should invite BM to the party!
B
__________________
Quote:
Originally Posted by GilaMinumBeer
Why do you think they choose that path? (.)(.) = $$$$$$$$$
I'm brewing this right now! A friend wants it for the "His" keg at the wedding party. "Hers" is C3C with a couple of pounds of ginger. I'm almost thinking I should invite BM to the party!
Linear Mode
