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Old 03-22-2010, 06:13 AM   #131
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Hey, so I brewed this up a few months ago. Really enjoyed it a lot, but it was far too malty and not really much like Newcastle at all. I ended up wayyy overshooting the OG (I think the mill at the shop might have ground the grains too fine). Do you think if I ground the grains properly, thereby hitting the target OG, and mashed at a lower temp (say 150-153), I might get something more comparable to Newcastle?

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Old 04-19-2010, 06:05 PM   #132
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I am looking to brew a Newcastle Clone this weekend and this recipe looks good. I am a bit concerned with the amount of Cara-malts in there though. I also like the idea of adding a dash of Special B. What do you guys think of this?

Ingredients:
------------
Amount Item
13.00 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)
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM)
0.25 lb Caramel/Crystal Malt - 90L (90.0 SRM)
0.50 lb Special B
0.50 lb Chocolate Malt (350.0 SRM)
0.10 lb Roasted Barley (300.0 SRM)
1.00 oz Challenger (60 min)
1.00 oz Argentinian Cascade (60 min)

0.50 oz Goldings, East Kent [5.00%] (15 min)

Fermented with 1098

Leave everything else the same and mash at 152 degF. I like the dry/thin mouthfeel of Newcastle and am looking for that to quench my thirst in the upcoming hot months. Do you think this will be farther from the original or a little closer?

Thanks for the help,
Justin

EDIT: I had to tweak my recipe a bit on the fly because of availability. I didn't note the AA on my bittering hops, but I balanced the IBU's to the original recipe.

This turned out to be a good brew. Probably farther from NC that BierMuncher's Aberdeen but it was in style for a Northern Brown. In review, this beer was brilliantly clear with an initial one-finger meringue textured foam that settled nicely to a thin but persistent foam layer. Color was a burnt amber/orange that is more orange/red than a NC. Lacing was constant with occasional crusty splotches. Mouthfeel was crisp in the start and finish with a round middle. The taste was reminiscent of salted sweet bread with notes of mandarin, biscuit, and rich earthy soil. Some notes of dark cocoa were present in the aftertaste.

I was very happy with this beer, but would make a few changes if I brewed it again. Mainly I would take out the Crystal 90 and drop the Special B down to 0.25 lbs. Hops were very good.
My friend stopped by last night with a surprise... he had saved two bottles of this beer form just over two years ago.

It was still great and had mellowed over time. Much to my surprise, I actually think it was better than I remember. I think we will have to brew up another iteration this summer.
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Old 04-19-2010, 07:36 PM   #133
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I brewed the recipe as is and won 2nd at a comp a couple weeks back. I dont see anything wrong with the original recipe.

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Old 04-28-2010, 02:27 AM   #134
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Newcastle is one of my favorites -- I think this one is next on the docket. Thank you for sharing!

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Old 05-02-2010, 12:34 AM   #135
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This keg is on the gas, carbing. I believe (without my notes) I brewed it as the original recipe, maybe subbing hops.

After a 2 weeks on the gas at 12#, this beer "May just be the best you've ever made" from The Lady.

I think it's in my top 5. Kinda wish I had time before the party to brew another batch. I don't think this 4 gallons will last. I had to disconnect the tap until the party!

B

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Old 05-04-2010, 06:48 PM   #136
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i know people talked about using US-04 instead of Whitbread Ale. What would be the major difference in taste between the 2? My LHBS has US-04 and some of the white labs. I could take an extra trip to another store that i am not to fond of to try and get the wyeast Whitbread Ale. Is this yeast worth the effort for the taste?

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Old 05-10-2010, 04:59 AM   #137
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just tried mine at 1 week cause i got a little antsy and it was Great I used Danstar Windsor and it turned out a little bit darker and was a bit roasty but hopefully with another week of aging the roastiness will mellow a bit but over all GREAT BEER

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Old 06-03-2010, 04:48 PM   #138
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Earlier in this thread, someone(s) suggested leaving the wurt in the primary for 3 weeks before racking it to the secondary (or bottling). Is it really a good idea to leave beer on the trub for that long?

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Old 06-03-2010, 06:24 PM   #139
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Earlier in this thread, someone(s) suggested leaving the wurt in the primary for 3 weeks before racking it to the secondary (or bottling). Is it really a good idea to leave beer on the trub for that long?
I have made some pretty good beer leaving the beer on the trub for two months. Almost all of my beers go four weeks. Three weeks should be no problem.
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Old 06-03-2010, 10:25 PM   #140
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i know people talked about using US-04 instead of Whitbread Ale. What would be the major difference in taste between the 2? My LHBS has US-04 and some of the white labs. I could take an extra trip to another store that i am not to fond of to try and get the wyeast Whitbread Ale. Is this yeast worth the effort for the taste?
I'd just use the US-04. I bought and used the Whitbread for this recipe, and I think next time I'll just go with the dry yeast.
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