Nugget Nectar Extract Clone from BYO

I would like to brew the Nugget Nectar clone from BYO Beer Replicator. I'm planning on doing the extract method. I'm new to brewing and trying to figure some of this out.
I have searched the forum and have read a lot about this recipe, but i can't find a definitive answers on a few things.
Below is the recipe.

My questions:
1- Just to clarify, is this a 60 or 90 minute boil (original magazine say article says 60)
2- For the DME- is this light?
3- For the AAU numbers, i think i understand how the numbers work and to follow the recipe and get the right numbers, you should adjust the amount per AA % correct? If so, aren't some of these numbers off for the amount of hops listed?
4- I have seen a lot of info saying that the grains are off and Troegs actually uses 80% vienna. Has anyone adjusted this on this recipe.
5- Final question- Why am i enjoying-Dicks Danger Ale?



Tröegs Brewing Co.
Nugget Nectar 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.
Cool the wort to 75 ºF (24 ºC). Pitch your 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. Allow the beer to condition for one week and then bottle or keg. Allow the beer to carbonate and age for two weeks and enjoy your Dick’s Danger Ale.

The boil length won't matter as much for an extract version. I would just do 60. The most important thing to do is a full volume boil with accurate water volume measurements and boiloff predictions.

A lot of those malts you referenced should really be mashed. I dont see harm in using mostly extract with 8-10% sugar, 3-4% Melanoidin and 3-4% Crystal for the entire grist. Don't worry about the pils, vienna, and munich.

I would use Extra Light and Pilsener DME. Not LME. That will allow you to skip using real pils. An equal amount of DME (vs. LME) will give you more gravity, so make the proper adjustments.

Steep the grain in 150-165 F water. The volume doesn't matter. Then remove and bring to a boil. Proceed as usual. Do a full volume boil and add 1/3 to 1/2 of the DME late in the boil along with the sugar. You won't need irish moss for extract beers. Cool to 65 and shake the hell out of the wort before you pitch the yeast. Keep at 65-67 for 3-4 weeks including the dryhop, then rack, prime and bottle for 2-3 weeks at room temp.

Here's what I did. It was very good. Nugget Nectar is made in my back yard so I know what it tastes like. This isnt perfect but it is close.


Ingredients
Amt Name Type # %/IBU
1 lbs 12.0 oz Pilsner (Weyermann) (1.7 SRM) Grain 1 14.3 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 4.1 %
8.0 oz Munich Malt - 20L (20.0 SRM) Grain 3 4.1 %
8.0 oz Vienna Malt (Briess) (3.5 SRM) Grain 4 4.1 %
2 lbs DME Golden Light (Briess) (4.0 SRM) Dry Extract 5 16.3 %
7 lbs LME Golden Light (Briess) (4.0 SRM) Extract 6 57.1 %
2.14 oz Nugget [13.00 %] - Boil 90.0 min Hop 7 102.3 IBUs
1.07 oz Palisade [7.50 %] - Boil 60.0 min Hop 8 29.5 IBUs
0.53 oz Columbus (Tomahawk) [14.00 %] - Boil 20.0 min Hop 9 9.3 IBUs
0.50 tsp Irish Moss (Boil 10.0 mins) Fining 10 -
1.60 oz Simcoe [13.00 %] - Boil 1.0 min Hop 11 12.8 IBUs
1.07 oz Nugget [13.00 %] - Boil 1.0 min Hop 12 8.5 IBUs
0.53 oz Columbus (Tomahawk) [14.00 %] - Boil 1.0 min Hop 13 4.6 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 14 -
0.50 tsp Yeast Nutrient (Primary 3.0 days) Other 15 -
1.00 oz Nugget [13.00 %] - Dry Hop 0.0 Days Hop 16 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 0.0 Days Hop 17 0.0 IBUs
0.25 oz Columbus (Tomahawk) [14.00 %] - Dry Hop 0.0 Days Hop 18 0.0 IBUs



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Ummmmm...........Nugget Nector. :homerdrool: It doesn't get much better than this. I'd love to know how this turns out.

Brewsncrabs,
I live in Etown, pa so I'm pretty close too.
Just a few questions. For your hop amounts, did you adjust the amounts per the AA percents that you could buy at that time to get those weights in Oz.?
Just curious how you got to those amounts.
Thanks for the advice.
Also, how long did you dry hop?

I was thinking about trying this as well as a couple other BYO recipes. I am only going on two years of brewing, so maybe some of you can answer this for me. All of the BYO recipe instructions say to:

Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water.

What exactly does this mean? Do you then take the water that you used to rinse the grains and pour that into the wart? I have not seen this step in any of the instructions that have come with my recipe kits, it usually just says to remove the grains and let it drip into the wart but do not squeeze.

Thanks for your help.

Dave

will have to try these.