southside2234
Active Member
I'm bottling and I've got 5 gal in the primary right now. I have 2 oz of Nugget and 1 oz of Warrior for dry hopping. Think that'll do it?
Trogner Bros talk Nugget Nectar on the BN
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reddskinnfan
Well-Known Member
Sure, are you hopping in a carboy, or keg hopping?
southside2234
Active Member
Carboy
reddskinnfan
Well-Known Member
Try to not let it off-gas and push out that aroma.
southside2234
Active Member
Cool. I racked to secondary today for 14 days of dry hopping.
FG-1.014 for an ABv of 7.4%.
The color is exact
Taste was perfect. The taste, bitterness, and mouthfeel are all spot on. The only thing missing is the nose, which I anticipate will be there after the dry hopping. This seriously might be an exact clone..I have a few fresh bottles of NN that I will try side by side after bottling.
Cheers!
FG-1.014 for an ABv of 7.4%.
The color is exact
Taste was perfect. The taste, bitterness, and mouthfeel are all spot on. The only thing missing is the nose, which I anticipate will be there after the dry hopping. This seriously might be an exact clone..I have a few fresh bottles of NN that I will try side by side after bottling.
Cheers!
Mine was dead-on and even had a great nose. You will get a lot more nose when it is carbonated and pour it. Carbonation really brings out the aroma hops.
I will certainly be making this recipe again.
mychalg9
Well-Known Member
So your final recipe was this? Did you mash at the temp suggested? What yeast?
Malt
(Calculated for 7.5% ABV - mashed around 151/152)
80% Vienna
10% Munich
10% Pils
1.00 oz 13%aa Nugget 60'
0.50 oz 13%aa Simcoe 30'
1.00 oz 16%aa Warrior 20'
1.25 oz 16%aa Tomahawk 0' or hopback
1.00 oz 8%aa Palisade 0' or hopback
1.00 oz 13%aa Simcoe DH
1.00 oz 8%aa Palisade DH
FuelshopMcgee
Well-Known Member
Yeah if you don't mind please post your finished recipes so we know which one turned out to be the "clone". I think WLP001 will get you what you need mychal...Just be sure to pitch the appropriate amount so it ferments clean
Mine was a modified version of the BYO recipe to account for a full boil. I used all of thr same hops that BYO suggests.
I used WLP 0001.
reddskinnfan
Well-Known Member
Nice!
southside2234
Active Member
Type: All Grain
5.50 gal
Boil Size: 8.32 gal
Boil Time: 100 min
Ingredients
Amt Name Type # %/IBU
13 lbs Vienna Malt (3.5 SRM) Grain 1 80.0 %
2 lbs 4.0 oz Munich Malt (9.0 SRM) Grain 2 13.8 %
1 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 3 6.2 %
1.00 oz Nugget [12.20 %] - First Wort 90.0 min Hop 4 41.7 IBUs
0.50 oz Warrior [16.70 %] - First Wort 90.0 min Hop 5 28.5 IBUs
1.00 oz Columbus (Tomahawk) [13.90 %] - Boil 15.0 min Hop 6 20.0 IBUs
1.00 oz Simcoe [14.10 %] - Boil 10.0 min Hop 7 13.5 IBUs
1.00 oz Palisade [5.60 %] - Boil 5.0 min Hop 8 3.2 IBUs
1.00 oz Nugget [12.20 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.0 pkg Safale American
2.00 oz Nugget [13.00 %] - Dry Hop 7.0 Days Hop 11 0.0 IBUs
1.00 oz Warrior [15.00 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs
That was the only combo would give me the est. appropriate SRM (beer smith calclulated at 7.9 SRM). I mashed at 152.
I used US-05. I fermented around 66 with a 1 degree differential for the first week, then dropped it down to 61-63 for the next 2 weeks before racking to secondary.
This was calculated for a 5.5 gallon batch. I ended up with 5 gal in the primary though.
5.50 gal
Boil Size: 8.32 gal
Boil Time: 100 min
Ingredients
Amt Name Type # %/IBU
13 lbs Vienna Malt (3.5 SRM) Grain 1 80.0 %
2 lbs 4.0 oz Munich Malt (9.0 SRM) Grain 2 13.8 %
1 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 3 6.2 %
1.00 oz Nugget [12.20 %] - First Wort 90.0 min Hop 4 41.7 IBUs
0.50 oz Warrior [16.70 %] - First Wort 90.0 min Hop 5 28.5 IBUs
1.00 oz Columbus (Tomahawk) [13.90 %] - Boil 15.0 min Hop 6 20.0 IBUs
1.00 oz Simcoe [14.10 %] - Boil 10.0 min Hop 7 13.5 IBUs
1.00 oz Palisade [5.60 %] - Boil 5.0 min Hop 8 3.2 IBUs
1.00 oz Nugget [12.20 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.0 pkg Safale American
2.00 oz Nugget [13.00 %] - Dry Hop 7.0 Days Hop 11 0.0 IBUs
1.00 oz Warrior [15.00 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs
That was the only combo would give me the est. appropriate SRM (beer smith calclulated at 7.9 SRM). I mashed at 152.
I used US-05. I fermented around 66 with a 1 degree differential for the first week, then dropped it down to 61-63 for the next 2 weeks before racking to secondary.
This was calculated for a 5.5 gallon batch. I ended up with 5 gal in the primary though.
doomXsaloon
Well-Known Member
How'd this turn out??
Charmin1073
Well-Known Member
How much yeast did you use for 5 gallon batch. My home brew store doesn't have WLP001, only Wyeast 1056.
reddskinnfan
Well-Known Member
@dp: Which recipe did you use?
doomXsaloon
Well-Known Member
So, mine went in @ 1.080! and finished 1.012...9.1% abv!
It's all dry-hopped and carbing now...color looks great...will report back with tasting notes...
It's all dry-hopped and carbing now...color looks great...will report back with tasting notes...
That would make a great t-shirt.
GuitarGumption
Well-Known Member
I had been following these NN threads with interest, and finally brewed based on the above recipe from Southside. Only change was I dropped the total Vienna to 12 lbs., aiming for a 1.070 -ish starting gravity, which I nailed. No good reason other than I didn't have time to do a starter and wanted to keep the OG around there. Can't wait to see how it turns out!
I know this is an old thread, and there are a couple other threads on this topic that I have posted in as well. Looks like the thread that is most up to date is, https://www.homebrewtalk.com/showthread.php?t=158796, but I havent gotten a response in that thread or the other that has around 100 posts. So, if anybody that has brewed this sees my comment in the thread above and has any input I'd appreciate it. I'm hoping to brew this coming weekend, not sure if it will be this or an NZ Pale or IPA.
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