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Old 02-02-2010, 02:40 AM   #1
slim83
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Jan 2010
washington state
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Grains: 2 oz Simpsons Dark Crystal

2 oz CaraVienna

2 oz Chocolate Malt

1 oz Black Malt

2 oz carapils



Extract: 3 lbs. Lag. DME - Light

2 lbs. Lag. DME - Dark

1 lb. Dark Brown Sugar



Hops: 1 oz Target - 60min

.5 oz Kent Goldings - 15 min

.5 oz Kent Goldings - 1 min



Yeast: Windsor

I found this on google and really want to try it I love newcastle I was wondering if I should make any changes or leave it alone

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Old 02-03-2010, 02:58 AM   #2
mr_clean
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Feb 2009
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Heres mine
1.048 OG
1.012 FG

6 oz. chocolate malt
4 oz. 60L crystal

60 minutes 1 OZ. Challenger

15 minutes 1/2 OZ. East Kent Goldings

Now the first time i did it i used winsor,and it tasted ok.The second time i used White labs British Ale 005,and it made all the difference.
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http://beercalculus.hopville.com/recipe

 
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Old 02-03-2010, 06:39 PM   #3
rockinipa
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Jan 2010
Atlanta
Posts: 33

mr clean

how do the newcastle clone come out useing what you posted???

Thanks

 
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Old 02-03-2010, 06:54 PM   #4
cheezydemon3
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Nov 2009
louisville
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I treid a new castle recently and was amazed.

I would have guessed
10 lbs pale 2 row
8 oz crystal 60L

I seemed watered down from what I remembered.

Maybe I got a bad sixer.

 
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Old 02-03-2010, 07:37 PM   #5
jjones17
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Oct 2009
Nanaimo, BC, Canada
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Personally, I would not use Windsor. Anything but, IMO... now this all depends on your mash temp, but windor will usually (grain of salt) come out quite sweet with all your fermentables from grain & MaltExtracts, and sweet is not what I taste in a newcastle. Malty, yes... maybe a higher mash temp (like 158) with us-05 or notty (if you can get Notty to ferment for you that is). I only have experience with dry yeast.

 
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Old 02-03-2010, 10:03 PM   #6
ReverseApacheMaster
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Jul 2009
Keller, Texas
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That seems like a lot of specialties, couldn't you just use chocolate malt and crystal 60L and cut out the rest?

 
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Old 02-03-2010, 10:06 PM   #7
LVBen
 
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Jan 2010
Las Vegas, NV
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Quote:
Originally Posted by cheezydemon3 View Post
I treid a new castle recently and was amazed.

I would have guessed
10 lbs pale 2 row
8 oz crystal 60L

I seemed watered down from what I remembered.

Maybe I got a bad sixer.
No, Newcastle tastes like lightly flavored water!

 
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Old 02-03-2010, 11:06 PM   #8
cheezydemon3
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louisville
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Quote:
Originally Posted by LVBen View Post
No, Newcastle tastes like lightly flavored water!
I hate it when someone asks about a recipe and then some ass asks "why the hell are you brewing that???"......

But....well..........you get it.

My caramel maerzen is what new castle would be if it was twice as much malt and flavor.

 
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Old 02-03-2010, 11:20 PM   #9
LVBen
 
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Jan 2010
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Quote:
Originally Posted by cheezydemon3 View Post
I hate it when someone asks about a recipe and then some ass asks "why the hell are you brewing that???"......

But....well..........you get it.

My caramel maerzen is what new castle would be if it was twice as much malt and flavor.
I just brewed a 'clone' on Sunday... Rogue Dead Guy Ale. Though, the kit was developed along with Rogue, so maybe clone isn't the right word.

If I was going to make a Newcastle clone, I'd probably modify it by adding lots of extra hops and an extra pound or two of light DME to make it drinkable.

My next 5 gallon batch is going to be a nut brown ale kit, and I am planning on doing the same thing.

 
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Old 02-13-2010, 06:50 AM   #10
mr_clean
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Feb 2009
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Quote:
Originally Posted by rockinipa View Post
mr clean

how do the newcastle clone come out useing what you posted???

Thanks
I love it.But thats me
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Ignorance is something you cant overcome,but you pass it on down and thats something much worse-Dropkick Murphys
http://beercalculus.hopville.com/recipe

 
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