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Old 03-04-2012, 02:32 AM   #1
McCuckerson
 
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Sep 2008
Zebulon, North Carolina
Posts: 655
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Recipe Type: All Grain   
Yeast: Wyeast London ESB   
Yeast Starter: No   
Batch Size (Gallons): 5.5   
Original Gravity: 1.048   
Final Gravity: 1.012   
IBU: 21.6   
Boiling Time (Minutes): 60   
Color: 15.4   
Primary Fermentation (# of Days & Temp): 10   
Tasting Notes: Side-by-side tastes just like New Castle   

This was purely accidental. i was attempting an Irish red ale for St. Patty's day and after 4 weeks of cold conditioning I tasted an almost exact replica of New Castle. I did not mean to clone this, but I thought I would share it for the NC lovers out there. I definitely will be making this again.

5# Vienna (cuz that's what I had...)
3 1/2# pale 2-row
1/2# aromatic
1/2# Caramel 80L
1/4# Chocolate

0.5oz Nugget @ 60min

Wyeast London ESB (super clear - love this yeast)

Fermented 10 days @ 65F in my downstairs 1/2 bathroom

Kegged and cold conditioned for 2-3 weeks.
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Old 03-09-2012, 10:51 PM   #2
BoxBrewer
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Feb 2012
Golden, CO
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Definitely going to try this recipe! I'll be scaling it down for a 2.5 gallon batch though.

 
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Old 04-19-2012, 12:55 AM   #3
BoxBrewer
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Feb 2012
Golden, CO
Posts: 155
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Brewed this a while ago, still waiting for it to be done carbing in the bottles. Looks real close to Newcastle, mine turned out a little darker and had a higher OG, but I am sure it will be good. Real excited to drink one!

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Old 04-29-2012, 02:23 AM   #4
McCuckerson
 
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Sep 2008
Zebulon, North Carolina
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How did this turn out?
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Old 05-09-2012, 03:03 AM   #5
DustjunkieScott
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Sep 2011
Redlands, CA
Posts: 25
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I brewed this for a party a couple weeks ago and it is exactly what it is reported to be. Mine was darker and a little higher abv but was spectacular. We drank 5 gallons between 8 of us. We did a blind taste test and 3 of 8 got it wrong. This was smoother and lacked the dirty sock aftertaste.

 
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Old 05-15-2012, 02:07 AM   #6
MasterJeem
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Mar 2012
Pittsburgh, Pennsylvania
Posts: 154
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this looks amazing! i'm actually experimenting with some of your ingredients listed and doing a bochet braggot mead over on the mead forums. any insight you guys might have would be appreciated, as well. i'm mostly a mead and wine maker, but this will be the first time i've dabbled in making something more beer-like

http://www.homebrewtalk.com/f30/bochet-braggot-328668/

 
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Old 05-18-2012, 06:37 PM   #7
DustjunkieScott
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Sep 2011
Redlands, CA
Posts: 25
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The next batch I added 1/4# of biscuit and dropped it in the keg last night. It was even closer to Newcastle, but warm and non-carbed. Will report back in a few weeks.

 
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Old 05-21-2012, 11:13 PM   #8
McCuckerson
 
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Zebulon, North Carolina
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Continuous improvement that's what I like to see .....
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Old 05-30-2012, 07:43 PM   #9
DustjunkieScott
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Sep 2011
Redlands, CA
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It's in the 'drinking' state now. It's great either way, the biscuit makes it more true to form and without is good too. This is on the short list and will always be in circulation. Thanks again for a great recipe.

I love a summer time drinkable brown ale. Real smooth and not too heavy.

 
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Old 06-09-2012, 11:10 AM   #10
MrBrewEsq
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May 2012
Auburn, Washington
Posts: 43
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Quote:
Originally Posted by McCuckerson
This was purely accidental. i was attempting an Irish red ale for St. Patty's day and after 4 weeks of cold conditioning I tasted an almost exact replica of New Castle. I did not mean to clone this, but I thought I would share it for the NC lovers out there. I definitely will be making this again.

5# Vienna (cuz that's what I had...)
3 1/2# pale 2-row
1/2# aromatic
1/2# Caramel 80L
1/4# Chocolate

0.5oz Nugget @ 60min

Wyeast London ESB (super clear - love this yeast)

Fermented 10 days @ 65F in my downstairs 1/2 bathroom

Kegged and cold conditioned for 2-3 weeks.

McCuckerson... I used your recipe as a starting point last weekend. By starting point I mean, I didn't have all the ingredients exactly, so as we all do from time to time, I improvised...

Pilsner instead of Vienna malt (cause that's what I had)
Chocolate 350L, (you hadn't specified)
Target (12.2 AA) bitted to 26 IBU instead of Nugget
Rogues Pacman yeast instead of London ESB
And ramped it up to 10 gallons...

Other than that its EXACTLY the same. LOL!!

It's done fermenting, I'll left know how it comes out.

Cheers, MrBrewEsq (Dave)
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