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# Caramel 80L
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)