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Old 09-27-2012, 01:13 AM   #1
Oct 2011
Phoenixville, Pa
Posts: 829
Liked 234 Times on 161 Posts

Wow. This stuff is great!

Here is what the website says:

Harrington 2-Row Base Malt
Crystal 77
Special Roast

Simcoe: bitterness
Cascade: aroma and flavor;
Plato: 18 ~ 1.075ish / IBU: 70 / 8.0%abv

I am guessing it finishes around 1.014ish

My guess at a Recipe at 70% eff
13.5 2 row
1.0lb Crystal 80 (cant get the C77)
.75 Special Roast
SRM - 13.6

Hop Schedule: IBU 68ish

FWH - 1.0 Simcoe
60 min - .75 Simcoe
15 - 1 oz cascade
10 - 1 oz cascade
5 - 1 oz cascade
Flame out:
1oz cascade
.5 simcoe?

will be brewing this the during the first weekend of October.

I welcome and suggestions / feedback / criticism.


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Old 09-27-2012, 12:44 PM   #2
Sep 2012
Posts: 78
Liked 7 Times on 7 Posts

This beer is really good!! I know it's not on their website but I definitely get a clear hit of Chinook in there somewhere. Maybe dry hop?

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Old 11-14-2012, 08:15 PM   #3
Mar 2011
Brooklyn Park, MN
Posts: 52
Liked 8 Times on 5 Posts

I have brewed the following from NB. Thus far it has been the only brew, I brewed twice. It is great. l have tried the Great Lakes Nosferatu and they are very similar. If someone has a good Nosferatu clone I would love to see it.

+1 on the Chinook being there.

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Old 01-12-2013, 02:40 AM   #4
Jul 2009
Pittsburgh, PA
Posts: 3,094
Liked 123 Times on 107 Posts

OP, any updates on this brew? Im putting work in on a discounted case I picked up last weekend and this is one of my favorite seasonal beers out. I'd love to find a good recipe for something like this.

What kind of yeast for this? I'd image US-05 or something else very clean.
Ferm Chamber on top of Keezer / Through Wall / All in One Build

Primary: Two Hearted Clone[B]
Secondary: Table Red Wine, Table White Wine
Kegged:Oberon Clone, "Campfire" Hoppy Red Ale, Brown Trout Stout, Cider
Bottled: Random stuff(Cider, Mead, Wines)
Bulk Aging: Red wine, Blueberry "Brandy"
Up Next: Citra Blonde, Kolsch, IPA, IPA, IPA

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Old 03-06-2013, 12:53 PM   #5
Mar 2011
Brooklyn Park, MN
Posts: 52
Liked 8 Times on 5 Posts

Did you end up giving this a try? Specifically I wondered how the hop schedule endied up.

The two batches I did of the Burning Bridge, the first was US-05 and the second was BRY-97. I feel the US-05 worked better for me. I came out cleaner and less residual sweetness (which is good for a beer with an OG of 1.091)

And I am going to us it again for another Burning Bridge clone this fall.

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Old 11-10-2013, 11:53 PM   #6
eulipion2's Avatar
Sep 2006
Hawley, PA
Posts: 1,644
Liked 81 Times on 62 Posts

I just found this thread (we really need a 'zombie thread' emoticon) and thought I'd chip in my experience. I brewed a 6 gallon batch of a similar recipe, and while my final volume, and thus gravity readings, were off, I can offer up that I don't think Crystal 80 gives the right color and possibly flavor that Crystal 77 will give.

For color I got more tan/brown instead of red. Admittedly the color was a little light, so I could probably use a bit more either C-80 or Special Roast, but I don't see any hint of red. For flavor, I was listening to an old Jamil Show podcast (don't remember which one), and he made the point that there are fairly big flavor differences between British and American crystal malts. While I can't verify that through experience I wouldn't be surprised if that was true. For what it's worth, Williams Brewing has Crisp Crystal 77.

It's been a while since I tasted commercial Nosferatu, so I don't know about the hopping, but I really dig the hops in this.

Here's the recipe:

6 gallons, calculated for 72% efficiency

16.5 lb Rahr 2-row
1 lb Briess C-80
.75 lb Special Roast

1 oz Simcoe (12.7% AA, pellet) - 60 min
1 oz Simcoe - 30 min
1 oz Cascade (7.3% AA, pellet) - 20 min
1 oz Cascade - 5 min
1 oz Cascade - 0 min

2 packs Mangrove Jack's Workhorse dry yeast

Mash: 156 for 60 min
Mash-out: 170 for 15 min
Boil: 60 min

OG: 1.075
FG: 1.015
ABV: 8%
IBU: 69.4
SRM: 13.4

Unfortunately my post-boil volume was really high, so my OG was only 1.060, and my FG was high at 1.019, giving me 5.5% ABV. The resulting beer is rather sweet and unpleasant, and the caramel malt character was kind of "dark fruit"-like, which really doesn't blend well with the hops. I'm curious to see what would happen if a) I hit my target gravities, and b) I use the C-77 instead of C-80.


Primary: Norwegian Farmhouse Ale

Kegged: Bohemian Pilsner; Altbier; Vienna lager; Schwarzbier; Citra/Calipso IPL; Dry Stout

Bottled: Grodziskie; Sterling Patersbier (homegrown); Mosaic Session Brett; Saison Americain; Session Saison

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