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Old 03-03-2008, 05:24 AM   #21
Professor Frink
 
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Sep 2006
San Diego, CA
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This is in my secondary right now. I can't believe how much it tastes like Newcastle! I can't wait to keg this one up.
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Old 03-11-2008, 05:49 PM   #22
Boerderij_Kabouter
 
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Dec 2007
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I am looking to brew a Newcastle Clone this weekend and this recipe looks good. I am a bit concerned with the amount of Cara-malts in there though. I also like the idea of adding a dash of Special B. What do you guys think of this?

Ingredients:
------------
Amount Item
13.00 lb Pale Malt (2 Row) US (2.0 SRM)
2.00 lb Corn, Flaked (1.3 SRM)
1.00 lb Cara-Pils/Dextrine (2.0 SRM)
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM)
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM)
0.25 lb Caramel/Crystal Malt - 90L (90.0 SRM)
0.50 lb Special B
0.50 lb Chocolate Malt (350.0 SRM)
0.10 lb Roasted Barley (300.0 SRM)
1.00 oz Challenger (60 min)
1.00 oz Argentinian Cascade (60 min)

0.50 oz Goldings, East Kent [5.00%] (15 min)

Fermented with 1098

Leave everything else the same and mash at 152 degF. I like the dry/thin mouthfeel of Newcastle and am looking for that to quench my thirst in the upcoming hot months. Do you think this will be farther from the original or a little closer?

Thanks for the help,
Justin

EDIT: I had to tweak my recipe a bit on the fly because of availability. I didn't note the AA on my bittering hops, but I balanced the IBU's to the original recipe.

This turned out to be a good brew. Probably farther from NC that BierMuncher's Aberdeen but it was in style for a Northern Brown. In review, this beer was brilliantly clear with an initial one-finger meringue textured foam that settled nicely to a thin but persistent foam layer. Color was a burnt amber/orange that is more orange/red than a NC. Lacing was constant with occasional crusty splotches. Mouthfeel was crisp in the start and finish with a round middle. The taste was reminiscent of salted sweet bread with notes of mandarin, biscuit, and rich earthy soil. Some notes of dark cocoa were present in the aftertaste.

I was very happy with this beer, but would make a few changes if I brewed it again. Mainly I would take out the Crystal 90 and drop the Special B down to 0.25 lbs. Hops were very good.


 
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Old 03-12-2008, 05:43 PM   #23
billym99
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Jan 2008
Shrewsbury, PA
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I just noticed that I used UK Chocolate Malt rather then US (+100 SRM)... that probably explains the darker color of my batch.

 
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Old 03-28-2008, 04:07 PM   #24
billym99
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Jan 2008
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I brewed my second batch last night... made a few modifications, like adding the Special B. Because of this, I cut out .25 lb each of 40 and 60 (sub'd 40 for 80 to keep the color closer to 17)... Also,had to use Williamette for the second hop addition as I mistakingly thought I had EKG's leftover from a previous brew day. Finally, I used London Ale III yeast since I had some washed from a previous brew session. Will post in a month or so when this it's ready to consume.

 
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Old 03-28-2008, 04:14 PM   #25
BierMuncher
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Quote:
Originally Posted by billym99
I brewed my second batch last night... made a few modifications, like adding the Special B. Because of this, I cut out .25 lb each of 40 and 60 (sub'd 40 for 80 to keep the color closer to 17)... Also,had to use Williamette for the second hop addition as I mistakingly thought I had EKG's leftover from a previous brew day. Finally, I used London Ale III yeast since I had some washed from a previous brew session. Will post in a month or so when this it's ready to consume.
They sound like very suitable substitutions.

Tweaking a recipe is a beautiful thing. A brewers prerogative.

 
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Old 04-01-2008, 07:41 PM   #26
billym99
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Jan 2008
Shrewsbury, PA
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Wasn't sure if I should mess with a good thing considering 100% of my first batch is GONE!... very tasty! But, I can always just brew it again.

Fermentation is going good... was little worried as this is the first time i've used washed yeast, but it started quick and was vigourous for 36 hours.

 
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Old 06-02-2008, 04:00 PM   #27
BWRIGHT
 
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Jan 2008
Anderson, IN
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Would I just cut everything in half for a 5 gallon batch? This will probably be my first attempt at AG.

 
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Old 06-02-2008, 04:44 PM   #28
BierMuncher
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Quote:
Originally Posted by BWRIGHT View Post
Would I just cut everything in half for a 5 gallon batch? This will probably be my first attempt at AG.
Yes. You can just scale down each ingredient to split the batch size in half.

 
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Old 06-05-2008, 11:02 PM   #29
EvilTOJ
 
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Dec 2005
Portland, OR, Oregon
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Here's my take on a 5 gallon batch extract recipe.

Ingredients

Amount Item Type % or IBU
6.12 lb Pale Liquid Extract
0.50 lb Cara-Pils/Dextrine
0.41 lb Caramel/Crystal Malt - 20L
0.41 lb Caramel/Crystal Malt - 60L
0.41 lb Caramel/Crystal Malt - 80L
0.25 lb Chocolate Malt (450.0 SRM)


0.50 oz Target [11.00%] (60 min) Hops 21.4 IBU
0.25 oz Goldings, East Kent [5.00%] (15 min) Hops 2.4 IBU

1 Pkgs Whitbread Ale (Wyeast Labs #1099) Yeast-Ale


I haven't made this one, so use it at your own peril, but I started with Biermuncher's recipe and converted it in beersmith. I took out the Roasted barley because it came to 0.04 lb. That's like, 4 grains
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Old 06-28-2008, 01:46 PM   #30
Yeast of Eden
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Jun 2008
Sunderland, England.
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Cant wait to try this recipe!!!!!!! Coming from the North East of England, traditionally, Newcastle brown is served in a half pint glass and topped up frequently and shouldnt be served in a pint glass, it's not a full headed ale. Interestingly, in Sunderland, our 'version' of NBA, Double Maxim, (sadly the brewery is now dead!) would appear to be kissing cousins with Biermuncher's recipe, it was a more rounded ale with a much fuller, longer lasting creamy head. As I said, I cant wait to try this recipe.

 
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