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Old 05-12-2013, 02:17 AM   #1
gmull525
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Apr 2013
Posts: 7


Does anyone have a recipe for a Nugget Nectar clone using extracts? I haven't made the jump to all grain yet, but I have been dying to have something that recreates Nugget Nectar since I can't get it where I live now.

 
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Old 05-14-2013, 11:11 PM   #2
jdauria
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From BYO October 2011:

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Troeg Nugget Nectar - BYO 10/11
Brewer:
Asst Brewer:
Style: Imperial IPA
TYPE: Extract
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.25 gal
Post Boil Volume: 4.75 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.072 SG
Estimated Color: 7.3 SRM
Estimated IBU: 100.7 IBUs
Brewhouse Efficiency: 98.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.2 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 1 2.3 %
4.2 oz Munich 20L (Briess) (20.0 SRM) Grain 2 2.3 %
10 lbs 12.1 oz Pilsner Liquid Extract (3.5 SRM) Extract 3 93.2 %
4.1 oz Pale Liquid Extract (8.0 SRM) Extract 4 2.2 %
1.25 oz Nugget [13.00 %] - Boil 90.0 min Hop 5 60.8 IBUs
0.50 tsp Irish Moss (Boil 30.0 mins) Fining 6 -
0.50 oz Columbus (Tomahawk) [15.00 %] - Boil 20. Hop 7 9.4 IBUs
0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 8 -
0.75 oz Palisade [8.25 %] - Boil 10.0 min Hop 9 4.6 IBUs
1.50 oz Simcoe [14.00 %] - Boil 1.0 min Hop 10 13.1 IBUs
1.00 oz Nugget [13.00 %] - Boil 1.0 min Hop 11 8.1 IBUs
0.50 oz Columbus (Tomahawk) [15.00 %] - Boil 1.0 Hop 12 4.7 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 13 -
1.00 oz Nugget [13.00 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
1.00 oz Simcoe [14.00 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs
0.25 oz Columbus (Tomahawk) [15.00 %] - Dry Hop Hop 16 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 11 lbs 8.6 oz
----------------------------

Sparge: Remove grains, and prepare to boil wort
Notes:
------
Cool wort to 75 before pitching, pitch and aerate the wort heavily.

Hold at 68 to fermentation is complete then transfer to secondary and dry hop for 7 days.

Then bottle and age for three weeks.

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
__________________
Primary - English Porter
Secondary -
Kegged - Lift Your Kilt to Wee Heavy, Dark Mild

 
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Old 05-15-2013, 01:32 PM   #3
gmull525
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Apr 2013
Posts: 7

Awesome! Thanks a lot!

 
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Old 05-15-2013, 02:17 PM   #4
jdauria
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Quote:
Originally Posted by gmull525 View Post
Awesome! Thanks a lot!
No problem! Send me some when it's ready! Love that beer! Have not tried the recipe myself yet. Even though I do AG, I may go back to extract to try that one of these days!
__________________
Primary - English Porter
Secondary -
Kegged - Lift Your Kilt to Wee Heavy, Dark Mild

 
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Old 05-21-2013, 06:42 PM   #5
HokieHomeBrewer
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Apr 2013
Posts: 72
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This is a really silly question I'm sure but I've only done a few 5 gallon extract batches. Each time I've boiled 3 gallons of wort and then topped up to 5 gallons in my fermenter. So when I read something like:

Boil Size: 6.25 gal
Post Boil Volume: 4.75 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.25 gal

I'm assuming that just means you start with 6.25 gallons, after boiling the wort etc you end up with 4.75 gallons then you top it up to 5.50 gallons in your fermenter and after dry hopping etc you finish with 5.25 gallons left to bottle with. Is this correct?

What are the benefits of starting with a larger boil? Do you need to use more ingredients etc? Thanks.

 
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Old 08-13-2013, 10:05 PM   #6
johnnyribcage
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Aug 2013
Posts: 1

Hi! Has anyone tried this yet? How close is it? Should I look for a different recipe?

 
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