ipabrewer25
Member
I would like to brew the Nugget Nectar clone from BYO Beer Replicator. I'm planning on doing the extract method. I'm new to brewing and trying to figure some of this out.
I have searched the forum and have read a lot about this recipe, but i can't find a definitive answers on a few things.
Below is the recipe.
My questions:
1- Just to clarify, is this a 60 or 90 minute boil (original magazine say article says 60)
2- For the DME- is this light?
3- For the AAU numbers, i think i understand how the numbers work and to follow the recipe and get the right numbers, you should adjust the amount per AA % correct? If so, aren't some of these numbers off for the amount of hops listed?
4- I have seen a lot of info saying that the grains are off and Troegs actually uses 80% vienna. Has anyone adjusted this on this recipe.
5- Final question- Why am i enjoying-Dicks Danger Ale?
Tröegs Brewing Co.
Nugget Nectar clone
"The Replicator"
(5 gallons/19 L, extract with grains)
OG = 1.072 FG = 1.014
IBU = 91 SRM = 12 ABV = 7.5%
Ingredients
6.6 lbs. (3 kg) Muntons light, unhopped,
liquid malt extract
18 oz. (0.51 kg) dried malt extract
1.75 lb. (0.79 kg) Pilsner malt
0.5 lb. (0.22 kg) dark Munich malt (20 °L)
0.5 lb. (0.22 kg) Vienna malt
0.5 lb. (0.22 kg) crystal malt (60 °L)
19.5 AAU Nugget hop pellets (90 min.)
(1.5 oz./42 g of 13% alpha acid)
3.5 AAU Columbus hop pellets (20 min.)
(0.5 oz./14 g of 15% alpha acid)
2.9 AAU Palisade hop pellets (10 min.)
(0.75 oz./21 g of 8.25% alpha acid)
13 AAU Nugget hop pellets (1 min.)
(1.0 oz./28 g of 13% alpha acid)
21 AAU Simcoe hop pellets (1 min.)
(1.5 oz./42 g of 14% alpha acid)
7.5 AAU Columbus hop pellets (1 min.)
(0.5 oz./14 g of 15% alpha acid)
Columbus hop pellets (dry hop 7 days)
(0.25 oz./7 g of 15% alpha acid)
Nugget hop pellets (dry hop 7 days)
(1.0 oz./28 g of 13% alpha acid)
Simcoe hop pellets (dry hop 7 days)
(1.0 oz./28 g of 14% alpha acid)
1⁄2 tsp. yeast nutrient (last 15 min.)
1⁄2 tsp. Irish moss (last 30 min.)
White Labs WLP001 (American Ale) or
Wyeast 1056 (American Ale) yeast
0.75 cup (150 g) of corn sugar for
priming (if bottling)
Step by Step
Steep the crushed grain in 2 gallons (7.6 L) of water at 152 ºF (66.6 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and boil for 90 minutes. Add the hops, Irish moss and yeast nutrient as per the schedule. Add the wort to 2 gallons (7.6 L) of cold water in a sanitized fermenter and top off with cold water up to 5 gallons (19 L). Cool the wort to 75 ºF (24 ºC). Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer and add the Columbus, Nugget and Simcoe dry hops. Condition for one week and then bottle or keg. Carbonate and age for two weeks.
Cool the wort to 75 ºF (24 ºC). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer. Allow the beer to condition for one week and then bottle or keg. Allow the beer to carbonate and age for two weeks and enjoy your Dicks Danger Ale.
I have searched the forum and have read a lot about this recipe, but i can't find a definitive answers on a few things.
Below is the recipe.
My questions:
1- Just to clarify, is this a 60 or 90 minute boil (original magazine say article says 60)
2- For the DME- is this light?
3- For the AAU numbers, i think i understand how the numbers work and to follow the recipe and get the right numbers, you should adjust the amount per AA % correct? If so, aren't some of these numbers off for the amount of hops listed?
4- I have seen a lot of info saying that the grains are off and Troegs actually uses 80% vienna. Has anyone adjusted this on this recipe.
5- Final question- Why am i enjoying-Dicks Danger Ale?
Tröegs Brewing Co.
Nugget Nectar clone
"The Replicator"
(5 gallons/19 L, extract with grains)
OG = 1.072 FG = 1.014
IBU = 91 SRM = 12 ABV = 7.5%
Ingredients
6.6 lbs. (3 kg) Muntons light, unhopped,
liquid malt extract
18 oz. (0.51 kg) dried malt extract
1.75 lb. (0.79 kg) Pilsner malt
0.5 lb. (0.22 kg) dark Munich malt (20 °L)
0.5 lb. (0.22 kg) Vienna malt
0.5 lb. (0.22 kg) crystal malt (60 °L)
19.5 AAU Nugget hop pellets (90 min.)
(1.5 oz./42 g of 13% alpha acid)
3.5 AAU Columbus hop pellets (20 min.)
(0.5 oz./14 g of 15% alpha acid)
2.9 AAU Palisade hop pellets (10 min.)
(0.75 oz./21 g of 8.25% alpha acid)
13 AAU Nugget hop pellets (1 min.)
(1.0 oz./28 g of 13% alpha acid)
21 AAU Simcoe hop pellets (1 min.)
(1.5 oz./42 g of 14% alpha acid)
7.5 AAU Columbus hop pellets (1 min.)
(0.5 oz./14 g of 15% alpha acid)
Columbus hop pellets (dry hop 7 days)
(0.25 oz./7 g of 15% alpha acid)
Nugget hop pellets (dry hop 7 days)
(1.0 oz./28 g of 13% alpha acid)
Simcoe hop pellets (dry hop 7 days)
(1.0 oz./28 g of 14% alpha acid)
1⁄2 tsp. yeast nutrient (last 15 min.)
1⁄2 tsp. Irish moss (last 30 min.)
White Labs WLP001 (American Ale) or
Wyeast 1056 (American Ale) yeast
0.75 cup (150 g) of corn sugar for
priming (if bottling)
Step by Step
Steep the crushed grain in 2 gallons (7.6 L) of water at 152 ºF (66.6 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and boil for 90 minutes. Add the hops, Irish moss and yeast nutrient as per the schedule. Add the wort to 2 gallons (7.6 L) of cold water in a sanitized fermenter and top off with cold water up to 5 gallons (19 L). Cool the wort to 75 ºF (24 ºC). Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer and add the Columbus, Nugget and Simcoe dry hops. Condition for one week and then bottle or keg. Carbonate and age for two weeks.
Cool the wort to 75 ºF (24 ºC). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer. Allow the beer to condition for one week and then bottle or keg. Allow the beer to carbonate and age for two weeks and enjoy your Dicks Danger Ale.