British Brown Ale Aberdeen Brown Ale (NewCastle Clone) AG

[Freezeblade]

Has anyone tried this with the white labs manchester ale strain? It's rumored to be the Newcastle strain.

 

[strohs]

It is still a bit cloudy

It will clear, it just needs some more time in the keg.

Mine should be ready this coming Sunday, but wow am I getting anxious to try it :rockin:

 

[BierMuncher]

It will clear, it just needs some more time in the keg.

Mine should be ready this coming Sunday, but wow am I getting anxious to try it :rockin:

Yep. A good 2-3 weeks at 37 degrees in the keg will do wonders to clear almost any medium gravity beer.

 

[bmckee56]

It is indeed clearing and I had some friends over last night and the first comment I received was "WOW...... did you really make this stuff your self!"

So I did take credit for brewing it, but the real credit goes to all the posters in this thread and especially "BierMuncher" for the original recipe.

I now however have another problem...... I need to start brewing larger batches of beer, cause now the word it out that I make a decent brew!

Thanks to all!

Salute!

 

[BierMuncher]

I now however have another problem...... I need to start brewing larger batches of beer, cause now the word it out that I make a decent brew!

Thanks to all!

Salute!

Oh what a tangled web we brew.

 

[knappster]

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

Has anybody tried this yet? I was looking for a partial mash newcastle clone but I came across this link and thought I might try this extract recipe instead. It looks like it would be impossible to convert this recipe into a partial mash due to the amount of non-fermentables.

 

[HalfPint]

I brewed this last weekend and my Og came out perfect. All is going well in the primary, but I think when I was measuring my grains out I added too much roasted barley. Hints of coffee are hitting hard when I've tasted my hydrometer samples. The color is off a bit too, but I'm hoping that once it clarifies it will lighten up.

 

[Boerderij_Kabouter]

Just had one of these from over a year ago. Still holding strong and bright as ever.

 

[HalfPint]

Alright, I brewed this ale on Sunday 10-4 all came out well. My og was 1.040 and I pitched my starter. I used whitebread yeast. Anyways, I was concerned on Tuesday b/c my airlock stopped bubbling, but I know that doesn't always mean that ferm has stopped. I took a gravity reading on Tuesday and I got 1.016. I took another today and it's still at 1.016. I have a packet of Nottingham, but I don't want to pitch it unless I have to b/c I want to keep the mild flavor from the whitebread yeast strain. What should I do?!

Thanks in advance,
J

 

[BierMuncher]

You don't need anymore yeast. Leave it be. I'd let that thing sit for two weeks before racking to another vessel to clear up. 1016 is a decent finishing gravity for a brown...it will lend some residual sweetness. Nonetheless, you're likely to pick up another point or two over the next few days.

 

[HalfPint]

You don't need anymore yeast. Leave it be. I'd let that thing sit for two weeks before racking to another vessel to clear up. 1016 is a decent finishing gravity for a brown...it will lend some residual sweetness. Nonetheless, you're likely to pick up another point or two over the next few days.

Yep, that's what I'm reading. I think I'm going to do that. Also, can I add the gelatin straight into the primary after the two weeks are up? I don't think I'm going to have a secondary open.

 

[knappster]

Hey Biermuncher, I'm thinking of trying this as a 5 gallon partial mash with the following ingredients:

2.5 lbs. Munton's Extra Light Dry Extract
2 lbs. Briess 2-Row Brewer's Malt
1 lb. Flaked Maize
1/2 lb. Briess 2 Row Carapils
1/2 lb. Briess 2 Row Caramel 20
1/2 lb. Briess 2 Row Caramel 60
1/2 lb. Briess 2 Row Caramel 80
1/4 lb. Thomas Fawcett Pale Chocolate Malt

1/2 Oz. Target Pellets @ 60 mins
1/4 Oz. Kent Goldings @ 15 mins
Safale S-04 Yeast

Most is just half of the original, minus the roasted barley. Does this recipe look reasonable?

 

[knappster]

I'm going to try my above recipe with the exception of 1 oz of willamette hops instead of 1/2 oz of Target. I'll let you know in about 8 weeks how it turns out

 

[BierMuncher]

I'm going to try my above recipe with the exception of 1 oz of willamette hops instead of 1/2 oz of Target. I'll let you know in about 8 weeks how it turns out

Sounds like a perfectly reasonable thing to do.

 

[HalfPint]

HOLY CRAP BIERMUNCHER! This stuff is delicous! I just popped my first bottle after a week and it's fantastic. I didn't quite get the same color or flavor as you, due to accidentally adding about a 1/4 lb of roasted barley for 5 gallons (lol), but even though I jacked up the grain bill a bit, this is a great beer. It almost came out like a mild porter? I'll be posting some pics soon.

Thanks again sir,
J

 

[dunnright00]

So I got the ingredients to make this, and I can't remember if my LHBS was out and I substituted, or I just grabbed the wrong packet, but instead of Target Hops, I got Challenger.

Looking up hop profiles, I see for a substitute for Target it says "None really quite like it, maybe East Kent Goldings" which is what we have later in the boil.

So I decided to use the Goldings for the 60 min, and the 15 min, but I decided to add a 1/2 oz. of the Challenger at 30 min. I'm sure it will turn out, but I'm just wondering how different it's going to be, since this was an attempt at a clone.

Any thoughts?

 

[HalfPint]

So I got the ingredients to make this, and I can't remember if my LHBS was out and I substituted, or I just grabbed the wrong packet, but instead of Target Hops, I got Challenger.

Looking up hop profiles, I see for a substitute for Target it says "None really quite like it, maybe East Kent Goldings" which is what we have later in the boil.

So I decided to use the Goldings for the 60 min, and the 15 min, but I decided to add a 1/2 oz. of the Challenger at 30 min. I'm sure it will turn out, but I'm just wondering how different it's going to be, since this was an attempt at a clone.

Any thoughts?

Hmm, I'm not a hop expert, but I think you will be ok. Here's a pretty good hop substitution page http://http://www.howtobrew.com/section1/chapter5-3.html

 

[dunnright00]

I transferred to Secondary tonight and Yeah! It tastes good!
Very similar to Newcastle.

If I hadn't added the extra 1/2oz. of Challenger, it would probably be dead on.

 

[HalfPint]

Been in bottles now 3 weeks and tastes great.
Little darker than it should be due to using too much roasted barley, but it still tastes wonderful. Thanks BM

 

[BierMuncher]

Tis the season for a roaring fire and a fine pint of Brown.

 

[HalfPint]

Tis the season for a roaring fire and a fine pint of Brown.

I couldn't agree more. I'm just feeling the dark beers right now. I'm not too sure why considering I live in Houston, Tx, but I guess it is in the 80's. I just made 10 gallons of porter and I'm already wanting to brew more!

 

[InYerMouth]

Im brewing up this clone on Weds...(Veterans Day) I tweeked the recipe and substituted all fuggles for my hops (Since I have them, but it took my IBU's to just under 20) Cut the Barley out completely and cut the crystal 20 in half (Since thats all I have.) I am also gonna mash at 157-158 for a lil fuller body.

I cant wait to get it goin....newcastle has to be one of my favs!!

 

[rjvanden]

I did a quick conversion to extract in beersmith, and it told me to use table sugar as a substitute for the flaked corn. Will that have flavor implications? I'm not familiar with flaked corn as an ingredient

 

[dunnright00]

So I made this with an OG of 1.048. A little over a week ago, I transferred to secondary and it was 1.020. I just checked it, 8 days later and it's still at 1.020. Shouldn't it be lower? It's been in a pretty constant 72 degree chamber.

Tastes good though!

 

[HalfPint]

So I made this with an OG of 1.048. A little over a week ago, I transferred to secondary and it was 1.020. I just checked it, 8 days later and it's still at 1.020. Shouldn't it be lower? It's been in a pretty constant 72 degree chamber.

Tastes good though!

I actually asked some questions when this happened to me as well. Mine finished at 1.014 @ about 3.5% abv. This isn't a very big beer. For a brown such as this to finish between 1.015-1.020 isn't abnormal. I must say I'm really enjoying it as a low abv beer. It's low abv, but big flavor (I mashed at 156).

I am also gonna mash at 157-158 for a lil fuller body.

I also mashed at around 156 or so. I brewed this with my Swmbo's bro-in-law and I decided to bottle it b/c he wanted to take some. I let it primary for two weeks and omitted the gelatin. It is wonderful! I've still got about a half of a case, but they're not going to last very long. This is some delicious stuff! It's probably going to be my house brown.

 

[InYerMouth]

got mine complete with 81% efficiency and OG of 1053....bubbling away nicely. I mashed at 158 ish...had thermometer problems.....

 

[BierMuncher]

got mine complete with 81% efficiency and OG of 1053....bubbling away nicely. I mashed at 158 ish...had thermometer problems.....

158 will make a nice malty beer this time of year.

 

[knappster]

I'm going to try my above recipe with the exception of 1 oz of willamette hops instead of 1/2 oz of Target. I'll let you know in about 8 weeks how it turns out

Bottled tonight. It tasted a little roastier than I anticipated since I omitted the roasted barley, but otherwise it was yummy. I'll check on it again after 3 weeks in the bottle.

 

[paint_it_black]

I went through all of the pages of this post pretty extensively when I was getting ready to make my brew, taking notes and all. But I don't remember seeing anything about the gelatin addition to the secondary. I've never heard of doing this before, so I'm wondering:
What kind of gelatin (just lik plain ol' Knox?), how much, what is it supposed to do, is it necessary? All of that basic and necessary questions. I'm about done with primary, so hopefully I can get a response within the next couple of days... Can anyone answer those?

 

[paint_it_black]

Just bottled this bad boy. Our OG came in way high: 1.050. FG was 1.011, which should give us about 5.3% ABV after bottle carbing.
First time I ever tried the gelatin trick, and I gotta say, I have never made beer this clear before. Amazingly clear. Awesome.
Took a few sips from the graduated cylinder -- tasted a bit overly-malty, but I think there was some of that sweetness that was trying to come through. Hoping bottle conditioning will mellow it out and make it reasonably close to original Newcastle.