British Brown Ale Aberdeen Brown Ale (NewCastle Clone) AG

[Brandx40]

I like it. Go with what you have there. If I were going to do this recipe again, I would mash this at the 158-160 range. I did this most recently on my 10der & Mild Brown ale and it was pleasantly malty. Also, a shorter mash time (say, 45 minutes) will preserve some dextrins and give you some slight sweetness.

Hey Biermuncher,

I brewed up Kornbread's version of your recipe last week. Came out great. My efficiency was a little too good OG came out at about 1.048. Anyway, its been bubbling away for a week and last sample I took was 1.019. I mashed at 158 F. I am curious to know what your final gravity came to when you tried this recipe with the higher mash temp? Mine seems about done so I don't think its coming down much further. I roused the yeast a little so we'll see. The samples are really good so I don't think it matters much. Just curious.

 

[Captain_Bigelow]

NBA is one of my favorite beers right now. I am going to give kornbread's recipe a try but scale back the chocolate malt from 4oz to 3oz.

Also I am going with 3oz (rather than 2oz) of Special B.

 

[Brandx40]

Hey Biermuncher,

I brewed up Kornbread's version of your recipe last week. Came out great. My efficiency was a little too good OG came out at about 1.048. Anyway, its been bubbling away for a week and last sample I took was 1.019. I mashed at 158 F. I am curious to know what your final gravity came to when you tried this recipe with the higher mash temp? Mine seems about done so I don't think its coming down much further. I roused the yeast a little so we'll see. The samples are really good so I don't think it matters much. Just curious.

UPDATE: fermentation is complete and came in a 1.017. Samples are great! I was worried it would be too sweet but its deliscious. I wished I had a kegging system set up so I could drink it sooner!

 

[TheDrunkenRancor]

Mediocre brewer here, new member to HBT.

I've always brewed with friends, but recently invested in AG equipment of my own and chose this recipe, along with Brandon O's Graff as my first batches. Throughout the brewing process, we ended up making some changes both incidental and accidental. And I'm having a problem, so we'll see what you all can come up with.

First of all, we made a 5.5 gallon batch instead of 11.Also, I used US-04 instead of the liquid yeast. For the Roasted Barley, I used double the amount. Lastly, we accidentally left the flaked corn out, and when we measured our OG, we were down in the low 30s. This was somewhat expected though because most of our grains weren't even crushed because apparently the worker didn't double. At this point we didn't realize we left the corn out, and we had a bag of 1lb light DME for the graff. We poured the DME right into the BB (I know, I know, ridiculous) and then added our yeast. Started bubbling away nicely, put it in my chiller, and left it alone.

The next day, I check and my Graff has a nice krausen going, but the brown is almost completely stagnant. There's a nice krausen residue up high, and yet within 24 hours it's almost nill. I waited another 24 hours, attempted swirling, heating, chilling, everything and still nothing. So today I went and bought another pack of S-04 to repitch, and more than 8 hours later there's still almost no activity.

The only possibility I could think of is it already fermented, which is why I'm going to taste it tomorrow. But I'm also very new to this, so I've probably done something very wrong. Any ideas HBT?

 

[bad coffee]

What did your hydrometer say? What was your fermentation temp?

 

[ekjohns]

As far as yeast i used US-04 and its about to be kegged but it tastes amazing! the extra roasted barely should give you a darker more burnt flavor but im not to good with recipes yet. I would think it would be okay, not the best but still drinkable. Did you stir the dme extremely well once you added it? It does a very good job at clumbing and not disolving so you may not have added as much as you think cause its just clumped up at the bottom which being in the low 30s may have made the ferm. go super fast. You said there was a nice krausen ring which means that you had a good ferm. but it probably went super fast cause of the low starting OG. Sounds to me like you will have a nice light brown (assuming the fermentation temp was not 80 which would also make it go real fast)

 

[TheDrunkenRancor]

What did your hydrometer say? What was your fermentation temp?

Before we added the DME, our OG was 1.035. After the DME, beersmith puts it at 1.043.

Our initial ferm temp was between 68-70, possibly lower but only by maybe five degrees. I don't exactly have the best chilling setup, just a big tupperware with water and ice.

I just siphoned off a bit, taste tested, and while it's a little wattery for my taste, it tastes and smells like beer. I guess I somehow ran a full fermentation in 8 hours, maybe because my temps were high and my OG was low?

 

[HalfPint]

Last night we had some family over and since I didn't have any "dark" ales on tap that were requested, I pulled a few of these out of the closet. Let me say this, I brewed them last October (10/09), and they were not exactly "great" (probably my process or something), but now they are fantastic! We drank two, that I'd put into the fridge for about a half hour, and then just drank another two at room temp.

Great recipe as usual BM,
J

 

[kuips]

brewed this up yesterday, it was my first all grain brew. Everything went smoothly, hit gravity perfect and its bubbling away nicely.

I did not have target for used all EKG and used S-04 yeast instead, cant wait!

 

[Bdogg]

I had been thinking about doing this one for awhile.

Then today I was by the LHBS and for some reason they had a packet of #1099 (abnormal for them to have anything other than a few varieties).

I figure it's an omen from Jesus or Santa or something so I picked up the other odds and ends too and I'm weighing them out right now. Looks like a winner to me!

 

[Bdogg]

Well after a nice long secondary I had only come down to 1.019. Had pretty high efficiency (OG 1.051) so I went ahead and bottled it. Was kinda bummed out that it didn't get down to where I want it but as I sat there drinking the delicious hydrometer jar I remembered that I like a big beer anyway and so it's all good. Hopefully the bottles don't all explode

 

[CoalCracker]

Looking to do 10 gallons of this. Keg half and bottle the other half. How would this taste if I bottled with Maple Syrup? I love Tommy Knocker Maple nut brown. Hoping to get a similar taste

 

[InYerMouth]

Looking to do 10 gallons of this. Keg half and bottle the other half. How would this taste if I bottled with Maple Syrup? I love Tommy Knocker Maple nut brown. Hoping to get a similar taste

I say go for it!!! I like doing 10gallon batches, leaving 5 standard and experimenting with the other 5. Then you can compare side by side and tweak your "signature recipes" to support the base beer style.

 

[Captain_Bigelow]

Mine is in the NB glass on the left, the real one is in the Newcastle Brown glass on the right. Color is identical. They are similar tasting, but my recipe does not have that distinct toffee aftertaste which the real thing has. Also tastes stronger than the real one.

 

[Bdogg]

This turned out really good. I mashed a bit higher than the recipe called for and I had a higher OG and FG. Color was only slightly darker. Head retention about the same as Newcastle. I would say mine is hoppier and has nice nutty roasty flavor.

What I missed out on, and what I had hoped for, was the sort of skunkiness that newcastle has. Anyone have any idea how to accomplish this?

 

[rsquared]

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

I realize this is quite an old post, but does anyone have feedback on the extract recipe? I'm a very new brewer, just did my first recipe from a kit this weekend, and I'd love to try a Newcastle clone soon. It's one of the very few beers SWMBO actually enjoys. (One of MANY I like...)

 

[rsquared]

What I missed out on, and what I had hoped for, was the sort of skunkiness that newcastle has. Anyone have any idea how to accomplish this?

My understanding is skunkiness is caused by light hitting the beer. That's why most beers use amber bottles. Newcastle though uses clear bottles... Maybe it's time to buy a case or two of Newcastle and save the clear bottles for your clone?

 

[cyclonetx]

Wow, did I miss something with this. After two weeks in the bottle, it is barely drinkable. No malt flavor or smell at all. OG was 1.05 with a final of 1.012. Tried to save a few bucks so I used Notty. The guy at the LHBS was very busy when he filled my order, and I am thinking that he must have left out some of the grain. However, the color is right on. Will let it age for two more weeks and see if it is better.

 

[dunnright00]

I realize this is quite an old post, but does anyone have feedback on the extract recipe? I'm a very new brewer, just did my first recipe from a kit this weekend, and I'd love to try a Newcastle clone soon. It's one of the very few beers SWMBO actually enjoys. (One of MANY I like...)

I've made this (or variations of it) 3 times now, the latest is in the carboy right now.

The first time I made it, it was exactly the recipe you posted, except I replaced Target with Challenger hops. I also added a half oz.

It was really close and very tasty.

 

[Captain_Bigelow]

Mine is in the NB glass on the left, the real one is in the Newcastle Brown glass on the right. Color is identical. They are similar tasting, but my recipe does not have that distinct toffee aftertaste which the real thing has. Also tastes stronger than the real one.

I just pulled a pint of this. The first one in about a month. Before it tasted just like a regular brown ale. Now it really tastes more like a Newcastle Brown. I brewed it on 7/31. So it is just over 3 months old.

 

[tronnyjenkins]

Just bottled my attempt at this.
I used the Special B as someone suggested, as well as the Safale 04.
I'll give an update when I try it!

 

[Petho]

I am looking for a 5 gallon all grain version of this recipe but I can't find it in the replies.
Is it just a matter of halfing the 10 gallon recipe?

 

[InYerMouth]

I am looking for a 5 gallon all grain version of this recipe but I can't find it in the replies.
Is it just a matter of halfing the 10 gallon recipe?

Its as easy as that!! And just as delicious!!

 

[Tinga]

just learned last weekend how much i truly love new castle. this will be my next brew. im dropping the roasted barley and will mash higher like you suggested. thanks for putting this beauty together.

 

[Doctareef]

Quck question: Did you boil your original batch for 60 or 90 min? You wrote both times in that post.
Just curious!

 

[Petho]

I brewed this as my first All Grain tonight however I did nto use a yeast starter. I used a a vial of White Labs Yeast instead. I am new to all grain and I wanted to get some experience before I added a yeast started to the mix. Should I have pitched 2 vials instead of one?

 

[InYerMouth]

I brewed this as my first All Grain tonight however I did nto use a yeast starter. I used a a vial of White Labs Yeast instead. I am new to all grain and I wanted to get some experience before I added a yeast started to the mix. Should I have pitched 2 vials instead of one?

Probably so with White Labs...You can get away with Wyeast just pitching cuz it has a nutrient pack in it (the smack packs) but I always recomend a starter when using any liquid yeast. The more healthy yeast you can pitch the bettter attenuation you will have.

mrmalty.com has a good yeast calculator tool you can use to calculate this.....

If you have another vial I would start it up and pitch it as soon as possible.... IF not....did you oxygenate really well and add yeast nutrient to the boil? I would also look at doing some staggered nutrients to help your yeasties out as much as possible....

 

[sideshow_ben]

I use WLP yeast almost exclusively and have NEVER made a starter, nor needed to. I warm it up for about 4 hours before pitching and have never had to wait longer than 24 hours for yeast activity. I have, on the other hand, had back luck with Saf-Ale if I don't make a starter first (even though it says one is not needed!).

 

[Petho]

ah, crud. I just pitched the vial after oxygenating pretty well. It has been 30 hours with no activity so I an getting a bit nervous. I may be screwed since I don't have the glassware to make a yeast starter just yet. Should I just get another vial and pitch it and hope for the best? Should I agitate the wort when I repitch?
Crud.

 

[BierMuncher]

ah, crud. I just pitched the vial after oxygenating pretty well. It has been 30 hours with no activity so I an getting a bit nervous. I may be screwed since I don't have the glassware to make a yeast starter just yet. Should I just get another vial and pitch it and hope for the best? Should I agitate the wort when I repitch?
Crud.

Give it more time. Liquid yeasts are a bit more sluggish. Don't do anything.