British Brown Ale Aberdeen Brown Ale (NewCastle Clone) AG

[Petho]

Thanks for the advice. I well experienced at doing nothing!

 

[Petho]

I did a search and could not find the answer to this one: How does a sluggish yeast affect the taste of a beer?

 

[Xaphoeous]

I just brewed this last night. I used a blowoff hose since my batch was a bit over 5 gallons in my 6.5 gallon bucket. This morning I noticed that the hose had come off somehow (no, it's not clogged, looks like I never even attached it but I am certain I did). Since CO2 displaces O2 in lower places (valleys, bottoms of buckets, etc) I assume that any O2 that might have made it into my bucket through the 3/8" hole in the lid would easily be removed/displaced back out the hole be the CO2 being created by the beer.

Am I right? Or might I end up with some funky things going on due to the bucket not being sealed? I hope no dust, junk, bacteria, etc got into my bucket!

 

[sideshow_ben]

Not so much an Aberdeen or All-Grain question but general brewing. That said, I know plenty of people who leave the carboy open for 12-24 hours and then close it up with an airlock or blowhose. That tiny little hole you have, plus sanitized equipment, AND the fact that you have an acidic and hop-filled wort, will keep you safe.

 

[ooguyx]

It's a darn good beer. The Whitbred yeast is key. Makes it nice and mellow. If you want it just a bit more mellow, cut out the roast barley and take your IBU's down to 20 and mash at around 157-158. It will really fit the Northern Brown and be a bit maltier than the recipe below.

That is what I have in my notes for any tweaks I'd make.

How can I take the IBU's to 20? Also, if I leave the roasted barley will that take the maltiness over the top?

 

[BierMuncher]

How can I take the IBU's to 20? Also, if I leave the roasted barley will that take the maltiness over the top?

Roasted barley lends more of a roast coffee bean flavor than a malt flavor. Removing it takes out the very small "bite" that exists in the regular recipe.

Jut reduce your hops to lower the IBU's.

 

[ooguyx]

Roasted barley lends more of a roast coffee bean flavor than a malt flavor. Removing it takes out the very small "bite" that exists in the regular recipe.

Jut reduce your hops to lower the IBU's.

I was thinking of 1oz of Goldings for a 5 gal batch, split at 1/2 @60 mins, 1/2 @15mins, is that enough of a reduction?

 

[Dgonza9]

Many thanks for this recipe. I used safale-04 and let it sit in primary for three weeks. It's now been in the keg for about a 3-4 weeks and it's starting to come together. I hit OG right on, but I don't feel this really tastes like Newcastle. It's a nice beer, very mellow, but mine's a bit too... dry? I might have off flavors as my inline O2 system wasn't working properly and my ground water was so cold wort was coming out of cfc at 40 degrees. I never really was able to dial the temp in properly.

Anyway, thanks for the recipe. I'm enjoying the beer.

 

[jamesseth]

Just brewed this for my father-in-law and it tastes great! Very clean/refreshing/malty!

 

[johnodon]

Going to make this my 4th BIAB this weekend. I really like the mellowness of Newcastle as a nice change of pace from my usual hoppy beers.

John

 

[Brandx40]

Just brewed this yesterday. This is only the 2nd recipe I've ever made twice. Hit all the numbers and all went well. Sure to be delicious again. Thanks for the recipe!!

 

[Diaperload]

I was thinking of doing this recipe as a 5 gallon extract batch. 12.5 lbs for the 10 gallon all grain. Half that 6.25 lbs. Converting that to extract would be 3.75 lbs. DME. 3.75 lbs seems like not very much compared to the other brews I have done.

Granted, I'm a noob brewer with only 5 total batches under my belt. Can someone check my math and does 3.75 lbs. of DME seem right?

Last question regarding this recipe is about the corn, flaked. This may be a dumb question but is that the same thing as Kellog's Corn Flakes? I don't think I've seen corn, flaked on the shelves of the LHBS.

 

[houndsbreath]

Subscribed. Sounds like a good recipe.

 

[jimlowe]

Are there any canned kits around for making Newcastle type Brown ales ?
Jim.

 

[kormick]

Hey,
I was wondering what the effect of the corn is? I know someone asks before and the answer was to do with balance. If I upped the base malt(Maris Otter) would this simply make it maltier while excluding the corn? Additionally I am considering adding oats in place of the Cara-pils malt. Will this make a drastic difference?
Cheers!

Cormac

 

[ktraver97ss]

Since I got the base idea from this recipe Ill post of my version to see what you guys think. I am somewhat of a newb, but have had good success following recipes. This will be my first time just kind of using what i have left over from the last few brews.

15 gallon batch

17lb 2 row
3lb baked 2 row
.5lb brown malt
3lb corn, flaked
1lb special b
1.5lb carapils/dextrine
2lbs crystal 20l
.5lb chocolate malt
.2lb roasted barley

I plan on bumping the IBUs some too, any ideas on hops that would work well with something like this?

We have some oatmeal left from the last stout, how would that change this brew?

 

[mandobud16]

First AG and it went well! Used washed whittbread I salvaged from a friend. OG was a little high so hoping it doesn't turn out too sweet. Looking forward to coming back from
the holidays to this!

 

[McboBrewer]

Hello brewers, I decide to brew my first all-grain beer and thought starting with this recipe as I love brown ale style.
I have brew extract before but even though I’m very new in all this, so I would appreciate your help.
The original post by BierMuncher(Jan 2007) look really nice as ingredients seams to be easy to find for me (If you know a good web site store, let me know) and I have the equipment to do all-grain, this are my doubts:

I’m worry about fermenting this one as I have only been used a single fermentation, I’ll quote the original post about this step:
“Primary Fermentation (# of Days & Temp): 7 at 69 degrees
Additional Fermentation: Kegged and chilled to 37 degrees for 5 days
Secondary Fermentation (# of Days & Temp): 5 at 69 with gelatin”
Ok, I don’t keg my beer, I bottle them, does it make a difference?
What is the procedure of secondary fermentation? Should I just transfer the beer to another fermenter, add gelatin (how much?) and wait again? Should I use more yeast? Then after that time add the sugar, bottle my beer and wait again? Is that the right way?

I will really appreciate you help.

 

[BierMuncher]

...I’m worry about fermenting this one as I have only been used a single fermentation, I’ll quote the original post about this step:
“Primary Fermentation (# of Days & Temp): 7 at 69 degrees
Additional Fermentation: Kegged and chilled to 37 degrees for 5 days
Secondary Fermentation (# of Days & Temp): 5 at 69 with gelatin”
Ok, I don’t keg my beer, I bottle them, does it make a difference?
What is the procedure of secondary fermentation? Should I just transfer the beer to another fermenter, add gelatin (how much?) and wait again? Should I use more yeast? Then after that time add the sugar, bottle my beer and wait again? Is that the right way?

I will really appreciate you help.

For bottling, and for limited availability of fermeneters, I would recommend simply letting the beer ferment for 2-3 weeks in the primary (until samples appear crystal clear) and then rack to your bottling bucket. Gelatin will pull so much yeast out of your beer that...while the bottles will condition, they will take longer. For this reason, I'd skip the gelatin and allow the bottles sufficient time in the fridge (after they've carbonated) to clear on their own.

 

[NWMushroom]

BierMuncher - First, thank you for sharing your recipe. I'm interested to know if you've brewed this again since your original post, and if so, do you think you managed to get any closer to the Newcastle flavor profile? If you did, I'd love to hear of any adjustments you made.

I know you originally mentioned mashing at a higher temperature, but wondered if you ever got around to brewing this recipe again.

Cheers!

 

[Penguinetti]

Hey Biermuncher, this looks like an AMAZING brew to have! My buddy plans on brewing recipes after a few tries with Mr. Beer... I'm gonna see if i can convince him to try this one out as his first!

 

[buzzbean]

This looks great! My wife will love it.

 

[TaylorInOK]

I brewed this last month and just bottled it yesterday. It looked spot on and tasted (even if flat) spec_insertexplicit_tacular. I may have to crack one early just to taste but its lookin good! Thank you!

 

[centex99]

Is there any reason after fermentation with this not to throw it in the keg with gelatin and cool/carbonate for 10 days?
I'm looking at doing this recipe as my first AG... my second beer was your blonde ale (extract version)...

 

[pzack]

gravity reading of 1.025 after a month in primary with an OG at 1.033 sound a bit strange?

 

[TaylorInOK]

gravity reading of 1.025 after a month in primary with an OG at 1.033 sound a bit strange?

Yeah... comes out to 1.05% ABV if my calc is correct... ?? How did your fermentation go? Got krausen? Bubbles in airlock?

I scaled this recipe down for a 2 gallon test batch and my OG was 1.050 with an FG of 1.015 coming to right around 4.2% ABV.

 

[IMNOTL8]

Going to brew this recipe this weekend and have a couple questions for BM or anyone that can help me out... Pretty new to AG and wanted to get this right! I have read through all 21 pages of this topic, but wanted to find out a couple things:

1. Since I'm going to have to ferment in two fermentorsdue due to the size, do I pitch two packs of yeast or divide one?

2. How long is the mash time and how much water per pound of grain did you use?

3. Was also confused on boil time, 60 or 90 min? It says both but says to add hops at 60min so is that @ 60 min of a 90 min boil or at beginning of boil?

THANKS!

Can't wait! -Kevin

 

[BierMuncher]

Going to brew this recipe this weekend and have a couple questions for BM or anyone that can help me out... Pretty new to AG and wanted to get this right! I have read through all 21 pages of this topic, but wanted to find out a couple things:

1. Since I'm going to have to ferment in two fermentorsdue due to the size, do I pitch two packs of yeast or divide one?

2. How long is the mash time and how much water per pound of grain did you use?

3. Was also confused on boil time, 60 or 90 min? It says both but says to add hops at 60min so is that @ 60 min of a 90 min boil or at beginning of boil?

THANKS!

Can't wait! -Kevin

1. If you are using dry yeast, hydrate in a cup of warm water for several hours (covered) and pour equal amounts into each fermenter. I routinely split one packed between two five gallon fermenters. If you are using liquid, make a starter and split that.
   
2. 154 degrees for 60 minutes.
   
3. If you can get a good rolling boil, 60 minutes is fine. I usually opt for a bit longer (not a strict rule), just because I’m not in any hurry.

 

[IMNOTL8]

BierMuncher, Thanks for the quick reply! Looks like this topic has been going on for some time and must taste great for people to keep coming back to it!

I can't seem to find the 1099 yeast strain her in town anywhere. The guy at my local shop recommended Safale S-04 as his choice for a replacement, what are your thoughts on it?

 

[IMNOTL8]

So I have some serious fermentation going on! Woo hoo! Had to change to a blow off tube... OG was 1.050. Looks and smells great! I can't for this one to be done!

Collected some of the Krausen to do a yeast starter sometime down the road!

Thanks for the recipe!