Trying to get something drinkable and smooth with a plum character like Newcastle. Balanced but more towards maltiness with a slight sweetness.
Dominated by these flavors: Biscuity, bready and malty
Secondary flavors: Fruity esters, Plum
smooth, low carbonation, very slight hop presence, slightly sweet but finishes relatively clean and light.
So here's my idea for a recipe, but I've never used some of the adjunct grains in this recipe just read a lot of descriptions and recipes so it'd be a total shot in the dark if I just went with it. Hoping there will be somebody out there who's had more experience brewing with these grains.
10 lbs Maris Otter
1.5 lb Special Roast
.25 lbs Victory
.5 lbs Special B
6 Gal batch post boil, leaving about 5.25 into primary
Mash at 153 for 60 mins
90 min Boil
1 oz EKGoldings 60 mins
Whirlfloc 15 mins
Immersion/whirlpool chiller till pitching temp ~60F
Pitch 1L starter of whatever yeast I decide on using
Gelatin after 2 weeks in primary
Keg after 4 days of gelatin and cold crashing
1099 Whitbread or possibly WLP500 but leaning towards the whitbread But the WLP500 says it promotes a plum flavor. Not a big fan of raisin, but I love the plum flavor in newcastle.
Projected stats
OG 1.053
FG 1.016
ABV 4.8%
Color ~ 16-19L
Other variations I was thinking of using were
9 lbs Maris Otter
.5 lbs Victory
.5 lbs Special Roast
.38 lbs Special B
.12 lbs Crystal 45
OR
10 lbs Maris Otter
1 lb Brown Malt
.5 lbs Special B
Please tear it apart, critique, offer suggestions, changes, or other recipe ideas.
Dominated by these flavors: Biscuity, bready and malty
Secondary flavors: Fruity esters, Plum
smooth, low carbonation, very slight hop presence, slightly sweet but finishes relatively clean and light.
So here's my idea for a recipe, but I've never used some of the adjunct grains in this recipe just read a lot of descriptions and recipes so it'd be a total shot in the dark if I just went with it. Hoping there will be somebody out there who's had more experience brewing with these grains.
10 lbs Maris Otter
1.5 lb Special Roast
.25 lbs Victory
.5 lbs Special B
6 Gal batch post boil, leaving about 5.25 into primary
Mash at 153 for 60 mins
90 min Boil
1 oz EKGoldings 60 mins
Whirlfloc 15 mins
Immersion/whirlpool chiller till pitching temp ~60F
Pitch 1L starter of whatever yeast I decide on using
Gelatin after 2 weeks in primary
Keg after 4 days of gelatin and cold crashing
1099 Whitbread or possibly WLP500 but leaning towards the whitbread But the WLP500 says it promotes a plum flavor. Not a big fan of raisin, but I love the plum flavor in newcastle.
Projected stats
OG 1.053
FG 1.016
ABV 4.8%
Color ~ 16-19L
Other variations I was thinking of using were
9 lbs Maris Otter
.5 lbs Victory
.5 lbs Special Roast
.38 lbs Special B
.12 lbs Crystal 45
OR
10 lbs Maris Otter
1 lb Brown Malt
.5 lbs Special B
Please tear it apart, critique, offer suggestions, changes, or other recipe ideas.