BKB Fall 2007 Community Brew
Sounds very nice. Is that for a 5 gal. batch?
Fruity/ Berry wheat = 2
English Brown = 7
Brewski wrote:
Sounds cool, would we be doing two batches at the same time & getting 3 beers.
That ought to appeal to our friend and collegue "1n1m3g"
I'll be doing an extact version, could steep some grains at the start.
what could possibly be better than getting 3 beers out of 2 batches?!?!
would we be using the recipe from the "Brown Ale History" book, modifying it, or coming up with our own concoction?
That is for a 5 gallon batch.....well, he didn't say so, but I know he makes 5 gallon batches, so....
Actually it's two 5 gallon batches that will yield 7.5 gallons of The Newcastle Clone and 2.5 gallons of Strong Ale....you can adjust the recipes to suit what volume you want to end up with.......by blending 2/3 of the light ale with 1/3 of the strong ale you could end up with three different beers out of a batch, although I probably wouldn't do it that way because the lighter ale only has a starting gravity of 1.030 (really light).....this would also be a good time for everyone that hasn't harvested yeast to try doing it and that would save on the expense of yeast in the recipe.....the idea behind the blending is to mix a strong ale that has some conditioning time behind it with a light ale that is relatively fresh and unconditioned to give it the unique flavor that is found in Newcastle....... ricka182 ......your recipe looks good, it's sort of like the one I make all the time, but it is sort of a hybrid recipe and wouldn't be true to an English Brown.....Saaz (Czech Republic) and Cascade (American) hops are usually not in English beers.....Fuggles, East Kent Goldings, Challenger, and Target would be more along the varieties in an English Brown....there are others, I'm just listing the more popular ones.....KEEP UP WITH THE IDEAS....if you want to try this one and decide on it I'll get the recipes and instructions posted sometime next week.....another thing is for the all-grain brewers the recipe doesn't call for flaked maize, which is definitely in Newcastle, I'll adjust the recipe to include flaked maize as 10% of the grist. If anyone has an idea on how to add the corn character it to an extract version let me know......from what I've read Newcastle uses Target and East Kent Goldings....let me know if this is wrong.........
GOODBREWING..........
The recipe in the BYO clone recipe edition has a newkie recipe, blending the two batches and it has flaked maize in it.
I'll write it up and post it tonight if I can. We can compare and work from there.
What ever we decide the final recipe to be, I would then modify the amounts to suit my system so I could have a couple gallons of each individual stuff left over, to compare to the blended stuff. That's just me though.
Thanks for the great idea Dartgod.
The original receipe he had didn't include the Saaz. He added that in a later batch as an experiment, and he liked it. Same thing with the Cascade. Orignally he was using only the Fuggles; then Fuggles and Goldings, but changed to Cascade, based upon his preference. He has a thing for hops... Either way, it's a good core to work with, and be easily adjusted or modified to be traditional......
Basic idea on the Newcastle clone....I used a little different recipe than the one in the Classic Beer Style Series.....this recipe is more towards a true Newcastle Clone than the one in the book. It contains the corn component that Newcastle has and the way it is blended will yield 5 gallons of the Newcastle Clone, 2 gallons of a very mild ale (2.9%), and 3 gallons of Strong Ale (5.9%). The aging time is a little longer so a yeast harvest may not be possible except for the more experienced brewers. If the Strong Ale is brewed at the beginning of August and the Mild Ale mid September it should be ready to bottle by the 1st of October and ready to drink by mid month.
What do you think???? If it's alright I will get the extract version posted.
Old Ale component #1
Brew Type: All Grain
Style: Old Ale
Batch Size: 5.00 gal
Boil Time: 120 min
Brewhouse Efficiency: 65.0 %
Ingredients Amount Item Type % or IBU
9.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 68.3 %
2.50 lb Corn, Flaked (1.3 SRM) Grain 19.0 %
1.31 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 9.9 %
5.00 oz Chocolate Malt (450.0 SRM) Grain 2.4 %
0.75 oz Roasted Barley (300.0 SRM) Grain 0.5 %
1.65 oz Fuggles [4.50%] (60 min) Hops 27.1 IBU
0.25 oz Goldings, East Kent [5.00%] (15 min) Hops 2.3 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.00 tsp yeast nutrient
1 Pkgs Whitbread Ale (Wyeast Labs #1099 or WhiteLabs WLP017 ) 2 qt starter
Estimated Original Gravity: 1.064 SG (1.060-1.100 SG)
Estimated Final Gravity: 1.018 SG (1.015-1.025 SG)
Estimated Color: 26.4 SRM (10.0-25.0 SRM)
Bitterness: 29.4 IBU (30.0-65.0 IBU) Alpha Acid Units: 1.7 AAU
Estimated Alcohol by Volume: 5.9 % (6.0-10.0 %)
Mash Profile Name: Single Infusion, Medium Body
Mash Grain Weight: 13.18 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: Adjust for Equipment:
Mash In 152.0 F 60 min
Mash Out 168.0 F 10 min
Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (1.8-2.5 vols)
Estimated Priming Weight: 3.8 oz Temperature at Bottling: 60.0 F
Primer Used: Corn Sugar
Age for: 6-8 Weeks
Notes
Adjust grain to the efficiency of your equipment!!
2 qt. starter....after primary fermentation rack to secondary and
drop to 60 degrees and let condition for 6-8 weeks before blending and bottling.
Amber Ale component #2
Brew Type: All Grain
Style: Mild
Batch Size: 5.00 gal
Boil Time: 90 min
Brewhouse Efficiency: 65.0 %
Ingredients Amount Item Type % or IBU
5.25 lb Pale Malt, Maris Otter (3.0 SRM) Grain 80.2 %
0.75 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 11.5 %
0.50 lb Corn, Flaked (1.3 SRM) Grain 7.6 %
0.75 oz Roasted Barley (300.0 SRM) Grain 0.8 %
0.71 oz Challenger [7.50%] (60 min) Hops 23.3 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 15.0 min) Misc
1 Pkgs Whitbread Ale (Wyeast Labs #1099 or WhiteLabs WLP017 ) 1 qt starter
Beer Profile Estimated Original Gravity: 1.032 SG (1.030-1.038 SG)
Estimated Final Gravity: 1.009 SG (1.008-1.013 SG)
Estimated Color: 9.9 SRM (12.0-25.0 SRM)
Bitterness: 23.3 IBU (10.0-25.0 IBU) Alpha Acid Units: 1.1 AAU
Estimated Alcohol by Volume: 2.9 % (2.8-4.5 %)
Mash Profile Name: Single Infusion
Mash Grain Weight: 6.55 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
Mash In 152.0 F 60 min
Mash Out 168.0 F 10 min
Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (1.3-2.3 vols)
Estimated Priming Weight: 3.8 oz Temperature at Bottling: 60.0 F
Primer Used: -corn sugar
Notes
Adjust grains to the efficiency of your equipment
stop collecting wort (around 3.5 gallons) after SG falls below 1.010 or PH climbs above 5.8 and add enough water to reach boil volume.........1 qt starter and after primary fermentation....rack to secondary and let clear....add priming sugar and blend 3 gallons with 2 gallons of old ale and bottle
This looks like fun. Looking forward to the extract version.
Extract Version.......ask questions for possible DME and LME substitutions
Old Ale Component #1
1 lb 4 oz Muntons Light Dried Malt Extract
4 lbs 12 oz Northwestern Gold liquid malt extract (late addition)
4 oz British 2-row pale malt
1 lb 5 oz crystal malt (120L-150L)
5 oz chocolate malt
.75 oz roasted barley (300L)
1 lb 11 oz corn sugar
1 tsp Irish Moss (15 min)
1 tsp yeast nutrient (15 min)
1.65 oz Fuggles (60 min)
.25 oz East Kent Goldings (15 min)
Wyeast 1099 or WhiteLabs WLP017 2 qt starter
Steep crushed grains in 3 qts 152 water for 45 min
Rinse grains with 2 qts 170 water
Add water to make three gallons
Add DME and corn sugar bring to a boil
Add 1st hops and with 15 minutes left shut off heat, add
LME stirring well and bring back to boil and add remaining ingredients
Cool wort...top to 5 gallons, aerate well and pitch yeast
Ferment at 71 and after primary rack to secondary and age 6-8 weeks at 60
Amber Ale Component #2
9 oz Muntons Dried Malt Extract
2 lb 4 oz John Bull Plain Light liquid malt extract (late addition)
1 lb British 2-row pale malt
8 oz crystal malt (90L)
.75 oz roasted barley (300L)
.33 lb corn sugar
1 tsp Irish Moss (15 min)
1 tsp yeast nutrient (15 min)
.71 oz Challenger hops (60 min)
Wyeast 1099 or WhiteLabs WLP017 1 qt starter
Steep crushed grains in 3 qts 152 water for 45 min
Rinse grains with 2 qts 170 water
Add water to make three gallons
Add DME and corn sugar bring to a boil
Add 1st hops and with 15 minutes left shut off heat, add
LME stirring well and bring back to boil and add remaining ingredients
Cool wort...top to 5 gallons, aerate well and pitch yeast
Ferment at 71 and after primary rack to secondary and let beer fall clear, then
prime each 5 gallon batch with 3.8 oz corn sugar
blend 3 gallons of Amber Ale with 2 gallons of Old Ale and bottle
and then bottle the remaining beers
GOODBREWING........