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nugget nectar clone

nugget nectar clone

Imperial IPA : Partial Mash : 5 gal

Dorff

per BYO

March 4, 2012 at 01:43am

0.0/5.0 0 ratings

Ingredients (Partial Mash5 gal)

  • 1.75 lbs Pilsen Malt; Briess

    Pilsen Malt; Briess

    Subtly sweet maltiness. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 0.5 lbs Munich 20L Malt; Briess

    Munich 20L Malt; Briess

    Golden orange hue with an intensly malty flavor.

  • 0.5 lbs Vienna Malt; Briess

    Vienna Malt; Briess

    Malty, very slight biscuit flavor. Characteristics & Applications: • Can be used as a base malt • Use with Caramel Malts to produce malty red and amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 0.5 lbs 2-Row Caramel Malt 60L; Briess

    2-Row Caramel Malt 60L; Briess

    Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 6.6 lbs Liquid Light; Muntons

    Liquid Light; Muntons

    Selected English lager malt is used to produce this fine consistent light malt extract.

  • 1.125 lbs Dry Light; Muntons

    Dry Light; Muntons

    Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.

  • 1.5 oz Nugget - 13.0 AA% pellets; boiled 90 min

    Nugget

    This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.

  • 0.5 oz Warrior® - 16.0 AA% pellets; boiled 20 min

    Warrior®

    New hop with much potential. Very stable.

  • 0.75 oz Palisade™ - 7.7 AA% pellets; boiled 10 min

    Palisade™

    Palisade™ is an aroma type cultivar bred by Yakima Chief Ranches. Used for its aromatic properties and moderate bittering.

  • 1 oz Nugget - 13.0 AA% pellets; boiled 1 min

    Nugget

    This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.

  • 1.5 oz Northern Brewer - 8.0 AA% pellets; boiled 1 min

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • 0.5 oz Warrior® - 16.0 AA% pellets; boiled 1 min

    Warrior®

    New hop with much potential. Very stable.

  • 0.25 oz Warrior® - 16.0 AA% pellets; added dry to secondary fermenter

    Warrior®

    New hop with much potential. Very stable.

  • 1 oz Nugget - 13.0 AA% whole; added dry to secondary fermenter

    Nugget

    This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.

  • 1 oz Northern Brewer - 8.0 AA% whole; added dry to secondary fermenter

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • 1 ea Whirlfloc Tablets (Irish moss) - 30 min (omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • 0.5 tsp Yeast Energizer - 15 min (omitted from calculations)

    Yeast Energizer

    Helps revive stuck or slow fermentation

  • Fermentis US-56 Safale US-56

    Fermentis US-56 Safale US-56

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: C - Imperial IPA

Range for this Style
Original Gravity: 1.075 1.075 - 1.090
Terminal Gravity: 1.013 1.010 - 1.020
Color: 13.0 SRM 8 - 15
Alcohol: 8.2% ABV 7.50% - 10.00%
Bitterness: 117.9 IBU 60.00 - 120.00

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