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Night Owl Clone
Spice, Herb, or Vegetable Beer • All Grain • 5.5 gal
OK - So it's not really a clone. This beer was tasted side-by-side with Elysian Night Owl on the Brewing Network's Can You Brew It show, and the entire panel was fooled... They thought this beer was the commercial example, and they preferred this beer. * Steam the pumpkin, scoop it from the rind, then bake it at 350 just until it starts to caramelize; add this to your mash with the grains...
April 12, 2011 am 12:35am
5.0/5.0 2 ratings
Ingredients (All Grain, 5.5 gal)
- 10 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 2.2 lbs
Munich 10L Malt; Briess
Munich 10L Malt; Briess
Golden orange hue with a robust malty flavor.
- 0.55 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.
- 0.55 lbs
Special Roast Malt; Briess
Special Roast Malt; Briess
Toasty, biscuity, sour, tangy flavors. Characteristics & Applications: • Excellent for Nut Brown Ales, Porter and other dark beer styles. • Special processing develops unique Toasty, Biscuity, Sour, Tangy flavors distinctive to Special Roast Malt . • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 0.55 lbs
Rice Hulls
Rice Hulls
Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.
- .5 oz
Magnum - 13.5 AA% whole; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 4.4 lb
Pumpkin (fresh) - Baked Pumpkin (omitted from calculations)
Pumpkin (fresh)
Mild earth spicy flavor. Pumpkins are fruits from the gourd family.
- 0.55 tsp
Cinnamon (ground) - Cinnamon, ground (omitted from calculations)
Cinnamon (ground)
Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Ground cinnamon is ground from long pieces of bark that are rolled, pressed, and dried.
- 0.28 tsp
Ginger (fresh) - Ginger, ground (omitted from calculations)
Ginger (fresh)
Ginger possesses an intriguing; sweet, spicy and pungent flavour. Ginger is the common name given to the underground stem (rhizome) of the perennial plant Zingiber officinale Roscoe. It is chemically classified as an essential oil with pungent principles, and has been in use as a flavoring agent worldwide for over 20 centuries.
- 0.14 tsp
Nutmeg (ground) - Nutmeg, ground (omitted from calculations)
Nutmeg (ground)
Nutmeg is pungent and sweet. Nutmeg is the seed of Myristica fragrans, an evergreen tree native to the Molucca Islands. Interestingly, the tree produces both Nutmeg and mace, and grows up to 60 feet tall. Although the tree takes seven years to bear fruit, it may produce until the 90th year. Both spices come from the trees fruit, which splits into a scarlet outer membrane, mace, and an inner brown seed, Nutmeg.
- 0.14 tsp
Allspice - Allspice, ground (omitted from calculations)
Allspice
A spice of a mildly pungent taste, and agreeably aromatic; Jamaica pepper; pimento. It has been supposed to combine the flavor of cinnamon, nutmegs, and cloves; and hence the name.
-
Wyeast 1968 London ESB Ale™
Wyeast 1968 London ESB Ale™
Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.
Notes
Add small dose of spice extract (spices soaked in vodka) in secondary.
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: A - Spice, Herb, or Vegetable Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.018 | 0.995 - 1.035 | |
| Color: | 14.3 SRM | 1 - 50 | |
| Alcohol: | 5.4% ABV | 2.5% - 14.5% | |
| Bitterness: | 26.6 IBU | 0 - 100 | |
Discussion
question
2011-04-12 9:15am
When do you add the other spices? Last 15 of the boil? Thanks
Spices went in at flame-out
2011-04-14 7:59pm
Actually, I added the spices at flame-out. After you cool, most of the spices stay with the trub. I imagine that some of the spice aroma is scrubbed out with CO2 during fermentation, but I still got some of the aroma and flavor at the end. When you do you gravity reading at the end of fermentation, you can adjust the spices up if you feel the need. Slainte! Tim
spices in with priming sugar
2014-11-07 3:07pm
my first all-grain brew. I subbed canned pumpkin for the baked fresh pumpkin, but did broil the canned pumpkin to get a little caramelization before adding it to the mash. I added a /-tablespoon of pumpkin pie spices with my priming sugar. Great recipe, great beer. As you posted, better than the original.
Perfect brew for the spouse
2015-03-12 2:27am
This was my first all-grain as well; I made it to surprise my wife with when she was gone for a couple weeks since Night Owl is her favorite. I actually ended up with 6 gallons and an OG of 1.06. I kegged 5 gallons and bottled the last. It tastes incredible!
process question
2015-09-12 10:47am
I am still a bit new to all grain. Mash for 60 or 90? Do you include the weight of the pumpkin in your 1.3 gallon per pound mash calculation? Any particular fermentation temp? How long to you let it condition before kegging/bottling and then drinnking. Thanks!
Process answers
2015-09-12 7:02pm
60 min mash, omit the pumpkin weight, and ferment at a happy temperature for the Wyeast 1968 London ESB Ale yeast (which escapes me at the moment) If I find my notes I'll comment more.
Slow yeast start?
2015-09-29 8:51pm
Yesterday, I brewed this recipe a second time. Has anyone else experienced slow yeast activation? (I have used a slant this batch and a smack-pack prior). It takes over 24 hours to get a little activity.
Spice extract
2015-10-06 5:43pm
For the extract how much vodka and spices are used, how long is it soaked for?
Post a Comment
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