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Night Owl Clone2
Spice, Herb, or Vegetable Beer • All Grain • 5.5 gal
This is the recipe which was mentioned on Can You Brew It with Jamil Zainasheff and Mike "Tasty" McDole on the Brewing Network... It was not actually cloned, but the BrewCasters preferred my beer, so I stopped trying to make a perfect clone. By popular demand, I've added more brewing notes.
August 28, 2011 am 12:30am
0.0/5.0 0 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.
- 0.5 g
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.
- 0.25 g
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.
- 0.125 g
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.
- 0.125 g
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
Split and gut sugar pie pumpkin (or crook-neck squash); roast in 350* oven, cut side down on cookie sheet, until soft; cool, then scoop flesh into pyrex baking dishes, about 1-2" deep; bake again at 350° until surface begins to brown slightly; add pumpkin to mash... Single Infusion Mash: 152° x 60 min. 2L starter pitched @ 64° w/ O2 Add small dose of spice extract (spices soaked in vodka) or spices in secondary; my triple-beam can get down to the 1/2 g - I estimate by dividing portions from there... I end up with about 1.066 consistently on this recipe - I have not calculated my actual efficiency, but 79% usually gets me within a point or two here, so I think the pumpkin is actually adding some fermentables. And I can usually get it down to about 1.015 with a good starter.
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
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