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nugget nectar clone
Imperial IPA • Partial Mash • 5 gal
per BYO
March 4, 2012 am 01:43am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 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 | 7.5% - 10% | |
| Bitterness: | 117.9 IBU | 60 - 120 | |
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