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Extract of Newcastle (EN)
Northern English Brown Ale • Partial Mash • 5 gal
A good house beer.
March 22, 2008 pm 03:36pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 3 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- .25 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .25 lbs
Belgian Special B
Belgian Special B
- .25 lbs
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- 2.5 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- .75 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 0.5 oz
Target - 10.0 AA% pellets; boiled 60 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- 0.5 oz
Target - 10.0 AA% pellets; boiled 10 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- 0.5 oz
Fuggle - 4.0 AA% pellets; boiled 5 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .5 oz
Fuggle - 4.0 AA% pellets; boiled 1 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
White Labs WLP007 Dry English Ale
White Labs WLP007 Dry English Ale
Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches termi
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: C - Northern English Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.013 | |
| Color: | 20.2 SRM | 12 - 22 | |
| Alcohol: | 4.9% ABV | 4.2% - 5.4% | |
| Bitterness: | 27.6 IBU | 20 - 30 | |
Discussion
Lower the hops if you use late extract additions
2008-03-22 3:41pm
Note I have boil volume as 3.5 gal. This would be correct if I added all the extract up front. But since I add it late, the boil volume should be set to 5 gal to compensate for the extra hop utilization that we get from late extract.
Late extract and IBU's
2008-03-22 7:32pm
For calculating IBU with late extract method, run the recipe calculator just with the grains/hops for the total amount of time that they were in there before the extract was added (i.e. 45 min). Run calculator. Then put the extract/sugars and times the hops were in the boil(i.e. 15,10,5 & 1 min.) into the calculator and add the two IBU numbers together. I do this on all my recipes and I think it comes out pretty close.
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