Newcastle Clone - Beer Recipe - Brewer's Friend

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Newcastle Clone

146 calories 17.3 g 12 oz
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Beer Stats
Method: Partial Mash
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Nathan
Calories: 146 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Friday August 17th 2018
1.044
1.014
4.0%
24.1
13.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Dry Malt Extract - Light5.5 lb Dry Malt Extract - Light 42 4 85.4%
12 oz United Kingdom - Crystal 55L12 oz Crystal 55L 34 55 11.7%
1.50 oz American - Black Malt1.5 oz Black Malt 28 500 1.5%
1.50 oz American - Chocolate1.5 oz Chocolate 29 350 1.5%
103 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 90 min 14.04 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 30 min 10.09 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 20 min.
4 oz Torrefied wheat Fining Mash 0 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Sparge -- 150 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.76 g | 27.1 qt) 2.69 10.8  
Mash volume with grains (equipment estimates 6.76 g | 27.1 qt) 2.76 11.1  
Grain absorption losses (steeping) -0.12 -0.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.43 1.7  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.69 10.8
Equipment Profile Used: System Default
 
Notes

Extract Option
For 5 Gallons (19 L):

5.5 lb (2.5 kg) light dry malt extract
12 oz (340 g) 55° L crystal malt
1.5 oz (43 g) black malt
1.5 oz (43 g) chocolate malt
4 oz (227 g) torrefied wehat
1 oz (28 g) E. Kent Goldings hops, 5% alpha acid (90 min)
1 oz (28 g) E. Kent Goldings hops, 5% alpha acid (30 min)
1 tsp Irish moss (4.9 ml)
Wyeast No. 1028 Special London or White Labs English ale yeast
0.75 c. (177 ml) corn sugar for priming
Directions:
Steep crushed specialty grains at 150°F (65.5°C) brewing liquor for 30 minutes. Remove grains, rinse with 170°F (77°C) water, and bring wort up to a boil. Remove kettle from heat and add the extract, stirring to dissolve completely. Commence boil and add hops as detailed above. Chill to 64°F (18°C), pitch yeast, and ferment at 64-68°F (18-20°C).

OG: 1.045
FG: 1.012
ABV: 4.33%
IBU: 27
SRM: 23

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  • Last Updated: 2018-08-20 13:34 UTC