Ag Newcastle Brown Ale

[Green Iguana]

Looking to put down a brown ala similar to the "Newcastle" .... does anyone have a ripping recipie for this style?

I was leaning towards pale malt, caramalt, wheat malt and chocolate malt..

Goldings to 22 IBU and WLP005 British ale



Looking through some recipies i came across victory malt, biscut malt, special B.
What are these malts and what cab be substituted for them.....



cheers

 

[bonk]

there was a thread back sometime again about grain substitutions, i know meladonin can be swapped for????? i think special b

if you run a search you should be able to find the sub table

 

[Doc]

I did one about a year ago.
Came out pretty close.
Recipe is from the CAMRA book Bre Classic European Beers at Home.

Beers,
Doc

Doc's Brown

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

10-A Brown Ale, Mild

Min OG: 1.030 Max OG: 1.038
Min IBU: 10 Max IBU: 20
Min Clr: 20 Max Clr: 49 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 23.40 Wort Size (L): 23.40
Total Grain (kg): 4.53
Anticipated OG: 1.046 Plato: 11.52
Anticipated EBC: 33.9
Anticipated IBU: 20.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 27.53 L
Pre-Boil Gravity: 1.039 SG 9.85 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
77.3 3.50 kg. Pale Ale Malt (2-row) Australia 1.037 5
5.1 0.23 kg. Crystal 40L America 1.034 79
2.5 0.12 kg. Chocolate Malt France 1.032 690
15.0 0.68 kg. Brown Sugar (dark) Generic 1.046 118

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Goldings - E.K. Pellet 4.00 20.2 45 min.


Yeast
-----

WYeast 1028 London Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 3.85
Water Qts: 12.19 - Before Additional Infusions
Water L: 11.54 - Before Additional Infusions

L Water Per kg Grain: 3.00 - Before Additional Infusions

Saccharification Rest Temp : 66 Time: 90
Mash-out Rest Temp : 72 Time: 10
Sparge Temp : 78 Time: 60


Total Mash Volume L: 14.10 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.

 

[Green Iguana]

Thaks Doc....that looks good.

Not sure about the brown sugar? Is this for colour/lighten the body or just for alcohol % ?

 

[Doc]

I think it is to compensate for the actual way they make Newcastle Brown.
From memory NB is a blend of two beers, one aged and one young.
The suger I used as CSR Dark Brown sugar.

Beers,
Doc

 

[bradmcm]

That used to be the case but no longer.
It is now just a single beer and as of next year will no longer even be made in Newcastle.

 

[Ray_Mills]

Hi
The old Newcastle brown is a blended beer. The first batch is a beer with a OG of 1.070 and it is aged. The second batch has a OG of 1.030. When blended it had an OG of 1.048 (around there somewhere).
For those interested I have the two recipes formulated and I can mail them to you.
I have been meaning to make these beers and try my first blend. One day it will happen.
Ray