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Newcastle Clone

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

Original Gravity:

1.044

Final Gravity:

1.014

ABV (standard):

4.0%

IBU (tinseth):

24.1

SRM (morey):

13.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	East Kent Goldings (Pellet)		24.13	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3 gal		Sparge	--	150 °F	30 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	irish moss		Fining	Boil	20 min.
4 oz	Torrefied wheat		Fining	Mash	--

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

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

Last Updated and Sharing

332

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Brews

Public: Yup, Shared
Last Updated: 2018-08-20 13:34 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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