The following beer recipe is featured in the July/August 2001 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Newcastle Brown Ale, called simply “Newkie” by many fans, is actually a blend of two beers. Brewers blend a strong, dark ale that’s been aged with a younger, amber ale. The result? An average-strength brown ale that comes in full and malty with an ever-so-slight dark fruity aroma and butterscotch flavor, and balanced with hop bitterness for a refreshing, dry finish. So it’s no coincidence homebrewers have come up with many Newcastle Brown Ale clone recipes.
The recipe, featured in an article by Amahl Turczyn in July/August 2001 Zymurgy, lays out an all-grain and an extract recipe. Try out the recipe and see how your blended beer turns out!
The following beer recipe is featured in the July/August 2001 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Newcastle Brown Ale, called simply “Newkie” by many fans, is actually a blend of two beers. Brewers blend a strong, dark ale that’s been aged with a younger, amber ale. The result? An average-strength brown ale that comes in full and malty with an ever-so-slight dark fruity aroma and butterscotch flavor, and balanced with hop bitterness for a refreshing, dry finish. So it’s no coincidence homebrewers have come up with many Newcastle Brown Ale clone recipes.
The recipe, featured in an article by Amahl Turczyn in July/August 2001 Zymurgy, lays out an all-grain and an extract recipe. Try out the recipe and see how your blended beer turns out!
Ingredients:
- 17 lb (7.6 kg) two row pale malt
- 2 lb 55° L crystal malt (0.91 kg)
- 3 oz (85 g) black malt
- 3 oz (85 g) chocolate malt
- 8 oz (227 g) torrefied wheat
- 2 oz (57 g) E. Kent Goldings hops, 5% a.a. (90 min)
- 2 oz (57 g) E. Kent Goldings hops, 5% a.a. (30 min)
- 1 tsp (4.9 ml) Irish moss
- Wyeast No. 1028 Special London or White Labs English ale yeast
- 0.75 c. (177 ml) corn sugar per blended 5 gallon batch, for priming
Specifications:
Yield: 10 Gallons (38 L)
Original Gravity: 1.043
Final Gravity: 1.01
ABV: 4.33%
IBU: 27
SRM: 23
Directions:
Mash grains at 154°F (68°C) for 60 minutes. Sparge into two kettles, one at a time, then adjust wort gravity to 1.050 and 1.035, respectively. Commence boil and add half the boiling hops to each kettle at the specified time, then half the flavor hops at the specified time. Chill to 64°F (18°C) and pitch yeast. Ferment out, then carefully blend the ales 50/50, and condition. The blended gravity should be right between the two finish gravities. The OG for Batch 1: 1.050 The OG for Batch 2: 1.035 The FG for Batch 1: 1.012 The FG for Batch 2: 1.008
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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