Blending Beers/ Newcastle Clone

dartgod · Post by **dartgod** » Wed Jul 18, 2007 2:09 pm

I am an American homebrewer and I'm getting ready to brew a Newcastle Clone that requires blending Aged Strong Ales with Fresh Mild Ales like the recipe from BYO magazine and was wondering if anyone has done anything like this and the results they may have had?

Thanks.....

DRB · Post by **DRB** » Wed Jul 18, 2007 8:11 pm

Aint tried anything like that sorry,maybe one of the other chaps can be more of a help.

prodigal2 · Post by **prodigal2** » Wed Jul 18, 2007 11:36 pm

If memory serves I think Del Boy was looking to do a Dog(Newcastle brown) clone, but opted towards a differing direction, due to lack of info.....I think.

iowalad · Post by **iowalad** » Wed Jul 18, 2007 11:38 pm

Blending is not something I have ever tried either - good luck - I would be interested in seeing the recipe(s) and method.

delboy · Post by **delboy** » Thu Jul 19, 2007 12:15 am

Yeah i had a couple of attempts at a newcastle clone, but i went down the more simplistic route of just brewing a single beer, haven't managed to hit the nail on the head yet, but i have ended up with a rather good brown ale and another drinkable brown ale, oh and also a good idea of what to tweak to get it closer.

dartgod · Post by **dartgod** » Thu Jul 19, 2007 2:17 am

Thanks for trying to help......I'll try to post here a little bit so I can learn how you "chaps" brew UK beers. Might as well learn from the people who brew and drink them on a regular basis. Anyway someone said they didn't know exactly what I was brewing so here is the recipe components and how to blend it if anyone is interested.

Basic idea on the Newcastle clone....I used a little different recipe than the one in the Classic Beer Style Series.....this recipe is more towards a true Newcastle Clone than the one in the book. It contains the corn component that Newcastle has and the way it is blended will yield 5 gallons of the Newcastle Clone, 2 gallons of a very mild ale (2.9%), and 3 gallons of Strong Ale (5.9%). The aging time is a little longer so a yeast harvest may not be possible except for the more experienced brewers. If the Strong Ale is brewed at the beginning of August and the Mild Ale mid September it should be ready to bottle by the 1st of October and ready to drink by mid month.

What do you think???? If it's alright I will get the extract version posted.

Old Ale component #1

Brew Type: All Grain
Style: Old Ale
Batch Size: 5.00 gal
Boil Time: 120 min
Brewhouse Efficiency: 65.0 %

Ingredients Amount Item Type % or IBU

9.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 68.3 %
2.50 lb Corn, Flaked (1.3 SRM) Grain 19.0 %
1.31 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 9.9 %
5.00 oz Chocolate Malt (450.0 SRM) Grain 2.4 %
0.75 oz Roasted Barley (300.0 SRM) Grain 0.5 %
1.65 oz Fuggles [4.50%] (60 min) Hops 27.1 IBU
0.25 oz Goldings, East Kent [5.00%] (15 min) Hops 2.3 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.00 tsp yeast nutrient
1 Pkgs Whitbread Ale (Wyeast Labs #1099 or WhiteLabs WLP017 ) 2 qt starter
Estimated Original Gravity: 1.064 SG (1.060-1.100 SG)
Estimated Final Gravity: 1.018 SG (1.015-1.025 SG)
Estimated Color: 26.4 SRM (10.0-25.0 SRM)
Bitterness: 29.4 IBU (30.0-65.0 IBU) Alpha Acid Units: 1.7 AAU
Estimated Alcohol by Volume: 5.9 % (6.0-10.0 %)

Mash Profile Name: Single Infusion, Medium Body
Mash Grain Weight: 13.18 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: Adjust for Equipment:

Mash In 152.0 F 60 min
Mash Out 168.0 F 10 min

Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (1.8-2.5 vols)
Estimated Priming Weight: 3.8 oz Temperature at Bottling: 60.0 F
Primer Used: Corn Sugar
Age for: 6-8 Weeks

Notes
Adjust grain to the efficiency of your equipment!!
2 qt. starter....after primary fermentation rack to secondary and
drop to 60 degrees and let condition for 6-8 weeks before blending and bottling.

Amber Ale component #2

Brew Type: All Grain
Style: Mild
Batch Size: 5.00 gal
Boil Time: 90 min
Brewhouse Efficiency: 65.0 %

Ingredients Amount Item Type % or IBU

5.25 lb Pale Malt, Maris Otter (3.0 SRM) Grain 80.2 %
0.75 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 11.5 %
0.50 lb Corn, Flaked (1.3 SRM) Grain 7.6 %
0.75 oz Roasted Barley (300.0 SRM) Grain 0.8 %
0.71 oz Challenger [7.50%] (60 min) Hops 23.3 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 15.0 min) Misc
1 Pkgs Whitbread Ale (Wyeast Labs #1099 or WhiteLabs WLP017 ) 1 qt starter
Beer Profile Estimated Original Gravity: 1.032 SG (1.030-1.038 SG)
Estimated Final Gravity: 1.009 SG (1.008-1.013 SG)
Estimated Color: 9.9 SRM (12.0-25.0 SRM)
Bitterness: 23.3 IBU (10.0-25.0 IBU) Alpha Acid Units: 1.1 AAU
Estimated Alcohol by Volume: 2.9 % (2.8-4.5 %)

Mash Profile Name: Single Infusion
Mash Grain Weight: 6.55 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F

Mash In 152.0 F 60 min
Mash Out 168.0 F 10 min

Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (1.3-2.3 vols)
Estimated Priming Weight: 3.8 oz Temperature at Bottling: 60.0 F
Primer Used: -corn sugar

Notes
Adjust grains to the efficiency of your equipment
stop collecting wort (around 3.5 gallons) after SG falls below 1.010 or PH climbs above 5.8 and add enough water to reach boil volume.........1 qt starter and after primary fermentation....rack to secondary and let clear....add priming sugar and blend 3 gallons with 2 gallons of old ale and bottle

PieOPah · Post by **PieOPah** » Thu Jul 19, 2007 7:14 am

Sounds straight forward enough and a great way of getting 3 different beers fro 2 brews

PieOPah · Post by **PieOPah** » Thu Jul 19, 2007 10:35 am

I am sure that I had read somewhere that Newkie Brown was traditionally blended. Not too sure where I read this though - can't seem to find any info on it now

steve_flack · Post by **steve_flack** » Thu Jul 19, 2007 11:08 am

Greene King Strong Suffolk is also a blended beer.

delboy · Post by **delboy** » Thu Jul 19, 2007 11:51 am

DaaB wrote:
PieOPah wrote:I am sure that I had read somewhere that Newkie Brown was traditionally blended. Not too sure where I read this though - can't seem to find any info on it now
I'm sure it was/is but I still reckon it was done for reasons of economy rather than for quality.

Sounds about right, blended beers seem to have been used to create a certain degree of false age in a beer but it porters or whatever.

awalker · Post by **awalker** » Thu Jul 19, 2007 12:16 pm

PieOPah wrote:I am sure that I had read somewhere that Newkie Brown was traditionally blended. Not too sure where I read this though - can't seem to find any info on it now

Its in the Camra - Brew European Beers Book, it has a clone in there

mixbrewery · Post by **mixbrewery** » Thu Jul 19, 2007 1:48 pm

steve_flack wrote:Greene King Strong Suffolk is also a blended beer.

..and a luvly bottle of beer as well

Any recipes around for this one?
Can't remember if it's in Mr Lines list of brews.

steve_flack · Post by **steve_flack** » Thu Jul 19, 2007 1:54 pm

Yes...oddly enough for Greene King it is.

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Blending Beers/ Newcastle Clone

Blending Beers/ Newcastle Clone