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My clone recipes for GLBC Nosferatu and Bell's Two-Hearted Ale


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#1 Bklmt2000

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Posted 29 March 2015 - 05:56 PM

Two-Hearted Ale:

 

10 lbs Pilsner (Weyermann) 

2 lbs Munich II (Weyermann)

8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM)

8.0 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) 

 

0.50 oz Centennial [10.00 %] - First Wort 90.0 m

1.00 oz Columbus (Tomahawk) [14.10 %] - Boil 90 min

1.00 oz Centennial [10.00 %] - Boil 15.0 min

1.50 oz Centennial [10.00 %] - Whirlpool (15 min)

 

1.0 pkg Safale American (DCL/Fermentis #US-05)

 

For my system, this comes out as ~8% abv, 77 IBU's, and ~6 SRM.  I know the commercial version uses 100% Centennial, but I wanted to save the Cents for later additions where I think they shine brightest.

 

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Nosferatu:

 

13 lbs Pilsner (Weyermann)

8.0 oz Caramel/Crystal Malt - 40L

4.0 oz Caramel/Crystal Malt - 80L (80.0 SRM)

4.0 oz Special Roast (Briess) (50.0 SRM)

 

0.50 oz Cascade [6.00 %] - First Wort 90.0 min

2.00 oz Magnum [12.20 %] - Boil 90.0 min

0.50 oz Cascade [6.00 %] - Boil 10.0 min

0.50 oz Cascade [6.00 %] - Boil 5.0 min

0.50 oz Cascade [6.00 %] - Steep/Whirlpool 30.0 min

1.00 oz Centennial [10.00 %] - Dry Hop (keg)

 

Safale American (DCL/Fermentis #US-05)

 

For my system, this comes out as ~9%, ~81 IBU's, and ~10 SRM. 

 

The commercial version is ~8% and more of a deeper red (mine turned out a medium amber color), which may be due to different %'s of crystal malts at work.  If you want, decrease the base malt until you would get an 8% abv on your system (keep the specialty grains as is, at least for the first time out).

 

The Centennial DH is another mod, but to my taste, it turned out quite well.  Magnum did the bittering, as the commercial version uses Simcoe (which I don't really care for), and the old version of Nosferatu used Northern Brewer for bittering, so Magnum seemed like a good substitute.

 

---------------

 

The last batches I made of these beers (Nosferatu is on tap right now) have been absolutely stellar.  If anyone tries these recipes, please let me know how they turn out!

 

:frank:

 



#2 HVB

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Posted 29 March 2015 - 06:40 PM

Thanks for posting these. Plan to give the Nosferatu a try.

#3 HVB

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Posted 31 March 2015 - 12:51 PM

Any water adjustments done on these?



#4 positiveContact

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Posted 31 March 2015 - 01:40 PM

both look great but I def DO NOT need more high ABV beers on top!

 

I'll keep them in mind for the future though...



#5 neddles

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Posted 31 March 2015 - 01:47 PM

How much does the Special Roast come through? I've never used it in a beer this big. 4oz. in a Ordinary Bitter was about as high as I would go with it in a small beer. Perhaps, it's less assertive in a beer this size?



#6 Bklmt2000

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Posted 31 March 2015 - 04:40 PM

Any water adjustments done on these?

I adjust my water for Nosferatu by adding a little lactic acid to the mash and to the sparge water; ~0.25 tsp for the mash and the same amount for the sparge.

 

My water happens to have decent sulfate and chloride levels already, so for this batch, all I did was adjust for pH, which turned out well.

 

How much does the Special Roast come through? I've never used it in a beer this big. 4oz. in a Ordinary Bitter was about as high as I would go with it in a small beer. Perhaps, it's less assertive in a beer this size?

The Special Roast isn't really noticeable by itself, per se, but I think does add a little underlying toastiness/something I can't put my finger on, that supports the rest of the malt bill nicely.




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