Spawned off from the other thread where I was talking about some brews coming up, here are two recipes from Nogne that were taken from interviews they did with the Jamil show.
Main characteristics for them ar e the use of Maris Otter Thomas Fawcett and WLP007@20C from what I've heard.
Anyone tried these? I think Qs tried the Porter one and found it off... Also, anyone got any other ones sources straight from the brewery, as they seem quite forthcoming...
Nogne Porter
81% Maris Otter Thomas Fawcett
8% Crystal 120EBC
5% Munich
3% Chocolate
3% Black malt
Centennial 90mins 30IBU
Northern Brewer 15mins 14IBU (the brewery doesn't measure this, but they use 7500g for 4600L)
Overall IBU of 42-44IBU
OG 1068
FG 1014
Boil 90 mins
Mash 45mins at 65C, raise to 70C for 15mins and mash out at 78C. (I'll be using a 90min mash at 66C)
ABV 7%
EBC they don't measure this
Yeast WLP007 at 20C then bottle condition with Nottingham
Water treatment CaCl to 150-180ppm
Nogne 100
OG: 1.097
FG: 1.018
SRM: 17.5
IBU: 100
90min boil
Grist
8.2kg (88%) maris otter
930g (10%) wheat
190g (2%) chocolate
Hops
68g chinook @90min
50g centennial @15min
25g columbus @ whirlpool/steep
25g chinook @ dryhop
Ferment at 20ºC. Ramp it up to complete fermentation.
WLP007 Dry English Ale Yeast
Mash at 63C for 60 min, then 72C for 15min
Discussion notes:
It was recommended to age at least 6 months, but the crew was drinking it at 3 months.
They've some lovely beers, alright. Thanks for posting.
i worked the recipe for #100 from the show too.
my grain quantities were similar, but for the hop quantities I got very different results after converting from plato, and kilos per 45 hectoliters.
Here's what I got (for a final volume of 22.5L to make the conversion from HL easier)
8.2kg maris otter
930g wheat
190g chocolate
68g chinook @90min
50g centennial @15min
25g columbus @ whirlpool/steep
25g chinook @ dryhop
That's worked off what the brewer said with bittering chinook to 80IBU (other bittering is an additional bonus) and 5/10kg per 45hectoliter batch with the other hops.
Maybe I misunderstood what he meant by '45hectoliter batch' though... I took it as finishing volume, your additions look like they're maybe going on pre-boil volume.
I tried to adjust the porter down to sessionable abv but it ended up too thin due to the low mash temp and less grain. It's still tasty enough. In fact I'm gonna have one after this pint.
I'm going to go over it again and pop it all into beersmith and see what falls out once I have IBU's being calculated etc. I took these from the closest matches I could find to the interview, but I'll have another look later.
Can't wait to try some out now :D Also does anyone have the IPA or any of the others? I'm guessing some of the Norgegian forums would have them...
Quote from: LordEoin on December 23, 2014, 10:00:42 PM
i worked the recipe for #100 from the show too.
my grain quantities were similar, but for the hop quantities I got very different results after converting from plato, and kilos per 45 hectoliters.
Here's what I got (for a final volume of 22.5L to make the conversion from HL easier)
8.2kg maris otter
930g wheat
190g chocolate
68g chinook @90min
50g centennial @15min
25g columbus @ whirlpool/steep
25g chinook @ dryhop
That's worked off what the brewer said with bittering chinook to 80IBU (other bittering is an additional bonus) and 5/10kg per 45hectoliter batch with the other hops.
Maybe I misunderstood what he meant by '45hectoliter batch' though... I took it as finishing volume, your additions look like they're maybe going on pre-boil volume.
I ended up close to your figures as well, once I passed it through beersmith and went for 80 IBU's. Also my FG is coming out at 1.024, most likely due to my mash settings. I've updated the original post to reflect the new numbers
Thinking of doing the porter soon and just wondering about the multi step mash. How much of a difference does it make or should I just do a single infusion. It doesn't look much harder to do multi step, but I'm trying to work out the mash thickness to end around 3L/Kg with an infusion for 63C, 72C and 78C with about 6.7Kg of grain
Shouldn't make much of a difference. If I were you I'd stick to single infusion until you get your system/process nailed down.
Yeah think that's safest. Looks like I have no black malt though and only wlp002, so might stick with the buried at sea recipe. Only dark sub I have is chocolate malt and roasted barley I think...