‘Newkie’ Newcastle Brown Ale Recipe Instructions

‘Newkie’ Newcastle Brown Ale Recipe Instructions

This recipe is our extract take on a ‘Newkie’ – The Newcastle Brown Ale from the UK. The Newkie was once the most popular beer in the UK and the ‘go to’ pint of the working class. Still popular today around the world this brown ale is full bodied with a smooth malty / caramel backbone well balanced with the Goldings Hop additions. A very sessionable brown ale, this recipe is in the style of the Newcastle Brown Ale and might not be an exact clone, but if you like the commercial offering then you will be sure to love this brew. This recipe is another great introduction to experimenting with hops, wet malts and steeping grains for the beginner or intermediate brewer who wants to take their tin kit brewing to the next level.

Supplied Kit Ingredients:

• 1 x 1.7kg Black Rock Nut Brown Ale Beer Kit
• 1 x 1.5kg Morgans Master Malts Caramalt
• 1 x 250g Light Dried Malt Extract
• 1 x 12g Goldings Finishing Hops teabag (steeped)
• 2 x 12g Goldings Finishing Hops teabag (dry hopped)
• 1 x 150g Crystal Grain – Cracked (steeped)
• 1 x 11.5g Safale S-04 Dry Ale Yeast

Other Ingredients:

• 200g of Dextrose if kegging with no secondary fermentation or bottle conditioning (not supplied)

Method:

1. Clean / sterilize all equipment including fermenter, paddle, mug and jug (used for steeping)
2. Discard the yeast supplied under the beer kit tin lid and sit the beer kit tin and the Master Malts tin in hot water for 10 minutes to loosen contents
3. Boil 1.25L of water in a kettle
4. Steep Cracked Grain in 1L jug of boiled water for 20 minutes
5. Steep 1 x 12g Goldings Finishing Hops teabag in 250ml cup of boiled water for 10 minutes
6. Re-boil 2.0L water in kettle
7. Add 1.5L of boiled water to fermenter and add the 250g of Light Dried Malt Extract slowly and stir to dissolve.
8. Add contents of the beer kit tin and the Master Malts tin to the fermenter and stir to thoroughly dissolve
9. Pour 250ml boiled water into each of the beer kit tin and the Master Malts tin and stir to dissolve the remaining contents, then add to the fermenter
10. Strain steeped grain liquid into the fermenter and rinse grain into fermenter with 250ml cold water (do not add grain to the fermenter)
11. Add the steeped Goldings Finishing Hops teabag and steeped water to the fermenter
12. Add cold water to the fermenter to 22.5L and test temperature – make sure it is between 18-24 degrees before pitching yeast
13. Take Hydrometer reading and pitch 11.5g Safale S-04 Dry Ale Yeast and stir gently
14. Ferment between 15 and 25 degrees – 18 to 20 degrees preferred.
15. On day 4 of fermentation add the 2 x 12g Goldings Finishing Hops teabags to the fermenter (dry hop) and leave in until fermentation has completed.
16. When fermentation finished check with hydrometer and bottle as per normal.

N.B. If kegging, add additional 200g of Dextrose at step 7