Recipe

Smuttynose Brewing Company’s Noonan clone

 

Smuttynose Brewing Co.’s Short Batch #12 “Noonan” clone

(5 gallons/19 L, all-grain)
OG = 1.061   FG = 1.013
IBU = 75   SRM = 38   ABV = 6.5%

Noonan,” a black IPA, was created as part of Smuttynose’s “Short Batch” series, which are their limited edition, experimental beers. They felt a good way to honor Greg’s memory would be to create a beer very similar to his Black Watch beer. Greg’s contribution to brewers everywhere lives on.

Ingredients
8.5 lbs. (3.9 kg) 2-row pale malt
2 lbs. (0.68 kg) British pale ale malt
1 lb. (0.45 kg) Carafa® II malt (450 °L)
12 oz. (0.34 kg) Belgian aromatic malt (25 °L)
10 oz. (0.28 kg) crystal malt (60 °L)
4 oz. (0.11 kg) black malt (600 °L)
10.5 AAU Magnum hops (90 min.) (0.75 oz./21 g at 14% alpha acids)
7.5 AAU Columbus hops (30 min.) (0.5 oz./14 g at 15% alpha acids)
3.75 AAU Columbus hops (20 min.) (0.25 oz. /7 g at 15% alpha acids)
3.75 AAU Columbus hops (10 min.) (0.25 oz./7 g at 15% alpha acids)
7.5 AAU Columbus hops (0 min.) (0.5 oz./14 g at 15% alpha acids)
8 AAU Bravo hops (0 min.) (0.5 oz./14 g at 16% alpha acids)
4 AAU Sterling hops (0 min.) (0.5 oz./14 g at 8% alpha acids)
1 oz. (28 g) Glacier hops (dry hop)
1 oz. (28 g) Nugget hops (dry hop)
1⁄2 tsp. Irish moss (30 min)
1⁄2 tsp. yeast nutrient (15 min.)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This is a single step infusion. Mix the milled grains with 4.25 gallons (16.1 L) of 174 °F (79 °C) water to stabilize at 154 °F (68 °C) for 60 minutes. Add 1 lb. (0.45 kg) of milled Carafa® II malt to the top of the mash. Sparge slowly with 175 °F (79 °C) water. Collect approximately 6.5 gallons (25 L) of wort runoff to boil for 90 minutes. Add the hops, yeast nutrients and Irish moss at the times indicated.

Cool the wort to 75 °F (24 °C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 °F (20 °C). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer and add the Nugget and Glacier dry hops for seven days. Allow the beer to condition for one week and then bottle or keg. Allow the beer to carbonate and age for two weeks.

Smuttynose Brewing Co.’s Short Batch #12 “Noonan” clone

(5 gallons/19 L, extract with grains)
OG = 1.061   FG = 1.013
IBU = 75   SRM = 38   ABV = 6.5%

Ingredients
6.6 lbs. (3 kg) Briess light, unhopped, liquid malt extract
1.5 lb. (0.68 kg) pale ale malt
1 lb. (0.45 kg) Carafa® II malt (450 °L)
12 oz. (0.34 kg) Belgian aromatic malt (25 °L)
10 oz. (0.28 kg) crystal malt (60 °L)
4 oz. (0.11 kg) black malt (600 °L)
10.5 AAU Magnum hops (90 min.) (0.75 oz./21 g at 14% alpha acids)
7.5 AAU Columbus hops (30 min.) (0.5 oz./14 g at 15% alpha acids)
3.75 AAU Columbus hops (20 min.) (0.25 oz. /7 g at 15% alpha acids)
3.75 AAU Columbus hops (10 min.) (0.25 oz./7 g at 15% alpha acids)
7.5 AAU Columbus hops (0 min.) (0.5 oz./14 g at 15% alpha acids)
8 AAU Bravo hops (0 min.) (0.5 oz./14 g at 16% alpha acids)
4 AAU Sterling hops (0 min.) (0.5 oz./14 g at 8% alpha acids)
1 oz. (28 g) Glacier hops (dry hop)
1 oz. (28 g) Nugget hops (dry hop)
1⁄2 tsp. Irish moss (30 min)
1⁄2 tsp. yeast nutrient (15 min.)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Steep the milled grain in 2 gallons (7.6 L) of water at 154 °F (68 °C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. In a separate saucepan combine 1 lb. (0.45 kg) milled Carafa® II malt with 1.5 quarts (1.4 L) water at 130 °F (54 °C) for three minutes. Remove grain and add this black liquid and the liquid malt extract to the wort and boil for 75 minutes. While boiling, add the hops, Irish moss and yeast nutrient as per the schedule. Now add the wort to 2 gallons (7.6 L) of cold water in a fermenter and top off with cold water up to 5 gallons (19 L). Cool the wort to 75 °F (24 °C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 °F (20 °C). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer and add the Nugget and Glacier dry hops for seven days. Allow the beer to condition for one week and then bottle or keg. Allow the beer to carbonate and age for two weeks.

Many consider Greg Noonan and his Vermont Pub and Brewery as the birthplace of the modern day black IPA. Here is their tribute recipe to that truly unique beer.