Turning Point Brew Co.’s Nightcall clone
Turning Point Brew Co.’s Nightcall clone
(5 gallons/19 L, all-grain)
OG = 1.041 FG = 1.010
IBU = 23 SRM = 8 ABV = 4%
Ingredients
6.1 lbs. (2.8 kg) Maris Otter pale malt
13 oz. (370 g) melanoidin malt
9 oz. (255 g) wheat malt
9 oz. (255 g) amber malt
4.5 oz. (128 g) brown malt
4.5 oz. (128 g) crystal malt (40 °L)
4.5 AAU East Kent Golding hops (60 min.) (0.9 oz./26 g at 5% alpha acids)
5 AAU East Kent Golding hops (10 min.) (1 oz./28 g at 5% alpha acids)
1 oz. (28 g) Archer hops (0 min.)
SafAle S-04 English Ale Yeast
¾ cup corn sugar (if priming)
Step By Step
Mash your grains at 149 °F (65 °C) for 60 minutes and confirm the saccharification step is complete with an iodine test before proceeding to the lauter steps. Sparge with enough water at 167 °F (75 °C) to collect 6.5 gallons (24.6 L) in the brew kettle.
Boil for a total of 60 minutes, adding the hops as indicated. If you cannot get a hold of Archer hops, Cascade can be used as a substitute. At the end of the boil, cool wort down to 65 °F (18 °C). Transfer to your fermenter, aerate if using liquid yeast, and pitch yeast. Ferment at this temperature.
This kind of classic British style would normally be served on cask or bottled conditioned. Keg if you must, but if you bottle condition then you’ll get the best out of this beer. Serve at cellar temperature.
Partial mash version: Reduce the Maris Otter pale malt to 1.2 lbs. (0.54 kg) and add 3.3 lbs. (1.5 kg) Maris Otter liquid malt extract. Heat 1.5 gallons (5.6 L) of water to 157 °F (69 °C). Add all of the crushed grains in a steeping bag, leaving plenty of room after tying it off. The goal is to achieve a mash temperature of 149 °F (65 °C). Mash for 60 minutes or until converted. Remove the grain bag and rinse it with 1 gallon (3.8 L) of water at 170 °F (77 °C). Top up the kettle to 6.5 gallons (24.5 L).
Bring wort to a boil. When boil is achieved, take the kettle off the flame and slowly add the malt extract while stirring. Return to heat source and boil for 60 minutes. Follow the remainder of the all-grain recipe.
Written by Paul Crowther
The bitterness of this Yorkshire bitter is below the minimum for a best bitter under the BJCP Style Guide. Bitterness is still present with the lower ABV beer, but the star of the show is the malt character. A healthy addition of melanoidin malt gives the beer the classic biscuit flavor Yorkshire bitters are known for, with more caramel character being added with the brown and crystal malts. The late addition of the East Kent Golding hops add floral notes with a hint of fruit character from the Archer addition. As my Grandad would have said: “A proper pint.”
