Tröegs Independent Brewing: Nugget Nectar Ale clone
Tröegs Independent Brewing: Nugget Nectar Ale
(5 gallons/19 L, all-grain) OG = 1.071 FG = 1.018 IBU = 91 SRM = 8 ABV = 7.4% Released each fall after the hop harvest, Nugget Nectar is an imperial amber ale featuring an explosion of pine, resin, and mango hop flavors and aromas. Ingredients 11.5 lbs. (5.2 kg) Vienna malt (3.5 °L) 2 lbs. (0.91 kg) Munich malt (6 °L) 2 lbs. (0.91 kg) Pilsner malt 16 AAU Warrior hop pellets (90 min.) (1 oz./28 g at 16% alpha acids) 7.5 AAU Columbus hop pellets (20 min.) (0.5 oz./14 g at 15% alpha acids) 6.2 AAU Palisade® hop pellets (10 min.) (0.75 oz./21 g at 8.25% alpha acids) 13 AAU Nugget hop pellets (1 min.) (1 oz./28 g at 13% alpha acids) 21 AAU Simcoe® hop pellets (1 min.) (1.5 oz./43 g at 14% alpha acids) 7.5 AAU Columbus hop pellets (1 min.) (0.5 oz./14 g at 15% alpha acids) 0.25 oz. (7 g) Columbus hop pellets (dry hop) 1 oz. (28 g) Nugget hop pellets (dry hop) 1 oz. (28 g) Simcoe® hop pellets (dry hop) 1⁄2 tsp. Irish moss (30 min.) 1⁄2 tsp. yeast nutrient (15 min.) White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast 3/4 cup (150 g) dextrose (if priming) Step by Step Mix the crushed grains with 5 gallons (19 L) of 168 °F (76 °C) water to stabilize at 152 °F (67 °C) for 60 minutes. Sparge with 175 °F (79 °C) water. Collect 6 gallons (23 L) of wort runoff to boil for 60 minutes. Add the hops, Irish moss, and yeast nutrient as per the schedule. Cool the wort to 75 °F (24 °C). Pitch the 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 dry hops. Condition for one week and then bottle or keg. Extract only option: Substitute all of the malts listed in the all-grain recipe with 6.6 lbs. (3 kg) Briess Goldpils Vienna liquid malt extract, 1.3 lbs. (0.59 kg) Munich dried malt extract, 1.3 lbs. (0.59 kg) Pilsen dried malt extract. Bring 5 gallons of water up to 200 °F (93 °C). Remove from heat and add the liquid and dried malt extracts and the Warrior hop addition. Stir until all the extract has dissolved then continue to heat to a boil. Boil for 60 minutes adding the remaining hops as indicated. Follow the remaining portion of the all-grain recipe.
