Noonan Clone, Smuttynose Brewing

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"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 Black Watch. The main challenge with this beer is to achieve the black color without imparting the acrid grain astringency. To subdue the heavy roast flavors, the dark Carafa® II malt is not mashed with the rest of the grains. Instead it is added to the top of the mash just prior to sparging.
A combination of Magnum and Columbus hops contribute an elegant and refined bitterness that parallels the reduced astringency. The result is a light bodied, non-acrid, very dark beer with plenty of flavor and aroma.

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  • 5

Ingredients

  • (5 gallons/19 L, extract with grains)
  • OG = 1.061 FG = 1.013 1BU = 75 SRM = 42 ABV -= 6.4%
  • 6.6 lbs. (3 kg) Briess light, unhopped, liquid malt extract
  • 1.5 lb. (0.68 kg) pale ale malt
  • 12 oz. (0.34 kg) Belgian aromatic malt (25 °L)
  • 10 oz. (028 kg) crystal malt (60 °L)
  • 4 oz. (0.11 kg) black malt (600 °L)
  • 1.0 lb. (0.45 kg) Carafe® II malt (450 °L)
  • (** follow special instructions to right)
  • 11.3 MU Magnum hops (0.81 oz / 23 g of 14% alpha acid) (75 min.)
  • 7.6 MU Columbus hops
  • {0.5 oz /14 g of 15% alpha acid}
  • {30 min.}
  • 3.754 AU Columbus hops
  • {0.25/7 g of 15% alpha acid}
  • {20 min.}
  • 3.75 AAU Columbus hops
  • {0.25 oz./7 g of 15% alpha acid}
  • {10 min.}
  • 7.5 MU Columbus hops
  • {0.5 oz./14 g of 15% alpha acid}
  • {0 min.}
  • Glacier hops (1.0 oz./28 g of 5.5% alpha acid) (dry hop, 7 days)
  • Nugget hops (1.0 oz./28 g of 13% alpha acid) (dry hop, 7 days)
  • 1/2 tsp. yeast nutrient (last 15 min.)
  • 1/2 tsp. Irish moss (last 30 min)
  • White Labs WLP 001 (American Ale) or Wyeast 1056 (American Ale) yeast
  • 0.75 cup 0 50g) of corn sugar for priming (if bottling)

Preparation

Step 1

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 Carafe® II malt with 1.5 quarts (1 42 L) water at
130 °F (54 °C) for 3 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. During the y boil, use this time to thoroughly sanitize a fermenter. Now add the wort to 2 gallons (7.6L) 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. Allow the beer to condition for 1 week and then bottle or keg. Allow the beer to carbonate and age for two weeks.

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