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slykryck

King's Nectar Conditioning Time

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I have a question for anyone that has brewed King's Nectar. How long did you let it condition? I was comparing the recipe to the Midas Touch clone recipe that was published in BYO magazine a few years ago. The biggest difference is the BYO recipe uses a Trappist yeast vs American Ale yeast.

BYO RECIPE


Dogfish Head Midas Touch clone
5 gallons, extract with grains and adjuncts; OG = 1.078 FG = 1.010; IBUs = 10; ABV = 9.0%

Ingredients:

3.3 lbs. Briess light malt extract syrup
1.5 lbs. Briess light dry malt extract
3 lbs. honey (do not boil)
2 lbs. Alexander’s Muscat grape concentrate (do not boil)
0.5 teaspoon dry saffron (boil 15 minutes)
2.5 AAU Willamette hops (bittering hop) (0.50 oz. of 5.0% alpha acid)
2.5 AAU Willamette hops (flavor hop) (0.50 oz. of 5.0% alpha acid)
1 tsp. Irish moss
White Labs WLP500 (Trappist) or Wyeast 3787 (Trappist) yeast
O.75 cup of corn sugar (for priming)
Step by step:

Heat 2.5 gallons of water to a boil, add malt syrup and powder and return to a boil. Add Willamette hops, Irish moss and boil for 60 minutes. Add 0.50 ounce of Willamette hops and the Saffron for last 15 minutes of the boil. Add honey at the end of the boil after you turn off the heat. Let stand for 5 minutes to sanitize the honey.

Strain out the hops, add wort to two gallons cool water in a sanitary fermenter, then add the Muscat concentrate and top off to 5.5 gallons. Cool the wort to 80º F, aerate the beer and pitch your yeast. (For a high-gravity fermentation such as this, be sure to make a yeast starter.) Allow the beer to cool to 68–70º F, and ferment for 10 to 14 days. Bottle your beer, age for three to four weeks and enjoy!

All-grain option:

Replace the light syrup with 6.0 lbs. two-row pale malt. Mash your grains at 155º F for 45 minutes. Lower the amount of bittering hops to 0.4 ounces.

The recommended conditioning times are quite a bit different though. MB recommends 3-4 months for Kings Nectar. BYO recommends 3-4 weeks. I guess it could be a typo. And I can always try one at 3-4 weeks to see how I like it. Just curious if anyone has had any experience with this brew.

Thanks Borg.

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GCB is right. 3-4 weeks is not nearly enough time to get all of that to blend and mesh well. And I would also agree that 3-4 months is probably on the short side...but possible.

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Thanks for the thread I made this in an ale version and it's currently coming to the end of a 3 week fermentation, I was also thinking of letting it go a min of a couple months to ready let them blend together.

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update: this beer is f*ucking fantastic

also keep notes, I can't remember how I made this but it's almost gone.

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