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Brewing a Nugget Nectar Clone + Recipe – Tröegs Independent Brewing

I had originally started thinking about brewing a Nugget Nectar clone way back in 2017 when I brewed the Blizzard of Hops clone. I didn’t start thinking about it seriously till I ran across a recipe in the October 2011 issue of BYO magazine. That recipe was clarified in the January/February 2012 issue.


Further research lead me to a The Session interview that the Trogner brothers did in the Summer of 2011. In that interview they detailed out their original recipe for Nugget Nectar. Including the hops used and the grain bill that included 80% Vienna malt.

The only things missing from their recipe were the hops used for dry hopping. I took some educated guesses on what the exact dry hops should be. Some of which was dictated by the hops left over from the brew day.

Over all this is a very good recipe. I’m very happy with the results. Though it’s not very accurate to what Nugget Nectar is now. The recipe has definitely changed over the years. If you are looking for a recipe from years past, this is the one you want to use.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 90 min 95.9 IBUs 9.4 SRM 1.074 1.017 7.6 %
Actuals 1.071 1.018 7.1 %

Fermentables

Name Amount %
Vienna Malt (Briess) 14.25 lbs 80.28
Munich 20L (Briess) 1.75 lbs 9.86
Pilsner (2 Row) Bel 1.75 lbs 9.86

Hops

Name Amount Time Use Form Alpha %
Nugget 0.7 oz 90 min Boil Pellet 13
Simcoe 0.7 oz 90 min Boil Pellet 13
Simcoe 0.55 oz 30 min Boil Pellet 13
Palisade 1.1 oz 10 min Boil Pellet 8.3
Simcoe 1.1 oz 1 min Boil Pellet 14
Nugget 1.1 oz 1 min Boil Pellet 13
Warrior 0.55 oz 1 min Boil Pellet 15
Columbus (Tomahawk) 0.55 oz 1 min Boil Pellet 15
Nugget 2.2 oz 10 min Aroma Pellet 13
Nugget 2 oz 4 days Dry Hop Pellet 13
Warrior 1.45 oz 4 days Dry Hop Pellet 15
Columbus (Tomahawk) 1 oz 4 days Dry Hop Pellet 14
Palisade 0.9 oz 4 days Dry Hop Pellet 7.5

Miscs

Name Amount Time Use Type
Baking Soda 2.00 tsp 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 1.50 tsp 60 min Mash Water Agent
Whirlfloc Tablet 1.00 Items 15 min Boil Fining
Yeast Nutrient 6.00 tsp 15 min Boil Other

Yeast

Name Lab Attenuation Temperature
American Ale (1056) Wyeast Labs 75% 60°F - 72°F

Mash

Step Temperature Time
Mash In 152°F 90 min

Fermentation

Step Time Temperature
Primary 10 days 68°F
Aging 7 days 65°F

Notes

https://www.homebrewtalk.com/forum/threads/oct-2011-byo-nugget-nectar-clone-og-doesnt-add-up.273597/

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Epidemic Sound
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Oldtown Standard IPA – Tasting and Review

The malt bill on this brew came out exactly like I was hoping.  Light yet malty with a sightly sweet malt aroma. It nicely compliments the hops which I though might be over-powering.


I’ll be using this grain bill again in the near future. This time with a Simcoe, Citra, Ekuanot combination.

Check out the brew day for this one.

ABV: 6% IBU: 53 SRM: N/A

Malts: Pilsner, Vienna, Munich 1, Crystal 40
Hops: 007 Golden Hop, Centennial, Chinook
Yeast: WLP001
Other Ingredients: None

Tasting Notes

  • Color and Appearance
    • Dark Amber
    • Slight Haze
    • Long head retention
    • Medium carbonation
  • Aroma
    • Citrus, Pine
    • Medium malt aroma
    • Low to no esters
  • Flavor
    • Low alcohol
    • Citrus, Pine
    • Medium hop bitterness
    • Light malt
  • Mouth Feel
    • Low astringency
    • Medium body
    • Medium carbonation
    • Medium finish.

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Find my check-in to this beer on Untappd:
https://untappd.com/user/Bitterresentful/checkin/613168371

Music:
Colourful Spots
Nicolai Heidlas
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Bringing all of the Hops to the table – Oldtown Standard IPA Brew Day

Purchasing hops in bulk is the only way to go. It’s cheaper in the long run. It come with one downside. You end up with more hops than you can use in the recipe you purchased them for. You can vacuum seal them and store them in the freezer. They don’t’ last forever. The only option is to brew up a big IPA.


I came up with this recipe after looking at several of my older ones. Knowing I wanted something lighter in color I used the Blizzard of Hops recipe as a start.. That gave me pilsner as a base. I liked the Munich from the Zombie Dirt recipe. Having not used Vienna, I wanted to get some of that in there. An IPA needs some crystal malt. I settled on crystal 40. A little research gave me the correct amounts.

The Hop profile is based mostly on the Blizzard of Hops recipe with influence from the Sherman’s Planet recipe.

I picked Burlington Ale Yeast (WLP095) because it was available at my LHBS. Though I would have selected  WLP001 if I had not seen anything else I liked.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 71.9 IBUs 6.4 SRM 1.060 1.017 5.7 %
Actuals 1.059 1.01 6.4 %

Fermentables

Name Amount %
Pilsner - US 11 lbs 78.57
Vienna - US 1.5 lbs 10.71
Crystal 40L - CA 12 oz 5.36
Munich Light - DE 12 oz 5.36

Hops

Name Amount Time Use Form Alpha %
Idaho Seven 1 oz 60 min First Wort Pellet 11
HopShot 0 oz 60 min Boil CO2Extract 8
Chinook 1 oz 20 min Boil Leaf 13
Centennial 1 oz 10 min Boil Pellet 10.5
Centennial 1 oz 0 min Aroma Pellet 10.5
Chinook 1 oz 0 min Aroma Leaf 13
Idaho Seven 0.5 oz 0 min Aroma Pellet 11
Centennial 2 oz 5 days Dry Hop Pellet 10.5
Chinook 2 oz 5 days Dry Hop Leaf 13

Miscs

Name Amount Time Use Type
Baking Soda 1.00 tsp 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 1.00 tsp 60 min Boil Water Agent
Whirlfloc Tablet 1.20 Items 15 min Boil Fining
Yeast Nutrient 5.00 tsp 15 min Boil Other

Yeast

Name Lab Attenuation Temperature
White Labs California Ale WLP001 70% 64°F - 69°F

Mash

Step Temperature Time
Mash In 152°F 60 min

Fermentation

Step Time Temperature
Primary 10 days 65°F
Secondary 10 days 65°F
Aging 7 days 65°F

Download

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Music:
Concerning Hobbits
Scott Buckley
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