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Old 11-08-2010, 01:07 PM   #1
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Default Should I use S-04 or Nottingham for Jamils English Barleywine?

Which would you use? S-04 or Nottingham.

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Old 11-08-2010, 01:52 PM   #2
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I used S-04 in my sweet potato ale and wasn't a huge fan of the esters it produced. However,in an English BW that might be what you're going for...

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Old 11-08-2010, 01:56 PM   #3
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Quote:
Originally Posted by HokieBrewer View Post
I used S-04 in my sweet potato ale and wasn't a huge fan of the esters it produced. However,in an English BW that might be what you're going for...
Yeah, the esters aren't really my concern, it's more attenuation, and yeast quality. I recently used Nottingham for a pumpkin beer, and it never took off. With that said, I'm sure Austin Homebrew Supply has pulled all of the bad Nottingham off of the shelves and assured that the new stuff is good, but I still have my doubts. I'm thinking I'm going to call them and check.
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Old 11-08-2010, 03:44 PM   #4
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Is US05 an option? It's real similar to Notty and I've never had an issue. It attenuates great.

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Old 11-08-2010, 05:32 PM   #5
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I brewed up a nice brown ale last week and used a fresh pack of notty I picked up at the LHBS and it took off like a rocket. Don't fear it US 05 would be a good choice as well.

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Old 11-08-2010, 06:05 PM   #6
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Is US05 an option? It's real similar to Notty and I've never had an issue. It attenuates great.
US-05 is ALWAYS an option. It's my house strain and pretty much everything I brew minus Wheats/Belgians gets the US-05 treatment, but since I'm double pitching and just ran out of my washed US-05, I decided to go the cheap route and buy 2 packs of Nottingham for ~$3.

Here is what I've done with Jamils English Barleywine recipe. (I just ordered the ingredients an hour ago).


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: English Barleywine
Brewer: Jacob
Asst Brewer:
Style: English Barleywine
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.46 gal
Estimated OG: 1.113 SG
Estimated Color: 16.1 SRM
Estimated IBU: 63.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
22.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 94.58 %
0.63 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.71 %
0.63 lb Caramunich Malt (56.0 SRM) Grain 2.71 %
2.00 oz Horizon [12.00 %] (60 min) Hops 51.9 IBU
1.90 oz Williamette [4.50 %] (20 min) Hops 11.2 IBU
0.60 oz Williamette [4.50 %] (0 min) Hops -
0.50 tsp Yeast Nutrient (Boil 15.0 min) Misc
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
2.00 oz Oak Cubes (French House Toast) (Secondary Misc
2 Pkgs Nottingham (Danstar #-) Yeast-Ale


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 23.26 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 29.08 qt of water at 161.7 F 150.0 F
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