Nottingham Dry Yeast Yeast Starter:
no Additional Yeast or Yeast Starter:
no Batch Size (Gallons):
5 Original Gravity:
1.070 Final Gravity:
11.8 Boiling Time (Minutes):
4.9 SRM Primary Fermentation (# of Days & Temp):
2 weeks Additional Fermentation:
Bottle conditioned for 2 months Secondary Fermentation (# of Days & Temp):
2 weeks Tasting Notes:
This will please all of your BMC friends and has a heck of a punch.
5 Gallon extract batch
1 lb Crystal 10L (steeped @ 160 for 20 mins)
6 lb of Extra Light DME (Bring to boil)
1 lb11 oz Corn Sugar (Bring to boil)
1/2 oz Cascade Hope (60 mins)
1/2 oz Cascade Hops (30 mins)
1 tbs Irish Moss (15 Mins)
1/2 oz Cascade Hops (5 Mins)
1 oz Hallertau Hops (5 Mins)
Nottingham Dry Yeast
5 oz corn sugar for priming
This was fermented at the low end of the Nottingham scale (55-60 F). Then 2 weeks in the secondary. You have to let this one sit in the bottle for 2 months otherwise it is way too sweet. Unless you like a real sweet beer.
This was brewed to please my BMC friends and has the bonus of knocking them out with the high ABV.
This has become my all night drinker during long poker sessions.