Nottingham Yeast Starter:
No Batch Size (Gallons):
6 Original Gravity:
1.040 Final Gravity:
1.005 Boiling Time (Minutes):
1 hour Primary Fermentation (# of Days & Temp):
3 days Additional Fermentation:
Bottle carbed for 14 days Secondary Fermentation (# of Days & Temp):
14 days Tasting Notes:
Very crisp and refreshing beer
300 g crushed dextrin malt
350 g Vienna malt
3 kg Light LME
30 g Perle hops (boiling)
20 g Hallertau hops (finishing)
Nottingham Ale Yeast
Bring 3 gal of water to 155 degrees and steep dextrin and Vienna malts for 45 min.
Discard grains after 45 min and bring to a boil. Once boiling added LME and stir well.
Once the pot is boiling again add the Perle hops and start 60 min count. With 10 min left in the boil add the Hallertau hops.
After the boil is complete transfer wort to primary and top with cool tap water. Rehydrate the yeast and add once the wort has cooled.
I bottle primed with 1 cup of corn sugar and 2 tbsp of honey.
It's was a very easy beer to make and it turned out fantastic. Refreshing beer for a hot summer day.