nottingham Yeast Starter:
no Additional Yeast or Yeast Starter:
no Batch Size (Gallons):
5 Original Gravity:
1.053 Final Gravity:
86.4 Boiling Time (Minutes):
red/black Primary Fermentation (# of Days & Temp):
7 Secondary Fermentation (# of Days & Temp):
7 Tasting Notes:
Green: sweet and citrus, smooth, light on the tonge, full at racking: smooth hoppy f
This is my first recipe post.
I found an all grain version of this online and converted it to extract. I changed adjunct grains, + .5lb additional crystal malt 120L and .5 crystal malt 60L. This was mostly due to being just short on my LME to do the exact conversion.
I forgot the Irish moss but the beer looks great. it's aged for about two weeks now and has a very nice hop flavor. Great beer. Not really sweet just subtle hints of sweetness on the back of the citrus hop flavor.
I am very new to brewing so sorry if my taste description isn't great.
I am looking for any suggestions to adjust this and make it better the next time.
(I have the beersmith file for this but not sure how to add it.)
7.00 lb Amber Liquid Extract (12.5 SRM) Extract 73.68 %
2.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 21.05 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.26 %
(steep as needed 30-60min)
1.25 oz Chinook [13.50 %] (60 min) Hops 51.0 IBU
1.00 oz Chinook [13.50 %] (30 min) Hops 31.3 IBU
0.50 oz Chinook [13.50 %] (5 min) Hops 4.1 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale