Recipe Type: All Grain
Yeast: Nottingham Ale Dry
Yeast Starter: None
Batch Size (Gallons): 10
Original Gravity: 1.060
Final Gravity: 1.009
IBU: 28
Boiling Time (Minutes): 60
Color: 10.0L
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Starts with a light caramel that covers quickly with hops that remain aggresive @ end

*****2011 HomeBrewTalk Competition: 4th in Category 10-B *****

Batch size: 10 gallons
Boil size: 12.5 gallons
Boil time: 60 minutes
Grain weight: 22.12 pounds
Efficiency: 70%

Original gravity: 1.060
Final gravity: 1.009
Alcohol (by volume) 6.7%
Bitterness (IBU) 28
Color (SRM) 10.0°L

Yeast
22 dry grams
Dry Danstar Nottingham Ale

Grains/Extracts/Sugars
Total: 22.12 pounds
2 Row Base
37ppg, 1.5°L 14 pounds
63.3%
Maris Otter
38ppg, 4°L 4 pounds
18.1%
Barley (Flaked)
32ppg, 2°L 2 pounds
9.0%
Crystal 30L
35ppg, 30°L 2 pounds
9.0%
Black Patent
27ppg, 500°L 0.12 pounds
0.5%

Hops
Total: 4 ounces
Hallertauer hops
5%, Pellet 4 ounces


Mash
Total: 60 minutes, 15.7 gallons
Mash : Target 155°F 6.9 gallons @ 169°F for 60 minutes (+0)
Double Sparge:
Sparge 4.4 gallons
170°F
Sparge 4.4 gallons
170°F

Boil Time/Boil Size: 60 minutes, 12.5 gallons

Boil Hop Addition

Hallertauer hops
5%, Pellet 3 ounces
60 minutes (+0)
Hallertauer hops
5%, Pellet 1 ounce
15 minutes (+45)
Add Wort chiller @ 15 minutes (+45)
Add Irish Moss @ 15 minutes

Ferment
7 days @ 57-70°F
Rack to secondary 14 days