Nottingham Yeast Starter:
Rehydration per instructions Additional Yeast or Yeast Starter:
n/a Batch Size (Gallons):
5.25 Original Gravity:
1.035 Final Gravity:
18 Boiling Time (Minutes):
14SRM Primary Fermentation (# of Days & Temp):
~7 65degF Additional Fermentation:
in package Secondary Fermentation (# of Days & Temp):
4.00 lbs. Light DME
8 oz. Crystal 55L
6 oz. Chocolate Malt
4 oz. Briess Special Roast MaltHops:
1.00 oz. US Hallertauer pellets, 4%AA, 60 minutesProcedure:Note: 3.5 gallon boil, with late Extract addition!
* Place cracked grains loosely into grain bags. Apply heat to 2.5 gallons cold liquor in kettle. Immerse grains in kettle liquor. Raise temperature to 155F and hold for an hour. While the "mash" is resting, heat another gallon of liquor in second pot to 170F.
* After an hour has passed, place grain bags in strainer; rinse with 1 gallon hot liquor from second kettle. Discard spent grains.
* Bring kettle to boil. When boil is reached, remove from heat and add 1 lb DME, stirring until dissolved.
* Return to heat, return to boil. Add hops.
* At end of boil, remove from heat and dissolve the rest of the DME.
* Cool wort using your preferred method. Rehydrate yeast according to packet instructions; pitch when temperature reaches ~65degF.Fermentation:
* Ferment at ~65degF. Usually finished by day four, but I leave it in the primary for at least seven days.
* I do not secondary this ale, for Nottingham drops bright for me in the primary. I tried secondary, and noticed no improvement. Thus I avoid the hassle. YMMV.
* These days I've been fermenting it with Windsor for more body. YMMV.Packaging:
* Package targeting 1.75 - 2.0 volumes of CO2. I prefer this on draught, but bottling is all right, too. Too much carbonation completely ruins such a delicate beer, so no matter what you do, do not exceed 2 volumes!
* If draught, fine with Isinglass or gelatin, and prime for cask. Use only just enough CO2 to push the beer to the tap. Character
This beer is light-bodied, smooth and easy-drinking. Malt character comes through nicely, just enough to keep you interested, but not enough to overwhelm the drinker. I modified the recipe recently from the original - over ten years old - to replace the dark extract with light, reflecting modern practice. I must have hit it, because nothing has changed in terms of flavor!THIS JUST IN!
For your convenience, I've set up this recipe at Brewmaster's Warehouse
. Now you can buy it with one click.