All Grain Yeast:
Nottingham Yeast Starter:
No Additional Yeast or Yeast Starter:
No Batch Size (Gallons):
10 Original Gravity:
1.043 Final Gravity:
30.3 IBU Boiling Time (Minutes):
19.4 SRM Primary Fermentation (# of Days & Temp):
7 @ 70F Secondary Fermentation (# of Days & Temp):
7 @ 70F Tasting Notes:
Sample at kegging tasted great, slight hop flavor that's probably out of style.
11lb. Briess 2-row
2.5lb. Crystal 90L
1.5oz. Williamette 4.3% AA, 60 minutes
2oz. Williamette 4.3% AA, 30 minutes
2 tsp. Irish Moss, 15 minutes
2 packages Nottingham
Let me start by thanking Orfy, this recipe is based off of his Mild Mannered Brown Ale using ingredients that I had available.
The IBUs are a little high for a mild, these numbers are from BeerSmith, but the hops I had were a little old and I wasn't sure how viable they still were. At this point I've only tasted a sample as it was going into the keg and there's definitely a hop flavor when you first take a sip but it quickly subsides into malty goodness. Still though, next time I will probably cut the hops back by 0.5-1oz.
The OG was also a bit higher than I expected, first time that's happened for me.
My MLT is just a 5G round cooler so I went with a 1:1 ratio for the mash, mashed at 152F for 60 minutes. I used 11G of water for my sparge. Due to the volume I could support I ended up with 4 fairly even runnings, around 2.5G each, and then a final run where I collected just 1G. Next time around I'm going to try and do a mashout with that one gallon, assuming I can fit it, and then sparge as I did here filling the MLT to capacity each time. I ended up collecting @12G which I boiled down to @10G and with the loss to hop trub I ended up collecting 9G into the fermenters.
After 1 week I racked into a secondary and after 2 weeks I kegged it which is where it's at now. I plan to wait 3 weeks, if I can, before I pull a pint. The sample I had as it was being kegged tasted FANTASTIC so I'll see how long I can hold out.