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Old 04-10-2007, 02:12 PM   #1
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Join Date: Oct 2005
Location: Willamina & Oak Grove
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Default 3cpa

Recipe Type: Extract
Yeast: Nottingham
Batch Size (Gallons): 5
Original Gravity: 1.060
Final Gravity: 1.013
IBU: 73
Boiling Time (Minutes): 60
Color: 9
Primary Fermentation (# of Days & Temp): 4 @ 67F
Secondary Fermentation (# of Days & Temp): n/a

8.75 lbs Maris Otter LME
8 oz. C40L Steeped

60 min. 1 oz. Columbus
45 0.5 Chinook
0.5 oz. each Cascades, Perl and Amarillo mixed
Added 1/3 of mix at 20, 10 & 5 minutes

Pitched on Nottingham cake
Very strong Grapefruit during ferment


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