Nottingham Dry Yeast Starter:
Previous Slurry Additional Yeast or Yeast Starter:
None Batch Size (Gallons):
5.0 Original Gravity:
1.046 Final Gravity:
15.6 Boiling Time (Minutes):
4 Primary Fermentation (# of Days & Temp):
7 @ 68 Secondary Fermentation (# of Days & Temp):
3 @ 35 Tasting Notes:
Great mouthfeel, with a pleasant haze and persistent head. Slightly sweet & crisp.
% LB OZ MALT OR FERMENTABLE PPG °L
57% 3 0 Extra Lite Dry Extract 44 3
19% 1 0 Dry Rice Solids 45 0
19% 1 0 Wheat Dry Extract 44 8
5% 0 4 American Crystal 40L 34 40
HOPS & OTHER ADDITIONS
USE TIME OZ VARIETY FORM AA
Boil 60 mins 1.0 Fuggles pellet 4.5
Boil 15 mins 0.25 Irish Moss
Steep crystal in 5.5 gallons of water at 150*F for 10 minutes. Add 3lb Extra Light DME and bring water to rolling boil. After hot break, add hop pellets and start timer. Add Wheat DME with 20 minutes to go, Irish Moss with 15 minutes to go, and Rice Syrup Solids at knockout.
Cool wort to 75*F, pour into fermenter through strainer to aerate and remove hop sludge/hot break, and pitch yeast. If not using a prior yeast cake like I did, rehydrate 11g of Dry Nottingham Ale Yeast for 15 minutes, then pitch and stir vigorously.
Keg on day 10 after cold crashing at 35*F. Carb to 2.3-2.6 volumes. Ready to drink on day 14.
An excellently refreshing beer with a clean aroma and slightly sweet, effervescent taste.