englishdave
Member
- Recipe Type
- Partial Mash
- Yeast
- 1 PK Danstar Nottingham
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.038
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- estimate 14
- Color
- SRM 3
- Primary Fermentation (# of Days & Temp)
- 5 @ 70
- Secondary Fermentation (# of Days & Temp)
- 14 @ 70
- Tasting Notes
- Crisp and refreshing, nice hop aroma, well carbonated with nice foamy head
2.5 lb Marris Otter
1 lb Scottish 2 Row or Scottish Otter
7oz Wheat Malt
3 lb Extra Pale LME
Mash grains @ 151 f in 2 gallons of water for 1 hour. Strain wort into boil pot and sparge with 2 qts water @ 170 f.
Add 1 gal water and bring to boil. Add LME, return to boil and then boil for 60 min following hop schedule below. Add cold water to top off to 5 gal final volume. Cool to 70 and pitch yeast.
1 oz Challenger 60 min
5/8 oz Mt Hood 60 min
1/2 oz Willamette 15min
1/4 Challenger 15min
1 lb Scottish 2 Row or Scottish Otter
7oz Wheat Malt
3 lb Extra Pale LME
Mash grains @ 151 f in 2 gallons of water for 1 hour. Strain wort into boil pot and sparge with 2 qts water @ 170 f.
Add 1 gal water and bring to boil. Add LME, return to boil and then boil for 60 min following hop schedule below. Add cold water to top off to 5 gal final volume. Cool to 70 and pitch yeast.
1 oz Challenger 60 min
5/8 oz Mt Hood 60 min
1/2 oz Willamette 15min
1/4 Challenger 15min
