salty_dog_68
Member
- Recipe Type
- Partial Mash
- Yeast
- Danstar Nottingham Ale Yeast
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.055
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- Primary Fermentation (# of Days & Temp)
- 14 days
- Secondary Fermentation (# of Days & Temp)
- 14
- Tasting Notes
- Well balanced hop/malt; earthy on the front end sweet aftertaste;
Mash at 152-155deg for 60min
-4lbs maris otter malt
-1lb crystal 20 malt
-.5lb dextrin/carapils malt
-.25lb melanoidin malt
-.25lb roasted barley
batch sparge at 170deg for 15min
bring wort to a boil and add:
-1oz east kent golding hops
boil 40mins and add:
-1oz east kent golding hops
-1tbsp irish moss
-4lbs pale lme
boil 15mins > flame out > cool to less than 80deg
pitch danstar nottingham ale yeast > 2 weeks primary fermentation > 2 weeks secondary fermentation > 5 weeks in the bottlle
o.g = 1.055
f.g. = 1.012
5.5% abv
-4lbs maris otter malt
-1lb crystal 20 malt
-.5lb dextrin/carapils malt
-.25lb melanoidin malt
-.25lb roasted barley
batch sparge at 170deg for 15min
bring wort to a boil and add:
-1oz east kent golding hops
boil 40mins and add:
-1oz east kent golding hops
-1tbsp irish moss
-4lbs pale lme
boil 15mins > flame out > cool to less than 80deg
pitch danstar nottingham ale yeast > 2 weeks primary fermentation > 2 weeks secondary fermentation > 5 weeks in the bottlle
o.g = 1.055
f.g. = 1.012
5.5% abv
