- Recipe Type
- All Grain
- Yeast
- Nottingham Dry Ale Yeast
- Yeast Starter
- No
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.072
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 26
- Color
- Amber
- Primary Fermentation (# of Days & Temp)
- 7 days @ 70 degrees
- Secondary Fermentation (# of Days & Temp)
- 18 days @ 70 degrees
- Additional Fermentation
- No
- Tasting Notes
- Extremely complex - malty with caramel and smoky notes. Heavy.
Just now getting around to posting a recipe after lurking on this forum for years and being a member for over a year now.
To date, this recipe has been my most surprising batch. It came out nothing like what I was expecting, in a good way. This beer was a huge hit with everyone I shared it with. With Fall and Winter approaching, I thought now would be a perfect time to post this one.
Grains:
12 lb. Maris Otter
1 lb. 10 oz. Munich
1 lb. 4 oz. Crystal 60
8 oz. Special Roast
4 oz. Peat Smoked
4 oz. Roasted Barley
Hops:
1.5 oz. Fuggles - 4.5% @ 60 min.
1 oz. Kent Goldings - 5% @ 20 min.
Yeast:
2.5 pkg. Nottingham Dry Ale
Prime with 5 oz. corn sugar
Mashed for 75 minutes @ ~149º, fly sparge. I used a 10-gallon mash tun. you'll want something around this size because of the amount of grains.
Notes:
This was one of my first all-grain batches so I was pretty paranoid about the mash process. I noticed about 15 minutes into the mash that my temperature was lower than what Beersmith told me it should be, so I added 1 gallon at 180º to hopefully raise the temperature. My thermometer told me this brought the temperature up to 155º but I'm not sure how much of an effect it really had. Pre-boil gravity was 1.060.
Original mash schedule was to be 20 qt. @ 170º for 75 minutes, fly sparge with 4 gallons at 168º.
Upon bottling, this beer had a strong cidery taste and smell and I was worried I had spoiled it somewhere along the way. However, the longer it was left in bottles, the more complex it became. I just finished the last bottle 9 months later and it was still developing new flavors.
The flavors of the peat smoked malt start to come through after a month or so in bottles and really start to take off from there. Some may find the amount of peat smoked used in this batch overpowering, and I'm considering scaling that back to 2-2.5 oz. in my next batch.
This is certainly a heavy beer and not at all sessionable (for my own tastes anyway). The next time I brew this batch, I will more than likely scale it back to a 2.5 gallon batch or smaller. That said, it is one of my favorite batches I've done so far due to its complexity.
I would classify the flavors as malty, roasty, and complex, with peat smoked notes coming through in the finish. The high gravity gives it a somewhat alcoholic/boozey taste that diminishes as bottles mature. The hops give it a good balance, but are not assertive or lingering.
I may have overcarbed. The head can get out of control as it's poured, and bottles have a tendency to foam up on their own.
I'd be thrilled if others are inspired enough to try brewing this, and I'd also love to hear feedback from the experts on what I could have done differently.
Cheers!
To date, this recipe has been my most surprising batch. It came out nothing like what I was expecting, in a good way. This beer was a huge hit with everyone I shared it with. With Fall and Winter approaching, I thought now would be a perfect time to post this one.
Grains:
12 lb. Maris Otter
1 lb. 10 oz. Munich
1 lb. 4 oz. Crystal 60
8 oz. Special Roast
4 oz. Peat Smoked
4 oz. Roasted Barley
Hops:
1.5 oz. Fuggles - 4.5% @ 60 min.
1 oz. Kent Goldings - 5% @ 20 min.
Yeast:
2.5 pkg. Nottingham Dry Ale
Prime with 5 oz. corn sugar
Mashed for 75 minutes @ ~149º, fly sparge. I used a 10-gallon mash tun. you'll want something around this size because of the amount of grains.
Notes:
This was one of my first all-grain batches so I was pretty paranoid about the mash process. I noticed about 15 minutes into the mash that my temperature was lower than what Beersmith told me it should be, so I added 1 gallon at 180º to hopefully raise the temperature. My thermometer told me this brought the temperature up to 155º but I'm not sure how much of an effect it really had. Pre-boil gravity was 1.060.
Original mash schedule was to be 20 qt. @ 170º for 75 minutes, fly sparge with 4 gallons at 168º.
Upon bottling, this beer had a strong cidery taste and smell and I was worried I had spoiled it somewhere along the way. However, the longer it was left in bottles, the more complex it became. I just finished the last bottle 9 months later and it was still developing new flavors.
The flavors of the peat smoked malt start to come through after a month or so in bottles and really start to take off from there. Some may find the amount of peat smoked used in this batch overpowering, and I'm considering scaling that back to 2-2.5 oz. in my next batch.
This is certainly a heavy beer and not at all sessionable (for my own tastes anyway). The next time I brew this batch, I will more than likely scale it back to a 2.5 gallon batch or smaller. That said, it is one of my favorite batches I've done so far due to its complexity.
I would classify the flavors as malty, roasty, and complex, with peat smoked notes coming through in the finish. The high gravity gives it a somewhat alcoholic/boozey taste that diminishes as bottles mature. The hops give it a good balance, but are not assertive or lingering.
I may have overcarbed. The head can get out of control as it's poured, and bottles have a tendency to foam up on their own.
I'd be thrilled if others are inspired enough to try brewing this, and I'd also love to hear feedback from the experts on what I could have done differently.
Cheers!
