Petekiteworld
Well-Known Member
Definately use a blowoff!
I brewed this 8 days ago using recipe in post 1, I pitched 1.5 packs of Nottingham and fermented in a tub of water with ice packs (upper 50's / lower 60's water temp). The fermentation was mild, no blowoff needed - started at 1.066 and finished at 1.017 (or 75% attenuation - seems about right?).
The sample I pulled to measure gravity tasted great! Even my wife enjoyed it and asked that I make it bubbly so we can drink it! Its roasty with a coffee like richness, great viscosity and just plain good! I will still probably give it another week or three before kegging..... I think......
How quick are you guys turning this one around?
Ingredients:
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Amt Name Type # %/IBU
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 79.9 %
7.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 7.0 %
7.0 oz Chocolate Malt (350.0 SRM) Grain 3 7.0 %
3.5 oz Barley, Flaked (1.7 SRM) Grain 4 3.5 %
2.1 oz Black (Patent) Malt (500.0 SRM) Grain 5 2.1 %
0.5 oz Roasted Barley (300.0 SRM) Grain 6 0.5 %
0.50 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 7 24.3 IBUs
0.25 oz Cascade [5.50 %] - Boil 60.0 min Hop 8 7.9 IBUs
4.00 oz Malto-Dextrine (Boil 20.0 mins) Other 9 -
1.0 pkg Nottingham Ale Yeast (White Labs #WLP039 Yeast 10 -
Just brewed this up yesterday. It was my first all grain and I ended up with 5.5 gallons at about 1.066 og.
Can't wait to try this!
Yourrealdad said:I am just wondering how I could get the yeast to eat up some more sugars? Both times the notti went crazy and the first three days held at about 76-78 degrees and then I held it at 64 for 3 weeks in the primary. Any ideas?
You'd be better off doing the opposite; hold it for 2 days at 64 then let it rise up. That let's the yeast concentrate on the growth phase before the big gorge. You could also do a starter or pitch an extra packet.
You could also cut back or eliminate the maltodextrin if your aim is simply a drier beer.
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