GinSlinger
Well-Known Member
I'm looking for yeast recommendations for the following recipe.
I'm wanting to start playing around with this recipe for a house ale, so I'd like to make it a quick turnaround brew. Would love to get close to four weeks grains to glass even bottling.
I'm wanting: 1) quick fermentation, 2) quick settling, 3) something moderately British (low on esters, would like some yeast flavor [nothing too clean] and would rather have some mineral flavor but nothing that will overpower the malt), and 4) rather temp insensitive up to 68.
Am I asking for the moon?
I saw that PacMan has some mineraly qualities, but it looks too aggressive. Is Bells an option? Bells seems to flocc slowly for some people. Either of the Pacific Northwest strains? What're my options here? Nottingham looks like it might be attenuate too high based on the ABV from the calculator. I'd like to get below 3.8%. I may catch some of that with a higher mash. Plus, I haven't been overwhelmed with Notty (maybe I'm doing it wrong?).
Here's the recipe:
American Bitter - Standard/Ordinary Bitter
================================================================================
Batch Size: 3.000 gal
Boil Size: 3.750 gal
Boil Time: 60.000 min
Efficiency: 80%%
OG: 1.038 <-- Specs 32-40
FG: 1.008 <-- Specs 7-11
ABV: 4.0%% <--Only thing out of specs, should be 3.2-3.8
Bitterness: 31.5 IBUs (Tinseth)
Color: 6 SRM (Morey)
Fermentables
================================================================================
Name Type Amount Mashed Late Yield Color
Briess - 2 Row Brewers Malt Grain 2.000 lb Yes No 80%% 2 L
Simpsons - Maris Otter Grain 1.500 lb Yes No 81%% 3 L
Caramel/Crystal Malt - 40L Grain 6.000 oz Yes No 74%% 40 L
Total grain: 3.875 lb
Hops
================================================================================
Name Alpha Amount Use Time Form IBU
Bravo 15.5%% 0.125 oz Boil 30.000 min Pellet 9.9
Bravo 15.5%% 0.125 oz Boil 60.000 min Pellet 12.8
Cascade 5.0%% 0.250 oz Boil 15.000 min Pellet 4.1
Cascade 5.0%% 0.250 oz Boil 10.000 min Pellet 3.0
Cascade 5.0%% 0.250 oz Boil 0.000 s Pellet 0.0
Cascade 5.0%% 0.250 oz Boil 5.000 min Pellet 1.7
Yeast
================================================================================
Name Type Form Amount Stage
Danstar - Nottingham Ale Dry 2.232 tsp Primary
Mash
================================================================================
Name Type Amount Temp Target Time
Sacc Infusion 1.938 gal 166.455 F 158.000 F 60.000 min <--at 158 I might not have as much concern about attenuation
Final Batch Sparge Infusion 1.316 gal 178.400 F 165.200 F 15.000 min
As you can see, it's a hoppy bitter using American hops. I'd rather have an American yeast if it's possible to get all/most of my desires.
I'm wanting to start playing around with this recipe for a house ale, so I'd like to make it a quick turnaround brew. Would love to get close to four weeks grains to glass even bottling.
I'm wanting: 1) quick fermentation, 2) quick settling, 3) something moderately British (low on esters, would like some yeast flavor [nothing too clean] and would rather have some mineral flavor but nothing that will overpower the malt), and 4) rather temp insensitive up to 68.
Am I asking for the moon?
I saw that PacMan has some mineraly qualities, but it looks too aggressive. Is Bells an option? Bells seems to flocc slowly for some people. Either of the Pacific Northwest strains? What're my options here? Nottingham looks like it might be attenuate too high based on the ABV from the calculator. I'd like to get below 3.8%. I may catch some of that with a higher mash. Plus, I haven't been overwhelmed with Notty (maybe I'm doing it wrong?).
Here's the recipe:
American Bitter - Standard/Ordinary Bitter
================================================================================
Batch Size: 3.000 gal
Boil Size: 3.750 gal
Boil Time: 60.000 min
Efficiency: 80%%
OG: 1.038 <-- Specs 32-40
FG: 1.008 <-- Specs 7-11
ABV: 4.0%% <--Only thing out of specs, should be 3.2-3.8
Bitterness: 31.5 IBUs (Tinseth)
Color: 6 SRM (Morey)
Fermentables
================================================================================
Name Type Amount Mashed Late Yield Color
Briess - 2 Row Brewers Malt Grain 2.000 lb Yes No 80%% 2 L
Simpsons - Maris Otter Grain 1.500 lb Yes No 81%% 3 L
Caramel/Crystal Malt - 40L Grain 6.000 oz Yes No 74%% 40 L
Total grain: 3.875 lb
Hops
================================================================================
Name Alpha Amount Use Time Form IBU
Bravo 15.5%% 0.125 oz Boil 30.000 min Pellet 9.9
Bravo 15.5%% 0.125 oz Boil 60.000 min Pellet 12.8
Cascade 5.0%% 0.250 oz Boil 15.000 min Pellet 4.1
Cascade 5.0%% 0.250 oz Boil 10.000 min Pellet 3.0
Cascade 5.0%% 0.250 oz Boil 0.000 s Pellet 0.0
Cascade 5.0%% 0.250 oz Boil 5.000 min Pellet 1.7
Yeast
================================================================================
Name Type Form Amount Stage
Danstar - Nottingham Ale Dry 2.232 tsp Primary
Mash
================================================================================
Name Type Amount Temp Target Time
Sacc Infusion 1.938 gal 166.455 F 158.000 F 60.000 min <--at 158 I might not have as much concern about attenuation
Final Batch Sparge Infusion 1.316 gal 178.400 F 165.200 F 15.000 min
As you can see, it's a hoppy bitter using American hops. I'd rather have an American yeast if it's possible to get all/most of my desires.