ohiobrewtus
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Nottingham
- Yeast Starter
- none
- Additional Yeast or Yeast Starter
- none
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.055
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 60
- IBU
- 64.8
- Color
- 5
- Primary Fermentation (# of Days & Temp)
- 7 days at 66
- Secondary Fermentation (# of Days & Temp)
- 2 weeks at 66
- Additional Fermentation
- none
9.5 lbs. American 2 Row
1.0 lb. Crystal 20L
1.0 oz Warrior (16.4% aa) 60 min
1.0 oz Hallertauer (6.0% aa) 15 min
1.0 oz Sterling (5.3% aa) 5 min
1 tsp. Irish Moss at 15 min
Mash at 154 for 60 min.
Dough-in with 3.3 gallons of 170' water.
Double batch sparge with 3 gallons of 170' water each time.
Collect 6.75 gallons or wort for boil.
Dry Nottingham (no need to rehydrate)
1.0 lb. Crystal 20L
1.0 oz Warrior (16.4% aa) 60 min
1.0 oz Hallertauer (6.0% aa) 15 min
1.0 oz Sterling (5.3% aa) 5 min
1 tsp. Irish Moss at 15 min
Mash at 154 for 60 min.
Dough-in with 3.3 gallons of 170' water.
Double batch sparge with 3 gallons of 170' water each time.
Collect 6.75 gallons or wort for boil.
Dry Nottingham (no need to rehydrate)