- Recipe Type
- Partial Mash
- Yeast
- Nottingham
- Yeast Starter
- none
- Additional Yeast or Yeast Starter
- none
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.048
- Final Gravity
- 1.009
- Boiling Time (Minutes)
- 60
- IBU
- 17.5
- Color
- 28
- Primary Fermentation (# of Days & Temp)
- 5 @ 70*F
- Secondary Fermentation (# of Days & Temp)
- 9 @ 70*F
- Additional Fermentation
- 6+ weeks bottle conditioning
- Tasting Notes
- Yummy and smooth.
Recipe Type: Extract/Partial Mash
Yeast: Danstar Nottingham
Batch Size (Gallons): 5.5
Original Gravity: 1.048
Final Gravity: 1.009
IBU: 17.5
Color: 28
ABV: 5.1%
Water:
-------------------------------------------------
Start Water: Poland Spring
Target Water: Dublin, Ireland
Added:
1.3 gm Gypsum
0.6 gm Epsom Salt
0.7 gm Baking Soda
1.3 gm Calcium Chloride
4.3 gm Chalk
Partial Mash Ingredients:
-------------------------------------------------
24.3 oz Flaked Oats [2.0]
9.0 oz Roasted Barley [575.0]
Mashed 40 min. at 120*F-->165*F
Boil Ingredients:
-------------------------------------------------
3.20 lb Northern Brewer Dark LME [24.0] (60 min.)
1.00 lb Briess Pilsen Light DME [2.3] (60 min.)
0.81 lb Nestle Toll House 100% Cocoa Powder [12.0] (60 min.)
1.00 lb Lactose [0.0] (60 min.)
1.00 tsp Irish Moss (10 min.)
Hops:
-------------------------------------------------
1.00 oz Willamette [4.7%] (60 min.)
Notes:
-------------------------------------------------
At last two days of secondary, added:
2 Madagascar Vanilla Beans, soaked 24hrs in 1/3c Bacardi White
Fermentation:
-------------------------------------------------
Primary: 5 days at 70*F
Secondary: 9 days at 70*F
Bottled with 4 Munton's Carb Tabs per bottle.
Tasting Notes:
-------------------------------------------------
At 4 weeks in the bottle, still a little green.
At 6 weeks, vanilla shows up - along with sediment and floaters.
Further aging increases vanilla strongly and chocolate with subtlety.
Yeast: Danstar Nottingham
Batch Size (Gallons): 5.5
Original Gravity: 1.048
Final Gravity: 1.009
IBU: 17.5
Color: 28
ABV: 5.1%
Water:
-------------------------------------------------
Start Water: Poland Spring
Target Water: Dublin, Ireland
Added:
1.3 gm Gypsum
0.6 gm Epsom Salt
0.7 gm Baking Soda
1.3 gm Calcium Chloride
4.3 gm Chalk
Partial Mash Ingredients:
-------------------------------------------------
24.3 oz Flaked Oats [2.0]
9.0 oz Roasted Barley [575.0]
Mashed 40 min. at 120*F-->165*F
Boil Ingredients:
-------------------------------------------------
3.20 lb Northern Brewer Dark LME [24.0] (60 min.)
1.00 lb Briess Pilsen Light DME [2.3] (60 min.)
0.81 lb Nestle Toll House 100% Cocoa Powder [12.0] (60 min.)
1.00 lb Lactose [0.0] (60 min.)
1.00 tsp Irish Moss (10 min.)
Hops:
-------------------------------------------------
1.00 oz Willamette [4.7%] (60 min.)
Notes:
-------------------------------------------------
At last two days of secondary, added:
2 Madagascar Vanilla Beans, soaked 24hrs in 1/3c Bacardi White
Fermentation:
-------------------------------------------------
Primary: 5 days at 70*F
Secondary: 9 days at 70*F
Bottled with 4 Munton's Carb Tabs per bottle.
Tasting Notes:
-------------------------------------------------
At 4 weeks in the bottle, still a little green.
At 6 weeks, vanilla shows up - along with sediment and floaters.
Further aging increases vanilla strongly and chocolate with subtlety.
