monkey50187
Well-Known Member
- Recipe Type
- Extract
- Yeast
- Nottingham
- Yeast Starter
- None
- Additional Yeast or Yeast Starter
- None
- Batch Size (Gallons)
- 5 gallons
- Original Gravity
- 1.045
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 21-25
- Primary Fermentation (# of Days & Temp)
- 4 days
- Tasting Notes
- Mild beer pleasant to drink.
Started the Boil on February 24, 2012
2 lb Amber DME
3.3 lb Amber LME
4 oz Chocolate Malt
6 oz Carapils
8 oz Caramil Malt
1 oz Willamette 4.9% Bittering Boiled 45 Mins
1 oz Willamette 4.9% Flavoring Boiled 10 Mins
1 oz Willamette 4.9% Aroma Hops Boiled 5 Mins
Yeast should have been one package of Nottingham Ale Yeast, but due to contamination I substituted for Safale US-05.
Instructions stated to only do primary fermentation for 4 to 7 days. Due to excessive cloudiness, I racked to a secondary for two days. Significant improvement in clarity by the second day.
Grains were steeped at 160 degrees for 20 minutes. I added them prior to the boil. I sparged the grains with 1/2 gallon of 160 degree water.
Fermented at a constant 65 degrees.
This is my first brew and I made several mistakes.
I didn't boil the bittering hops long enough. This should have been a 60 minute boil. Also I did not get the effect of the Nottingham Yeast due to I started it in 70 degree water and came back to find a dish towel hanging in it. (The rule: If you walk away bad things happen.) Due to this mishap I started a new yeast which happened to be the Safal. Options are limited when you start this project in the middle of the night.
I attempted to cool my wort in the 30 degree weather of winter with the lid on my pot. This was insufficient. I then placed the pot into my deep freezer. This worked but I fear was not accomplised quickly enought to have a proper cold break. Therefore leaving a significant amount of protein left floating. My original gravity appeared off (1.040). This may have been do to the addition of the sparge water.
Alright be brutal. This was my first shot and I have been reading the forum and books to attempt a good first batch. Supprisingly enough the beer tastes pretty good.
2 lb Amber DME
3.3 lb Amber LME
4 oz Chocolate Malt
6 oz Carapils
8 oz Caramil Malt
1 oz Willamette 4.9% Bittering Boiled 45 Mins
1 oz Willamette 4.9% Flavoring Boiled 10 Mins
1 oz Willamette 4.9% Aroma Hops Boiled 5 Mins
Yeast should have been one package of Nottingham Ale Yeast, but due to contamination I substituted for Safale US-05.
Instructions stated to only do primary fermentation for 4 to 7 days. Due to excessive cloudiness, I racked to a secondary for two days. Significant improvement in clarity by the second day.
Grains were steeped at 160 degrees for 20 minutes. I added them prior to the boil. I sparged the grains with 1/2 gallon of 160 degree water.
Fermented at a constant 65 degrees.
This is my first brew and I made several mistakes.
I didn't boil the bittering hops long enough. This should have been a 60 minute boil. Also I did not get the effect of the Nottingham Yeast due to I started it in 70 degree water and came back to find a dish towel hanging in it. (The rule: If you walk away bad things happen.) Due to this mishap I started a new yeast which happened to be the Safal. Options are limited when you start this project in the middle of the night.
I attempted to cool my wort in the 30 degree weather of winter with the lid on my pot. This was insufficient. I then placed the pot into my deep freezer. This worked but I fear was not accomplised quickly enought to have a proper cold break. Therefore leaving a significant amount of protein left floating. My original gravity appeared off (1.040). This may have been do to the addition of the sparge water.
Alright be brutal. This was my first shot and I have been reading the forum and books to attempt a good first batch. Supprisingly enough the beer tastes pretty good.
