The_Bishop
Well-Known Member
- Joined
- Dec 8, 2013
- Messages
- 2,100
- Reaction score
- 676
- Recipe Type
- All Grain
- Yeast
- Nottingham
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.054
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 45
- Color
- 12
- Primary Fermentation (# of Days & Temp)
- 14 Days at 68 F
- Additional Fermentation
- Cold Crash and Gelatin Fine
- Tasting Notes
- Nice combo of crisp and caramel, with a balancing bitterness
This is the second rendition of this recipe, and one that I'm finally comfortable posting. Recipe is formulated around 70% efficiency, 5.5 gallons into fermenter.
Grain Bill:
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 87.0 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 8.7 %
4.0 oz Barley, Flaked (1.7 SRM) Grain 3 2.2 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 2.2 %
Hop Schedule:
0.75 oz Magnum [12.40 %] - Boil 60.0 min Hop 5 33.0 IBUs
0.50 oz Fuggle [4.50 %] - Boil 15.0 min Hop 6 4.0 IBUs
0.50 oz Goldings, East Kent [7.20 %] - Boil 15.0 min Hop 7 6.3 IBUs
0.50 oz Fuggle [4.50 %] - Steep/Whirlpool 5.0 min Hop 9 0.8 IBUs
0.50 oz Goldings, East Kent [7.20 %] - Steep/Whirlpool 5.0 min Hop 10 1.3 IBUs
Kettle Fining:
1.00 Items Whirlfloc Tablet (Boil 5.0 mins) Fining
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 11 -
1.00 oz Goldings, East Kent [5.00 %] - Dry Hop 4.0 Days Hop 12 0.0 IBUs
Note: Water - Start with Reverse Osmosis.
Mash - 1.5 qts/pound. 14.38 quarts of water, add 2.3 grams of Gypsum, .2 grams of Canning salt, 1.1 grams of Calcium Chloride before mashing in.
Sparge - Approximately 5 gallons of water, add 3.3 grams of gypsum, .3 grams of Canning Salt, 1.5 grams of Calcium Chloride.
Cool to 68 degrees fahrenheit, oxygenate/aerate well, pitch 1 package of re-hydrated nottingham.
Ferment at 68 degrees for 14 days.
Cold crash 24 hours, gelatin fine, cold crash for additional 1-2 days.
Dry hop with 1 oz of EKG in keg or prior to bottling for four days.
Beer is clearer than the pic shows, glass kept fogging up on me.
Grain Bill:
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 87.0 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 8.7 %
4.0 oz Barley, Flaked (1.7 SRM) Grain 3 2.2 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 2.2 %
Hop Schedule:
0.75 oz Magnum [12.40 %] - Boil 60.0 min Hop 5 33.0 IBUs
0.50 oz Fuggle [4.50 %] - Boil 15.0 min Hop 6 4.0 IBUs
0.50 oz Goldings, East Kent [7.20 %] - Boil 15.0 min Hop 7 6.3 IBUs
0.50 oz Fuggle [4.50 %] - Steep/Whirlpool 5.0 min Hop 9 0.8 IBUs
0.50 oz Goldings, East Kent [7.20 %] - Steep/Whirlpool 5.0 min Hop 10 1.3 IBUs
Kettle Fining:
1.00 Items Whirlfloc Tablet (Boil 5.0 mins) Fining
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 11 -
1.00 oz Goldings, East Kent [5.00 %] - Dry Hop 4.0 Days Hop 12 0.0 IBUs
Note: Water - Start with Reverse Osmosis.
Mash - 1.5 qts/pound. 14.38 quarts of water, add 2.3 grams of Gypsum, .2 grams of Canning salt, 1.1 grams of Calcium Chloride before mashing in.
Sparge - Approximately 5 gallons of water, add 3.3 grams of gypsum, .3 grams of Canning Salt, 1.5 grams of Calcium Chloride.
Cool to 68 degrees fahrenheit, oxygenate/aerate well, pitch 1 package of re-hydrated nottingham.
Ferment at 68 degrees for 14 days.
Cold crash 24 hours, gelatin fine, cold crash for additional 1-2 days.
Dry hop with 1 oz of EKG in keg or prior to bottling for four days.
Beer is clearer than the pic shows, glass kept fogging up on me.