user 22118
Well-Known Member
- Joined
- Jul 4, 2008
- Messages
- 2,023
- Reaction score
- 13
- Recipe Type
- All Grain
- Yeast
- Nottingham
- Yeast Starter
- nada
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.057
- Final Gravity
- 1.009
- Boiling Time (Minutes)
- 90
- IBU
- 19
- Color
- 12
- Primary Fermentation (# of Days & Temp)
- 7
- Secondary Fermentation (# of Days & Temp)
- 14
- Tasting Notes
- Creamy, spicy and malty that goes down with ease after three weeks
Grain Bill:
66.7% 8lbs Maris Otter 39.5 4.0
16.7% 2lbs Crystal 40 8.8 16
8.3% 1lb Red Wheat 3.9 .7
8.3% 1lb Flake Rye 5.1 .3
1 oz Willamette Hops 4.6%AA 18.5 IBU ( 60 min Boil)
.5oz Irish Moss (30min)
60 min mash @ 157, 90 minute boil and chilled in about 30 minutes to 80* where as I racked into my fermenter from the pot I tossed the yeast in to get mixed up.
Fermented at a pretty constant 70-73 degrees.
Really nice flavors and I am really enjoying this now and see lot's of potential. In hindsight, I might add two pounds of rye to really bring that flavor out more.
66.7% 8lbs Maris Otter 39.5 4.0
16.7% 2lbs Crystal 40 8.8 16
8.3% 1lb Red Wheat 3.9 .7
8.3% 1lb Flake Rye 5.1 .3
1 oz Willamette Hops 4.6%AA 18.5 IBU ( 60 min Boil)
.5oz Irish Moss (30min)
60 min mash @ 157, 90 minute boil and chilled in about 30 minutes to 80* where as I racked into my fermenter from the pot I tossed the yeast in to get mixed up.
Fermented at a pretty constant 70-73 degrees.
Really nice flavors and I am really enjoying this now and see lot's of potential. In hindsight, I might add two pounds of rye to really bring that flavor out more.