Chuckus95
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Nottingham Ale Dry
- Yeast Starter
- None
- Additional Yeast or Yeast Starter
- None
- Batch Size (Gallons)
- 2.5
- Original Gravity
- 1.052
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 60
- IBU
- 47.0
- Color
- 7 SRM
- Primary Fermentation (# of Days & Temp)
- 10 days @ 68 deg.
- Secondary Fermentation (# of Days & Temp)
- None
- Additional Fermentation
- None
- Tasting Notes
- See Below
This is my take on an ESB, but using American hops and primarily 2-Row instead of Maris Otter. This was my first BIAB, and I am very happy with the results even though it has only been in the bottle for 14 days. It is light caramel in color, a nice off-white head and the hops, although somewhat prevalent, do not overpower the malt.
Grain Bill
4.0 lbs American 2-Row
.25 lbs Crystal - 60L
.25 lbs Munich Malt
.25 lbs Cara-Pils
Hops/Additions
0.75 oz. Willamette [4.8%] (60 min)
0..25 oz. Willamette [4.8%] (20 min)
1.00 Irish Moss (15 min)
0.50 oz. Northern Brewer [8.5%] (10 min)
Mash
Mash at 152F for 60 min. Sparge at 168F to desired preboil volume.
Grain Bill
4.0 lbs American 2-Row
.25 lbs Crystal - 60L
.25 lbs Munich Malt
.25 lbs Cara-Pils
Hops/Additions
0.75 oz. Willamette [4.8%] (60 min)
0..25 oz. Willamette [4.8%] (20 min)
1.00 Irish Moss (15 min)
0.50 oz. Northern Brewer [8.5%] (10 min)
Mash
Mash at 152F for 60 min. Sparge at 168F to desired preboil volume.
