I used Nottingham Batch Size (Gallons):
5 Original Gravity:
1.052-1.056 Final Gravity:
1.010-1.014 Boiling Time (Minutes):
120 Primary Fermentation (# of Days & Temp):
3 weeks Tasting Notes:
Was not impressed until it aged atleast three months.... I am eager to try it kegged.
*Ohio River Red Ale*
6.5-pounds amber LME
1-pound 40L Crystal malt
1/8-pound roasted barley
1-ounce Cascade hops (bittering)
½-ounce Cascade hops (flavor)
½-ounce Cascade hops (aroma)
1 packet Danstar Windsor ale yeast (recommended liquid yeast: White Labs WLP004 - Irish Ale)
1 muslin grain bag
1 muslin hops bag
Put one gallon of water into a brew pot, and raise to 165 degrees Fahrenheit. Crush the grain and tie it loosely into the muslin bag. Drop the bag into the water and let steep at 155-165 degrees Fahrenheit for 45 minutes. Remove the grain bag and raise the temperature until the wort begins to boil. Add the malt extracts and 1 ounce of hops (wrapped loosely in a muslin bag), and bring back to a boil for one hour. When you have 15 minutes remaining, add ½ ounce of hops. Add the final ½ ounce of hops with 2 minutes remaining. Remove the pot from the burner, and remove the bag with the hops.
Add three gallons chilled water to a clean and sterile fermenter. Strain the wort into the pot, add the ale yeast, and seal with an airlock. Leave in a cool, dark place (65-75 degrees Fahrenheit).
The wort should ferment for 10-20 days. Bottle after the bubbling stops.
This is my first recipe post... hope everyone enjoys it and please let me know what you think if you decide to make it!