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Old 04-07-2011, 12:08 AM   #1
SpottedDogBrewing
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Default All-Grain - Rusty Nail

Recipe Type: All Grain
Yeast: Nottingham Ale Dry
Yeast Starter: None
Batch Size (Gallons): 10
Original Gravity: 1.060
Final Gravity: 1.009
IBU: 28
Boiling Time (Minutes): 60
Color: 10.0L
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Starts with a light caramel that covers quickly with hops that remain aggresive @ end

*****2011 HomeBrewTalk Competition: 4th in Category 10-B *****

Batch size: 10 gallons
Boil size: 12.5 gallons
Boil time: 60 minutes
Grain weight: 22.12 pounds
Efficiency: 70%

Original gravity: 1.060
Final gravity: 1.009
Alcohol (by volume) 6.7%
Bitterness (IBU) 28
Color (SRM) 10.0L

Yeast
22 dry grams
Dry Danstar Nottingham Ale

Grains/Extracts/Sugars
Total: 22.12 pounds
2 Row Base
37ppg, 1.5L 14 pounds
63.3%
Maris Otter
38ppg, 4L 4 pounds
18.1%
Barley (Flaked)
32ppg, 2L 2 pounds
9.0%
Crystal 30L
35ppg, 30L 2 pounds
9.0%
Black Patent
27ppg, 500L 0.12 pounds
0.5%

Hops
Total: 4 ounces
Hallertauer hops
5%, Pellet 4 ounces


Mash
Total: 60 minutes, 15.7 gallons
Mash : Target 155F 6.9 gallons @ 169F for 60 minutes (+0)
Double Sparge:
Sparge 4.4 gallons
170F
Sparge 4.4 gallons
170F

Boil Time/Boil Size: 60 minutes, 12.5 gallons

Boil Hop Addition

Hallertauer hops
5%, Pellet 3 ounces
60 minutes (+0)
Hallertauer hops
5%, Pellet 1 ounce
15 minutes (+45)
Add Wort chiller @ 15 minutes (+45)
Add Irish Moss @ 15 minutes

Ferment
7 days @ 57-70F
Rack to secondary 14 days
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"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!"
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"The nations of the West also have their own intoxicant, made from grain soaked in water...Alas, what wonderful ingenuity vice possesses! A method has actually been discovered for making even water intoxicated."
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Old 04-07-2011, 08:34 AM   #2
benbradford
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