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Old 10-01-2011, 07:52 PM   #1
englishdave
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Oct 2011
Lakewood, Ohio
Posts: 6

Recipe Type: Partial Mash   
Yeast: 1 PK Danstar Nottingham   
Batch Size (Gallons): 5   
Original Gravity: 1.038   
Final Gravity: 1.010   
IBU: estimate 14   
Boiling Time (Minutes): 60   
Color: SRM 3   
Primary Fermentation (# of Days & Temp): 5 @ 70   
Secondary Fermentation (# of Days & Temp): 14 @ 70   
Tasting Notes: Crisp and refreshing, nice hop aroma, well carbonated with nice foamy head   

2.5 lb Marris Otter
1 lb Scottish 2 Row or Scottish Otter
7oz Wheat Malt
3 lb Extra Pale LME

Mash grains @ 151 f in 2 gallons of water for 1 hour. Strain wort into boil pot and sparge with 2 qts water @ 170 f.
Add 1 gal water and bring to boil. Add LME, return to boil and then boil for 60 min following hop schedule below. Add cold water to top off to 5 gal final volume. Cool to 70 and pitch yeast.

1 oz Challenger 60 min
5/8 oz Mt Hood 60 min
1/2 oz Willamette 15min
1/4 Challenger 15min

 
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Old 04-01-2013, 10:22 PM   #2
Elysium
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Feb 2013
Madrid, Spain
Posts: 1,187
Liked 22 Times on 22 Posts


Any comments on the taste and outcome of the brewing?

 
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Old 11-05-2013, 10:15 AM   #3
Gingerpower12
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Dec 2012
Posts: 119
Liked 1 Times on 1 Posts


What kind of yeast did u use in this brew

 
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