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Old 06-14-2013, 01:32 AM   #1
Jan 2013
Borden, Ontario
Posts: 31
Liked 2 Times on 1 Posts

Recipe Type: Extract   
Yeast: Nottingham   
Yeast Starter: No   
Batch Size (Gallons): 6   
Original Gravity: 1.040   
Final Gravity: 1.005   
Boiling Time (Minutes): 1 hour   
Primary Fermentation (# of Days & Temp): 3 days   
Additional Fermentation: Bottle carbed for 14 days   
Secondary Fermentation (# of Days & Temp): 14 days   
Tasting Notes: Very crisp and refreshing beer   


300 g crushed dextrin malt
350 g Vienna malt
3 kg Light LME
30 g Perle hops (boiling)
20 g Hallertau hops (finishing)
Nottingham Ale Yeast


Bring 3 gal of water to 155 degrees and steep dextrin and Vienna malts for 45 min.

Discard grains after 45 min and bring to a boil. Once boiling added LME and stir well.

Once the pot is boiling again add the Perle hops and start 60 min count. With 10 min left in the boil add the Hallertau hops.

After the boil is complete transfer wort to primary and top with cool tap water. Rehydrate the yeast and add once the wort has cooled.

I bottle primed with 1 cup of corn sugar and 2 tbsp of honey.

It's was a very easy beer to make and it turned out fantastic. Refreshing beer for a hot summer day.

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