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Old 01-20-2008, 01:33 PM   #1
Bob
 
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Recipe Type: Extract   
Yeast: Nottingham   
Yeast Starter: Rehydration per instructions   
Additional Yeast or Yeast Starter: n/a   
Batch Size (Gallons): 5.25   
Original Gravity: 1.035   
Final Gravity: 1.010   
IBU: 18   
Boiling Time (Minutes): 60   
Color: 14SRM   
Primary Fermentation (# of Days & Temp): ~7 65degF   
Additional Fermentation: in package   
Secondary Fermentation (# of Days & Temp): n/a   

Malts:

4.00 lbs. Light DME
8 oz. Crystal 55L
6 oz. Chocolate Malt
4 oz. Briess Special Roast Malt

Hops:

1.00 oz. US Hallertauer pellets, 4%AA, 60 minutes

Procedure:

Note: 3.5 gallon boil, with late Extract addition!

* Place cracked grains loosely into grain bags. Apply heat to 2.5 gallons cold liquor in kettle. Immerse grains in kettle liquor. Raise temperature to 155F and hold for an hour. While the "mash" is resting, heat another gallon of liquor in second pot to 170F.
* After an hour has passed, place grain bags in strainer; rinse with 1 gallon hot liquor from second kettle. Discard spent grains.
* Bring kettle to boil. When boil is reached, remove from heat and add 1 lb DME, stirring until dissolved.
* Return to heat, return to boil. Add hops.
* At end of boil, remove from heat and dissolve the rest of the DME.
* Cool wort using your preferred method. Rehydrate yeast according to packet instructions; pitch when temperature reaches ~65degF.

Fermentation:

* Ferment at ~65degF. Usually finished by day four, but I leave it in the primary for at least seven days.
* I do not secondary this ale, for Nottingham drops bright for me in the primary. I tried secondary, and noticed no improvement. Thus I avoid the hassle. YMMV.
* These days I've been fermenting it with Windsor for more body. YMMV.

Packaging:

* Package targeting 1.75 - 2.0 volumes of CO2. I prefer this on draught, but bottling is all right, too. Too much carbonation completely ruins such a delicate beer, so no matter what you do, do not exceed 2 volumes!
* If draught, fine with Isinglass or gelatin, and prime for cask. Use only just enough CO2 to push the beer to the tap.

Character:

This beer is light-bodied, smooth and easy-drinking. Malt character comes through nicely, just enough to keep you interested, but not enough to overwhelm the drinker. I modified the recipe recently from the original - over ten years old - to replace the dark extract with light, reflecting modern practice. I must have hit it, because nothing has changed in terms of flavor!

THIS JUST IN! For your convenience, I've set up this recipe at Brewmaster's Warehouse. Now you can buy it with one click.

Reason: added link to buy kit

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Old 01-13-2009, 06:00 AM   #2
toastermm
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Quote:
* Bring kettle to boil. When boil is reached, remove from heat and add DME, stirring until dissolved.
* Return to heat, return to boil. Add hops.
* At 50 minutes, remove from heat and dissolve the rest of the DME.
How did you split up the 4lbs of DME? 2lbs and 2lbs? I was thinking the more you add later, the lighter it will be.

Also... I'm looking for a good mild recipe, did this turn out well? Would you change anything?
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Old 01-13-2009, 01:05 PM   #3
Bob
 
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Sorry about that; I'll have to change it. Since I buy DME in bags, it comes in 3lb and 1lb bags. The first addition is 1 lb; the other 3 lbs go in at the end.

This is a recipe I brew over and over and over. I try to keep some always on hand. I personally love the stuff, and friends and fellow brewers have smacked their lips. So yeah, I think it turns out well.

I'll have to change the OP, because I've stopped doing the Papazian steep method and now maintain at 155F for an hour. The recipe is written that way because I developed this recipe ten years ago, and I was loath to change anything too drastically. But the last three times I've brewed this, I used the more modern steeping technique and can perceive no difference in the beer.

Hope it works for you!

Bob
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Old 01-15-2009, 03:33 AM   #4
jmp138
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This looks like a great session beer, since I am unable to keg I was wondering about bottling. Your enthusiasm on the subject doesn't seem profound. Any hints?

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Old 01-15-2009, 01:12 PM   #5
Bob
 
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You can bottle this Mild or any other without complication, so long as you avoid overcarbonation. Use one of the carbonation calculators carefully.

Much more than 2 volumes of carbonation takes the beer out of balance. Carbon dioxide is also called "carbonic acid gas", and can be quite bitter. It is also a harsh bitterness which detracts from carefully-induced hops bitterness. In such a delicate beer, excessive carbonation can mask the subtle flavors we've so carefully added.

You are shrewd to deduce that my enthusiasm for bottling such styles as Mild and Bitter is not profound. Both styles are traditionally draught styles, and it is my opinion that neither are at their best in the bottle, even if bottle-conditioned to appropriate draught levels. Further, both styles are best served on draught from a handpump. But that is, except in the rarest of cases, beyond the ken of most homebrewers.

So we are forced to bottle-condition, and it's no bad thing! Just don't do the Papazian 3/4c of corn sugar. Use a measured amount to create the volumes desired and go for it!

Bob
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Old 01-15-2009, 03:26 PM   #6
jmp138
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A more than sufficient answer, thanks for your help! I believe the next course of action to be the purchase of a chest freezer and some co2. Thanks for the great answer.

 
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Old 01-15-2009, 04:48 PM   #7
Bob
 
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Sure! I most often package this in 5L minikegs with built-in taps. I can usually kill one of those in a weekend if I dispense into Imperial pints, and it gives me perfectly-conditioned Real Ale.

Bob
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Old 01-29-2009, 03:44 AM   #8
jmp138
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I brewed this on the 16th and had some time on Friday to possibly bottle. Do you think 12 days in the primary is long enough or would you let it go a little longer to allow the yeast to clean up. I was trying to have this ready by mid February but would not hesitate to wait if it will help my brew. Thanks for the advice,

 
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Old 01-29-2009, 01:27 PM   #9
Bob
 
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Depends on how long it took to ferment out. My standard practice is to let it sit on the cake for a week after the vigorous ferment is complete to clean up before packaging. As my ferments with this beer are usually quite vigorous - like, over in 24-36 hours vigourous - there's no reason why you can't be bottling this inside a fortnight.

You wanna bottle tomorrow, you have my blessing. Just triple-check the gravity and roll on. I like Demerara sugar to prime this.

Bob
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Old 02-16-2009, 01:34 PM   #10
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Quote:
Originally Posted by NQ3X View Post
I like Demerara sugar to prime this.

Bob
I'm in yer user-profile, lurk'n 'bout yer recipee - this because you keep popping up on the english ale threads I keep gravitating towards.......

.....so what's Demerara sugar, FCS?

 
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