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Old 01-26-2009, 07:35 PM   #11
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This is a solid crowd pleasing beer man. It's got a great malty character.
Do you like the Nottingham in this or would you use something else next time? I've used Nottingham on several beers and it turns out alright, but not spectacular so I'm a little dubious. Still, it looks like a tasty recipe.
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Old 01-31-2009, 03:52 PM   #12
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I liked the nottingham just fine. If i were to do it again I would prolly use ringwood, which is a wyeast strain.

There wasn't one bit of alchahol hottness with the notty tho. And with an OG of 1.068 that is saying something
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Old 01-31-2009, 04:11 PM   #13
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Do you like the Nottingham in this or would you use something else next time? I've used Nottingham on several beers and it turns out alright, but not spectacular so I'm a little dubious. Still, it looks like a tasty recipe.
Try using S-04
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Old 03-01-2009, 04:49 AM   #14
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I brewed this last week. Had to replace the Nottingham with WY1099 Whitbread, and used Perle instead of the Challenger. I'll drop back when I know how it turns out!
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Old 04-11-2009, 10:28 PM   #15
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I am brewing this a second time today. It's really good.
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Old 04-20-2009, 02:53 AM   #16
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second brewing went splendid.
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Old 10-11-2009, 10:07 PM   #17
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just ordered ingrediants for this brew, tasty looking recipe
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Old 02-24-2010, 02:52 PM   #18
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This recipe looks pretty interesting, made it monday night, I had to run out to the store to get meds for my wife and let the mash go 90 minutes, I love that it's a nice simple recipe! OG was 1.055 for 5.5gal. blowing off as we speak!
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Old 03-18-2010, 05:10 PM   #19
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I figured I should post back, this beer finished out at 1.008 FG and was good enough to get me the ASH homebrew of the month for March! I used american 2 row and rolled oats, my challenger was 7.1%. your recipe will be in the ASH newsletter with due credit to you, thanks for this great recipe!
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Old 12-21-2010, 02:59 AM   #20
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Great looking recipe Soulive, I plan on brewing it this weekend. One question, Beersmith has both light (8 SRM) and dark brown (50 SRM) sugar listed. Do you have a preference on what to use?
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