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Old 10-15-2008, 04:55 PM   #1
uglygoat's Avatar
Jan 2005
Clebland, OH
Posts: 2,765
Liked 8 Times on 8 Posts

here is the background on this recipe. firstly, i'm cleaning out some old ingredients. i've got mo two row and roast barley in ample supply. i've also got six or so ounces of willamette hops to use up.

my brother really likes the great lakes nosfaratoo seasonal ale. they label it a stock ale, and they are pretty close in my estimation. it's a bit hoppy, and i'm toning that down, but other than that, i think they hit the old ale style pretty close.

i'm going with this, please offer suggestions, and or comments.

brew day is saturday. i'm planning on blasting it with williamette at the end of the boil.

og 1.079
fg 1.018ish?
17 srm
62ish ibu

5.5 gallons
15 lbs mo
5 oz roast barley

2.5 oz williamette(5.8): kettle
1 oz williamette 30 mins
williamette at flameout

mash around 155-158

ferment with nottingham yeast 2-4 weeks
rack and age 3-4 months
bottle, age another 3-4 months
A barrel of malt, a bushel of hops, you stir it around with a stick
The kind of lubrication to make your engine tick

never argue with an idiot, they'll just drag you down to their level and beat you with experience.

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Old 10-16-2008, 02:20 AM   #2
Jul 2007
Cheshire, OR
Posts: 120
Liked 3 Times on 3 Posts

I have never had Nosferatu, but the description on their web site says that it is a strong red ale. I would suggest that the Roasted Barley be ground up fine and added at the end of the mash to extract color, but not much roastiness.

Also, since there are no caramel malts, you might consider doing a longer boil.

Have fun,

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