MikeRLynch
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Nottingham
- Yeast Starter
- No
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.060
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 60
- IBU
- 51
- Color
- 18 SRM
- Primary Fermentation (# of Days & Temp)
- 21 @ 67
- Tasting Notes
- A good medium body with caramel notes compliments the American hops
Grains:
10 lb. British pale
1 lb. American Munich
.5 lb. American victory
.5 lb. American crystal 40L
.25 lb. American crystal 120L
.25 lb. American chocolate
Hops:
1 oz. Centennial (10.5% AA, 60 min.)
1 oz. Amarillo (8.5% AA, 15 min.)
1 oz. Centennial (aroma)
1 oz. Amarillo (aroma)
Mash:
- Dough in at 165°, mash at 152° for 1 hour with 3 gal
- Sparge with 2 gal at 170°
- Sparge again with 2 gal at 170°
Rehydrate Nottingham yeast per package
10 lb. British pale
1 lb. American Munich
.5 lb. American victory
.5 lb. American crystal 40L
.25 lb. American crystal 120L
.25 lb. American chocolate
Hops:
1 oz. Centennial (10.5% AA, 60 min.)
1 oz. Amarillo (8.5% AA, 15 min.)
1 oz. Centennial (aroma)
1 oz. Amarillo (aroma)
Mash:
- Dough in at 165°, mash at 152° for 1 hour with 3 gal
- Sparge with 2 gal at 170°
- Sparge again with 2 gal at 170°
Rehydrate Nottingham yeast per package