This Friday, I am going to brew Vintage Hills 11/11/11 stout.
11 pounds of 11 fermentables, O.G. of 1.111, 111 IBUs, and 11% ABV.
In case there are any other maniacs out there with a packet of Nottingham to use, I figured I would share:
Recipe Type: All Grain
Yeast: Nottingham Dry Ale Yeast 11g
Yeast Starter: No
Batch Size (Gallons): 2.5
Grain Bill: 11 lbs
Original Gravity: 1.111
Final Gravity: 1.023-28
Expected ABV: 11%
Predicted IBUs: 111
Boiling Time (Minutes): 60
Color: 64 SRM (Black)
Primary Fermentation: 2 weeks @ 68°F
Secondary Fermentation: 4 weeks @ 56°F
Bottle Condition: 3 weeks @ 70°F
Cellaring: Up to 5 years @ 56°F
Predicted 71% Brewhouse Efficiency (my average for a big stout)
7 lb Pale Malt (Rahr 2-row) US (2.6°L)
13 oz Dark Brown Sugar (50°L)
10 oz Flaked Oats (1°L)
9 oz Carapils Malt (2°L)
8 oz Rahr White Wheat Malt (5°L)
6 oz Crystal 120L (120°L)
4 oz Roasted Barley (550°L)
4 oz Caraffa Special III (525°L)
4 oz Special B Malt (180°L)
4 oz Simpson's Chocolate Malt (412°L)
2 oz Dingeman's Debittered Malt(550°L)
1.33 qt/lb Single Infusion Mash for 60 min @ 156°F
1.0 oz Chinook [13% AA] (60 min) - 89 IBU
0.6 oz Centennial [9% AA] (20 Min) - 22 IBU
0.25 tsp Super Moss HB (Boil 10 min)
1.00 tsp Yeast Nutrient (Boil 5 min)
Rehydrate yeast prior to pitching into cooled wort.
11 pounds of 11 fermentables, O.G. of 1.111, 111 IBUs, and 11% ABV.
In case there are any other maniacs out there with a packet of Nottingham to use, I figured I would share:
Recipe Type: All Grain
Yeast: Nottingham Dry Ale Yeast 11g
Yeast Starter: No
Batch Size (Gallons): 2.5
Grain Bill: 11 lbs
Original Gravity: 1.111
Final Gravity: 1.023-28
Expected ABV: 11%
Predicted IBUs: 111
Boiling Time (Minutes): 60
Color: 64 SRM (Black)
Primary Fermentation: 2 weeks @ 68°F
Secondary Fermentation: 4 weeks @ 56°F
Bottle Condition: 3 weeks @ 70°F
Cellaring: Up to 5 years @ 56°F
Predicted 71% Brewhouse Efficiency (my average for a big stout)
7 lb Pale Malt (Rahr 2-row) US (2.6°L)
13 oz Dark Brown Sugar (50°L)
10 oz Flaked Oats (1°L)
9 oz Carapils Malt (2°L)
8 oz Rahr White Wheat Malt (5°L)
6 oz Crystal 120L (120°L)
4 oz Roasted Barley (550°L)
4 oz Caraffa Special III (525°L)
4 oz Special B Malt (180°L)
4 oz Simpson's Chocolate Malt (412°L)
2 oz Dingeman's Debittered Malt(550°L)
1.33 qt/lb Single Infusion Mash for 60 min @ 156°F
1.0 oz Chinook [13% AA] (60 min) - 89 IBU
0.6 oz Centennial [9% AA] (20 Min) - 22 IBU
0.25 tsp Super Moss HB (Boil 10 min)
1.00 tsp Yeast Nutrient (Boil 5 min)
Rehydrate yeast prior to pitching into cooled wort.
