I tried BierMuncher's "Centennial Blonde" recipe with a few tweaks of my own. The tweaks are mainly due to a desire to use ingredients I had on hand. Here's what I did
7.00 lb Pale Malt (2 Row) US (2.0 SRM)
0.75 lb Cara-Pils/Dextrine (2.0 SRM)
0.50 lb Caramel/Crystal Malt - 40L (10.0 SRM)
0.50 lb Vienna Malt (3.5 SRM)
0.15 oz Simcoe (55 min)
0.15 oz Simcoe (35 min)
0.15 oz Amarillo (20 min)
0.15 oz Amarillo (5 min)
1 Pkgs Nottingham (Danstar #-) (Hydrated)
The original recipe called for Centennial and Cascade hops, but I substituted Simcoe and Amarillo, in lesser amounts.
I did 2 weeks in the primary, 3 or 4 weeks in the secondary, and it's now 2 weeks bottled.
The first impression of it is smooth, but then a tartness punches me in the mouth. It finishes clean, but it's hard to pick anything out while I recover from the tart. This is my first use of nottingham, o I'm not really familiar with it's flavour. Could this be an off taste that will go away with conditioning? Or could it be something else (too acidic of hops for a light ale maybe?) Do I just need to wait a little longer? What would cause the tartness?
7.00 lb Pale Malt (2 Row) US (2.0 SRM)
0.75 lb Cara-Pils/Dextrine (2.0 SRM)
0.50 lb Caramel/Crystal Malt - 40L (10.0 SRM)
0.50 lb Vienna Malt (3.5 SRM)
0.15 oz Simcoe (55 min)
0.15 oz Simcoe (35 min)
0.15 oz Amarillo (20 min)
0.15 oz Amarillo (5 min)
1 Pkgs Nottingham (Danstar #-) (Hydrated)
The original recipe called for Centennial and Cascade hops, but I substituted Simcoe and Amarillo, in lesser amounts.
I did 2 weeks in the primary, 3 or 4 weeks in the secondary, and it's now 2 weeks bottled.
The first impression of it is smooth, but then a tartness punches me in the mouth. It finishes clean, but it's hard to pick anything out while I recover from the tart. This is my first use of nottingham, o I'm not really familiar with it's flavour. Could this be an off taste that will go away with conditioning? Or could it be something else (too acidic of hops for a light ale maybe?) Do I just need to wait a little longer? What would cause the tartness?