srob18
Well-Known Member
- Joined
- Aug 28, 2013
- Messages
- 155
- Reaction score
- 15
- Recipe Type
- Extract
- Yeast
- Nottingham Ale
- Yeast Starter
- Optional
- Batch Size (Gallons)
- 4
- Original Gravity
- 1.067
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 60
- IBU
- 44
- Color
- Dark Gold
- Primary Fermentation (# of Days & Temp)
- 21
- Secondary Fermentation (# of Days & Temp)
- 7
- Additional Fermentation
- 14 Days in the Bottle
- Tasting Notes
- Citrus Aroma, Willamette Hops add a earthy feel, Medium body; finishes crisp
This is my take on New Belgium's Hoptober Golden Ale. It's my definition of a perfect Fall ale. Ingredients can be found here: http://www.newbelgium.com/beer/detail.aspx?id=6780bca7-5177-4fb5-8665-1a2721d12236
Fermentables:
LME
3lb Wheat
1lb Light(pale)
Grains
2lb Rye
2lb oats(flaked)
8oz Crystal 80L
Hop Bill:
1oz Centennial
1oz Willamette
1oz Glacier
Boil:
Steep Specialty Grains then bring to a 60 Min boil.
60: Add LME and .5 oz of Centennial Hops
45: Add .5 Willamette
30: Add .25 Centennial
15: Add .5 Glacier
5 or Flameout: Add remaining .25 Centennial, .5 Glacier and .5 Willamette
Yeast Pitch Temp Suggest 60-70f
*note i played with some of the hop addition times on this batch and depending on your taste you might want to as well, didn't dry hop because i think the beer will have enough aroma from late hop additions.
Fermentables:
LME
3lb Wheat
1lb Light(pale)
Grains
2lb Rye
2lb oats(flaked)
8oz Crystal 80L
Hop Bill:
1oz Centennial
1oz Willamette
1oz Glacier
Boil:
Steep Specialty Grains then bring to a 60 Min boil.
60: Add LME and .5 oz of Centennial Hops
45: Add .5 Willamette
30: Add .25 Centennial
15: Add .5 Glacier
5 or Flameout: Add remaining .25 Centennial, .5 Glacier and .5 Willamette
Yeast Pitch Temp Suggest 60-70f
*note i played with some of the hop addition times on this batch and depending on your taste you might want to as well, didn't dry hop because i think the beer will have enough aroma from late hop additions.
