- Recipe Type
- All Grain
- Yeast
- Nottingham
- Yeast Starter
- Pitched on yeast cake
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.044
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 36
- Color
- 3
- Primary Fermentation (# of Days & Temp)
- 6 days @ 64 F
- Secondary Fermentation (# of Days & Temp)
- 14 days @ 68F
- Tasting Notes
- Light and mild with grapefruit citrus taste...a quaffer for sure!
This has been a hit this summer with family and friends. I've done it only BIAB to minimize brew time. Traditional 3 vessel should produce similar results. 2 week secondary was done for clearing more than anything. Kegged 3 weeks from brewing. Was a bit green off the keg until week 4.5-5 (weeks measured from brew day). Disappeared quickly after that.
4.5 lb Maris Otter Pale (UK)
3.5 lb 2-Row (US)
0.5 lb Caramel/Crystal 10L (US)
0.25 lb Carapils (Dextrine Malt) (US)
BIAB-mash at 152 F for 60 min
Boil-60 min
0.5 oz Centennial at 60 min
1.0 oz Cascade at 30 min
1.0 oz Citra at 0 min/flameout.
Transferred onto a Nottingham yeast cake from a Centennial Blonde (biermuncher's). Took off with a rolling bubble within four hours.
Doing a double batch this weekend, I might split the batch and double the citra at flameout for half of it.
4.5 lb Maris Otter Pale (UK)
3.5 lb 2-Row (US)
0.5 lb Caramel/Crystal 10L (US)
0.25 lb Carapils (Dextrine Malt) (US)
BIAB-mash at 152 F for 60 min
Boil-60 min
0.5 oz Centennial at 60 min
1.0 oz Cascade at 30 min
1.0 oz Citra at 0 min/flameout.
Transferred onto a Nottingham yeast cake from a Centennial Blonde (biermuncher's). Took off with a rolling bubble within four hours.
Doing a double batch this weekend, I might split the batch and double the citra at flameout for half of it.
