Scooby_Brew
Well-Known Member
This is a split batch of my 11 gal Willamette Amber (my sort'a Fat Tire clone) with US-05 in one fermenter and Nottingham in the other.
Batch: 11 gal
IBU: 21.4
OG: 1.056
FG (US-05): 1.012
FG (Nottingham): 1.012
20 lbs 2-row
1 lb munich
1 lb cara-pils
1 lb biscuit
0.5 lb crystal 10
0.5 lb crystal 40
0.25 lb chocolate
2 oz. willamette 60 min
2 oz. willamette 20 min
2 oz. willamette 5 min
Aroma:
Notty: estery, malty
US-05: fruity, malty, a hint of honey
Appearance:
Notty: more cloudy, less head and lacing
US-05: clearer then Notty, more head and lacing
Mouthfeel/taste:
Notty: estery, full
US-05: light, crisp, sweet bread, hops coming through
Aftertaste:
Notty: sweet
US-05: Fruit, honey
Over All:
Notty: more estery, more malty.
US-05: crispy, fruity, hops coming trough better.
The difference between US-05 and Nottingham is visible, but is not huge. Notty has a lot of English notes. They both make a great, clean beer, both equally good, in this perticular recipe IMHO US-05 does slightly better
Side notes:
I fermented this beer at 67F. Nottigham took 9 days to ferment, US-05 was done in 3. Both beers landed up in about 1.012 FG, Notty was maybe a little bit lower FG (my hydrometer is not the best). I kept it in 67F for 2 weeks and then I moved it to ~40F for another two. Then I racked it into two corneys and primed it with 2.5 oz of cane sugar each, and then served it after 3 weeks.