Dryhop with Magnum? 0.25oz? 0.5oz? 1oz?
I believe you won't get too much out of the dryhopping with magnum, but I haven't tried that myself.
I'd not expect too much from it, but please post results if you go through it (I got a pound of magnum that I have to use somehow )
here ya go....try this....for a 3 gallon boil...then top off. You need to add more hops and adjust boil times as indicated below in updated recipe....because, as smagee said you will get less hop utilization with a smaller boil volume.
Do yourself a favor and download the free trial of BEERSMITH.....give it a try...it is free for 21 days.....then you can buy it for around $23.00 when you decide you like it....and I promise you will.
Here is the modified recipe below....REMEMBER...you will need to adjust hop times for hops with different AA values that are assumed (i.e. 9.5% AA for Centenial assumed...if the specific lot of hops you buy is different in AA you will need to adjust.....very simple in BEERSMITH)
Batch Size: 5.50 gal
Boil Size: 3.00 gal
Estimated OG: 1.041 SG
Estimated FG: 1.010 SG
Estimated Color: 3.2 SRM
Estimated IBU: 19.4 IBU
Boil Time: 55 Minutes
Ingredients:
------------
Amount Item Type % or IBU
5.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 83.3 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 16.7 %
0.375 oz Centennial [9.50%] (55 min) Hops 8.6 IBU
0.375 oz Centennial [9.50%] (30 min) Hops 6.8 IBU
0.375 oz Cascade [7.80%] (10 min) Hops 2.6 IBU
0.375 oz Cascade [7.80%] (5 min) Hops 1.4 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Looks like they are already factored into the recipe he posted here. The only adjustments you would need to make beyond this is adjusting the amount of hops based on the AA%.I'm planning on trying this recipe and I'll be using a 3 gallon boil. Not sure if I understood you correctly, but are the hops and hop addition times already factored into this recipe that you have here, or do I need to change them on BeerSmith? Sorry, I've never used BeerSmith nor have I ever had to downgrade the batch size and ingredients. Thanks for any help
sigurdur said:It might end up a bit more fruity ("english") and possibly with a higher FG.
Toad32 said:I brewed my first 5g batch of this yesterday...and brewing my second today. I split it into two batches due to my new HERMS rig...I wanted to make sure I had the rig under control. =)
So today I am doing another Centennial AND the SWMBO Slayer. =) Thanks for the recipes...initial tastes are so very promising!
Nottingham is a bit different than S-04 in my experience. Fermenting Notty in low temperatures should give you a very clean beer with very little yeast character. Fermenting Notty in a bit higher temperature should give you a bit more frutiness.
Fermenting with S-04 should give you more yeast character and possible less attenuation.
I have heard that both Notty and S-04 are english type strains, but difference between strains can very a lot (like for instance the german kolsch ale yeast and the weihestephan strain..).
sigurdur said:I've read from more experienced brewers that 18°C fermentor temperature (not the ambient temperature) gives them a too clean beer. So if you want to overdo it, hit 16-17°C fermentor temperature and you'll probably get a reeeal clean beer .. or an unfermented one ..
EDIT: Please note that I have never fermented with Notty so low, so I can't say for sure if this is actually the case. It might end up doing other things to your beer. If you are going to pitch in these temperatures (or lower), then please remember to "overpitch" since with "recommended" yeast amount, you will actually be underpitching. For this batch though 11.5 grams of Nottingham into 5.5 gallons is probably overpitching a bit.
I've got a 5G AG batch fermenting. Hit 86% efficiency and am using WLP007 Dry English Ale since liquid Notty was out (I'm too impatient for dry yeast). Anybody got an idea of how these two changes might affect the final product?
Koz is correct; the only variable is the specific AA% on the Centennial that you have. If you ended up with a batch in the 8.5% range, you'll need to up the additions slightly (or shift their timing, if you prefer). If yours are upwards of 10.5%, scale down accordingly. Using Beersmith, this is easy; since you know the IBUs you're shooting for (~20ish), enter the recipe as listed above. Then double-click your hop additions and specify the AA% your Centennial has. If yours are lower, your IBUs will drop a bit, so simply increase the amount of one of the additions until the IBUs are back in the vicinity of 20.
Or, just do what I did when I was doing partial boils and just let it ride . Since this beer is specifically designed to be low-IBU, I wouldn't worry terribly much about it. Lower might actually be a boon for the BMC crowd on this one. That said, when I last made it, my LHBS and I determined that it needed a bit more bitterness than I ended up with. Next time, I'll err on the side of more hops.
wharfrat0 said:Gave this a try for my first AG. OG was 1.050 fermented for 3 weeks at 68 degrees and used Notty. FG came out to 1.020. I hope everything comes out alright.
That FG is high... I would have swirled it to rouse the yeast and let it sit another week or so.
Brewing this up this weekend. Planning on the extract version, as I haven't made it to all grain yet.
Would this recipe benefit from a partial mash instead of using all extract? My guess it that the answer would be yes. I have never done a partial mash, but now seems like a good as any to start.
smagee said:I'm inclined to say that *any* recipe can benefit from partial mashing, simply because it gives you more control over the final outcome. However, a beer this simple can certainly be good as a gateway into PM batches because it's relatively easy to do. So I guess I'd say that I can't see any reason that you *shouldn't* do it as a PM .
I converted this into a partial mash:
Type: Partial Mash
Batch Size: 5.25 gal
Boil Size: 3.00 gal
Boil Time: 60 min
Equipment: Brew Pot (5 Gallon) + igloo cooler(2 Gallon)
Ingredients
3.00 lb AHS - Extra Pale Liquid Malt Extract (2.3 SRM) Extract 42.86 %
2.25 lb Pale Malt (2 Row) US (2.0 SRM) Grain 32.14 %
0.75 lb Cara-Pils/Dextrine (2.0 SRM) Grain 10.71 %
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 7.14 %
0.50 lb Vienna Malt (3.5 SRM) Grain 7.14 %
0.30 oz Centennial [10.00 %] (55 min) Hops 11.0 IBU
0.25 oz Centennial [10.00 %] (35 min) Hops 7.7 IBU
0.25 oz Cascade [5.50 %] (20 min) Hops 3.1 IBU
0.25 oz Cascade [5.50 %] (5 min) Hops 1.0 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Beer Profile
Est Original Gravity: 1.041 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.02 %
Bitterness: 22.8 IBU
Calories: 43 cal/pint
Est Color: 3.7 SRM
Mash
60 min
5.50 qt of water at 166.8 F
Mash temp 150.0 F
Sparge
10 Min
Sparge Water: 1.98 gal
Sparge Temperature: 168.0 F
*** add LME at flame out(15 min)
I'll let you know how it turns out!
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