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Is this a drinkable recipe?

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hollywoodbrew

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A lot of stuff going on here. I just want to be sure all the ingredients will work.

Also, danstar specs say there 5 billion cells per gram. Do i really need 3.5 packages to pitch 200 billion cells?

Extra Pale Ale

Style: American Pale Ale OG: 1.054
Type: All Grain FG: 1.012
Rating: 0.0 ABV: 5.50 %
Calories: 176 IBU's: 34.42
Efficiency: 75 % Boil Size: 7.75 Gal
Color: 9.5 SRM Batch Size: 6.00 Gal
Boil Time: 60 minutes

Fermentation Steps
Name Days / Temp
Primary 7 days @ 65.0°F
Secondary 14 days @ 72.0°F

Grains & Adjuncts
Amount Percentage Name Gravity Color
5.75 lbs 47.92 % Pale Malt (2 Row) US 1.036 2.0
5.00 lbs 41.67 % Vienna Malt 1.036 3.5
6.00 ozs 3.12 % Caramel/Crystal Malt - 80L 1.034 80.0
8.00 ozs 4.17 % Wheat, Flaked 1.035 1.6
4.00 ozs 2.08 % Aromatic Malt 1.036 26.0
2.00 ozs 1.04 % Special B Malt 1.030 180.0

Hops
Amount IBU's Name Time AA %
0.50 ozs 13.89 Centennial 60 mins 10.00
0.75 ozs 8.79 Amarillo Gold 15 mins 8.50
0.50 ozs 8.96 Simcoe 15 mins 13.00
1.00 ozs 2.77 Cascade 5 mins 5.00
1.00 ozs Amarillo Gold 7 days 8.50
1.00 ozs Simcoe 7 days 13.00
2.00 ozs Cascade 7 days 5.50

Yeasts
Amount Name Laboratory / ID
1.0 pkg Nottingham Ale Yeast
 

Stout1

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Looks kike a really tasty recipe, I wouldn't worry about the Nottingham, I've used it in several batches now, and it is a very agressive, potent yeast. As long as you rehydrate per instructions from their website you should see vigorous ferment inside of 8 hours.
 

mullenite

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The only thing I don't get is the inclusion of Special B and Aromatic... what are you going for with adding those?

(Not saying it will taste bad, just curious why.)
 

Stout1

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I forgot to mention, I really think you would be fine with one pack of Notty, 3.5 just sounds way over the top.
 
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hollywoodbrew

hollywoodbrew

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mullenite said:
The only thing I don't get is the inclusion of Special B and Aromatic... what are you going for with adding those?

(Not saying it will taste bad, just curious why.)
I wanted a malt flavor, but not too much body. I was going for loads of hop and malt flavor, but with a dry finish. Will this get me there?
 

Stout1

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I really didn't notice at first, but for me that it is one whale of of a lot of dry hops. You might get some of the dryness (flavor) you're looking for from the dry hops, but don't expect it from the yeast. Notty dries out OK, but you will get some fruitiness, esters, etc. depending on ferentation temps. It's not going to take it down to a 1.002 or anything that dry.
 

dcp27

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1 pack of notty will be fine. Recipe looks great, but I'd ditch the secondary and just dry hop in the primary. What temp are you mashing at?
 
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hollywoodbrew

hollywoodbrew

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1 pack of notty will be fine. Recipe looks great, but I'd ditch the secondary and just dry hop in the primary. What temp are you mashing at?
With ales, I usually do everything in the primary for 3 weeks, but I have to brew a maibock next week, and it needs to go in the same carboy. Keeping the pipe full!

I was thinking of a single infusion at 152. Is this going to be too dry? I wanted to make a beer that won't make my taps stick shut.
 

mullenite

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The aromatic may come through a little but the Special B probably won't stand out. If you think you need more than what you have from the Crystal and Vienna then I would switch to a darker base malt will help (go to Maris Otter, Golden Promise, or Pale Ale malt.)
 
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