LakeErieBrew
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Nottingham
- Yeast Starter
- Rehydrate per instructions
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.046
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 41.9
- Color
- 3.3 SRM
- Primary Fermentation (# of Days & Temp)
- 21
- Tasting Notes
- Wonderful hop flavor, just the right amount of bitterness.
Size: 5.0 gal
Efficiency: 73.0%
Attenuation: 79.0%
Original Gravity: 1.046 (1.044 - 1.050)
Terminal Gravity: 1.010 (1.008 - 1.013)
Color: 2.7 (2.0 - 5.0)
Alcohol: 4.79% (4.4% - 5.2%)
Bitterness: 41.9 (25.0 - 45.0)
Ingredients:
9 lb Pilsner Malt
1.0 oz Sterling (7.0%) - added first wort, boiled 60.0 min
0.5 oz Sterling (7.0%) - added during boil, boiled 30.0 min
0.5 oz Sterling (7.0%) - added during boil, boiled 15.0 min
1.0 oz Sterling (7.0%) - added dry to primary fermenter, 7 days
1.0 ea Danstar 3767 Nottingham
Mash at 150 for 60 minutes. This should be a dry beer. I use 2 qts/lbs mash ratio.
This is a very simple recipe that produces a quality beer that will be liked by many. With it's dry finish, hop flavor, and perfect level of bitterness, this makes for a great session beer. Nottingham gives this beer a clean, crisp finish. Make sure to ferment cool to reduce any potential for esters. This is a pseudo-lager that can be ready to drink in a short amount of time.
After two weeks, the yeast should be finished. Add the dry hops to the primary for seven days. After a total of three weeks in primary, it should be ready to bottle.
This beer is much lighter in color than it appears in the picture.
Efficiency: 73.0%
Attenuation: 79.0%
Original Gravity: 1.046 (1.044 - 1.050)
Terminal Gravity: 1.010 (1.008 - 1.013)
Color: 2.7 (2.0 - 5.0)
Alcohol: 4.79% (4.4% - 5.2%)
Bitterness: 41.9 (25.0 - 45.0)
Ingredients:
9 lb Pilsner Malt
1.0 oz Sterling (7.0%) - added first wort, boiled 60.0 min
0.5 oz Sterling (7.0%) - added during boil, boiled 30.0 min
0.5 oz Sterling (7.0%) - added during boil, boiled 15.0 min
1.0 oz Sterling (7.0%) - added dry to primary fermenter, 7 days
1.0 ea Danstar 3767 Nottingham
Mash at 150 for 60 minutes. This should be a dry beer. I use 2 qts/lbs mash ratio.
This is a very simple recipe that produces a quality beer that will be liked by many. With it's dry finish, hop flavor, and perfect level of bitterness, this makes for a great session beer. Nottingham gives this beer a clean, crisp finish. Make sure to ferment cool to reduce any potential for esters. This is a pseudo-lager that can be ready to drink in a short amount of time.
After two weeks, the yeast should be finished. Add the dry hops to the primary for seven days. After a total of three weeks in primary, it should be ready to bottle.
This beer is much lighter in color than it appears in the picture.
