Need fast fermentation for American Wheat

[Tybalthophead]

Hi all

Im brewing the following wheat beer recipe this week and need to have it kegged for a 4th of July party.

Ive read that Nottingham is a fast fermenting yeast. I have never tried. I generally use US05 or a chico strain.

Anyone have good advice or experience with Nottingham getting the job done quickly?

Recipe Type: All Grain
Yeast: S-05
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.052
Final Gravity: 1.012
IBU: 5
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 2 weeks @ 65
Secondary Fermentation (# of Days & Temp): N/A
Tasting Notes: A slightly sweet take on a clean american wheat. Slightly like a Guava/Mango Quaffer



4lb - Great western 2-row
4lb - Great western wheat malt
1lb - Gambrinus honey malt
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Mash : 152* 60 Minutes
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.25oz Mosaic @ FWH (60 minute boil)
.75oz Mosaic @15
1oz Mosaic @0 (steep for 10 minutes to let everything settle)
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Ferment with S-05 @65* for 2 weeks

 

[Bowtiebrewery]

US-05 Always gets me finished and kegged in 10 days with an American wheat. S-04 hates me, and I kinda hate it. Never attenuates fully and seems to take longer.

6-7 days at 66*F . Cold Crash for 1.5 days, then force carb, and keep on gas till the 10th day at 30 psi... Blow off pressure serve at 12psi.

 

[Redtab78]

I just recently did a nut brown ale with Danstar nottigham, OG was 1.059, it was done fermenting in 2 days, reaching 1.010...I let it sit for another 12 days just cause I didn't really need to do anything else with it at the time, and it was still at 1.010

 

[YeastMode]

FWIW, I just checked my wheat yesterday and after 12 days in primary, it hit FG and was very drinkable using Danstar Munich yeast. I think you could make it with time to spare, and I bet it was done at 10 days. If you are trying to stick with what you proposed, I would go with Nottingham.