permo
Well-Known Member
This saturday I plan on bottling a 1.051 OG Nut Brown Ale directly from primary after two weeks of fermentation using nottingham yeast. I am also going to be brewing a fairly high gravity Scottish Strong Ale that day. I was thinking since malt is the emphasis of the scottish strong style, that the nottingham yeast would be a great choice, fermented in the 60's.
My Scottish Heavy is going to have an OG around 1.090. I am wondering if I am just asking for trouble pitching a wort of this magnitude onto what will be a ravaneous nottingham yeast cake?
I am thinking, if I do pitch onto the cake, I make sure the wort is down to 63 degrees or so, then pitch and let fermentation go in 60 or so degrees ambient.
Here is the recipe
Amount Item Type % or IBU
14.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 86.42 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.17 %
1.00 lb Munich Malt (9.0 SRM) Grain 6.17 %
0.10 lb Chocolate Malt (350.0 SRM) Grain 0.62 %
0.10 lb Roasted Barley (300.0 SRM) Grain 0.62 %
0.50 oz Chinook [11.00 %] (60 min) Hops 15.0 IBU
0.50 oz Chinook [11.00 %] (30 min) Hops 11.5 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Beer Profile
Est Original Gravity: 1.091 SG
Est Final Gravity: 1.021
Estimated Alcohol by Vol: 9.15
Bitterness: 26.5 IBU
Est Color: 17.2 SRM Color
I plan on two weeks in primary, 2 month secondary fermentation in cooler ambient temp and then 1 month bottle condition/carbonation.
I am really hoping my patience is rewarded, but I don't want to mess it up by doing something wrong with the pitch.
My Scottish Heavy is going to have an OG around 1.090. I am wondering if I am just asking for trouble pitching a wort of this magnitude onto what will be a ravaneous nottingham yeast cake?
I am thinking, if I do pitch onto the cake, I make sure the wort is down to 63 degrees or so, then pitch and let fermentation go in 60 or so degrees ambient.
Here is the recipe
Amount Item Type % or IBU
14.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 86.42 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.17 %
1.00 lb Munich Malt (9.0 SRM) Grain 6.17 %
0.10 lb Chocolate Malt (350.0 SRM) Grain 0.62 %
0.10 lb Roasted Barley (300.0 SRM) Grain 0.62 %
0.50 oz Chinook [11.00 %] (60 min) Hops 15.0 IBU
0.50 oz Chinook [11.00 %] (30 min) Hops 11.5 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Beer Profile
Est Original Gravity: 1.091 SG
Est Final Gravity: 1.021
Estimated Alcohol by Vol: 9.15
Bitterness: 26.5 IBU
Est Color: 17.2 SRM Color
I plan on two weeks in primary, 2 month secondary fermentation in cooler ambient temp and then 1 month bottle condition/carbonation.
I am really hoping my patience is rewarded, but I don't want to mess it up by doing something wrong with the pitch.