- Recipe Type
- All Grain
- Yeast
- Nottingham
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.051
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 41.4
- Color
- 14.43 °SRM
- Primary Fermentation (# of Days & Temp)
- 10
I've added some Biscuit Malt and upped the IBU's on my House Ale. I'm trying to get a little of that Fat Tire malt nose without getting too far away from my old standard House Ale.
8.00 lbs. American 2-row
1.00 lbs. American Caramel 60°L
1.00 lbs. Belgian Biscuit
1.00 lbs. Belgian Cara-Pils
1.0 oz. Sterling (Whole, 7.50 %AA) boiled 60 min.
1.0 oz. Willamette (Whole, 5.00 %AA) boiled 30 min.
.50 oz. Willamette (Whole, 5.00 %AA) boiled 1 min
Single Step Infusion mash at 154 for 60 minutes then batch sparged.
Past House Ales have usually reached final gravity 7 to 10 days in the 6.5 gallon conical. I anticipate 10 days for this. Fermentation temperature averages 65 degrees.
8.00 lbs. American 2-row
1.00 lbs. American Caramel 60°L
1.00 lbs. Belgian Biscuit
1.00 lbs. Belgian Cara-Pils
1.0 oz. Sterling (Whole, 7.50 %AA) boiled 60 min.
1.0 oz. Willamette (Whole, 5.00 %AA) boiled 30 min.
.50 oz. Willamette (Whole, 5.00 %AA) boiled 1 min
Single Step Infusion mash at 154 for 60 minutes then batch sparged.
Past House Ales have usually reached final gravity 7 to 10 days in the 6.5 gallon conical. I anticipate 10 days for this. Fermentation temperature averages 65 degrees.