- Recipe Type
- All Grain
- Yeast
- nottingham slurry
- Yeast Starter
- yes
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.068
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 17.3
- Color
- 4.1
- Primary Fermentation (# of Days & Temp)
- 21 days at 62 degrees F
- Secondary Fermentation (# of Days & Temp)
- 30 days at 72
- Tasting Notes
- THis came out better than I thought it would and is enjoyed by everyone that tries it
Recipe Specifications
--------------------------
Boil Size: 7.89 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.068 SG
Estimated Color: 4.1 SRM
Estimated IBU: 17.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 85.1 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 39.2 %
1 lbs Rye Malt (4.7 SRM) Grain 2 7.8 %
1 lbs Rye, Flaked (2.0 SRM) Grain 3 7.8 %
12.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 5.9 %
1.50 oz Liberty [4.30 %] - Boil 30.0 min Hop 5 17.3 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
6.00 tsp Yeast Nutrient (Boil 5.0 mins) Other 7 -
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 8 -
5 lbs Honey (1.0 SRM) Sugar 9 39.2 %
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 12 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 9.69 qt of water at 168.2 F 156.0 F 60 min
Sparge: Fly sparge with 7.20 gal water at 168.0 F
Notes:
------
hops are optional
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
This recipe was developed and discussed in this thread.
Final recipe brewed was from post #6.
--------------------------
Boil Size: 7.89 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.068 SG
Estimated Color: 4.1 SRM
Estimated IBU: 17.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 85.1 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 39.2 %
1 lbs Rye Malt (4.7 SRM) Grain 2 7.8 %
1 lbs Rye, Flaked (2.0 SRM) Grain 3 7.8 %
12.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 5.9 %
1.50 oz Liberty [4.30 %] - Boil 30.0 min Hop 5 17.3 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
6.00 tsp Yeast Nutrient (Boil 5.0 mins) Other 7 -
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 8 -
5 lbs Honey (1.0 SRM) Sugar 9 39.2 %
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 12 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 9.69 qt of water at 168.2 F 156.0 F 60 min
Sparge: Fly sparge with 7.20 gal water at 168.0 F
Notes:
------
hops are optional
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
This recipe was developed and discussed in this thread.
Final recipe brewed was from post #6.
