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Method: | All Grain |
12/21/2015 - Filled the kettle to the top of the top rivet. Boil aborted soon after starting to take Drew to the clinic. Full boil time restarted 3 hours later. Boil proceeded as normal, though not vigorous enough. The result is 5.5 gallons into the primary. 12/22/2015 - Fermentation started in less than 20 hours. Proceeding at 66F. 12/24/2015 - Krausen completely collapsed. I'll wait a few days to transfer in order to accommodate the Gout Stout. 12/28/2015 - Transferred to secondary for clarification. 1/11/2016 - Kegged. |
Enter desired final yield (volume): |
7.00 pounds | 82.4% of grist | |
0.70 pounds | 8.2% of grist | |
0.30 pounds | 3.5% of grist | |
0.50 pounds | 5.9% of grist | |
8.50 pounds | 100% of grist |
0.64 ounces |
10% Pellets @ 60 minutes Type: Bittering Use: First Wort |
6.4 AAUs |
1.00 ounces |
7% Pellets @ 20 minutes Type: Flavor Use: Boil |
7 AAUs |
1.00 ounces |
7% Pellets @ 2 minutes Type: Aroma Use: Aroma |
7 AAUs |
2.64 ounces | Total Hop Weight | 20.4 AAUs |
Total Boil Time: | 60 minutes |
Name: | Nottingham |
Manufacturer: | Danstar |
Type: | Ale |
Flocculation: | High |
Attenuation: | 75% |
Temperature Range: | 57–70°F |
Amount: | 12 gr |
Red rectangular cooler
Batch Size: | 5 gallons | Boil Volume: | 7 gallons |
Evaporation Rate: | 9% per hour | Mash Tun Dead Space: | 0 gallons |
Efficiency: | 80% | Mash Tun Weight: | 10 pounds |
Hop Utilization: | 100% | Mash Tun Volume: | 10 gallons |
Loss: | .5 gallons | Mash Tun Specific Heat: | .3 Cal/gram per °C |
Notes: | Suitable for larger batches, up to 25 pounds of grain in a thick mash. |
Hastings, Minnesota
Calicum: | 55 ppm |
Bicarbonate: | 196 ppm |
Sulfate: | 7.9 ppm |
Chloride: | 8.9 ppm |
Sodium: | 3 ppm |
Magnesium: | 24 ppm |
PH: | 7.4% |
Notes: | Taken from: Prepared by GWMAP |
Infuse with 11 quarts at 169F to rest at 154F for one hour (1.29). Infuse with 9 quarts at 193F to mash out (2.35). Lauter with 12 quarts at 170F to collect 7 gallons. |
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