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Method: | All Grain |
Changes from NB recipe: sub Rahr 2-row in for Maris Otter and any neutral hop for cluster. |
Enter desired final yield (volume): |
6.50 pounds | 86.7% of grist | |
0.50 pounds | 6.7% of grist | |
0.25 pounds | 3.3% of grist | |
0.25 pounds | 3.3% of grist | |
7.50 pounds | 100% of grist |
1.00 pounds | Honey |
0.65 ounces |
8.8% Pellets @ 60 minutes Type: Bittering Use: Boil |
5.7 AAUs |
0.10 ounces |
6% Pellets @ 60 minutes Type: Bittering Use: Boil |
0.6 AAUs |
0.75 ounces | Total Hop Weight | 6.3 AAUs |
Total Boil Time: | 60 minutes |
Name: | Nottingham Yeast |
Manufacturer: | Lallemand |
Type: | Ale |
Flocculation: | Very High |
Attenuation: | 75% |
Temperature Range: | 62–72°F |
Amount: | 12 gr |
Mash in with 2.5 gallons water at 167F to reach a mash temp of 154F (grain@62F). Mash for 60 minutes. Infuse with 2 gallons of water at 190F. Mix and rest. Drain the tun to recover the first 3.5 gallons. Sparge again with 3.25 gallons water at 168F. Boil for 60 minutes. Add honey at 30 minutes, and whilfloc and nutrient at 5 minutes. |
1 Review | Submit a Review | Refresh Page |
45-50 = Outstanding | 30-37 = Very Good | 14-20 = Fair | |||
38-44 = Excellent | 21-29 = Good | 00-13 = Problematic |
Aroma: | / 12 | |
Appearance: | / 3 | |
Flavor: | / 20 | |
Mouthfeel: | / 5 | |
Overall Impression: | / 10 | |
Cumulative Score: | 0 / 50 | Problematic |