BrewBlog: Hmmm, I Donít Know
Specifics
General Information
Method: All Grain

For the 7lbs of Maris Otter, substitute 4 lbs Rahr Pils and 3 lbs Rahr Pale (toasted @250 for 20 minutes).  Toast the oats at 250F for 20 minutes.

4.5 gallons collected with an initial gravity of 12.3B (1.051).

Comments

This is just something thrown together from the stuff I have on hand to keep the lines full.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
1 tab Whirlfloc @ 15 minutes  
1/2 tsp Yeast Nutrient @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Nottingham Yeast
Manufacturer: Lallemand
Type: Ale
Flocculation: Very High
Attenuation: 75%
Temperature Range: 62–72°F
Amount: 24 gr
Procedure

Mash in with 3 gallons at 167F to hit a mash temperature of 150F.  Rest 45 minutes, then draw off 5 quarts for a decoction.  Boil the decoction for 15 minutes and return to the main mash, hitting a temp of 171F.  Rest an additional 15 minutes.  Then, add 2.5 gallons of water at 172F for the first sparge.  Vorlauf and drain the tun.  Add another 2.5 gallons of water at 172F.  Vorlauf and drain the tun.

Boil 45 minutes, then add whilfloc and nutrient.  Boil 15 more minutes, then chill and pitch the wort. 

Tasting Reviews
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45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
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