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| 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). |
This is just something thrown together from the stuff I have on hand to keep the lines full. |
| Enter desired final yield (volume): |
| 7.00 pounds | 81.2% of grist | |
| 1.00 pounds | 11.6% of grist | |
| 0.13 pounds | 1.4% of grist | |
| 0.50 pounds | 5.8% of grist | |
| 8.63 pounds | 100% of grist |
| 1 tab | Whirlfloc @ 15 minutes | |
| 1/2 tsp | Yeast Nutrient @ 15 minutes |
| 1.50 ounces |
4% Pellets @ 60 minutes Type: Bittering Use: Boil |
6 AAUs |
| 1.50 ounces | Total Hop Weight | 6 AAUs |
| Total Boil Time: | 60 minutes |
| Name: | Nottingham Yeast |
| Manufacturer: | Lallemand |
| Type: | Ale |
| Flocculation: | Very High |
| Attenuation: | 75% |
| Temperature Range: | 62–72°F |
| Amount: | 24 gr |
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. |
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45-50 = Outstanding |  |
30-37 = Very Good |  |
14-20 = Fair |
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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 |
