Method: | All Grain |
-Used yeast cake from previous -Clearly, too much yeast. Fermentation was apparent at 3 hours, krausen formed at 4. Blowout at 8 hours. All told, approximately 1 gallon was lost overnight on the first night. -Bottled with 2.1 ounces sucrose. Resulted in 13x22oz and 7x12oz. |
Enter desired final yield (volume): |
15.00 pounds | 69% of grist | |
0.50 pounds | 2.3% of grist | |
0.25 pounds | 1.1% of grist | |
0.75 pounds | 3.4% of grist | |
1.00 pounds | 4.6% of grist | |
4.00 pounds | 18.4% of grist | |
0.25 pounds | 1.1% of grist | |
21.75 pounds | 100% of grist |
1/2 tsp. | Yeast Nutrient @ 10 minutes | |
1 | Whirlfloc @ 10 minutes |
2.00 ounces |
9.6% Pellets @ 75 minutes Type: Bittering Use: First Wort |
19.2 AAUs |
1.00 ounces |
9.6% Pellets @ 30 minutes Type: Flavor Use: Boil |
9.6 AAUs |
0.40 ounces |
9.6% Pellets @ 0 minutes Type: Aroma Use: Dry Hop |
3.8 AAUs |
3.40 ounces | Total Hop Weight | 32.6 AAUs |
Total Boil Time: | 60 minutes |
Name: | Nottingham |
Manufacturer: | Danstar |
Type: | Ale |
Flocculation: | High |
Attenuation: | 75% |
Temperature Range: | 57–70°F |
Amount: | 2000 ml |
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 |
Two mashes were conducted semi-sequentially. The primary mash consisted of 12 pounds of the base malt. The seconadary mash consisted of 4 pounds base malt and 4 pounds of flaked oats. The secondary mash started first. All grains added to a stock pot along with 2 gallons of water at room temperature. That mash was raised to 155F over the course of 30 minutes, with the timer starting 15 minutes before the main mash. The primary mash consisted of the balance of grains infused with water at 172F for a final temperature of 154F. Infusion volume was 3.5 gallons. The secondary mash was added at the 15 minute mark of the primary mash. Mash out was performed by recovering 3 gallons of mash liquor, boiling it with an additional 1/2 gallons, and returning it. After draining the tun, sparge with 3.5 more gallons of water.
Details: Secondary mash temperature every 5 minutes: 69, 72, 105, 111, 130, 147, 155 First runnings, 27.5B; second runnings, 16B; start of boil at 19.8B
|
-Very slow sparge - be prepared for a long draw. |
Primary: | 45 days @ 66° F |
Secondary: | 0 days @ 64° F |
Age: | 60 days @ 64° F |
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 |