Brew Date
September 7, 2009
Tap Date
October 10, 2009
Attenuation
74% apparent
61% real
Fermentables
British Maris Otter Pale Malt
6.75 lbs|90%
Info
Premium base malt for any beer. Good for pale ales.
Info
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
Info
Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.
Hops
0.40 oz
Magnum 14.1%
90 min Boil
0.50 oz
Mount Hood 5.2%
10 min Boil
Non-Fermentables
5 grams
Gypsum (Calcium Sulfate) Water Agent
Mash
1 tbsp
5.2 Stabilizer Water Agent
Mash
Yeasts
1 pkg
Nottingham Yeast
Lallemand
Equipment Profile15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun
Evaporation Rate
9.00%per hour
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Trub Chiller Loss
1.00gal
Mash Profile Nottingham Yeast
Notes
High flocculation - settles quickly. Very good reputation as a fast starter and quick fermenter. Clean and only slightly fruity. Some nutty flavor in bottled version. Relatively high attenuation.
Fermentation and Aging
Water Profile Highlands Ranch, Colorado
General Info
During NHC 2009, I signed up to receive some email newsletters from Seibel. As a reward, they sent me three packets of Danstar yeast: Windsor, Nottingham, and Munich. This brew is 1/2 of my Danstar yeast experiment.
1/2 of a 10 gallon brew session. Identical recipe and process, different yeast strains.
Nottingham for this one. From Danstar:
The Nottingham yeast strain was selected for its highly flocculant and relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for an ale yeast.
So, this bitter may exhibit more "clean" characteristics: lower esters and, possibly, lower finishing gravity.
