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1015 English Bitter
Standard/Ordinary Bitter • All Grain • 5 gal
Pale Ale with Nottingham Yeast
January 15, 2012 am 11:19am
4.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 7 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1.23 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 0.9 oz
Cascade - 5.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.50 oz
Cascade - 5.5 AA% pellets; boiled 30 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.50 oz
Cascade - 5.5 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: A - Standard/Ordinary Bitter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.040 | 1.032 - 1.040 |  |
| Terminal Gravity: | 1.010 | 1.007 - 1.011 | |
| Color: | 5.0 SRM | 4 - 14 | |
| Alcohol: | 3.9% ABV | 3.2% - 3.8% | |
| Bitterness: | 37.8 IBU | 25 - 35 | |
Discussion
OG
2012-01-16 2:20pm
I batch sparged for 90 min @ 154º and still barely made style with 1.033 OG. Should make a nice session beer. I'll keep you posted. OK. After looking at my brew notes, that was a preboil reading. OG should read 1.039. Cleaning up nicely, though. Should be bottling this weekend.
Cleaned up nicely
2012-01-29 2:00pm
FG was 1.007 very smooth and just right dryness. Will brew again. I'm liking working with Nottingham. Fast and clean fermentation, high attenuation, consistent results.
PFG
2012-02-01 1:43pm
Had a couple of these last night. Damned fine beer. I'll do it again.
Post a Comment
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