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Yadaki Dreaming Ale
Specialty Beer • All Grain • 22 L
Step mash: 40min at 52c, 60min at 66c, batch sparge at 75c for 40min. And first wort hop the first addition of 30g of EK Gouldings.
May 30, 2006 pm 08:35pm
0.0/5.0 0 ratings
Ingredients (All Grain, 22 L)
- 3 kg
Australian Pilsner
Australian Pilsner
Well modified, good attenuation.
- 1 kg
Australian Pale Malt
Australian Pale Malt
A principal ingredient of cask ales using heritage barleys.
- 1 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .5 kg
Australian Wheat Malt
Australian Wheat Malt
Malted wheat for use in Wheat beers.
- .5 kg
Melanoidin Malt
Melanoidin Malt
Red Ales
- .100 kg
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 30 g
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 30 g
East Kent Goldings - 5.0 AA% pellets; boiled 30 min
East Kent Goldings
Mild, slightly flowery.
- 30 g
Cascade - 8.4 AA% pellets; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .05 g
Chocolate malt - (omitted from calculations)
Chocolate malt
-
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: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.062 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.012 | 0.995 - 1.035 | |
| Color: | 11.2 SRM | 1 - 50 | |
| Alcohol: | 6.6% ABV | 2.5% - 14.5% | |
| Bitterness: | 40.5 IBU | 0 - 100 | |
Discussion
A good Ale
2007-05-31 5:21am
Complex grain bill but what a beer? I love it, it was good out of the fermenter but I CCed it for a month and it became a winner, I have used the same grain bill with other yeasts but found the dry Nottingham and US 56 fermented at 17C the best, as for WL the Burton on Trent was also good and the Wyeast 1968 not so. The hop balance [for me] was right.
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