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One Year
Specialty Beer • All Grain • 5 gal
My first Anniversary in the home brewing world.
January 7, 2008 am 09:09am
3.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 10 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 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- 1 lbs
American Caramel 80°L
American Caramel 80°L
Mild caramel,nutty flavor, sweet. adds color(Red Ale)
- 1 oz
Cluster - 6.9 AA% pellets; boiled 60 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- 1 oz
Columbus - 15.6 AA% pellets; boiled 20 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- 1 oz
Amarillo® - 8.9 AA% pellets; boiled 1 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- 1 oz
Cascade - 6.0 AA% pellets; added dry to secondary fermenter
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 4 oz
Bourbon and the oak chips soaked for one month - (omitted from calculations)
Bourbon and the oak chips soaked for one month
-
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!
Notes
Oak chips and bourbon will be added with the cascade in the secondary. #12 12/07 - Overpowering wood, not enough vanilla added? Mellowing out nicely, I would give this one three stars.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.011 | 0.995 - 1.035 | |
| Color: | 14.3 SRM | 1 - 50 | |
| Alcohol: | 6.1% ABV | 2.5% - 14.5% | |
| Bitterness: | 63.6 IBU | 0 - 100 | |
Discussion
Brewday Mishaps
2008-01-07 9:13am
Low efficiency 62% OG came in about 1.053 Final volume 4 gallons Smells good and it is fermenting well after one night. I think it will turn out fine, but all of my numbers are off.
hey
2008-01-07 1:47pm
you may not wantyour oak chips in there that long. a week or 2 is good other the aok is going to be over powering
Oak
2008-01-08 7:53am
I actually forgot to change it, but the oak is soaking for a week then I am adding it to the secondary for a week or two at the most.
Don't know what to think yet.
2008-01-17 9:36am
Racked to secondary, added bourbon soaked oak and cascades. Gravity reading is 1.009, which is low, but my OG was low also. Maybe too early for the taste but it has a nice hop touch to it, I am just not sure about the mix of hops. Hopefully the cascade can help with the hop aroma. Can't wait to see how it comes out with the oak and bourbon flavors.
hey man
2008-01-18 7:44pm
you want to try something good add a couple of vanilla beans to it or some vanilla extract it will inhance you oak flavor a little
Thanks
2008-01-21 9:35am
I think I will try that.
welcome
2008-01-22 1:04pm
you are welcome let me know how it trues out
Will it Mellow...
2008-01-28 10:41am
Bottled 1/26/08. Aroma is great, nice citrus tinge with a touch of whiskey. Taste seems a little off though, a little too woody. I am hoping this mellows out in the bottle.
hey
2008-01-28 1:03pm
how much oak did you use and it will settle a little the wood taste but if you used vanilla it help also
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