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| Ed Wort |
Recipe Notes
Style: Pale Ale
Style: Pale Ale
Batch Volume: 5 gal.
Color: ?
Target Bitterness: ?
Target OG: ?
Color: ?
Target Bitterness: ?
Target OG: ?
Grist
8 lb. 2-row
2 lb. Vienna
1/2 lb. Crystal 10L
1 oz. Cascade (FWH)
1/2 oz. Cascade (30 min.)
1/4 oz. Northern Brewer (15 min.)
1 tsp. Irish Most (15 min.)
1/4 oz. Cascade (5 min.)
Yeast
Nottingham Ale Dry Yeast
Brew Notes
Brew Date: 3/6/16
Mash Temp: 150
Mash Time: 60
8 lb. 2-row
2 lb. Vienna
1/2 lb. Crystal 10L
1 oz. Cascade (FWH)
1/2 oz. Cascade (30 min.)
1/4 oz. Northern Brewer (15 min.)
1 tsp. Irish Most (15 min.)
1/4 oz. Cascade (5 min.)
Nottingham Ale Dry Yeast
Brew Notes
Brew Date: 3/6/16
Mash Temp: 150
Mash Time: 60
Boil Time: 60 min.
Fermenter Volume: 4.9 gal
Measured OG: 12.0 Brix (1.048)
Hand ground the malt today instead of using my stupid cordless drill that always runs out of battery 20% of the way through anyway. Not too bad. Will probably do this from now on unless we need to buy a corded drill for some household project.
Brought 5.5 gal. mash water to 163. Temp fell just below 150 after dough in. Collected 4.75 gal of 13 brix wort. Boil was straight forward. Added 1/2 gallon of cold water post-boil during the chill phase. Ended up with about 5 gallons of 12 brix wort which is right where I wanted it. Filled the Better Bottle fermenter a little too high probably. Had to dump about 20 oz. of wort or so down the drain. Hopefully not a super vigorous fermentation or things could get messy.
4/23/16 - Kegged today at 1.008 for an ABV of 5.3%. Tasted a little BMC-ish. Fairly dry but with a bit of a toasted, 'husky' flavor I think from the Vienna. The beer also has a slight hefeweissen aroma that dissipates quickly over time. Had a major blow-out during fermentation which usually happens when I brew wheat beers so maybe I'm correlating the dry grain smell or maybe it was the Nottingham yeast that I'm not too familiar with. I usually use US-05 for this type of recipe. I think it'll be a solid easy drinker once it's carbonated.
Trying out a new carbonation method this time. I disconnected the other kegs from CO2 then turned the pressure up to 30psi. I'll leave it there for 48 hours while the keg is in the keezer chilling. I won't be rocking the keg around to increase surface area absorption. After 48 hours I'll drop back to serving pressure (14psi) and see how this trick impacts carbonation time. I'd like to have this beer carbonated within 11 days so it'll be ready for a work party so hopefully this'll do the trick.
4/26/16 - After two days at 30psi and another at 14psi this beer is perfectly carbonated. I think this'll be my go-to carbonation method from now on. Zero to carbed in 72 hours is great, especially for a beer that had some extra time to mature in primary.
Fermenter Volume: 4.9 gal
Measured OG: 12.0 Brix (1.048)
Hand ground the malt today instead of using my stupid cordless drill that always runs out of battery 20% of the way through anyway. Not too bad. Will probably do this from now on unless we need to buy a corded drill for some household project.
Brought 5.5 gal. mash water to 163. Temp fell just below 150 after dough in. Collected 4.75 gal of 13 brix wort. Boil was straight forward. Added 1/2 gallon of cold water post-boil during the chill phase. Ended up with about 5 gallons of 12 brix wort which is right where I wanted it. Filled the Better Bottle fermenter a little too high probably. Had to dump about 20 oz. of wort or so down the drain. Hopefully not a super vigorous fermentation or things could get messy.
4/23/16 - Kegged today at 1.008 for an ABV of 5.3%. Tasted a little BMC-ish. Fairly dry but with a bit of a toasted, 'husky' flavor I think from the Vienna. The beer also has a slight hefeweissen aroma that dissipates quickly over time. Had a major blow-out during fermentation which usually happens when I brew wheat beers so maybe I'm correlating the dry grain smell or maybe it was the Nottingham yeast that I'm not too familiar with. I usually use US-05 for this type of recipe. I think it'll be a solid easy drinker once it's carbonated.
Trying out a new carbonation method this time. I disconnected the other kegs from CO2 then turned the pressure up to 30psi. I'll leave it there for 48 hours while the keg is in the keezer chilling. I won't be rocking the keg around to increase surface area absorption. After 48 hours I'll drop back to serving pressure (14psi) and see how this trick impacts carbonation time. I'd like to have this beer carbonated within 11 days so it'll be ready for a work party so hopefully this'll do the trick.
4/26/16 - After two days at 30psi and another at 14psi this beer is perfectly carbonated. I think this'll be my go-to carbonation method from now on. Zero to carbed in 72 hours is great, especially for a beer that had some extra time to mature in primary.
