Special/Best/Premium Bitter – All Grain

Statistics

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.

Comments

Pitched rehydrated yeast from a single packet. High karausen in ~ 36 hours. Should have made a starter.

Adjusted water to the London profile with the help of the Brewing Water Chemistry Calculator from Brewer's Friend.

Malts and Grains

Amount Malt/Grain %
6.75 pounds British Maris Otter Pale Malt 90%
0.50 pounds American Wheat Malt 6.7%
0.25 pounds Belgian Special B Malt 3.3%
7.50 pounds Total Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
5 grams Gypsum (Calcium Sulfate) 75 minutes
1 tbsp 5.2 Stabilizer 75 minutes

Hops

Amount Hop Time AA
0.40 ounces Magnum 90 min 14.1%
0.50 ounces Mount Hood 10 min 5.2%
1.00 ounces Mount Hood 0 min 5.2%
1.90 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Nottingham Yeast Lallemand 12 gr

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile

Notes:

Water Profile Highlands Ranch, Colorado

Fermentation and Aging

Primary:
7 days @ 70° F
Age:
21 days @ 68° F

Breeg’s Nottingham Bitter

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 2.5                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 7.4    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 7.3    
Post-Boil Amt: 5    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: