Special/Best/Premium Bitter – All Grain


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.


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%


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


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


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


Water Profile Highlands Ranch, Colorado

Fermentation and Aging

7 days @ 70° F
21 days @ 68° F

Breeg’s Nottingham Bitter

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 2.5    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 4.6    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.5    
Post-Boil Amount: 5    
Boil Time: 90    
OG: 1.042 / 10.5° P    
Mash PH:      
Boil PH:      

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