- Recipe Type
- All Grain
- Yeast
- Danstar Nottingham dry yeast
- Yeast Starter
- none
- Additional Yeast or Yeast Starter
- none
- Batch Size (Gallons)
- 5.3
- Original Gravity
- 1.057
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 35
- Color
- 5.2 SRM
- Primary Fermentation (# of Days & Temp)
- 14
- Tasting Notes
- Clean, fruity flavoured beer, very aromatic decent malt flavour. decent bitter finish
Recipe Specs
----------------
Batch Size (G): 5.3
Total Grain (lb): 11.464
Total Hops (oz): 4.06
Original Gravity (OG): 1.056 (°P): 13.8
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 5.90 %
Colour (SRM): 5.2 (EBC): 10.2
Bitterness (IBU): 37.4 (Tinseth)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
----------------
11.023 lb Finland - Vienna Malt (96.15%)
0.441 lb Cane Sugar (3.85%)
Hop Bill
----------------
1.2 oz Palisade Pellet (6.1% Alpha) @ 60 Minutes (Boil) (0.2 oz/Gal)
0.88 oz Palisade Pellet (6.1% Alpha) @ 20 Minutes (Boil) (0.2 oz/Gal)
0.88 oz Palisade Pellet (6.1% Alpha) @ 0 Minutes(whirlpool) (0.2 oz/Gal)
0.88 oz Palisade Pellet (6.1% Alpha) @ 0 Days (Dry Hop, 5 days) (0.2 oz/Gal)
Misc Bill
----------------
0.18 oz Irish Moss @ 0 Minutes (Boil)
Single step Infusion at 151°F for 60 Minutes.
Fermented at 68°F with Nottingham Ale Yeast
----------------
Batch Size (G): 5.3
Total Grain (lb): 11.464
Total Hops (oz): 4.06
Original Gravity (OG): 1.056 (°P): 13.8
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 5.90 %
Colour (SRM): 5.2 (EBC): 10.2
Bitterness (IBU): 37.4 (Tinseth)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
----------------
11.023 lb Finland - Vienna Malt (96.15%)
0.441 lb Cane Sugar (3.85%)
Hop Bill
----------------
1.2 oz Palisade Pellet (6.1% Alpha) @ 60 Minutes (Boil) (0.2 oz/Gal)
0.88 oz Palisade Pellet (6.1% Alpha) @ 20 Minutes (Boil) (0.2 oz/Gal)
0.88 oz Palisade Pellet (6.1% Alpha) @ 0 Minutes(whirlpool) (0.2 oz/Gal)
0.88 oz Palisade Pellet (6.1% Alpha) @ 0 Days (Dry Hop, 5 days) (0.2 oz/Gal)
Misc Bill
----------------
0.18 oz Irish Moss @ 0 Minutes (Boil)
Single step Infusion at 151°F for 60 Minutes.
Fermented at 68°F with Nottingham Ale Yeast