Recipe Type: All Grain
Yeast: Nottingham
Yeast Starter: 1L starter from 1 packet
Batch Size (Gallons): 10
Original Gravity: 1.059
Final Gravity: 1.012
IBU: ~50?
Boiling Time (Minutes): ~75
Color: ~12-17 SRM?
Primary Fermentation (# of Days & Temp):
Secondary Fermentation (# of Days & Temp):
?16# Maris Otter (18# intended)
2# C60
2.5oz Nugget 60min
Fresh hops: 1/2 of a 2 gallon bucket of fresh CTZ hops from the plant out front, as a hop-stand after cooling the wort to ~180˚
1 Whirlfloc, 15 min
We took a trip to Nepenthe (and a short stop at Union) during mash, so we ended up mashing for about 1:45. The thermometer was a little on the hot side when we opened up to sparge (near 158˚), hotter than I had hoped for. We also ended up boiling a little longer than I had expected to.
We also realized as we were pitching that we had left behind 1-2# of grain, which was all very likely base malt since it was at the end of the crush. Whoops!
Thursday, 9/29: FG is 1.012 (6.2% ABV)