Nottingham Ale I
partial mash. Our original recipe makes a mild, amber brown English
Ale with nice hints of caramel. Gets better and better the longer
you save it. Makes 5 gallons. Elapsed time: 1.5 hours.
- 4 lbs. Pale
- 3 lbs. Amber
- 1 lb. cracked
British Crystal Malt
- 0.5 lb. cracked
Light Chocolate Malt
- 2.5 oz. pelleted
Cascade hops (bittering, aroma)
- 1.5 oz. pelleted
Willamette hops (flavoring)
- 1 tsp. Irish
- 0.5 tsp.
Yeast nutrient (optional)
- 0.5 tsp.
- 1 package
dry Nottingham Ale Yeast
- In a 30 liter
stainless steel brew pot, bring 20 liters cold water to a boil.
5 liters cold water to a 20 liter stainless steel sparge pot. Place
specialty grains in muslin or nylon sparging bag and add to water.
Begin heating. When temperature reaches 180 F, turn off heat and
sparge grains for an additional five minutes. Then, remove bag and
squeeze remaining tasty goodness from bag using a collander and
a large bowl. Discard grains.
When brew pot
reaches boil, begin stirring water and add malt extract. Stirring
will prevent the malt extract settling to the bottom of the bot
and burning. Next, add the contents of the sparging pot. Stir a
few more times for good measure. Inhale.
Turn on the
heat and bring the mixture to a boil again. When boiling, the mixture
forms a foam layer which can rise out of the pot and burn on your
stove. Be careful to avoid this. It is messy and difficult to clean.
Boil the wort
for 60 minutes, adding ingredients at the following intervals:
boil: Bittering hops - 1.5 oz. Cascade
Flavoring hops - 1.5 oz. Willamette, Irish Moss, Yeast nutrient
Aroma hops - 1.0 oz. Cascade
Cool the wort
to 85 F or lower before adding yeast. Cool the wort as quickly as
possible to prevent infection. Leave wort in primary fermenter until
fermentation subsides (about a week). Leave wort in secondary fermenter
for an additional two to three weeks. Bottle and age to taste. (Weasel
Breweries recommends a minimum of two months. More is better.)
25 Oct 1997.