Weasel Breweries™ Recipes:
Olde Pyehole's Nottingham Ale™ I

Extract and 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 malt extract
  • 3 lbs. Amber malt extract
  • 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 Moss (optional)
  • 0.5 tsp. Yeast nutrient (optional)
  • 0.5 tsp. Chillguard (optional)
  • 1 package dry Nottingham Ale Yeast
  • In a 30 liter stainless steel brew pot, bring 20 liters cold water to a boil.

Meanwhile, add 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:

Start of boil: Bittering hops - 1.5 oz. Cascade

45 minutes: Flavoring hops - 1.5 oz. Willamette, Irish Moss, Yeast nutrient

55 minutes: Aroma hops - 1.0 oz. Cascade

60 minutes: Stop boil.

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.)

1st brewing, 25 Oct 1997.



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Copyright © 1997-2011 Kirk R. Humphries and Sandy Marshall. All rights reserved. Weasel Breweries, Monks of Ann Arbor Abbey, and Old Pyehole are trademarks of Kirk Humphries and Sandy Marshall. And so is a lot of other stuff. So there.

Last update: 29 August 2011