Nottingham Ale II
Redistribution of wealth. That's what it's all about. Whether
you're robbing the rich to give to the poor, or robbing the poor
to give to the really poor, or forming collective farms and executing
the imperial family, thus creating a worker's state in the hands
of the proletariat. Be a hero. Give hope to a guy who's at the end
of his rope. Give one of these to a bum. Another Full Metal Hoopajoop
from those philanthropic Monks of Ann Arbor Abbey.
partial mash. Great English ale with strong caramel and fruit notes.
Makes 5 gallons. Elapsed time: 1.5 hours.
- 5 lbs. Pale
- 3 lbs. Amber
- 1.25 lb.
cracked British Cara-Stan Malt
- 0.25 lb.
cracked Light Chocolate Malt
- 3.0 oz. pelleted
Cascade hops (bittering, flavoring)
- 1.0 oz. pelleted
Willamette hops (aroma)
- 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. Cascade, Irish Moss, Yeast nutrient
Aroma hops - 1.0 oz. Willamette
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.)
12 Oct 1998.