Sun Feb 19, 2006 1:57 pm
I used this recipe, gets to be close to Guiness...at least that's what I've been told by two cetified judges. It is just a bit lighter than guiness, you can modify it to suit your taste.
7.5 # Pale LME
0.5 # roasted barley
0.5 # 80L crystal malt
0.5 # black patent
0.75 # flaked oats
Willamette (or equivalent) to 4.9 AAU for 60 minutes
Nottingham Ale yeast
Process:
Bring specialty grains to a boil. Take pot off heat, remove grains. Stir in LME, making sure it's all mixed in. Bring back to a boil. Add hops. Be careful as it has a tendency to foam up, so stir often and keep your eye on it.
After 60 minutes, crash cool (I use my sink full of ice water) till it hits pitching temp. Rehydrate yeast according to package instructions, and pitch. Pour wort into bucket (do NOT use a 5 gallon carboy Embarrassed) making sure to splash well. (I do mine thru a colander to get the hops out too). Stick an airlock in and let it go.
Mine tends to finish out fast (within 3-4 days) but I then rack to secondary for at least a week.
When you bottle prime with about 2/3 of the amount of priming sugar you'd normally use, as you dont want it to be too bubbley. Should be ready after a week in bottles, and I found that if I left the bottles too long, it got a bit over carbonated for my tastes (I used full amount of sugar tho, so I'll cut back myself this time around)
Cheers,
Brewbear
BEER, not just for breakfast any more!
