First Recipe

[andysmok]

Thought I'd have a go of making one that i designed!

23L
OG 1051
IBU 28.5

90 Min Mash
90 Min Boil

MO PALE MALT 4.20kg
AMBER MALT 0.40kg
WHEAT MALT 0.15kg
DEMERARA SUGAR 0.15kg

CHALLANGER 28g 90minutes
CHALLANGER 11g 10minutes
EK GOLDINGS 12g 10minutes
EK GOLDINGS 8g steep

Nottingham


All went well but the sparge, I always have a nightmare batch sparging, It must of took me about 1 1/2 hours to get that lovely juice out of that dam cool box!
My run off out of the kettle went remarkably well, clear as a bell and nice and steady,only to find my hop strainer had come off!!!
I ended up with 23liters at 1052 which is pretty much spot on.
Rehydrated the Nottingham and threw it in, the yeast smelt gorgeous.
I'll name this beer once I have sampled it

[andysmok]

The yeast came to life in about 4 hours and is bubbling well now 18 hours after pitching. The only thing i'm worried about is the temperature as it is 25C and i cant get it to go lower, I hope this doesn't give off tastes.

[196osh]

The yeast came to life in about 4 hours and is bubbling well now 18 hours after pitching. The only thing i'm worried about is the temperature as it is 25C and i cant get it to go lower, I hope this doesn't give off tastes.

Put a wet towel over the FV and keep it moised.

The evaporation should cool the fermentation.

[andysmok]

8 Days since brew day and i have bottled 4 litres and racked the other 19 into a secondary with a touch of gelatin. I have never racked so early but i go away for a couple of week on Thursday so i thought I'd get it over and done with as fermentation had finished.
FG 1011 and is tasting fantastic, slightly biscuit'ee with fruity notes, a lovely golden amber colour. I cant wait to try this in about 5 weeks time.
I must say i can instantly smell the difference using Nottingham instead of S04, every other brew I've done always has a real overpowering off smell at about this time when using S04 and i'm pleased to not have the worry this time as to whether or not the smell will mellow. It has even been quite a hot fermentation due to our blistering summer and it still smell great thanks to the Nottingham. I must say though the batch is very cloudy using Nottingham which is why i added some gelatin to the secondary.
I now realise the importance of the yeast effecting the final end product. I will be trying some liquid yeasts next i think

[OldSpeckledBadger]

Yes S-04 does generate some interesting aromas