During NHC 2009, I signed up to receive some email newsletters from Seibel. As a reward, they sent me three packets of Danstar yeast: Windsor, Nottingham, and Munich. This brew is 1/2 of my Danstar yeast experiment.
1/2 of a 10 gallon brew session. Identical recipe and process, different yeast strains.
Nottingham for this one. From Danstar:
The Nottingham yeast strain was selected for its highly flocculant and relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for an ale yeast.
So, this bitter may exhibit more "clean" characteristics: lower esters and, possibly, lower finishing gravity.
Pitched rehydrated yeast from a single packet. High karausen in ~ 36 hours. Should have made a starter.
Adjusted water to the London profile with the help of the Brewing Water Chemistry Calculator from Brewer's Friend.
|6.75 pounds||British Maris Otter Pale Malt||90%|
|0.50 pounds||American Wheat Malt||6.7%|
|0.25 pounds||Belgian Special B Malt||3.3%|
|7.50 pounds||Total Grain Weight||100%|
|5 grams||Gypsum (Calcium Sulfate)||75 minutes|
|1 tbsp||5.2 Stabilizer||75 minutes|
|0.40 ounces||Magnum||90 min||14.1%|
|0.50 ounces||Mount Hood||10 min||5.2%|
|1.00 ounces||Mount Hood||0 min||5.2%|
|1.90 ounces||Total Hop Weight|
|Nottingham Yeast||Lallemand||12 gr|
Filtered through standard charcoal system.
|Strike Water Amount:||2.5|
|Strike Water Temperature:|
|Sparge Water Amount:||4.6|
|Sparge Water Temperature:|
|OG:||1.042 / 10.5° P|
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