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Notes

Starter Needed: None needed in this beer per Ben Sookying. Ben uses 1 pack of Nottingham dry yeast sprinkled on the wort at the high end of its specification to produce fruity esters. Do not use the extreme end (71-72) or you WILL get banana esters like my first run. He uses 1 pack on his 10X medalling English Strong Ale (~8.5-8.9% ABV). He doesn't expect a low finishing gravity, he just rolls with whatever the beer gives him. BU:GU Ratio: 0.53 (scribd.com), 0.65 (homebrewtalk.com), 0.85 (thehomebrewforum.co.uk) Water profile (Based on preferences of the Brew Dudes): Use a medium-high sulfate Sulfates: ~100 ppm (50-150 ppm) Chloride: ~100 ppm (50-150 ppm) Calcuim: ~75 (50-100) ppm Sodium: around 35 (<100 ppm) Magnesium: ~10 ppm (0-30 ppm) Alkakinity (CaCO3): ~120 ppm (40-200 ppm) Water pH should be at 5.7 at room temp which is ~5.4-5.6 at heated mash temp Chloride : Sulfate ratio: shoot for 1:1 ratio for Malty Dark London Ale. Mash Water Additions: Add 1/2 campden tab per 5 gallons to remove chlorine / chloramine 24 hour before mash Mash Schedule: 145 F for 45 minutes 156 F for 20 minutes to full convert flaked barley 168 F mash out for 10 minutes 168 F sparge (no greater then 168 in order to not increase acrid and tannin off flavors) Use BIABcalculator.com for water volumes Total water needed: 9.88 gal Boil Time: 75 minutes Preboil Wort: 9.13 gal Postboil Wort: 7.25 gal Volune in fermentor: 6 gal Clawhammer Specs: Boil off rate: 1.5 GPH at 70% power, 2.0 GPH at 100% power. Use 70% power on 5 gal and 80% on 10 gal batches. Dead Space: 1.25 gallon Boil the wort for 90 minutes to get good melanoidin and carmelization. Oxygen: Normal O2 addition at the yeast pitch. Yeast options: 1) Lallemand Nottingham: 75-80% high attenuation, high flocculation, optimal temperature range when producing traditional styles is 10°C – 25°C(50°F – 72°F), 14% ETOH tolerance REHYDRATION: Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 30-35°C (86-95°F) for ale yeasts and 25-30°C (77-86°F) for lager yeasts. Do not use wort, or distilled or reverse osmosis water, as loss in viability may result. Stir gently, leave undisturbed for 15 minutes, then stir to suspend yeast completely. Leave it to rest for 5 more minutes at 30-35°C (86-95°F) for ale yeasts and 25-30°C (77-86°F) for lager yeasts. Fermentation Temp Schedule: Nottingham: Pitch at 65 F for the first 24 hours then allow to free rise to 68 F and hold it there for 4 days then let it free rise to 70 F for the rest of the way. Usually racking by day 12-13. Belgian banana esters will present when this yeast is fermented at temps higher then 68 for the first 4 days. Campden Tablets: Pre mash water addition: 1/2 tab per 5 gallons Kegging addition after double dry hop: 1 tab per 5 gallon per brulosiphy for a good sensory and color change or up to 1 tab per gallon in the keg per manurfacturer. For color stability and to reduce oxidation.