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I'm planning on brewing a Mild and fermenting with Nottingham dried yeast.
Has anyone brewed a Mild (or similar) with Nottingham? Was it any good?
Any other thoughts on Nottingham in a Mild?
I tried Yeastie Boys Weemix the other evening and would like to have something similar on hand for drinking at home. When I first saw the tap label at the pub I thought the name was "Weetbix" and was wondering why anyone would call a beer "Weetbix" and it was not until I saw the tap closer that I realised that it was Weemix, which I assume is a play on it being a small remix of PKB.
So far I have only been using dry yeast (Danstar Nottingham most recently). I suspect this brew could do with a decent english ale type yeast to give it another dimension. Any recommendations on what yeast would be of great help. I have not been able to figure out how to get hold of something like the London ESB yeast without the yeast costing way more than everything else in my brew! I do need to learn to propagate from a Wyeast pack.
Oh, and I figure there might be a dry hop component as well. I would probably put about the same as the zero minute additions into dry hop?
Anyway, I would love some comments as to whether I am heading in the right direction on this. Having only started brewing this year I am still wet behind the ears, but am loving learning all the new stuff!
|Weetbix (Weemix clone)|
|Type: All Grain||Date: 22/09/2011|
|Batch Size (fermenter): 17.50 l||Brewer: Zane|
|Boil Time: 60 min||Equipment: Zane Pot and Cooler (10 Gal/37.8 L) - All Grain|
|Est Original Gravity: 1.038 SG|
|Est Final Gravity: 1.011 SG|
|Estimated Alcohol by Vol: 3.6 %|
|Bitterness: 28.4 IBUs|
|Est Color: 58.6 EBC|
|Mash Name: Single Infusion, Full Body, Batch Sparge||Total Grain Weight: 3.130 kg|
|Sparge Water: 18.29 l|
|Sparge Temperature: 75.6 C|
|Sparge Step: Batch sparge with 2 steps (6.03l, 12.26l) of 75.6 C water|
Carbonation and Storage
|Carbonation Type: Bottle||Volumes of CO2: 2.3|
Hey I have the last of my base malts to use up and bought a tin of extract and was wondering what to do.
I was going to rebrew one of my favourite partial recipes, but I might give this a go instead, I've got everything except the Styrians, but I'll use some NZ Goldings instead.
Going a smidge more on the crystal and breaking up the choccies into regular and pale and a little less black, adjustment for my taste
Something like this
0.600 medium cystal
0.150 pale chocolate
Not sure what OG I'll get from a no sparge partial mash, usually get about 60% so I'm guessing I'll be in the same ballpark as you.
Ferment with a repitch of Windsor and I figure my FG might be a bit higher given the extract ?
I'll go with the same hopping, maybe tweak up the 60 minute hop for a more lingering bite
looks good too. I currently only have standard choc in the cupboard, which is why it was in the recipe. From the notes on ratebeer it was pale choc in the Weemix http://www.ratebeer.com/beer/yeastie-boys-pkb-remix-2011-weemix/151...
I do not have any black, and have not used it in a recipe before... and so my recipe is a total guess at the moment. I am hoping Stu might comment on the ratios/hopping etc for me.