Nottingham Strong Blonde BIAB 4.15 gal OG. 1.060 FG. 1.010 abv 6.5 SRM 4 IBU 25 Efficiency 75% Grain bill American 2-row. 10lbs Vienna. 1lb Hops East Kent Goldings 1oz at 60 Styrian Goldings 1oz at 20 Yeast US-05 one packet pitched dry Mashed in at 160 Mashed for 60 min at 150 Pulled bag and poured 1 gal of water over bag heated to 170 for a rinse sparge Boiled for 60 min Cooled to 74 and pitched yeast Fermented at 58 for 2 days and raised temp to 60 for 10 more days Primed with 3.5 oz of table sugar in 16 oz of water After 10 days of conditioning it’s initially sweet but finishes pretty dry, there is a slight vegetable aroma and flavor. After 20 days, not as sweet and the vegetable flavors are nearly gone, there’s a slight alcohol warmth. Carbonation is medium high. Very pleased so far. The hops give it an English quality without the esters associated with English yeasts. The IBUs are just right. I was a little short on my quantity it was supposed to be a 5 gal batch. Nottingham refers to my subdivision
