This is my first post so hopefully I've done it properly. I had some plans cancelled last minute yesterday so I thought I'd try a last minute Brew Day. This is the second time I've created my own recipeand my fourth time brewing so I'm a rookie! I just started throwing ingredients together and this what I brewed..... 5 gallon/all grain Grains: 8lbs 2 row, 1lbs wheat malt, 1lbs crystal 40, 1lbs roasted barley hops: 60 min 1oz ek golding, 30 min 1oz ek golding, 10 min 1oz hallertau mashed entire grain bill for 60 min, boiled for 75 min, used nottingham ale yeast If anyone could help me decipher what Ive brewed and any tips for fermentation would be greatly appreciated!!
I was thinking 3 weeks in primary and 3 weeks in bottle for fermentation. Thats just what I try to do for all my batches. Do you think thats adequate ?
When attenuation has finished and there are no off flavors is adequate for primary. That's very likely to happen in less than three weeks. But a little extra time wouldn't hurt anything either. My only point being: yeast don't read calendars.
I'd say a Porter more than a stout due to the SRM being borderline for a stout and a little brownish (SRM=26.07 according to Brewer's Friend calculations http://www.brewersfriend.com/homebrew/recipe/calculator )
