Bitter Up North
Broomfield nanoBrewery
Brewing Notebook
Brew size:
25 L in 375 ml bottles
Grains:
5 kg Marris Otter Malt (Thomas Fawcetts floor malted)
0.5 kg Biscuit Malt (Dingemans)
0.5 kg Amber Malt (Thomas Fawcett)
0.5 kg Biscuit Malt (Dingemans)
0.5 kg Amber Malt (Thomas Fawcett)
Hops:
45 g Northdown (5.8 AA%) 90 min boil
30 g Northdown (5.8 AA%) 60 min boil
15 g Northdown (5.8 AA%) Flame Out
30 g Northdown (5.8 AA%) 60 min boil
15 g Northdown (5.8 AA%) Flame Out
Yeast:
Danstar Nottingham Ale Yeast
Extracts:
N/A
Adjuncts:
N/A
Brewing Time:
1 week primary fermentation on heat pad, bubbled over
12 day secondary fermentation off heat pad
12 day secondary fermentation off heat pad
Temperatures:
Heat pad during primary, garage temparature during secondary
Approximate ABV:
6%
Notes:
Maximum capacity wort boil - ~26 L - almost boiled over!
