Batch size: 5 gallons
Boil Volume: 3 gallons
Calculated OG: 1.064
Measured FG: 1.014
Calculated ABV: 6.5%
Calculated IBUs (Tinseth): 59
Vol. C02: 2.4
Measured pitching temp: 64F
Fermentation high: 72 (days 3-7)
Fermentation vessel: Ale Pail
Lag time: less than 12 hours
Days in primary: 8
7 lbs extra pale LME
2 lbs Munich LME
0.5 lbs Crystal 10
1 oz Magic Hop Dust 7% AA at 60 minutes
1 oz Magic Hop Dust 7% AA at 30 minutes
1 oz Magic Hop Dust 7% AA at 20 minutes
0.5 oz Magic Hop Dust 7% at 10 minutes
0.5 oz Magic Hop Dust 7% at 5 minutes
1 oz Magic Hop Dust 7% at flameout
We forgot to rehydrate the yeast until the wort was almost cool, so we only rehydrated for 15 minutes, rather than the usual 45. Other than that, everything went smoothly, though the fermenting bucket still smelled like the hefeweizen even after we washed it twice. Well, a little hefeweizen can't hurt.
Update: it's the next day, and the fermenter is bubbling like crazy. This is our first time using Nottingham—success!
2/15/11: Bubbling has slowed considerably, and the gravity is already down to 1.014, which is just about our expected FG. It tastes quite good, very much an IPA.
Bottled 2/18/11. Unfortunately, Jack had to do most of the bottling by himself. We also decided to try cold crashing by leaving the fermenter outside the night before bottling.