Want to start a clone batch for Big Rock's Traditional Ale, love that smooth malty sweet aftertaste!! Found this recipe thru google (its the only one :-( )
2 oz. chocolate malt (500 Lov.)
6 lb Munton's amber dry malt extract (DME)
2 oz Cascade pellet hops (6 %) (45 minutes of boil)
1/2 oz Willamette pellet hops (5 %) (last 1 minute of boil)
1 1/2 tsp gypsum
2 packages Danstar Nottingham yeast
Steep the 2 oz. of chocolate malt in 3 gallons of 150 to 160 degree water for about 20 minutes. Remove chocolate malt; add gypsum and DME and bring back to boil. At boil, add the Cascade hops. After 44 minutes, add the Willamette hops. After another 1 minute, stop the boil and cool the wort. (Leave the hop bag in the wort for the first 5 minutes of the cooling period, if you are using a hop bag.) When wort is cooled, transfer to fermenter, top up to 5 1/2 gallons with boiled, cooled water and pitch the Danstar Nottingham yeast per the Danstar instructions. After 6-7 days, transfer to secondary. After 6-7 days in the secondary, prime with 1 1/4 cup DME boiled in water and bottle.
S.G. 1.054
F.G. 1.012
Anyone have a better recipe they may have tried? Think the hops will have to be ordered or does someone local carry alot of this stuff??