BeerBorg

Since I haven't brewing for a couple of years now. I figure I best start with the basics. Both liquid & dry extracts, liquid = Marris Otter, dry = Amber. A grain steep with Maillard Malts Nocturnal Blend. I will be using a dry yeast this time, believe it or not.
After the recipe I will ask my questions.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Malzbier
Brewer: Bob & Pöse Kätzchen Bündel
Asst Brewer:
Style: American Brown Ale
TYPE: Extract
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.05 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.60 gal
Estimated OG: 1.050 SG
Estimated Color: 28.3 SRM
Estimated IBU: 22.2 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1 lbs 8.0 oz Nocturnal Blend (280.4 SRM) Grain 1 14.9 %
2 lbs Amber Dry Extract (12.5 SRM) Dry Extract 2 19.8 %
6 lbs 9.6 oz Marris Otter Extract (4.5 SRM) Extract 3 65.3 %
1.00 oz Cascade [5.50 %] - Boil 60.0 min Hop 4 16.0 IBUs
1.00 oz Cascade [5.50 %] - Steep/Whirlpool 30.0 Hop 5 6.2 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 6 -


Mash Schedule: My Mash
Total Grain Weight: 10 lbs 1.6 oz
----------------------------

Steep, remove grains, and prepare to boil wort
Notes:

Now for the questions.
1. I have Nnottingham, Safeale us-5, & Safbrew. Which would be best, especially at the bottom end of the temperature range?
2. Will be using Cascade Hops for bittering. Any suggestions for the hop whirlpool?
3. I am thinking of dry nibbing with a couple ounces of cacao nibs, is this a bad idea?
Thanks
~~BobH

Safbrew is the brand name of a bunch of yeasts, including US-05.

If you're at the low end of the temperature range, I'd use Nottingham. It thrives at lower temperatures.

bpgreen wrote: If you're at the low end of the temperature range, I'd use Nottingham. It thrives at lower temperatures.

what he said

bpgreen wrote:Safbrew is the brand name of a bunch of yeasts, including US-05.

If you're at the low end of the temperature range, I'd use Nottingham. It thrives at lower temperatures.

Ditto. I’m partial to Nottingham over US-05. I usually ferment at 66F when using it and it cleans up nicely and floccs out well. Doesn’t screw with the hops too much, either.

You can whirlpool with Willamette. It’s got a lot of aroma and is good in brown ales.

Cacao nibs. I don’t know. It could add a flavor layer or it could muddy things up. I’d prolly leave it out the first time, but that’s me.

I don't know how cool you mean, but Nottingham is good all the way down to 57... 56 even... just pitch plenty.

Thanks the temp range is 50F to 60F. I can not find my temp controller. I use a shower stall that is below ground level on an outside wall. Think I will nix the cocoa nibs, go with the Nottingham. I thought about using a lager yeast but worry about a warm-up which would bring the stall temp up