Beer Forum

I bought a brick of Nottingham and would like to ferment a pale ale ( 1.052 ) at around 55F - 59F. How much Nottingham should I sprinkle on top? I was thinking on at least 20 grams. I can go higher if needed since I have this 500 gram brick.

Well assuming this is a 5 gallon batch. mr malty http://www.mrmalty.com/calc/calc.html says that it needs 11 grams

+1 to Henning and the Mr. Malty pitching rate calculator.

Or, by hand, 0.042 x volume in gallons x gravity points.
0.042 x 5 x 52 = 11 grams

Behind the scenes...
You need 750,000 cells per milliliter per degree Plato of wort.
750,000 (cells/ml-Plato) x 3,785 (ml/gal) x volume (gal) x gravity points / 4 (gravity points / Plato) / 17,000,000,000 cells per gram = # grams.
Viability can range anywhere from 10 to 20 billion cells per gram for an ale yeast depending on age and storage conditions. Now, if you want to just sprinkle the yeast on top of the beer, it could be as bad as 5 billion cells per gram of yeast. You could need close to 40 grams of yeast this way. Those extra yeast? They're just dead yeast sitting in your beer. I strongly recommend that you rehydrate your yeast according to the directions on the Danstar website. Cheers!

http://www.danstaryeast.com/rehyd.html

At this temperature, the fermentation would probably qualify as a "hybrid" fermentation (using an ale yeast at lager temps), so I would use 1.0 million cells per mL wort per degree Plato. About 33% more yeast needed~ 15 grams.