Had a first attempt at doing a Golden Sheep (from the Black Sheep brewery at Masham). Description is :-
We use Maris Otter malt for all our beers. It's an old and very expensive variety that's distinguished for its taste and quality.
A mix of classic English hop varieties with masses of First Gold hop gives Golden Sheep its citrusy characteristics and light nose. We then enhance the citrus flavour with plenty of Challenger hops.
We use a touch of wheat which helps deliver the lovely creamy head and lacing down the glass - just what you would expect from a proper Yorkshire beer
So my recipe was :-
Recipe Specs
----------------
Batch Size (L): 9.5
Total Grain (kg): 2.062
Total Hops (g): 20.00
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.72 %
Colour (SRM): 5.7 (EBC): 11.2
Bitterness (IBU): 20.9 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
----------------
1.959 kg Maris Otter Malt (95%)
0.103 kg Torrified Wheat (5%)
Hop Bill
----------------
5.0 g First Gold Leaf (7% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
5.0 g Fuggles Leaf (4% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
10.0 g Challenger Leaf (7.4% Alpha) @ 10 Minutes (Boil) (1.1 g/L)
Misc Bill
----------------
0.8 g Baking Soda @ 0 Minutes (Mash)
0.4 g Chalk @ 0 Minutes (Mash)
0.3 g Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Mangrove Jacks - M07 British Ale
They say 'masses of First Gold' but I've used only 5g as it is quite a high alpha. What would masses be for a 9.5 litre brew ?
We use Maris Otter malt for all our beers. It's an old and very expensive variety that's distinguished for its taste and quality.
A mix of classic English hop varieties with masses of First Gold hop gives Golden Sheep its citrusy characteristics and light nose. We then enhance the citrus flavour with plenty of Challenger hops.
We use a touch of wheat which helps deliver the lovely creamy head and lacing down the glass - just what you would expect from a proper Yorkshire beer
So my recipe was :-
Recipe Specs
----------------
Batch Size (L): 9.5
Total Grain (kg): 2.062
Total Hops (g): 20.00
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.72 %
Colour (SRM): 5.7 (EBC): 11.2
Bitterness (IBU): 20.9 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
----------------
1.959 kg Maris Otter Malt (95%)
0.103 kg Torrified Wheat (5%)
Hop Bill
----------------
5.0 g First Gold Leaf (7% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
5.0 g Fuggles Leaf (4% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
10.0 g Challenger Leaf (7.4% Alpha) @ 10 Minutes (Boil) (1.1 g/L)
Misc Bill
----------------
0.8 g Baking Soda @ 0 Minutes (Mash)
0.4 g Chalk @ 0 Minutes (Mash)
0.3 g Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Mangrove Jacks - M07 British Ale
They say 'masses of First Gold' but I've used only 5g as it is quite a high alpha. What would masses be for a 9.5 litre brew ?
so, another 'stuck at twenty' to report. I think they are common enough to give it its own acronym SAT.
