Black Sheep Riggwelter and St.Austel Proper Job IPA

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Bertie Doe

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Having the house to myself for the day, I decided to do two x 21 litre brews. Also my 'stash' was getting perilously low, so needed to regroup.

The first was a Graham Wheeler Riggwelter recipe. I'd read on the internet (so it must be true) that Paul Theakston, owner of the Black Sheep brewery, had confessed to the Ottawa Bugle (or similar) that he used roasted barley in his brew, so I added 100 gr to the Wheeler recipe. Nutty flavour and darkens final ale. Treated as adjunct and added to boil in a hop bag. Yeast was Nottingham.

The second was an IPA. This is sold in local s/mkts in the West Country. The St. Austel Brewery describe it on the bottle as a Cornish IPA. Bit of a puzzle as they use American hops - Willamette, Cascade and Chinook. Very refreshing IPA and I used Mangrove Jacks M44 West Coast yeast but am willing to experiment. I could drive to St. Austel (25 mins) do the brewery guide. The brewery will happily donate their yeast but will it be the proper job or simply their priming yeast ?
 
Hi Bertie

I don't think St' Austell use a bottling strain (hence why their yeast appears on MyQul's list of Bottle Conditioned Beers (link), in the bottom of bottle of Proper Job, as it happens) and various brewers have reported that what they give out when visiting the brewery is their primary strain :?:

BrewUK and St. Austell organised a "cloning" competition for homebrewers to produce their attempts at Proper Job a few years ago, with the winner getting a day at the brewery brewing the real thing with them ... the winner (username "bigrichlock" on JBK) posted the recipe he won with, as judged by the St. Austell brewers themselves, over there (link) wink...

Cheers, PhilB
 
Having the house to myself for the day, I decided to do two x 21 litre brews. Also my 'stash' was getting perilously low, so needed to regroup.

The first was a Graham Wheeler Riggwelter recipe. I'd read on the internet (so it must be true) that Paul Theakston, owner of the Black Sheep brewery, had confessed to the Ottawa Bugle (or similar) that he used roasted barley in his brew, so I added 100 gr to the Wheeler recipe. Nutty flavour and darkens final ale. Treated as adjunct and added to boil in a hop bag. Yeast was Nottingham.

The second was an IPA. This is sold in local s/mkts in the West Country. The St. Austel Brewery describe it on the bottle as a Cornish IPA. Bit of a puzzle as they use American hops - Willamette, Cascade and Chinook. Very refreshing IPA and I used Mangrove Jacks M44 West Coast yeast but am willing to experiment. I could drive to St. Austel (25 mins) do the brewery guide. The brewery will happily donate their yeast but will it be the proper job or simply their priming yeast ?

The Riggwelter recipe in the GW book is very good. Made it twice in 2017, but no RB and US05 as it is the house yeast in the very warm house, containing up to 2 daughters to back up SWMBO on temps (and many other things).
 
Hi Bertie

I don't think St' Austell use a bottling strain (hence why their yeast appears on MyQul's list of Bottle Conditioned Beers (link), in the bottom of bottle of Proper Job, as it happens) and various brewers have reported that what they give out when visiting the brewery is their primary strain

Cheers, PhilB

Thanks Phil for the 'bigrichlock' link. I see he uses a lot more hops than I do. I guess this makes sense, as the original IPAs were heavily hopped to help them survive the long sea journeys. I'll add a lot more to my next.
 
The Riggwelter recipe in the GW book is very good. Made it twice in 2017, but no RB and US05 as it is the house yeast in the very warm house, containing up to 2 daughters to back up SWMBO on temps (and many other things).

Mine isn't a strict GW recipe. I don't use his 385 gr of white sugar but increase the Pale Malt accordingly.
 

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