Bertie Doe
Well-Known Member
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 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 ?