It's a Best Bitter day today - Woolly Sheep

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Michael Burnley

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Just about to spark up the HLT for a Best Bitter I call Woolly Sheep, it'll be going on cask to serve with the Angram

Recipe here


All Grain - 74% efficiency

Batch Volume: 21 L
Boil Time: 70 min


Mash Water: 15.37 L

Sparge Water: 22 L (0.95 L + 21.05 L) @ 75 °C
Total Water: 37.37 L
Boil Volume: 33.99 L

Pre-Boil Gravity: 1.037


Vitals
Original Gravity: 1.044

Final Gravity (Simple): 1.010

IBU (Noonan): 30

BU/GU: 0.69

Colour: 11.6 EBC


Mash
Strike Temp — 70.9 °C
Mash — 67 °C — 90 min

Sparge 1 — 77 °C — 20 min

Sparge 2 — 77 °C — 20 min


Malts (4.05 kg)
1.8 kg (44.4%) — Crisp Chevallier Heritage Malt — Grain — 6.7 EBC
1.8 kg (44.4%) — Crisp Finest Maris Otter® Ale Malt — Grain — 6.5 EBC
160 g (4%) — Crisp Cara Gold Malt — Grain — 15.5 EBC
160 g (4%) — Crisp Wheat Malt — Grain — 4.1 EBC
110 g (2.7%) — Weyermann Acidulated — Grain — 3.5 EBC
20 g (0.5%) — Crisp Chocolate Malt — Grain — 1045 EBC
Hops (89 g)
16 g (15 IBU) — East Kent Goldings (EKG) 6% — First Wort

26 g (9 IBU) — East Kent Goldings (EKG) 6% — Boil — 15 min

47 g (7 IBU) — East Kent Goldings (EKG) 6% — Boil — 0 min


Miscs
0.5 items — Campden Tablets — Mash

14.27 g — DWB — Mash

0.5 items — Campden Tablets — Sparge

20.43 g — DWB — Sparge

0.5 items — Whirlfloc — Boil — 15 min

0.5 tsp — Yeast Nutrients (WLN1000) — Boil — 15 min


Yeast
1 pkg — Lallemand (LalBrew) Verdant IPA 77%
Fermentation
Primary — 20 °C — 7 days


Carbonation: 1.1 CO2-vol
Water Profile
Ca2+170 / Mg2+1 / Na+7 / Cl-175 / SO42-340 / HCO3-17
 

Michael Burnley

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That looks grand. Is Verdant IPA your regular yeast of choice for this?
Thanks, actually no, it's the first time with this yeast, I am currently trying to find my favourite yeast

I have so far tried -

S04 ( this is a no because I get that slight sour taste that some people experience )

M42 which I understand is just Notty - this one I like if a bit neutral

M36 Liberty Bell - my favourite so far

St Austell brewery yeast from a bottle of proper job - currently drinking this, it attenuated a lot more than expected and ended up being 5% !!! also it's proving a bugger to get clear even with my usual dose of isinglass

and then on to verdant today I have high hopes for this and I'm hoping it will be my regular

Edit - I forgot, I am wanting to get hold of but so far failing to get a botte of one of the fullers bottle conditioned yeast which I also intend to try
 
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clib

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Thanks, actually no, it's the first time with this yeast, I am currently trying to find my favourite yeast

I have so far tried -

S04 ( this is a no because I get that slight sour taste that some people experience )

M42 which I understand is just Notty - this one I like if a bit neutral

M36 Liberty Bell - my favourite so far

St Austell brewery yeast from a bottle of proper job - currently drinking this, it attenuated a lot more than expected and ended up being 5% !!! also it's proving a bugger to get clear even with my usual dose of isinglass

and then on to verdant today I have high hopes for this and I'm hoping it will be my regular

Edit - I forgot, I am wanting to get hold of but so far failing to get a botte of one of the fullers bottle conditioned yeast which I also intend to try
I like Verdant IPA yeast and I think you probably will too. I think it might work well with the Chevalier. I find I like Verdant in the beers I've made with a malty profile.
 

Alan_Reginato

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Hi!

47 g (7 IBU) — East Kent Goldings (EKG) 6% — Boil — 0 min

Could you please describe the flavour contribution of this addition?

I'm thinking in brew a bitter and use EKG for the first time, all at 0 min, so I'd like to know how it will contribute.

I brewd with Target, Admiral, Challenger, Northern Brewer and Willamette (it's really similar to Fuggle?) So I can get if you make some cross reference.
 

Michael Burnley

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Hi, this gives you all you need about EKG, much better than what I could do

 
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