In going back through old recipe files I'm reminded of beers I used to really love but haven't had in a long while. One of those is Black Sheep's Riggwelter. Not sure how if got it somewhere or parsed it as best as I could from various sources, but just wondering if the grist is in the ballpark and if the hops are the right varieties. Includes my notes at the end.
Riggwelter Ale Clone - Black Sheep Brewery
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
19-A Strong Ale, Old Ale
Min OG: 1.060 Max OG: 1.108
Min IBU: 30 Max IBU: 80
Min Clr: 10 Max Clr: 26 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 12.00 Wort Size (Gal): 12.00
Total Grain (Lbs): 21.00
Anticipated OG: 1.056 Plato: 13.77
Anticipated SRM: 18.4
Anticipated IBU: 35.0
Brewhouse Efficiency: 90 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 2.00 Gallons Per Hour
Pre-Boil Wort Size: 14.00 Gal
Pre-Boil Gravity: 1.048 SG 11.89 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
79.8 16.75 lbs. Pale Malt - Maris Otter England 1.036 5
5.4 1.13 lbs. Crystal 65L Great Britian 1.034 65
6.0 1.25 lbs. Chocolate Malt America 1.029 250
8.9 1.88 lbs. Torrefied Wheat Great Britain 1.036 3
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.25 oz. Progress Pellet 6.00 15.0 60 min.
1.12 oz. Challenger Pellet 7.50 16.7 60 min.
0.33 oz. Fuggle Pellet 5.00 3.3 60 min.
1.90 oz. Goldings - E.K. Pellet 4.75 0.0 0 min.
Yeast
-----
Wyeast 1469 West Yorkshire Ale
Water Profile
-------------
Profile: Yorkshire
Profile known for: Malty Pale Ales
Calcium(Ca): 105.0 ppm
Magnesium(Mg): 17.0 ppm
Sodium(Na): 23.0 ppm
Sulfate(SO4): 66.0 ppm
Chloride(Cl): 30.0 ppm
biCarbonate(HCO3): 153.0 ppm
pH: 8.33
Mash Schedule
-------------
Mash Name: Simple dry-balanced english bitter
Total Grain Lbs: 21.00
Total Water Qts: 16.31 - Before Additional Infusions
Total Water Gal: 4.08 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 70.00 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Mash in Temp 5 60 151 151 Infuse 171 16.31 0.78
Mashout 5 15 168 168 Infuse 210 8.30 1.17
Total Water Qts: 24.61 - After Additional Infusions
Total Water Gal: 6.15 - After Additional Infusions
Total Mash Volume Gal: 7.83 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Notes
-----
3 grams gypsum and 3 ml lactic acid to mash. Pitch at 66 and ramp up to 69
over 72 hours. This yeast is powerful. Use a blowoff tube. Shooting for
OG = 1.056 and FG of 1.011 for 5.9 ABV; For bottles, losing .02 ABV, so F
G 1.013 and ABV 5.67. They shoot for 60 EBC (30.48 SRM!).
From Alan Dunn, the brewer, from podcast:
"Probably 70 of the bittering hop bill is
the aroma hop." E.g. total bittering oz. = 2, then total aroma is 1.4 oz.
Because they are "looking for some fairly good attenuation, mash in at
what I consider the somewhat low end, 66 C (151)
"Great north south debate on whether you have a nice head on your beer or not. Here in the north,
we have this nice malt-bitterness balance, therefore you put the 9 wheat
it and that helps with foam stability in the pint."
"No, no, no caramel, no sugar."
Maris Otter from various suppliers. Colored Malts in particular, Thomas Fawcett, Castleford.
Because they are looking for some good attenuation, they mash in at 66 C/151F. Because they have a long runoff,
the only stand for 40 minutes before beginning the runoff. Has to do with
the faucets, the runoff faucets, I think. Sparge at 74 C/165. Sparge is
typically 2, 2.25 hours.
Water: Fortunate to have water from a borehole, which keeps it pretty consistent. Bit high in hardness and alkalinity, so treat "with a sort of classic, gypsum and some acid."
Boil is 1 hour.
Hops: They use British hops - fuggles, ekg, Progress and Challenger. T
hey change amounts and time, depending on which beer.
The Riggwelter gets a lot of late goldings addition. For bittering, Progress, Challenger,
maybe a bit of fuggles. Roughly equal on the progress:challenger ratio. Small amount of fuggles. They use a hop back for the goldings. "THe copper goes right on top of the hops. THey really get a scalding." No late hops in the kettle - all aroma comes from the hop back.
Yeast extemely flocculant. Needs rousing. Get 6 min. every 3 hours during fermentation cycle.
Obviously this means intense oxygenation. Which results in some particular flavors. Michael Jackson believed this contributes to the creaminess of these beers.
Collect the yeast at 18 C (64.5 F) ands let it rise naturally to 20-21 C (68-70F) and held there typically no more than 72 hours.
They then cool to about 10 C(50F) but do it very slowly, say, no less than
36 hours. Then let it stand a couple days at 10C as a sort of diacetyl rest, etc. \
At the end of this period, excess yeast is removed and it's racked
into a conditioning tank. Typically, count is around 2-3 million yeast at
this point. Stored here at 10C for 24, preferably 48 hours. At which point they're offering
beer to casks with yeast counts of about 1/2-3/4 million.
They do fine (isinglass. 2.5 pints/barrel). No need for priming - plenty of yeast, plenty of residual sugars.
Do not dry hop. Rely solely on late hop additions in the hop back for aroma.
Riggwelter Ale Clone - Black Sheep Brewery
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
19-A Strong Ale, Old Ale
Min OG: 1.060 Max OG: 1.108
Min IBU: 30 Max IBU: 80
Min Clr: 10 Max Clr: 26 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 12.00 Wort Size (Gal): 12.00
Total Grain (Lbs): 21.00
Anticipated OG: 1.056 Plato: 13.77
Anticipated SRM: 18.4
Anticipated IBU: 35.0
Brewhouse Efficiency: 90 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 2.00 Gallons Per Hour
Pre-Boil Wort Size: 14.00 Gal
Pre-Boil Gravity: 1.048 SG 11.89 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
79.8 16.75 lbs. Pale Malt - Maris Otter England 1.036 5
5.4 1.13 lbs. Crystal 65L Great Britian 1.034 65
6.0 1.25 lbs. Chocolate Malt America 1.029 250
8.9 1.88 lbs. Torrefied Wheat Great Britain 1.036 3
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.25 oz. Progress Pellet 6.00 15.0 60 min.
1.12 oz. Challenger Pellet 7.50 16.7 60 min.
0.33 oz. Fuggle Pellet 5.00 3.3 60 min.
1.90 oz. Goldings - E.K. Pellet 4.75 0.0 0 min.
Yeast
-----
Wyeast 1469 West Yorkshire Ale
Water Profile
-------------
Profile: Yorkshire
Profile known for: Malty Pale Ales
Calcium(Ca): 105.0 ppm
Magnesium(Mg): 17.0 ppm
Sodium(Na): 23.0 ppm
Sulfate(SO4): 66.0 ppm
Chloride(Cl): 30.0 ppm
biCarbonate(HCO3): 153.0 ppm
pH: 8.33
Mash Schedule
-------------
Mash Name: Simple dry-balanced english bitter
Total Grain Lbs: 21.00
Total Water Qts: 16.31 - Before Additional Infusions
Total Water Gal: 4.08 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 70.00 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Mash in Temp 5 60 151 151 Infuse 171 16.31 0.78
Mashout 5 15 168 168 Infuse 210 8.30 1.17
Total Water Qts: 24.61 - After Additional Infusions
Total Water Gal: 6.15 - After Additional Infusions
Total Mash Volume Gal: 7.83 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Notes
-----
3 grams gypsum and 3 ml lactic acid to mash. Pitch at 66 and ramp up to 69
over 72 hours. This yeast is powerful. Use a blowoff tube. Shooting for
OG = 1.056 and FG of 1.011 for 5.9 ABV; For bottles, losing .02 ABV, so F
G 1.013 and ABV 5.67. They shoot for 60 EBC (30.48 SRM!).
From Alan Dunn, the brewer, from podcast:
"Probably 70 of the bittering hop bill is
the aroma hop." E.g. total bittering oz. = 2, then total aroma is 1.4 oz.
Because they are "looking for some fairly good attenuation, mash in at
what I consider the somewhat low end, 66 C (151)
"Great north south debate on whether you have a nice head on your beer or not. Here in the north,
we have this nice malt-bitterness balance, therefore you put the 9 wheat
it and that helps with foam stability in the pint."
"No, no, no caramel, no sugar."
Maris Otter from various suppliers. Colored Malts in particular, Thomas Fawcett, Castleford.
Because they are looking for some good attenuation, they mash in at 66 C/151F. Because they have a long runoff,
the only stand for 40 minutes before beginning the runoff. Has to do with
the faucets, the runoff faucets, I think. Sparge at 74 C/165. Sparge is
typically 2, 2.25 hours.
Water: Fortunate to have water from a borehole, which keeps it pretty consistent. Bit high in hardness and alkalinity, so treat "with a sort of classic, gypsum and some acid."
Boil is 1 hour.
Hops: They use British hops - fuggles, ekg, Progress and Challenger. T
hey change amounts and time, depending on which beer.
The Riggwelter gets a lot of late goldings addition. For bittering, Progress, Challenger,
maybe a bit of fuggles. Roughly equal on the progress:challenger ratio. Small amount of fuggles. They use a hop back for the goldings. "THe copper goes right on top of the hops. THey really get a scalding." No late hops in the kettle - all aroma comes from the hop back.
Yeast extemely flocculant. Needs rousing. Get 6 min. every 3 hours during fermentation cycle.
Obviously this means intense oxygenation. Which results in some particular flavors. Michael Jackson believed this contributes to the creaminess of these beers.
Collect the yeast at 18 C (64.5 F) ands let it rise naturally to 20-21 C (68-70F) and held there typically no more than 72 hours.
They then cool to about 10 C(50F) but do it very slowly, say, no less than
36 hours. Then let it stand a couple days at 10C as a sort of diacetyl rest, etc. \
At the end of this period, excess yeast is removed and it's racked
into a conditioning tank. Typically, count is around 2-3 million yeast at
this point. Stored here at 10C for 24, preferably 48 hours. At which point they're offering
beer to casks with yeast counts of about 1/2-3/4 million.
They do fine (isinglass. 2.5 pints/barrel). No need for priming - plenty of yeast, plenty of residual sugars.
Do not dry hop. Rely solely on late hop additions in the hop back for aroma.
