Home Brew Forum

Just mashed in on the following. The grist is from Riggwelter, with the hop schedule coming from a mix of Goldings and BX.

24L
OG 1.059
FG 1.014
ABV: 5.9
Colour 18 SRM
IBU 36


Grist
80% Pale ale
9% Torrified Wheat
6% Dark Crystal
5% Pale Chocolate
1% Carafa Special III

Hops
Magnum 60 mins to 36IBU (Rager)
20g Goldings and 20g BX flame out for a 20min hot stand.

Yeast
Mangrove Jack M07 British Ale


I'm hoping that the 30mins hot stand will simulate a whirlpool/hop back which is what Blacksheep do, all be it not with the BX.

More to follow, probably a couple of crappy iPhone pic too

LB

Interested in seeing how this turns out, my current brew is also based on riggwelter, but it's totally different to your recipe.

We will have to exchange bottles when there ready

Totally up for a swap!

! I've based mine on the recipe form The Brewing Network's Can You Brew It episode on Riggwelter. They interviewed the brewer and apart from the Carafa Thats pretty much the grist. The hops are of my own creation as I had neither progress nor challenger in stock and Goldings + DX worked well in my theaktons black bull inspired ordinary bitter!

Mine was this one:

Name: Julius Ceaser

Grain Bill:

4200g Marris Otter 76%
500g Torrfied Wheat 9%
400g Dextrose 7%
300g Crystal Malt 5%
100g Chocolate Malt 2%

Hops:
27g Challenger Pellet 7.47% 60min
27g Progress 5.43% 60min
15g Fuggles 4.35% 60min
20g Goldings 6.2% 10min
1tsp Irish Moss 15min

Mash at 66°C for 120 minutes
Boil for 60 min. Add a pinch of gypsum at the beginning..

Yeast:
Mangrove Burton Union
Ferment at 22°C
Brew to 25 litres

SG: 1052
FG:

Brew Date: 06/12/2013

I've been thinking of dry hopping goldings, but I'm not 100% sure yet

A light goldings dry hop is really nice!

Thats an awesome looking recipe.

I think I will be trying that one next brew.

cheers fella! I'm hoping its gonna be a winner served though the beer engine! Let me know how you get on with it! I'm also hoping that the mangrove jack yeast works well with it!

Looks good from here! I need to get some Brambling Cross, I really like them but some commercial brewers go a bit overboard for my liking; I want subtle fruity-blackcurranty-ness not a beery Ribena!

Keep us posted.

Cheers,
Jamie

Well this mangrove British ale yeast is a goer! Pitched at 1AM this morning and just had a look now and it's got a healthy 1 inch krausen! Fermenting away nicely at 19oC

barney wrote:Thats an awesome looking recipe...

+1 looking for the "love" button

That grist is very similar to my Shark Island, adapted from Dark Island, fermenting with Gervin Ale. I also have done Dark Island recently with Mauribrew 514, which turned out great. Be interesting to see how the Mangrove British Ale turns out. I'm wondering if anyone can describe the likely difference between the three. I know Gervin/Nottingham is very neutral. How would the more experience brewers describe Mauribrew? And the Mangrove? I know they are both newish yeasts on the market. And what would be your ideal yeast for this sort of recipe, either dry or liquid?

Clibit wrote:That grist is very similar to my Shark Island, adapted from Dark Island, fermenting with Gervin Ale. I also have done Dark Island recently with Mauribrew 514, which turned out great. Be interesting to see how the Mangrove British Ale turns out. I'm wondering if anyone can describe the likely difference between the three. I know Gervin/Nottingham is very neutral. How would the more experience brewers describe Mauribrew? And the Mangrove? I know they are both newish yeasts on the market. And what would be your ideal yeast for this sort of recipe, either dry or liquid?

Mauri 514 is a popular, all-purpose, Australian ale yeast, almost surely derived from an English strain, which is very forgiving across a wider-than-usual temperature range. It's more estery than Gervin/Nottingham, hinting at tart green apple, pear, ripe melon, strawberry. For the same reason, it can overpower hops a bit more. It all just depends on what you're going for, but you can add a bit more late hops if you want to use this yeast for a more complex final beer.

Mangrove British Ale is probably another Whitbread-B/Whitbread-dry derivative, like WLP007, Wyeast 1098, S-04, which as you know is the original modern all-purpose English ale strain. I think all other things being equal, the continuum of neutral to extreme yeast personality would go like this:

Chico/US-05/American Ale -> Gervin/Nottingham -> Whitbread-B/S-04 -> Mauribrew 514

Of course, your mileage may vary.

Thanks Seymour, that's really interesting. I have used all four of those yeasts and I think Mauribrew has produced the best results so far, with a limited number of brews under my belt. I have used it for three brews that all turned out really tasty, and really clear. Early days though. I've stuck to dried yeasts so far while I learn the ropes and nail down all the processes. I was a bit surprised to see Mauribrew described as extreme, though I'm not sure what an extreme yeast is like. I maybe think of some Belgian yeasts as being extreme, but I haven't drunk much Belgian beer, I like my English ales, with English, American and Oz/NZ hops. I have enjoyed Belgians when I've had them though, it's an area for exploration for me.

Haven't tried the Mauri ale yet but the lager is a good yeast!

I've just gone to check on this beer and it's blown through the airlock! That's 5L of headspace

I managed 25L at 1.059 so just slightly over my efficiency but only by a tat!

The fermenting fridge smells awesome! Lovely English ale esters!

Just had the second bottle of the Exmoor Gold style brew I made a few weeks ago with Mauri, and Seymour's description makes sense now. The beer is not as bitter as expected, at 50 IBU, and has a sweet fruitiness that I guess could be described as pear, melon, strawberry. The hops are Willamette and EKG. My 18 year old son said it was too bitter for him. It was rich and fruity to me! I like some very bitter ales mind.

Maybe a gold ale like this with straight forward hops that don't overpower are good for testing yeasts. I could brew a series with different yeasts. I did one with US05, which definitely was pretty yeast neutral, and another batch with S-33, which was more like this Mauri, but less so. Some fruitiness, for want of a better word, but not as much.

Let us know how this Mangrove British Ale yeast works out in this beer, which should turn out great I reckon. The Mauri was more overpowered by malt and hops in my similar brew to this one, I think, but I've only had one or two of those so will need to check another bottle pronto.