Cobbler's Knob

[maxashton]

Hullo.

Doing a copy of Ruddles County, from Dave Line's book. It's for my dad, a cobbler, hence the name.

I tend to trust Dave's recipes, but there seems to be a hell of a lot of hops in here. Now, I know ruddles is a pretty hoppy bitter, but this threatens to strip the enamel from my teeth.

Cobbler's Knob
8-C Extra Special/Strong Bitter (English Pale Ale)



Size: 21.28 L
Efficiency: 65.0%
Attenuation: 75.0%
Calories: 257.37 per 1 imp pt

Original Gravity: 1.048 (1.048 - 1.060)
|========#=======================|
Terminal Gravity: 1.012 (1.010 - 1.016)
|=============#==================|
Color: 11.9 (6.0 - 18.0)
|===============#================|
Alcohol: 4.75% (4.6% - 6.2%)
|=========#======================|
Bitterness: 61.92 (30.0 - 50.0)
|================================|

Ingredients:
3.875 kg Maris Otter
250 g British Crystal 55°L
500 g White Table Sugar (Sucrose)
30 g Molasses
10 mL Brewer's Caramel - added during boil, boiled 0.0 min
45 g Fuggle (4.8%) - added during boil, boiled 90 min
45 g Whitbread Golding (WGV) (6.0%) - added during boil, boiled 90 min
15 g Whitbread Golding (WGV) (6.0%) - added during boil, boiled 15 min
1 tsp Irish Moss - added during boil, boiled 15 min
2 tsp Isinglass finings - added dry to secondary fermenter
1 ea WYeast 1098 British Ale
60 g Dark Brown Sugar

Schedule:
Ambient Air: 21.11 °C
Source Water: 15.56 °C
Elevation: 0.0 m

00:24:31 Mash In - Liquor: 10.76 L; Strike: 72.4 °C; Target: 65.6 °C
01:24:31 Saccharification Rest - Rest: 60.0 min; Final: 62.5 °C
01:31:52 Mash Out - Heat: 7.3 min; Target: 75.6 °C
02:16:52 Sparge - Sparge: 16.91 L sparge @ 76.7 °C, 23.62 L collected, 45.0 min; Total Runoff: 24.22 L

Results generated by BeerTools Pro 1.0.29

[maxashton]

Cobbler's Knob
8-C Extra Special/Strong Bitter (English Pale Ale)



Size: 21.28 L
Efficiency: 65.0%
Attenuation: 75.0%
Calories: 288.73 per 1 imp pt

Original Gravity: 1.054 (1.048 - 1.060)
|================#===============|
Terminal Gravity: 1.014 (1.010 - 1.016)
|=================#==============|
Color: 12.2 (6.0 - 18.0)
|================#===============|
Alcohol: 5.33% (4.6% - 6.2%)
|===============#================|
Bitterness: 40.54 (30.0 - 50.0)
|================#===============|

Ingredients:
4.5 kg Maris Otter
250 g British Crystal 55°L
1 tsp Irish Moss - added during boil, boiled 15 min
500 g White Table Sugar (Sucrose)
30 g Molasses
10 mL Brewer's Caramel - added during boil, boiled 0.0 min
35 g Fuggle (4.8%) - added during boil, boiled 90 min
25 g Whitbread Golding (WGV) (6.0%) - added during boil, boiled 90 min
10 g Whitbread Golding (WGV) (6.0%) - added during boil, boiled 15 min
2 tsp Isinglass finings - added dry to secondary fermenter
1 ea WYeast 1098 British Ale
60 g Dark Brown Sugar

Schedule:
Ambient Air: 21.11 °C
Source Water: 15.56 °C
Elevation: 0.0 m

00:27:46 Mash In - Liquor: 12.39 L; Strike: 72.4 °C; Target: 65.6 °C
01:27:46 Saccharification Rest - Rest: 60.0 min; Final: 62.6 °C
01:36:09 Mash Out - Heat: 8.4 min; Target: 75.6 °C
02:21:09 Sparge - Sparge: 15.89 L sparge @ 76.7 °C, 23.62 L collected, 45.0 min; Total Runoff: 24.22 L

Results generated by BeerTools Pro 1.0.29

[maxashton]

I was going for the pre-greene-king recipe. Since dave's book was published way before they snagged Ruddles.

So my modification is OK?

[maxashton]

Yeah, i'll give it a punt and see what comes of it in a few weeks.