BLACK SHEEP BITTER FLAVOUR

[trucker5774]

Does anyone have a recipe for Black Sheep Bitter (all grain) It's that "caramel "flavour I am looking for. Is it from the malt (boiled to reduce in a pan) or from the hops.
Any ideas please?

[nobby]

Its in Graham Wheelers latest book, well worth buying and supporting Graham. I believe the Caramal flavour is from the Dark Malts ie chocolate or Black Malt

[Stonechat]

Its in Graham Wheelers latest book, well worth buying and supporting Graham. I believe the Caramal flavour is from the Dark Malts ie chocolate or Black Malt

Unless the arrangements have changed, GW does not get any financial reward from these CAMRA publications, which makes the patience he displayed when dealing with the numpties at CAMRA worthy of sainthood.

I'm going on a post GW made to that effect in regards his earlier books, as I stated at the outset this might have changed.

Still well worth getting the book.

I suspect the caramel flavour comes from the Crystal Malt, which makes up about 7% of the all-grain bill.

[Dr. Dextrin]

I've been trying to get that flavour too and have concluded that regular crystal malt doesn't quite hit the spot. It's too roasted.

I'm now of the opinion that pale crystal malt might be better. This isn't quite so burnt and has more of a caramel/ovaltine taste. I have some ready to brew next week. Preliminary tasting of the grain makes me think it'll get rather nearer than ordinary crystal does. Of course, you'd also need a bit more black malt (or whatever) to get the right colour.

[WishboneBrewery]

I suspect the yeast plays an important part in the character of this beer.

I find you get an distinctive theme on the flavour across all Black Sheep beers apart from Riggwelter which differs and is more creamy.
The yeast and process must have a lot to do with it.

[trucker5774]

My local has Black Sheep,Bombardier and Old Speckled Hen. I am going to have a word with the Licensee and give him some jars to collect some dregs from the barrels. I will be making up my own regular house recipe bitter in several comparison tests to see the difference by changing just one ingredient or one process. The main areas I intend to look at are bottled water, amount of crystal malt, types of yeast and mash temperature. I regularly use black malt to control colour. It may take me a little while to go through all the variations, but it will be fun and educational along the way (I already have plenty of taste testers before you all kindly offer).
My dilemma at the moment is whether to ask for a sample from the first drawn from the barrel or from the swilled around dregs. I reckon on the dregs as the first drawn may already be well settled when it is tapped and may have traces of line cleaner at the worst.

edited for crap typing and spelling!

[Dr. Dextrin]

I've brewed Black Sheep Ale (rather than bitter) with both SO4 and Nottingham yeasts and I think the latter gets closer. The beer is quite clean-tasting and not very estery at all. The distinctive note (as the OP says) is a caramel-like sweetness. Changing yeasts didn't affect that at all.

As to whether the famed Yorkshire squares have an effect, I can only say I haven't really noticed it yet, although I'm sure they help a lot with selling the beer.

[Bobba]

Brewed this up recently (in fact still last few pints in keg) and it was amazing. Followed recipe in Graham's book, but the key here as Chris points out is the yeast. I cultured up some Fullers 1845 for this one and it worked out amazing. Nice yeast to use too as it's super duper flocculant. It's got a low attenuation, so leaves a lot of residual maltiness which is quite characteristic I think

[trucker5774]

Thanks bobba (and chris) I have an 1845 wating to be done. I will be adding this to my list of tests.................I will report back in March (not sure which year though)