Tanglefoot recipe

Try some of these great recipes out, or share your favourite brew with other forumees!
Post Reply
Martin the fish

Tanglefoot recipe

Post by Martin the fish » Tue Feb 19, 2008 11:08 am

Tanglefoot
5 Gallon. OG 1048. ABV 5.1%. 24 EBU.

Pale Malt 3510g
Sugar 770g

Hops 90 min boil.

Challenger 18g
Northdown 10g

Add 20g Northdown last 15 mins.

This is from Norm's almanac recipe's.

I have 2 questions?
1/. Sugar? What type of sugar should i use? Or does anyone know which sugar H&W use?
2/. No mention of yeast type? Can anyone recommend a yeast strain or does anyone know the strain used by H&W?

Any other thoughts welcome. I wouldn't mind a nice tanglefoot clone brew. :D
Top
erebus

Post by erebus » Tue Feb 19, 2008 11:41 am

I made this a while back, used fairtrade demerara sugar (only because it's the sugar I had in) along with S-04 yeast, but I can't say which type of sugar or yeast H&W themselves use.

It's a beautiful brew, definitely on my list to brew again.
Top
Martin the fish

Post by Martin the fish » Tue Feb 19, 2008 11:45 am

Thanks E. I'm quite keen to give this a whirl. 8)
Top
nobby

Post by nobby » Tue Feb 19, 2008 6:59 pm

An OG of 1048 are you sure thats correct???? Thats over 92% efficiency
Top
Martin the fish

Post by Martin the fish » Tue Feb 19, 2008 7:56 pm

nobby wrote:An OG of 1048 are you sure thats correct???? Thats over 92% efficiency
Just going with what was printed in Norm's recipe database here on the forum. :?
So i should up the grain bill a tad then :?: :lol:
Top
bconnery

Post by bconnery » Wed Feb 20, 2008 1:25 am

nobby wrote:An OG of 1048 are you sure thats correct???? Thats over 92% efficiency
How do you get that?
For a 23L batch I make that about 70%.
I plugged the recipe into beermsith, the program I use, and got 1047...

The batch size isn't mentioned but assuming it is around 23l, either that or 20 is usually reasonably standard, then the numbers seem right to me.
I used ordinary table sugar for the calculation.
Edit: The batch size is there, 5 gallons, that's about 19L isn't it? Which would make the efficiency even lower. Either way the grain numbers look good...

I'd use something like raw sugar or something with a little colour myself. Maybe even Lyle's syrup, but not quite that much...
Top
oblivious

Re: Tanglefoot recipe

Post by oblivious » Wed Feb 20, 2008 8:16 am

Martin the fish wrote: No mention of yeast type? Can anyone recommend a yeast strain or does anyone know the strain used by H&W?

What about Windsor?
Top
Martin the fish

Post by Martin the fish » Wed Feb 20, 2008 10:34 am

DaaB wrote: MtF: fwiw i'd use 3.860kg pale and 0.875kg cane sugar (which should give you 1048 at 75% using Wheelers figures)
Thanks Daab. :D

For a noobie it was all getting a bit too technical and heavy for me. :oops:

I'm hardly aware of my efficiency at the moment as every time i do a brew something different happens. :shock:

At least now it won't be taps giving me jip :wink:

I'm keen to give this a go so i may do so soon. Soon as my hops arrive...
Top
Martin the fish

Re: Tanglefoot recipe

Post by Martin the fish » Wed Feb 20, 2008 11:03 am

oblivious wrote:
Martin the fish wrote: No mention of yeast type? Can anyone recommend a yeast strain or does anyone know the strain used by H&W?

What about Windsor?
I'd thought about Windsor or Ringwood?

But who know's :roll:
Top
oblivious

Post by oblivious » Wed Feb 20, 2008 11:56 am

If you have Ringwood, i would go with it
Top
nobby

Post by nobby » Wed Feb 20, 2008 4:18 pm

Martin the fish wrote:
nobby wrote:An OG of 1048 are you sure thats correct???? Thats over 92% efficiency
Just going with what was printed in Norm's recipe database here on the forum. :?
So i should up the grain bill a tad then :?: :lol:
I had the batch size set at 25 Ltrs in my spreadsheet not 23. Also I used Glugose not sugar which has about 20% higher OG. So is about 80% Dont forget you get 100% extration (hops and trub loss excepted) from Sugar or Glugose becasue you put it straight in the boiler.
Top
SteveD

Post by SteveD » Wed Feb 20, 2008 5:29 pm

oblivious wrote:If you have Ringwood, i would go with it
I'd agree, or Windsor if using dry yeast. Hall & Woodhouse beers tend to be rounded, fruity, and malty, so you don't want anything that attenuates too much, like Gervin EA/Nottingham.

My former local is a Hall & Woodhouse pub, and I drank loads of Badger and Tanglefoot over the years. Svelte I ain't :)
Top
Martin the fish

Post by Martin the fish » Wed Feb 20, 2008 7:59 pm

Ringwood it is then :D

And i pictured you as a model for all of mankind SteveD :lol: :lol: :lol:
Top
Martin the fish

Post by Martin the fish » Mon Feb 25, 2008 12:13 pm

Some confusion over my hop order so i re-ordered and got a whole bunch of hops. While they are available i may as well get them. :D

My yeasts haven't arrived yet though? :(

Keen to do this as AG#007. I love James Bond. :lol:
Top
SteveD

Post by SteveD » Mon Feb 25, 2008 9:27 pm

Martin the fish wrote:Ringwood it is then :D

And i pictured you as a model for all of mankind SteveD :lol: :lol: :lol:
I'm building an extra wide door on the brewery....that's a bit of a giveaway :lol:

In reality though, I was 15 stone and 5'9" last October. Hitting the pool on a regular basis has got me down to about 13st 9lb. Still 5'9" though. :)

The problem is I'm just too short for my weight :wink:
Top
Post Reply

Return to “Beer Recipes”