Recipe Help

[Uncle Joshua]

I'm brewing the following tomorrow..

Pale malt 3510g
Sugar 630g

Northdown 60m 18g
Challenger 60m 10g
Northdown 15m 20

I was thinking of using us -05, but also have - s-04, Windsor, Mangrove Jack's Workhorse and Mangrove Jack's West Coast. (I don't rate Mangrove Jack's) Which yeast would you use?

[mozza]

I'd be tempted to use some oats or wheat instead of all that sugar just to get a better taste. But each to their own!

[Uncle Joshua]

Hmm..

Maybe we could add a few oats..

Pale malt 3510g
Oats 397g
Sugar 310g

Northdown 60m 18g
Challenger 60m 10g
Northdown 15m 20

That brings it out at 5%.

Edit* I have a spare 15g of Northdown. Any one an idea how best to use that in this recipe?

[Underground Joe]

I'd chuck the extra northdown in near the end to try and get a bit of hop flavor to come through. Personally I wouldn't use the sugar either. The US-05 yeast will won't do much for this beer as it's a very neutral yeast and there doesn't seem to be much hop or malt flavour going on. If I was going to go that simple with my hops and malt I'd want a yeast that will make things interesting.

[Uncle Joshua]

I dumped the sugar and will add the leftover Northdown near the end of the boil..

[seymour]

+1 for the oat addition, that was a good enhancement.

As far as a yeast suggestion, I suggest you mash at 149°F/65°C for two hours, then use Windsor. The more I think about it, the more I think I'd like that resulting beer.

[Uncle Joshua]

+1 for the oat addition, that was a good enhancement.

As far as a yeast suggestion, I suggest you mash at 149°F/65°C for two hours, then use Windsor. The more I think about it, the more I think I'd like that resulting beer.

I already mashed it for 1 hr.

[seymour]

+1 for the oat addition, that was a good enhancement.

As far as a yeast suggestion, I suggest you mash at 149°F/65°C for two hours, then use Windsor. The more I think about it, the more I think I'd like that resulting beer.

I already mashed it for 1 hr.

No problem, the 2 hour suggestion was simply to ensure maximum fermentability with Windsor which sometimes struggles to attenuate. I would still recommend Windsor yeast for a full-bodied, malty bitter with distinctive English ale esters. Just give it plenty of time to finish and I think you'll be well-pleased.

[Uncle Joshua]

My god. This is fermenting away like crazy after just 6 hours.

[seymour]

My god. This is fermenting away like crazy after just 6 hours.

Yeah, Windsor is a crazy fast starter, it does most of "the heavy lifting" in just a couple days, and then slows way down and struggles to finish. But it looks like you've got a nice fermentable wort there, not too many tricky melanoidins, so it should all come together nicely before too long.