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Black Sheep Riggwelter

Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Endre - Norway
Calories: 178 calories (Per 330ml)
Carbs: 18.1 g (Per 330ml)

Created: Friday August 31st 2018

Bob's Your Uncle v3

by Dred65

OG: 1.049 FG: 1.013 ABV: 4.8% IBU: 32

Original Gravity:

1.058

Final Gravity:

1.014

ABV (standard):

5.9%

IBU (tinseth):

32.5

SRM (morey):

17.6

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 kg	United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale	38	3.75	80.4%
0.50 kg	Torrified Wheat0.5 kg Torrified Wheat	36	2	8.9%
0.30 kg	United Kingdom - Crystal 70L0.3 kg Crystal 70L	34	70	5.4%
0.30 kg	United Kingdom - Pale Chocolate0.3 kg Pale Chocolate	33	207	5.4%
5.60 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Challenger30 g Challenger Hops	Pellet	8.5	Boil	60 min	28.19	60%
20 g	East Kent Goldings20 g East Kent Goldings Hops	Pellet	5	Whirlpool at 80 °C	20 min	4.35	40%
50 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
30 g	Challenger (Pellet) 30 g Challenger (Pellet) Hops	28.19	60%
20 g	East Kent Goldings (Pellet) 20 g East Kent Goldings (Pellet) Hops	4.35	40%
50 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15 L	sugar stand	Infusion	--	65 °C	60 min
	Mash out	Temperature	--	78 °C	15 min
20 L		Fly Sparge	--	75 °C	45 min
Starting Mash Thickness: 2.5 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
5 g	wln1000	Other	Boil	15 min.
5 g	Whirlfloc	Fining	Boil	15 min.
5 g	Gelatin	Fining	Primary	7 days

Yeast

Wyeast - West Yorkshire 1469

Amount:	1 Each	Cost:
Attenuation (custom):	74%	Flocculation:	High
Optimum Temp:	18 - 22 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 328 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
85	5	15	95	90	40
Oslo water is very soft. I add: Mash 2g NaHCO3 2g CaSO4 3g CaCl2 "some" lactic acid Sparge 3g CaSO4 4g CaCl2 After boil 1g MgSO4
Mash Chemistry and Brewing Water Calculator

Notes

Oxygenate wort to 12 ppm
Pitch at 17 deg c
Rise to 20 deg c over 12 hours
Ferment at 20 deg c
coldcrash and rack to keg
Fine with isinglass/gelatine optional
Carbonate to 1 vol Co2
Keep for 2 weeks at 3 deg C

Serve at 12 deg c through a beer engine with swan neck and sparkler. Serve in a clean pint glass.

Last Updated and Sharing

1,611

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Brews

Public: Yup, Shared
Last Updated: 2023-04-30 12:45 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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