ArmChair wrote:after a quick search, I found this:
3.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 85.37 %
0.30 kg Caramalt (Joe White) (49.3 EBC) Grain 7.32 %
0.30 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 7.32 %
12.00 gm Target [11.00 %] (60 min) Hops 16.5 IBU
20.00 gm Goldings, East Kent [4.50 %] (20 min) Hops 6.8 IBU
25.00 gm Styrian Goldings [4.70 %] (20 min) (AromaHops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs British Ale (Wyeast Labs #1098) [Starter 2Yeast-Ale
Not sure if its the same, but Seymour will be along soon
Ha, I guess I
am that predictable. Yeah, here I am, and ArmChair you're pretty close. Who needs me?
Fursty Ferret was originally a Gribble Inn recipe, handed down to Rob, the current brewer by his father before him. I asked him for any pointers...understandably he politely declined to share his family secrets. However, Toby, the Head Brewer of Hall & Woodhouse was extremely helpful. He told me the following:
Badger Fursty Ferret
ABV: 4.4%
Grainbill: 96.5% Pale, 3% Crystal Malt, 0.5% Chocolate Malt
Bittering Hops: Goldings and Fuggles
Late Hops: mostly Goldings plus a little Styrian Goldings and/or Cascade
IBU: 30
Colour: golden amber, 25–30 EBC
Yeast: proprietary Hall & Woodhouse English ale strain, benchmarked and in continuous use since 1934, not available commercially but he said homebrewers can get pretty close using Nottingham.
I've read some bad reviews of cask-conditioned Fursty Ferret, mostly describing diacetyl/butterscotch/vanilla faults. It seems to me that was a very short-lived problem which has since been remedied, and it's not even clear if those batch(es) were brewed by Badger or Gribble Inn? In any case, most people describe the bottled version as somewhat commonplace, but a nice, crisp, well-balanced bittersweet English golden ale, slightly citrusy, with a dry, faintly hoppy finish. Sadly, I have not personally tasted it, but it sounds pretty good to me.
Best of luck,
-Seymour
I wonder if Seymour has anything to compare in his recipe vaults 
