Black Sheep Ale

[Talisman]

Guys im looking for a Black Sheep Ale recipe here and ive done a search to get about 4 different variations.

So now im screwed as to what to do. I was going to Follows Jims recipe but you lot have just got on about IBU's for the hops and thats right over my head... i need to know how many grams and at what time lol.

Can some one give me a good BSA recipe in an idiots guide. just need weights of the ingredents and hops and what time to lob the hops in.

I thank you.

[stevezx7r]

Choosing which recipe is down to personal choice but mainly I'd look for what other people who have brewed it say once it was ready.

Hops have what is called Alpha Acid (and Beta, but that's not important right now). These Alpha Acids (AA) give you an estimate of it's potential level of bitterness. If you have Beersmith (a piece of software to make recipes) it will tell you the amount of bitterness (IBU or International Bittering Units) your beer has due to you telling it the level of the AA in the hops you have added. So, if you add 100g of goldings and boil for 60 mins and they have a AA of 5, beersmith tells you the IBU's will be 69.

Basically, the IBU's of a particular beer are dictated by the AA of the hops you use and for how long they're boiled (to release those bittering units). That's why the hops (which provide the bitterness) are added at the beginning of a 60 minute boil - so you can extract all of it's potential bitterness. Whereas, hops added toward the end or steeped when the wort is cooling are added for their flavour or aroma and not their bitterness.

I'd recommend downloading the free trial of beersmith as it has everything you need to help make a good beer.

[clogwog]

Here's one in my BeerSmith data base. I think it was kindly sent to me by DrSmurto.

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Black Sheep Ale
Brewer: DrSmurto
Asst Brewer:
Style: Special/Best/Premium Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 29.68 L
Estimated OG: 1.046 SG
Estimated Color: 28.2 EBC
Estimated IBU: 35.9 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3600.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 82.76 %
400.00 gm Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 9.20 %
300.00 gm Crystal, Medium (Bairds) (170.0 EBC) Grain 6.90 %
50.00 gm Roasted Barley (Bairds) (1199.7 EBC) Grain 1.15 %
40.00 gm Goldings, East Kent [4.50 %] (60 min) Hops 22.5 IBU
15.00 gm Goldings, East Kent [4.50 %] (20 min) Hops 5.1 IBU
15.00 gm Fuggles [4.40 %] (20 min) Hops 5.0 IBU
15.00 gm Fuggles [4.40 %] (5 min) Hops 1.6 IBU
15.00 gm Goldings, East Kent [4.50 %] (5 min) Hops 1.7 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Ringwood Ale (Wyeast Labs #1187) [Starter Yeast-Ale


Mash Schedule: Single Infusion, Medium Body

[Talisman]

thank you for that clogwog

400.00 gm Wheat Malt,

Is that wheat malt different to Torrified Wheat?? Or the same thing?

thanks

[clogwog]

No, they are different.

Wheat malt is malted.

Torrified wheat has not been malted, and is often used in Belgian style lambics and wits. It gives a sharper wheat flavour and a thicker mouthfeel than malted wheat.

Add either of them to your base malts in your mash, and proceed to mash a usual.

[Talisman]

thanks