wanted ridleys witchfinder porter recipe -SEYMOUR

[paulg]

I am looking for the recipe for Ridleys Witchfinder Porter maybe seymour can help as he seems to be the fountain of all knoledge recipe wise.
I have whitelabs wlp022 essex yeast reputed to be from the defunct ridleys brewery in Essex

I currently have a batch of ridleys IPA in the fermenter using the recipe from norman wich I have made several times before using safale sa-04
I want to use the yeast next for a porter and try to freeze the rest as this strain is from the once a year platinum collection

[Dennis King]

According to the real ale recipe database

OG 1045

88% Pipkin pale malt
7% crystal
5% chocolate
12% invert sugar

Their percentages don't add up but I have noticed that on a few of their recipes.

Hops to IBU 44 fuggles, goldings and styrian goldings.

That yeast is a cracking yeast, a real work horse.

[paulg]

thanks dennis
what recipe database is that , les haworth's?
guess hops is like the ipa,
styrians for aroma @ 10 minutes

I was worried about the yeast as in the post for 8 days from uk but I started it in 250 ml stepped up to 2 litres,I cannot get liquid yeast easily here in greece,so want to build up a frozen yeast bank.I have whitelabs fullers/essex and wyeyeast thames valley3, I hope to freeze
As a former colchester/ipswich resident I used to drink a lot of ridleys/tolly/adnams beers so like to try to reproduce something similar.just need to find someone willing to send me a vial of adnams yeast now
cheers
Paul

[Dennis King]

Yes it is the Les Howath book. Another who remembers Ridleys with great affection.

[paulg]

just a question
if I input the % ingredients in beer engine and it totals 112 % as it does,but set the OG as 1045 fixed the program gives weights of grain and sugar do I go with this or reduce the grains until the % =100% ie reduce pale malt by 12% or pale by 8% and crystal by 3% and chocolate by 1% etc.


if you can understand my explaination

[oz11]

Les Howarth's explanation can be found here, page 9.

The malts here add up to 100%, so then I would take 12% by weight of the grain bill in invert sugar and add that to the boil.

Hope that helps.

[paulg]

thanks oz
so using beer engine I input the % and set the required og and 25 litre batch size and got

pale malt 3725gr
crystal malt 296 gr
chocolate malt 211gr
invert no3 508 gr

the grain totals 4232 gr without the sugar, 12% of that is 507.84 gr as calculated by beer engine @508 gr
so how do I reduce the grain bill or are you saying beer engine has calculated it for me and to go with it as above , sorry to be dense and thanks for the link to page 9
Paul

[seymour]

Looks like everyone got you sorted. That mainly matches my info too. My hops data is a little more specific:
equal amounts of Fuggles & Goldings for 90 min, Styrian/Savinjski Goldings for 15 min

That's cool you're using the authentic yeast strain. If you ever want an alternative, the historic Ridley strain was given to Crouch Vale in 1981, is still used at Wibbler's too, and is available as WLP022. Interestingly, the Bishop Nick Brewery is run by a Ridley family member and uses the Crouch Vale yeast. What goes around, comes around, I guess.

Happy brewing! I'm planning a Porter soon too, thinking of splitting it into two fermentors: one Ringwood and one Gales, just to compare.

[paulg]

thanks seymour
as I stated above I guessed the hop additions were similar to the ipa and rumpus recipes with the styrian as a late hop
do you by any chance have a recipe for Adnams mild in your database.I need to find a someone that will send me some adnams yeast from a cask so I can try brewing that too.

[oz11]

thanks oz
so using beer engine I input the % and set the required og and 25 litre batch size and got

pale malt 3725gr
crystal malt 296 gr
chocolate malt 211gr
invert no3 508 gr

the grain totals 4232 gr without the sugar, 12% of that is 507.84 gr as calculated by beer engine @508 gr
so how do I reduce the grain bill or are you saying beer engine has calculated it for me and to go with it as above , sorry to be dense and thanks for the link to page 9
Paul

I've put what I think is correct into Beer Engine at 75% efficiency for a 25L brew @ 1045OG and got the following:-

Fermentable Colour lb: oz Grams Ratio
Pale Malt 5 EBC 8 lbs. 5.9 oz 3800 grams 78.6%
Crystal Malt 130 EBC 0 lbs. 10.6 oz 300 grams 6.2%
Chocolate Malt 1050 EBC 0 lbs. 7.5 oz 215 grams 4.5%
Sugar Invert No.3 Syrup 130 EBC 1 lbs. 2.3 oz 515 grams 10.7%

Final Volume: 25 Litres
Original Gravity: 1.045
Final Gravity: 1.009
Alcohol Content: 4.7% ABV
Total Liquor: 34.8 Litres
Mash Liquor: 10.8 Litres
Mash Efficiency: 75 %
Bitterness: 0 EBU
Colour: 112 EBC

Does this help or only confuse further?

[paulg]

thanks oz
yep even more confused as the % dont equate to the ones listed by dennis king ,however they do make 100% and look more plausible ,thank you
not quite sure how the % were arrived at taking into account the sugar content can you explain to me easily for future reference should I have similar recipes please,if too difficult please tell me
Paul

[6470zzy]

and try to freeze the rest as this strain is from the once a year platinum collection

I trust that you have your glycerine at the ready, don't try to freeze the little beasties without it

[seymour]

thanks seymour...do you by any chance have a recipe for Adnams mild in your database?

Adnams Mild (keg only, 2011)
Adnams Brewery (historic, 1872-present), Southwold, Suffolk, UK
OG: 1034
ABV: 3.2%
Grainbill: Pale, Wheat Malt, Amber Malt, Black Malt, Caramel Syrup
Bittering hops: Citra
Late aroma hops: Hallertau
IBU: 20
Colour: opaque black
Yeast: proprietary Adnams English ale dual-strain, originally from Morgan's of Norwich in 1942: ferment at 64.4°F/18°C, available in mini-casks but not bottles

[paulg]

6470zzy
yep now safely tucked away in 30ml vials with 25% glycerine/25% sterile water/50% yeast mix .I have 12 vials stored

seymour
thanks for that,I wonder at what % the grains are