County Best Bitter

[SiHoltye]

Hi,

I've not used home roasted malt before but I followed Geoff Cooper's advice here to make pale amber malt from Sussex grown maris otter pale malt.

So the malt is grown on the Goodwood Estate in Sussex, the hops grown on Sussex hop farms, and the yeast is called Sussex strain, and the water is out of my kitchen tap from a reservoir in Sussex.

Here's the recipe:

Ingredients
23L @ 68% efficiency, 60min mash, 60min boil, liquor = bitter
Amount Item Type % or IBU
4.50 kg Maris Otter (5.9 EBC) Grain 94.74 %
0.25 kg Pale Amber Malt - Home Roasted (7.5 EBC) Grain 5.26 %
20.00 gm Admiral [12.70 %] (60 min) Hops 27.5 IBU
25.00 gm Progress [5.04 %] (30 min) (Aroma Hop-Steep) Hops -
20.00 gm Progress [5.04 %] (15 min) Hops 5.4 IBU
1 Pkgs Sussex Dual (Brewlab #1004) Yeast-Ale

Beer Profile
Est Original Gravity: 1.044 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.42 %
Bitterness: 32.9 IBU
Est Color: 9.2 EBC

Brewing on Sat unusually as the Mrs is off to watch the egg chasing so have got house to myself. Brew, then to the pub - hurrah!

[Subsonic]

Looks interesting, a good link to bookmark as well. I have read about guys using tumble dryers to malt grain as well! Let us know how it turns out I may give a similar one a go. Sub

[SiHoltye]

Brewed this today as yesterday got a bit busy. Efficiency was up so got 1.047??? No problem chilling the wort, only problem was thawing outside pipework feeding the IC. Yeast starter medium poured off and pitched about 100mls thick slurry at 1pm. No pics, must remember next time.

[SiHoltye]

Not a quick ferment but then I may having underpitched slightly, or this yeast may just be slower? Tastes good from the hydro sample though.

[SiHoltye]

200mls slurry went into the subsequent brew and no probs here

[SiHoltye]

Sussex 1004 brew attenuation results (mash @66°C)
AG#118 = 80% attenuation (all malt)
AG#119 = 82% attenuation (all malt)
AG#120 = 86% attenuation (7.5% sugar)

[SiHoltye]

Very tasty if I do say so myself. The yeast dominates, it tastes like a wheat beer but increasingly less so as the slow-to-drop yeast does fall out (or the corni gets drunk and the brighter beer at the top comes out!) Shame no one else much has used this yeast, I'd love hear any experiences.

[lupulin]

I've got a dark mild fermenting with it now that should be ready to drink in a couple weeks. I'm curious about the yeast too. Description said it was very fruity but I didn't get that impression from the samples. Time will tell!

[lupulin]

Erm, cancel that. My yeast is actually ESSEX from White Labs, not sussex from Brewlab.

I think it's time for bed

[Brownster]

Very tasty if I do say so myself. The yeast dominates, it tastes like a wheat beer but increasingly less so as the slow-to-drop yeast does fall out (or the corni gets drunk and the brighter beer at the top comes out!) Shame no one else much has used this yeast, I'd love hear any experiences.

Hi, I'm very interested in doing a brew with the predominant hop being Progress so this caught my eye.

I have used the Brew labs Sussex strain 059 I think, in a Harvey's best clone and it was brilliant, the clove esters were very strong and to me much like the Harvey's
Edit: just noticed it's a different number to the one you used, still sounds like a the wheat beer flavour is the same.
Do you think you can taste a difference from the Progress say compared to Fuggles or Goldings?

Cheers,
Wayne.