ringwood 49'er flavour??

[duffname1969]

hi all,

recently brewed ringwood 49'er
ringwood 49'er

Beer Profile
Est Original Gravity: 1050
Est Final Gravity: 1013
Actual Alcohol by Vol: 5.0 %
Bitterness: 32.2 IBU
Est Color: 9.1 SRM
Grist
4.80 kg Pale Malt, Maris Otter (3.0 SRM) Grain 94.1 %
0.20 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.9 %
0.10 kg Wheat, Torrified (1.7 SRM) Grain 2.0 %

Hop Schedule
24.00 gm Challenger [6.50%] (90 min) Hops 16.2 IBU

22.30 gm Progress [6.00%] (90 min) Hops 13.9 IBU

10.00 gm Goldings, East Kent [4.50%] (15 min) Hops 2.2 IBU
1.00 tsp Irish Moss (Boil 15.0 min)

well after 4 weeks, its nothing like 49'er
aroma is not there and just taste like a standard bitter at the pub or even a beer kit.
where did i go wrong.
did i leave the final hop aroma hops in the boiler too long as it took over an hour for the wort to drain through the hop bed very slowly, but the hop flavour is not really there either, is the yeast dry nottingham was used,
anyone else used this recipe and go better or not results,
but the beer is drinkable, or maybe does it have the amount of sugar out of the malt , does this effect the amount of hop flavour?????

[banjokat]

I did a Fortyniner a while back using the recipe from Graham's book. It tasted pretty close. Recipe was very similar to yours but I didn't use Progress hops, just more Challenger.

That's not really much help is it!

[duffname1969]

I thought that progress hop was the hop that stood out in the real bottle of 49'er .mine just taste like beer no real hop flavour.

[Scooby]

The distinctive character of the Ringwood beers come from the yeast. You'll never get close with something as
bland as Nottingham. You need This