This beer was brewed with fellow brewer Aidan for the Manuka Smoked Malt Showcase. We wanted a beer that wasn’t too roasty so the smoke flavour could come through. The name arose because my first mouthful of the beer (sampled at bottling time) reminded me very strongly of sheeps wool or lanolin. Aidan thought it was pretty funny (he didn’t get lanolin from the beer) and promptly named it “Black Sheep”.
Pre-Boil Gravity: 1.054 SG
Original Gravity: 1.057 SG
Final Gravity: 1.016 SG
IBU: 34 IBU
Colour: 72 EBC
BU:GU Ratio: 0.74
Mash water: 22L
Sparge water: 11L
Grain (total: 6.7kg):
Manuka Smoked Malt 2.300 kg (33.3%)
UK Maris Otter 2.3 kg (33.3%)
Uncle Toby’s Rolled Oats 550g (8.0%) – We toasted these until they smelled like popcorn
Biscuit Malt 355g (5.1%)
Chocolate Malt 300g (4.3%)
Aurora Malt 300g (4.3%) – to replace some of the malty flavour lost in the smoked malt
Dark Crystal Malt (75ºL) 275g (4.0%)
Roasted Barley 160 g (2.3%)
German Carafa Special II 160g (2.3%) – replaced some of the roasted barley to let more smoke flavour through
21g Pacific Jade 13% (35 IBU) @ 60min
Mash at 68°C for 60 mins.
Sparge and boil for 60 mins
We based this recipe on the one from Jamil Zainasheff’s excellent book Brewing Classic Styles.