Verdant Putty

[Hoddy]

It’s all about the water profile and yeast for these sorts of beers. A similar interview with the owner of DEYA says all the conversations around their beers are water and yeast led.

The recipe I have for pulp is great. But sadly no water profile......or SOP for mashing, fermentation and dry hopping processes.

 

[Clint]

SOP....sounds too much like work!

 

[IainM]

From what I remember from tasting it, Putty has a classic NEIPA smoothness from a high amount of chloride. I'd aim for twice as much chloride as sulphate.

 

[Braindead]

Yeah after tasting it last night I was blown away. Most English NEIPAs have a very soupy thick mouthfeel but Putty had a more soft, velvety pillowy thick mouthfeel.
Definitely super high on the Chloride.
Thats going to be the main factor when trying to clone this.
Had quite a sweaty smell so the Mosaic was definitely prominent but not as much as the galaxy that's why I guessed at the ratios

 

[dan125]

Definitely super high on the Chloride.

Do we have any idea how high they take it at Verdant? I took the s/c ratio right down to 0.2 with 185ppm chloride in my last NEIPA and it still lacked that killer smooth mouthfeel

 

[Tunabeast]

The assistant brewer from Verdant is on Instagram, I was thinking of sending him a message asking for some specifics, what should I ask?

 

[Braindead]

For the recipe : )
Just say the UK home-brew community are playing about with a Putty clone, and could he give any advice, such as ratios of malts and hops or even better. water profile idea.
Neil the head brewer is a former home brewer so he may swing us a few ideas

 

[Braindead]

Do we have any idea how high they take it at Verdant? I took the s/c ratio right down to 0.2 with 185ppm chloride in my last NEIPA and it still lacked that killer smooth mouthfeel

Never gone that high, when I tend to go high on Chloride it tends to go more soupy and loses the pillowy softness

 

[prog99]

This must be one of the most hyped beers around at the moment. I need to see if any of the local bottle shops have it.

 

[Braindead]

I doubt they do, I ordered 4 direct from Verdant and they sold out in 20 mins.
Honest Brew doesn't even have it and they have first dabs after buying verdant their canning line.

My local pub has it on tap 1st Feb : )

 

[Portreath]

Going to be pooping into verdant when I am holidaying down st Ives in the summer

While you'r down this way, pop into see Dave at Granite Rock Brewery. He runs a micro brewery just over the way from the Verdant guys, plus his unit/outlet is a homebrew store. He's always happy to show customers the brewery set up, and you can get to try some of their Cornish ale.

 

[HopHead420]

I will take a crack at this, having had it every year, and being a bit of a fanboy of theirs. I won't be brewing it any time soon, but maybe somebody will find it useful.

This assumes a 25L batch to end up with enough for a 19L keg after losses to dry hops and trub.

Water:

Target a water profile of about 100ppm Calcium, 250ppm Chloride, 50ppm Sulphate. Ideally start with RO water and build up.

Grist:

45% Golden Promise
33% Wheat Malt
11% Flaked Oats
11% Faked Wheat

Mash at 67C, single infusion.

Target 1.081 OG.

This grist should come out around 5SRM, which by my eye is pretty close to where Putty is.

Hopping:

Boil: None

Whirlpool: (for ten minutes at around 90C)

100g Azacca
100g Mosaic

This should net around 45IBUs, Putty is bitter, but not only from IBUs, it's also bitter from dry hopping, with that slighlty green edge.

Dry Hopping (these should all be pellet hops):

At high Krausen:

75g Mosaic
75g Azacca
100g Galaxy

Once FG Reached:

200g Galaxy

Fermentation:

Having had a good chat with Adam at Verdant whilst at Hop City 2018 I can tell you that as of then they were fermenting London Ale III at 19C, ramping to 23C over the last few days as the final dry hop is added.

Final gravity should be 1.019, which I had measured from a can of Putty over the weekend.

EDIT: Added water profile.

 

[Leon103]

While you'r down this way, pop into see Dave at Granite Rock Brewery. He runs a micro brewery just over the way from the Verdant guys, plus his unit/outlet is a homebrew store. He's always happy to show customers the brewery set up, and you can get to try some of their Cornish ale.

Thanks will check them out

 

[Arrakus]

I will take a crack at this, having had it every year, and being a bit of a fanboy of theirs. I won't be brewing it any time soon, but maybe somebody will find it useful.

This assumes a 25L batch to end up with enough for a 19L keg after losses to dry hops and trub.

Grist:

45% Golden Promise
33% Wheat Malt
11% Flaked Oats
11% Faked Wheat

Mash at 67C, single infusion.

Target 1.081 OG.

This grist should come out around 5SRM, which by my eye is pretty close to where Putty is.

Hopping:

Boil: None

Whirlpool: (for ten minutes at around 90C)

100g Azacca
100g Mosaic

This should net around 45IBUs, Putty is bitter, but not only from IBUs, it's also bitter from dry hopping, with that slighlty green edge.

Dry Hopping (these should all be pellet hops):

At high Krausen:

75g Mosaic
75g Azacca
100g Galaxy

Once FG Reached:

200g Galaxy

Fermentation:

Having had a good chat with Adam at Verdant whilst at Hop City 2018 I can tell you that as of then they were fermenting London Ale III at 19C, ramping to 23C over the last few days as the final dry hop is added.

Final gravity should be 1.019, which I had measured from a can of Putty over the weekend.

Thanks for posting this recipe. I was planning to brew Pulp next month, but having had a couple of Puttys at the weekend I think I’ll do this instead

 

[Braindead]

Neil said that they use Extra Pale too but missed it off the label.
Think were in the right ballpark.
My SRM came out at 4.8
IBU 29
FG 1.020

 

[HopHead420]

Grist wise you could sub out 10% of the Wheat Malt and 10% of the Golden Promise for Extra Pale in my recipe (I believe they are using Crisp Extra Pale but I doubt it matters so much as to be essential).

I agree I think we are probably both in the right area. I have leaned on Galaxy in the dry hop and left it out of the hot side, because I think they also do this (based on a few of their comments about using Galaxy on the hot side in the past). Galaxy is a high cohumulone hop that can add a really astringent bitterness when used on the hot side, but it is definitely the core hop of this beer on the dry hop side, having compared Putty to their single hop Galaxy IPA last year.

 

[Sadfield]

Probably not relevant, but as you are Verdant fans I thought id post this recipe for Lightbulb.

For some reason the image is getting compressed (edit: drastically reduced in resolution) on upload, so....

20 L Batch
og-1.045
fg-1.011

Mash at 67C for 60 minutes.

Extra Pale - 2.7Kg
Vienna - 0.80Kg
Flaked Oats - 0.75kg
Carapils - 0.18Kg
Caragold - 0.18Kg

Boil for 60 Minutes.

Magnum - 6g at 60'
Simcoe - 20g at 0'
Centennial - 20g at 0'
Simcoe - 80g Dry Hop
Centennial - 40g Dry Hop

Ferment at 19C then a diacetyl rest at 22C.

US05 - 50%
S04 - 50%

 

[Braindead]

Anychance you can increase size pls

 

[Sadfield]

Anychance you can increase size pls

"The site says, no"

 

[dan125]

Never gone that high, when I tend to go high on Chloride it tends to go more soupy and loses the pillowy softness

In the comments under the vid on youtube, the brewer responds to questions about the water profile by saying he starts with very soft Cornish water and adds chloride to both the mash and the kettle (doen't say how much though)
I've enever tried adding more salts to the kettle before - maybe they have a bigger impact on the mouthfeel??