Brewer: Sean Fleming, Tartan Shark Brewery

More notes from the brewer:

Water profile in Edinburgh is pretty neutral and low in most minerals, so I usually bump up the calcium a bit in the mash to make sure it’s above the 25ppm mark.

Sussex hops is a variety similar to Goldings but just that bit “fruitier” that I have been using in British-style beers for the past couple of years, substitutions with Goldings, Fuggles, or maybe another modern British hop.  There’s not a huge amount of aroma coming from the hops, so the variety won’t be a bit issue.

A note on the fermentation: I use a Spunding valve to carbonate the beer, so it actually spends 6 of those 7 days fermenting under pressure.  Though the flavour will mostly have been set by the yeast in those first 24hrs, so even if you don’t follow the same procedure, you’re likely to end up with a similar profile.  Especially using something like Nottingham, which is a pretty clean fermenter anyway – especially at 20c.