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Old 11-08-2012, 08:57 PM   #21
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Also in an old bn podcast, Wayne said they use thames valley yeast as a house strain. I used it in his jai alai clone and it was spot on

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Old 11-09-2012, 01:10 AM   #22
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I would've SWORE they dry hopped it with simcoe - I don't like simcoe and I was turned off by this one for that reason (as well as the Jai Alai - I love the white oak aged version but am not a fan of the original)- I am very curious as to what the aroma hops are now. I am not too familiar with citra - is that one anything like simcoe?

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Old 11-09-2012, 01:48 AM   #23
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That's what I'm saying! and no citra is not at all like simcoe

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Old 11-09-2012, 11:56 AM   #24
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Quote:
Originally Posted by edecambra View Post
Also in an old bn podcast, Wayne said they use thames valley yeast as a house strain. I used it in his jai alai clone and it was spot on
Good info on the yeast...thanks! I emailed Wayne to see if the hop schedule is accurate...will post changes if he replies.
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Old 12-13-2012, 07:24 PM   #25
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Default Togabaga Clone Revised

After corresponding with the head brewer Wayne Wambles he directed me to Tim Ogden an associate brewer who designed the recipe. Tim said it was "actually impressive how close this recipe is" , but didn't give any further details on what the hop schedule or malt percentages are.

I brewed it 3 weeks ago and it is still dry hopping so I haven't tried it, but I can't wait. It was my first time using the Thames Valley yeast and I did have a problem with a stuck fermentation. I think this was due to fermenting at too low of a temp and my starter wasn't quite large enough. I had it at 65 degrees and it got down to 1.030 after 5 days and it stayed steady. I increased the temperature up to 72 degrees and it dropped to 1.020 which is where I racked into secondary and dry hopped. Should finish at 1.012 according to Beersmith. I will post on how it tastes when it is complete in a few weeks.

Recipe: Toke -A- Bong Ale
Brewer: Tony
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 12.05 gal
Post Boil Volume: 10.92 gal
Batch Size (fermenter): 10.00 gal
Bottling Volume: 10.04 gal
Estimated OG: 1.074 SG
Estimated Color: 17.6 SRM
Estimated IBU: 72.8 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 73.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
22 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 75.2 %
3 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 10.3 %
2 lbs Munich Malt - 20L (20.0 SRM) Grain 4 6.8 %
2 lbs Vienna Malt (3.5 SRM) Grain 5 6.8 %
4.0 oz Chocolate Malt (450.0 SRM) Grain 6 0.9 %
1.00 oz Amarillo [8.50 %] - Boil 60.0 min Hop 7 13.5 IBUs
1.00 oz Centennial [10.00 %] - Boil 60.0 min Hop 8 15.9 IBUs
1.00 oz Citra [12.00 %] - Boil 60.0 min Hop 9 19.1 IBUs
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -
1.00 oz Cascade [5.50 %] - Boil 15.0 min Hop 11 4.3 IBUs
1.00 oz Vanguard [5.50 %] - Boil 15.0 min Hop 12 4.3 IBUs
1.00 oz Willamette [5.50 %] - Boil 15.0 min Hop 13 4.3 IBUs
1.00 oz Citra [12.00 %] - Boil 10.0 min Hop 14 6.9 IBUs
1.00 oz Amarillo [8.50 %] - Boil 5.0 min Hop 15 2.7 IBUs
1.00 oz Pacifica [5.50 %] - Boil 5.0 min Hop 16 1.7 IBUs
1.00 oz Cascade [5.50 %] - Aroma Steep 20.0 min Hop 17 0.0 IBUs
1.00 oz Centennial [10.00 %] - Aroma Steep 20.0 Hop 18 0.0 IBUs
1.00 oz Citra [12.00 %] - Aroma Steep 20.0 min Hop 19 0.0 IBUs
1.0 pkg(3 Ltr Starter)Thames Valley Ale (Wyeast Labs #1275) Yeast 20
1.00 oz Amarillo [8.50 %] - Dry Hop 7.0 Days Hop 21 0.0 IBUs
1.00 oz Cascade [5.50 %] - Dry Hop 7.0 Days Hop 22 0.0 IBUs
1.00 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 23 0.0 IBUs
1.00 oz Willamette [5.50 %] - Dry Hop 7.0 Days Hop 24 0.0 IBUs


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 29 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 36.56 qt of water at 168.2 F 156.0 F 45 min

Sparge: Batch sparge with 2 steps (0.39gal, 6.03gal) of 168.0 F water
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

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Old 12-13-2012, 11:16 PM   #26
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Quote:
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It was my first time using the Thames Valley yeast and I did have a problem with a stuck fermentation. I think this was due to fermenting at too low of a temp and my starter wasn't quite large enough. I had it at 65 degrees and it got down to 1.030 after 5 days and it stayed steady. I increased the temperature up to 72 degrees and it dropped to 1.020 which is where I racked into secondary and dry hopped.
I use Thames Valley a lot - its my go-to ale yeast - and never had a stuck fermentation but i usually let it rise up to the 70s after three days of fermentation or so
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Old 12-18-2012, 03:06 AM   #27
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I have used it a good many times too and have found it to be a good attenuators too. I most always ferment at 65 and let it rise to 70 after a week to finish the job.

Let us know how it tastes!

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Old 12-18-2012, 03:32 AM   #28
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Quote:
Originally Posted by Tamarlane

I use Thames Valley a lot - its my go-to ale yeast - and never had a stuck fermentation but i usually let it rise up to the 70s after three days of fermentation or so
Actually I heard from a reliable source that Cigar City stopped using Thames Valley as their main yeast earlier this year due to flocculation issues and switched to 002 (but able coax out attenuation close to 80% by tweaking things.
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Old 12-18-2012, 10:59 AM   #29
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Quote:
Originally Posted by Tom_FL View Post
Actually I heard from a reliable source that Cigar City stopped using Thames Valley as their main yeast earlier this year due to flocculation issues and switched to 002 (but able coax out attenuation close to 80% by tweaking things.
Any word on what they are using for their lagers and belgians/saisons? I know their Guava Grove used St Somewhere's house yeast but I tried the Florida Cracker and swear it tasted like Ardennes
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Old 12-18-2012, 01:28 PM   #30
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Tocabaga is Tim Ogden's recipe. He's one of the brewers at CCB. It's dry hopped only with Citra, btw. Also, they switched their yeast from 1275 to London ESB 1968, and they no longer filter it because it flocks nicely (002 is the same thing as 1968). Their saison yeast is 3711 and they actually use it for the Florida Cracker, too. They used 3787 once for a belgian dark strong but then they dumped it for some reason.

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