Recipe Type: All Grain
Yeast: Thames Valley Ale (Wyeast 1275)
Yeast Starter: 3 qts
Batch Size (Gallons): 5.5
Original Gravity: 1.062
Final Gravity: 1.014
IBU: 68.5
Boiling Time (Minutes): 60
Color: 29.9 SRM
Primary Fermentation (# of Days & Temp): 7 days
Additional Fermentation: Keg Conditioned 14 days with Priming Sugar
Secondary Fermentation (# of Days & Temp): 7 days (dry hop in primary)
Tasting Notes: Black but not roasty or grainy. Great hop flavor/aroma that fades a bit over time.

Type: All Grain
Date: 10/2/2011
Batch Size (fermenter): 5.50 gal
Brewer: Wastelands Brewing Co.
Boil Size: 7.04 gal
Asst Brewer:
Boil Time: 60 min
Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 6.50 gal
Brewhouse Efficiency: 80.00 %
Final Bottling Volume: 5.10 gal
Est Mash Efficiency 90.9 %
Fermentation: Ale, Two Stage
Taste Rating(out of 50): 30.0
Taste Notes: After one week primary, 8 days dry hopping: best-tasting hydrometer sample ever. After proper aging and carbonation, very subdued roastiness, creamy mouthfeel, great bouquet of hop flavor and aroma. Very well balanced. Hop flavor/aroma faded over time but beer remained well balanced and delicious.


10 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Munich Malt - 20L (20.0 SRM)
12.0 oz Carafa III (525.0 SRM)
12.0 oz Caramel/Crystal Malt - 80L (80.0 SRM)
8.0 oz Barley, Flaked (1.7 SRM)
1.00 oz Galena [12.00 %] - Boil 60.0 min
1.00 oz Amarillo Gold [9.50 %] - Boil 30.0 min
0.50 oz Bramling Cross [6.00 %] - Boil 5.0 min
0.50 oz Amarillo Gold [9.50 %] - Boil 5.0 min
0.50 oz Bramling Cross [6.00 %] - Boil 15.0 min
0.50 oz Amarillo Gold [9.50 %] - Boil 15.0 min
1.00 oz Ahtanum [9.50 %] - Aroma Steep 0.0 min
1.0 pkg Thames Valley Ale (Wyeast Labs #1275) [124.21 ml]
0.50 oz Ahtanum [6.00 %] - Dry Hop 9.0 Days
0.50 oz Bramling Cross [6.00 %] - Dry Hop 9.0 Days
0.50 oz Amarillo Gold [8.50 %] - Dry Hop 9.0 Days

Est Original Gravity: 1.067 SG
Measured Original Gravity: 1.062 SG
Est Final Gravity: 1.014 SG
Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 7.1 %
Actual Alcohol by Vol: 6.3 %
Bitterness: 68.5 IBUs
Calories: 208.6 kcal/12oz
Est Color: 29.9 SRM

Mash 60 minutes @ 152'F

Primary 7 days. Begin at 65'F until initial vigorous fermentation subsides, then allow to gradually rise to room temperature (70-75'F) over the course of the next 3-4 days. Once fermentation is complete add dry hops to primary and dry hop 7 days or longer. After desired hop character is achieved rack to keg with 1.8 oz cane sugar and allow to condition/carb at room temperature for at least two weeks.

Sorry for the poor quality picture but you can at least see how black it is. The carafa really does the trick.