All Grain Yeast:
Wyeast 1275 Thames Valley Yeast Starter:
Yes - 1 Litre Batch Size (Gallons):
5.5 Original Gravity:
1.048 Final Gravity:
30 Boiling Time (Minutes):
17 Primary Fermentation (# of Days & Temp):
21 days @ 72F Additional Fermentation:
Cold conditioned in Keg for 1 week @ 12 PSI Secondary Fermentation (# of Days & Temp):
N/A Tasting Notes:
Full-bodied. Malty- roasty with a slight fruitiness, crisp finish.
I haven't posted a recipe on here before but this one has been a consistent crowd pleaser for sure, after a few batches of it. Tasty and quaffable.
7.5lb 2-row pale malt
1.25 lb Crystal 80
1.0 lb munich malt
6 oz pale chocolate malt (200L)
1.75oz East Kent Goldings Pellets @ 60 min (4.9%AA)
0.75oz East Kent Goldings Pellets @ 15 min (4.9%AA)
1 tsp irish moss @ 15 min.
Batch sparged - mashed at 153F for 60 minutes.
The above is at assumed 75% efficiency which I have been hitting lately, should yield you just shy of 5% ABV.
I really like the Thames Valley yeast although Wyeast 1099 would be a good substitute. Also, I hadn't used pale chocolate malt before brewing this beer, and I have liked it; good malty / hint of chocolate flavour and not too roasty, though the dark crystal contributes there as well I think.
I intentionally fermented at 70F to draw out a bit of the fruity/estery character of this yeast, but not too much. This worked out well.
I'm welcome to criticism.