- Recipe Type
- All Grain
- Yeast
- WLP090
- Yeast Starter
- Are you kidding me?
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.100
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 90
- IBU
- 76
- Color
- 8 SRM
- Primary Fermentation (# of Days & Temp)
- 30 days @ 67F
- Secondary Fermentation (# of Days & Temp)
- 180 days at room temperature
- Tasting Notes
- Has taste.
The name comes from Thomas Jefferson's estate, and this beer is like the manor. Something old and classical, but uniquely American. You can feel the British influence, but it's much more of a stepping stone than a foundation. Light and airy, yet solid and architectural.
11lbs American Pale Ale Malt
11lbs Golden Promise
1lb C10
1/2lb aromatic malt
1lb table sugar
Bittering hop charge to ~76 IBU with your choice of clean bittering hop- I used Bravo @14.3% AA
1oz Simcoe 15m
1oz Zythos Blend 15m
1oz Simcoe 5m
1oz Zythos Blend 5m
90 minute boil for a touch of kettle caramelization, but really you want this to stay a nice golden color.
I designed this beer for Christmas gifts this year and it has really turned out to be one of the smash hits of the year. I can't believe how good this beer has gotten with some months on it, and am sure it will keep improving for years.
Notes for making this beer again: Don't use plain old 2-row for this beer- it's a beer that's all about the malt, so go with an American Pale Ale malt. I prefer the Golden Promise over Maris otter, but MO could work if you can't get GP.
Attenuation is everything for this beer. I used the very attenuative WLP090 and got 82% attenuation on this 1.100 OG monster. In order to help the yeast along, they get a big shot of oxygen initially and then again after about 18 hours (when visible fermentation has been going for a few hours). WLP090 really needs that oxygen to perform- I'd almost list pure O2 as one of the ingredients. It's been working a lot harder for me since I noticed that all really hard flocculators like a lot of oxygen, and 090 is definitely that. It's also finicky with temperature- be prepared to babysit it to keep it between 66 and 68F for that super performance. Also, please don't use WLP099- it's not a clean yeast, and would really mess up this beer.
The beer is fairly well hopped, but I'm amazed at how completely the hops have disappeared from this beer after some aging. I would consider upping the hop levels to IIPA ranges to try and retain some of that character. The Zythos was new when I brewed this beer, but I think another blend might be better, 7C's or Falconers, but really the hops are sort of a moot point, as they're alllllll gone now. You could dry hop it, but any aroma you add is going to disappear with some time in the bottle. Not sure how to play that one, actually.
This definitely warrants a rebrew- it was already tasty when it went into secondary, something I would have gladly served to guests, and now with about 6 months on it, it's properly delicious.
11lbs American Pale Ale Malt
11lbs Golden Promise
1lb C10
1/2lb aromatic malt
1lb table sugar
Bittering hop charge to ~76 IBU with your choice of clean bittering hop- I used Bravo @14.3% AA
1oz Simcoe 15m
1oz Zythos Blend 15m
1oz Simcoe 5m
1oz Zythos Blend 5m
90 minute boil for a touch of kettle caramelization, but really you want this to stay a nice golden color.
I designed this beer for Christmas gifts this year and it has really turned out to be one of the smash hits of the year. I can't believe how good this beer has gotten with some months on it, and am sure it will keep improving for years.
Notes for making this beer again: Don't use plain old 2-row for this beer- it's a beer that's all about the malt, so go with an American Pale Ale malt. I prefer the Golden Promise over Maris otter, but MO could work if you can't get GP.
Attenuation is everything for this beer. I used the very attenuative WLP090 and got 82% attenuation on this 1.100 OG monster. In order to help the yeast along, they get a big shot of oxygen initially and then again after about 18 hours (when visible fermentation has been going for a few hours). WLP090 really needs that oxygen to perform- I'd almost list pure O2 as one of the ingredients. It's been working a lot harder for me since I noticed that all really hard flocculators like a lot of oxygen, and 090 is definitely that. It's also finicky with temperature- be prepared to babysit it to keep it between 66 and 68F for that super performance. Also, please don't use WLP099- it's not a clean yeast, and would really mess up this beer.
The beer is fairly well hopped, but I'm amazed at how completely the hops have disappeared from this beer after some aging. I would consider upping the hop levels to IIPA ranges to try and retain some of that character. The Zythos was new when I brewed this beer, but I think another blend might be better, 7C's or Falconers, but really the hops are sort of a moot point, as they're alllllll gone now. You could dry hop it, but any aroma you add is going to disappear with some time in the bottle. Not sure how to play that one, actually.
This definitely warrants a rebrew- it was already tasty when it went into secondary, something I would have gladly served to guests, and now with about 6 months on it, it's properly delicious.