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Old 06-09-2009, 06:01 AM   #1
Aug 2006
Madison, Wisconsin
Posts: 343
Liked 4 Times on 3 Posts

I'm thinking about exercising my creativity again this weekend. Any feedback would definitely be appreciated.

Vienna malt, 12 lbs (60%)
Amber malt, 2 lbs (10%)
Brown malt, 2 lbs (10%)
Wheat malt, 1 lb (5%)
Special B, 0.4 lbs (2%)
Crystal 80L, 1 lb (5%)
Black patent, 1.6 lbs (8%)

northern brewer, 1.5 oz, 90 min (6.5% AA)
cinnamon, 5 min
star anise, 5 min

Wyeast 1275 Thames Valley Ale

2 lbs tart cherries/gallon added during secondary

expected OG = 1.082 (70% efficiency)

My idea is that the caramel richness of the Vienna and crystal malts would contrast nicely with the tartness of the cherries. And that the toasty/nutty flavors from the amber malt and nutty/chocolaty flavors from the brown malts would give depth to the roasty character from the black patent. The wheat is there to help improve head retention.

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Old 01-02-2014, 03:11 AM   #2
wilconrad's Avatar
Nov 2012
Des Moines, IA
Posts: 629
Liked 180 Times on 123 Posts

I know this post is super old, but did you brew this? Curious how it turned out

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