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Old 10-11-2009, 02:21 PM   #1
KingBrianI
 
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May 2008
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Recipe Type: All Grain   
Yeast: WY1275 Thames Valley Ale   
Yeast Starter: yes   
Batch Size (Gallons): 5.5   
Original Gravity: 1.037   
Final Gravity: 1.009   
IBU: 20   
Boiling Time (Minutes): 60   
Color: 8   
Primary Fermentation (# of Days & Temp): 21   
Tasting Notes: Refreshing and dry, with good hop flavor that balances the toasty/bready malt.   

Amount Item Type % or IBU
6.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 83.45 %
0.50 lb Barley, Flaked (1.7 SRM) Grain 6.95 %
0.38 lb British Caramalt (34.0 SRM) Grain 5.29 %
0.25 lb Victory Malt (25.0 SRM) Grain 3.48 %
0.06 lb Chocolate Malt (450.0 SRM) Grain 0.83 %

1.07 oz Williamette [4.60 %] (60 min) Hops 19.0 IBU
0.25 oz Goldings, East Kent [5.40 %] (5 min) Hops 1.0 IBU

Mash at 152 for 60 minutes. Whirlfloc would be greatly beneficial in the last 10 minutes of the boil to help clearing since the flaked barley will inevitably contribute to chill haze. Cool and pitch yeast starter. Although I used Thames Valley, any good British yeast will work. Ferment at 66 degrees for three weeks then bottle or keg.

My intention when formulating this recipe was to create a bitter that I felt would be similar to an Irish Dry Stout, without the roastiness. Creamy and refreshing and capable of being drunk in large quantities. It makes a perfect summertime drinker, being light and refreshing, and you can have them all day without getting smashed. The hop flavor is surprising given the low amount used. Hope you guys enjoy!

This beer placed 3rd in the Bitters category in the 2009 HBT BJCP competition.
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Old 10-11-2009, 04:07 PM   #2
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Old 02-12-2010, 03:12 PM   #3
14thstreet
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Apr 2009
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That looks like a tasty pint there, Brian. I brewed something very similar but used 4.5% torrified wheat instead of your flaked barley. Can you comment on the mouthfeel/body of this beer? I'm at a crossroads in deciding, for a bit more body, whether adjunct, more crystal, or process is the way to go. How much water did you mash with and did you make any water adjustments? Thanks again!
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Fermenters: Helles, Oktoberfest
Bottled: Old Peculier, Dopplebock, Belgian ale with homemade candi syrup (2 varieties), Berliner weisse
Kegs: Bitter
On Deck: Hefeweizen

 
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Old 02-12-2010, 04:10 PM   #4
KingBrianI
 
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Quote:
Originally Posted by 14thstreet View Post
That looks like a tasty pint there, Brian. I brewed something very similar but used 4.5% torrified wheat instead of your flaked barley. Can you comment on the mouthfeel/body of this beer? I'm at a crossroads in deciding, for a bit more body, whether adjunct, more crystal, or process is the way to go. How much water did you mash with and did you make any water adjustments? Thanks again!
The mouthfeel was fairly thin, though it worked well for this beer. I've never had much luck with flaked barley in adding body. I think your best bet in achieving a fuller mouthfeel and more body would be crystal malt. And maltodextrine if you wanted to cheat. I typically mash with 1.25-1.3 quarts/liter. I probably made no adjustment to my water for this beer. My water has about a 2:1 sulfate:chloride ratio and fairly low residual alkalinity.
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Old 03-01-2010, 01:41 AM   #5
MrInternet
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Apr 2009
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I just brewed this AG today... it smelled and tasted great. I wanted a bit of extra bitterness, so I did 1oz Will/.25 EKG at 60, and the recipe's .25 EKG at 5. Also bumped Victory up to a half pound... I don't have a scale yet, so I have to work in round numbers.

REALLY looking forward to this one... hydro sample was light with an incredible bready/biscuity taste, and a great thirst-quenching bitterness in the back of the throat. This one is going to go quick, I can already tell.


 
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Old 03-01-2010, 02:10 AM   #6
KingBrianI
 
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Awesome! Enjoy it!
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Old 03-11-2010, 11:04 PM   #7
Krrazy
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Excellent photography...that shot is enough to sell the recipe by itself. Great work and thanks for sharing.

 
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Old 03-12-2010, 05:26 PM   #8
wscott823
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May 2009
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OMG, someone on the forum who's familiar with Clipper City brews, Excellent!

I've got a lot of U.S. two row, and thought about making this recipe. How do you think that may effect the flavor profile, if any?
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Micro Barrel Aging: H2O & Metabisulfite
Bottled: Sparkling Ambrosia, Chai Graff, Cerberus Barleywine, Jamil's Evil Twin, Chinook IPA
Planned Brews: Devil's Serum (Golden Strong Ale)

Make Your Own Belgian Candi Syrup


 
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Old 03-12-2010, 06:03 PM   #9
KingBrianI
 
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Quote:
Originally Posted by wscott823 View Post
OMG, someone on the thread who's familiar with Clipper City brews, Excellent!

I've got a lot of U.S. two row, and thought about making this recipe. How do you think that may effect the flavor profile, if any?
I got 4 of those glasses from a keep the glass night at a local pub when they were serving loose cannon from a cask. It was AWESOME!!

The US 2-row should work fine. I'd normally suggest bumping the biscuit malt up a bit to get a bit of the british pale malt toastiness back, but I find it's flavor can stick out of a beer while young, and tends to extend the amount of time needed for conditioning. So if I were you I would sub the US 2-row directly for the british and keep the rest of the recipe the same. If you think you would really be missing out by not having quite the same toastiness, you could always toast about a half a lb of the 2-row in an oven for about 30-45 minutes at 350. Whenever I toast my own malt I give it a minimum of 2 weeks of rest before using in order for it to mellow, though I've heard many people use it the same day with no ill effect.
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Old 03-12-2010, 07:12 PM   #10
wscott823
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Thanks for the helpful comments bro. I'm familiar with toasting my own malt, did it with great ease and success on my IIPA a couple months ago.

Any suggestions on a WLP equivalent to Thames Valley? I don't have good access to Wyeast in my area.
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Micro Barrel Aging: H2O & Metabisulfite
Bottled: Sparkling Ambrosia, Chai Graff, Cerberus Barleywine, Jamil's Evil Twin, Chinook IPA
Planned Brews: Devil's Serum (Golden Strong Ale)

Make Your Own Belgian Candi Syrup

 
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