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Old 07-24-2010, 10:24 PM   #1
Mar 2010
Posts: 259
Liked 4 Times on 4 Posts

Recipe Type: All Grain   
Yeast: Wyeast 1275 Thames Valley Ale   
Yeast Starter: No   
Batch Size (Gallons): 5.5   
Original Gravity: 1.064   
Final Gravity: 1.019   
IBU: 33   
Boiling Time (Minutes): 60   
Color: 29   
Primary Fermentation (# of Days & Temp): 7 days @ 68 degrees   
Secondary Fermentation (# of Days & Temp): 7 days @ 68 degrees   
Tasting Notes: Very balanced beer. The malt and the hops do a great job of mellowing each other out.   

I soaked 1 oz of American oak chips in Makers Mark for one week before dropping them in the secondary. Stangely enough, the oak/whisky taste faded real quick, like within 4 days in the keg, I couldn't notice it anymore. Maybe try 2 oz if you're looking for real oak/whisky character. Still, this beer is super delicious. I let the guys at my LHBS try it and they all wanted more. I recommend it if you're looking for a very balanced brown ale.

I really wanted to make a starter but I realized last minute that I was out of DME The Activator pack of Wyeast 1275 worked fine though. If I make it again I'll definitely make a starter though.

Total Grain Bill: 15 lbs

11.0 lbs Marris Otter (73%)
1.50 lbs Carmel 60L (10%)
1.00 lbs Special Roast (7%)
1.00 lbs Victory Malt (7%)
0.50 lbs UK Chocolate Malt (3%)

1.0 oz East Kent Goldings (7.2%) @ 60 min
1.5 oz East Kent Goldings (7.2%) @ 15 min
0.2 oz Irish Moss @ 10 min

1 oz Makers Mark soaked American oak chips in secondary for 7 days

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