All Grain Yeast:
Wyeast 1275 Thames Valley Ale Yeast Starter:
No Batch Size (Gallons):
5.5 Original Gravity:
1.064 Final Gravity:
33 Boiling Time (Minutes):
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