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Old 03-10-2011, 05:49 AM   #1
Nov 2009
Edmonton, AB
Posts: 98
Liked 1 Times on 1 Posts

Recipe Type: All Grain   
Yeast: Wyeast 1275 Thames Valley   
Yeast Starter: Yes - 1 Litre   
Batch Size (Gallons): 5.5   
Original Gravity: 1.048   
Final Gravity: 1.010   
IBU: 30   
Boiling Time (Minutes): 60   
Color: 17   
Primary Fermentation (# of Days & Temp): 21 days @ 72F   
Additional Fermentation: Cold conditioned in Keg for 1 week @ 12 PSI   
Secondary Fermentation (# of Days & Temp): N/A   
Tasting Notes: Full-bodied. Malty- roasty with a slight fruitiness, crisp finish.   

I haven't posted a recipe on here before but this one has been a consistent crowd pleaser for sure, after a few batches of it. Tasty and quaffable.

7.5lb 2-row pale malt
1.25 lb Crystal 80
1.0 lb munich malt
6 oz pale chocolate malt (200L)

1.75oz East Kent Goldings Pellets @ 60 min (4.9%AA)
0.75oz East Kent Goldings Pellets @ 15 min (4.9%AA)
1 tsp irish moss @ 15 min.

Batch sparged - mashed at 153F for 60 minutes.

The above is at assumed 75% efficiency which I have been hitting lately, should yield you just shy of 5% ABV.

I really like the Thames Valley yeast although Wyeast 1099 would be a good substitute. Also, I hadn't used pale chocolate malt before brewing this beer, and I have liked it; good malty / hint of chocolate flavour and not too roasty, though the dark crystal contributes there as well I think.

I intentionally fermented at 70F to draw out a bit of the fruity/estery character of this yeast, but not too much. This worked out well.

I'm welcome to criticism.

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Old 03-11-2011, 09:49 AM   #2
Dec 2007
Johnstown CO, Colorado
Posts: 213
Liked 4 Times on 4 Posts

That looks great....I'll have to try it.

Please! This is supposed to be a happy occasion. Let's not bicker and argue over who killed who.

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