Bdogg
Well-Known Member
- 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
- Boiling Time (Minutes)
- 60
- IBU
- 30
- Color
- 17
- Primary Fermentation (# of Days & Temp)
- 21 days @ 72F
- Secondary Fermentation (# of Days & Temp)
- N/A
- Additional Fermentation
- Cold conditioned in Keg for 1 week @ 12 PSI
- 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.
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.
