- Recipe Type
- All Grain
- Yeast
- Wyeast 1275 - Thames Valley
- Yeast Starter
- 1L
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.048
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 21.9
- Color
- 17.1
- Primary Fermentation (# of Days & Temp)
- 21 days @ 64F
- Tasting Notes
- Light/medium body with nice and smooth toasty/creamy flavors
This was an attempt at a nice and light - but warm and toasty - Northern English Brown. It was the first brew at our new house so the setup and the water were uncertain, but everything turned out quite well! Ended up with 72% overall efficiency, so it's sitting at 4.9% ABV instead of the targeted 5.0%. I also have a closer local brew shop whose hop selecting is a bit limited, so I used US Goldings instead of the preferred EKGs. Here's the recipe:
7.0 lbs Maris Otter
1.0 lbs Brown Malt
8.0 oz Flaked Oats
4.0 oz Chocolate Malt (350L)
4.0 oz Dextrine Malt
2 handfuls of rice hulls
60 min mash at 150F, fly sparge
0.25 oz Fuggles (3.9% AA whole leaf) @ 60 min
0.25 oz US Goldings (5.7% AA whole leaf) @ 60 min
0.25 oz Fuggles @ 30 min
0.25 oz US Goldings @ 30 min
0.25 oz Fuggles @ 15 min
0.25 oz US Goldings @ 15 min
1 Whirlfloc tablet @ 15 min
0.25 oz Fuggles @ 5 min
0.25 oz US Goldings @ 5 min
1 package Wyeast 1275 Thames Valley Ale in 1 Liter starter
Fermented 3 weeks in low 60s F with final 3 days cold crash. Kegged and carbed at 2.2 vol. Served at 44F.
The first few early pours had a bit of an astringent off-flavor, but that has since conditioned out. Overall, I'm very happy with this recipe. The only improvements I would make are to use EKGs instead of the US goldings, and do a longer mash and boil to clean up the off-flavors.
7.0 lbs Maris Otter
1.0 lbs Brown Malt
8.0 oz Flaked Oats
4.0 oz Chocolate Malt (350L)
4.0 oz Dextrine Malt
2 handfuls of rice hulls
60 min mash at 150F, fly sparge
0.25 oz Fuggles (3.9% AA whole leaf) @ 60 min
0.25 oz US Goldings (5.7% AA whole leaf) @ 60 min
0.25 oz Fuggles @ 30 min
0.25 oz US Goldings @ 30 min
0.25 oz Fuggles @ 15 min
0.25 oz US Goldings @ 15 min
1 Whirlfloc tablet @ 15 min
0.25 oz Fuggles @ 5 min
0.25 oz US Goldings @ 5 min
1 package Wyeast 1275 Thames Valley Ale in 1 Liter starter
Fermented 3 weeks in low 60s F with final 3 days cold crash. Kegged and carbed at 2.2 vol. Served at 44F.
The first few early pours had a bit of an astringent off-flavor, but that has since conditioned out. Overall, I'm very happy with this recipe. The only improvements I would make are to use EKGs instead of the US goldings, and do a longer mash and boil to clean up the off-flavors.