KingBrianI
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WY1275 Thames Valley Ale
- Yeast Starter
- yes
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.037
- Final Gravity
- 1.009
- Boiling Time (Minutes)
- 60
- IBU
- 20
- Color
- 8
- Primary Fermentation (# of Days & Temp)
- 21
- Tasting Notes
- Refreshing and dry, with good hop flavor that balances the toasty/bready malt.
Amount Item Type % or IBU
6.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 83.45 %
0.50 lb Barley, Flaked (1.7 SRM) Grain 6.95 %
0.38 lb British Caramalt (34.0 SRM) Grain 5.29 %
0.25 lb Victory Malt (25.0 SRM) Grain 3.48 %
0.06 lb Chocolate Malt (450.0 SRM) Grain 0.83 %
1.07 oz Williamette [4.60 %] (60 min) Hops 19.0 IBU
0.25 oz Goldings, East Kent [5.40 %] (5 min) Hops 1.0 IBU
Mash at 152 for 60 minutes. Whirlfloc would be greatly beneficial in the last 10 minutes of the boil to help clearing since the flaked barley will inevitably contribute to chill haze. Cool and pitch yeast starter. Although I used Thames Valley, any good British yeast will work. Ferment at 66 degrees for three weeks then bottle or keg.
My intention when formulating this recipe was to create a bitter that I felt would be similar to an Irish Dry Stout, without the roastiness. Creamy and refreshing and capable of being drunk in large quantities. It makes a perfect summertime drinker, being light and refreshing, and you can have them all day without getting smashed. The hop flavor is surprising given the low amount used. Hope you guys enjoy!
This beer placed 3rd in the Bitters category in the 2009 HBT BJCP competition.
6.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 83.45 %
0.50 lb Barley, Flaked (1.7 SRM) Grain 6.95 %
0.38 lb British Caramalt (34.0 SRM) Grain 5.29 %
0.25 lb Victory Malt (25.0 SRM) Grain 3.48 %
0.06 lb Chocolate Malt (450.0 SRM) Grain 0.83 %
1.07 oz Williamette [4.60 %] (60 min) Hops 19.0 IBU
0.25 oz Goldings, East Kent [5.40 %] (5 min) Hops 1.0 IBU
Mash at 152 for 60 minutes. Whirlfloc would be greatly beneficial in the last 10 minutes of the boil to help clearing since the flaked barley will inevitably contribute to chill haze. Cool and pitch yeast starter. Although I used Thames Valley, any good British yeast will work. Ferment at 66 degrees for three weeks then bottle or keg.
My intention when formulating this recipe was to create a bitter that I felt would be similar to an Irish Dry Stout, without the roastiness. Creamy and refreshing and capable of being drunk in large quantities. It makes a perfect summertime drinker, being light and refreshing, and you can have them all day without getting smashed. The hop flavor is surprising given the low amount used. Hope you guys enjoy!
This beer placed 3rd in the Bitters category in the 2009 HBT BJCP competition.