- Recipe Type
- All Grain
- Yeast
- Wyeast 1275 Thames Valley
- Batch Size (Gallons)
- 10 Gal
- Original Gravity
- 1.051
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 60
- IBU
- 38
- Color
- 10 SRM
- Primary Fermentation (# of Days & Temp)
- 5 days @ 65F
- Secondary Fermentation (# of Days & Temp)
- 7 days @ 70F
- Tasting Notes
- A great PNW Pale Ale.
9.25 Kg Pale 2-row
0.5 Kg Carapils
1.0 Kg Caramel Malt - 60L
0.8 oz Summit (Hop Union) [17.5%] - Boil 60 min
1.0 oz Cascade (Hop Union) [5.5%] - Boil 15 min
2.0 oz Cascade (Hop Union) [5.5%] - Boil 5 min
2.0 oz Cascade (Hop Union) [5.5%] - Dry Hop 7 days
1 pkg Thames Valley Ale (Wyeast Labs #1275) w/ Starter
Mash at 152F. Mash out at 168F. This recipe is based upon 65% efficiency and batch sparging, 51L pre-boil and 42L to the fermenter - adjust for your own brewery. 65F ferment with diacetyl rest at 70F for last 2 points of gravity. Dry hop in secondary at 70F and age cold in keg for 2-3 weeks before tapping.
0.5 Kg Carapils
1.0 Kg Caramel Malt - 60L
0.8 oz Summit (Hop Union) [17.5%] - Boil 60 min
1.0 oz Cascade (Hop Union) [5.5%] - Boil 15 min
2.0 oz Cascade (Hop Union) [5.5%] - Boil 5 min
2.0 oz Cascade (Hop Union) [5.5%] - Dry Hop 7 days
1 pkg Thames Valley Ale (Wyeast Labs #1275) w/ Starter
Mash at 152F. Mash out at 168F. This recipe is based upon 65% efficiency and batch sparging, 51L pre-boil and 42L to the fermenter - adjust for your own brewery. 65F ferment with diacetyl rest at 70F for last 2 points of gravity. Dry hop in secondary at 70F and age cold in keg for 2-3 weeks before tapping.