thatch ale

aleenjoyment

There has been much brewing activity here this weekend — and I am very excited to report that the latest breakfast-themed dark ale involves the last minute addition of. . . a cup of yorkshire tea! (milk free, of course). Anyway, here by request, is the recipe for last week’s brew — the tried and tested hoppy delight that is Tom’s Thatch Ale.

Thatch Ale

Ingredients:
Yeast: Thames Valley Wyeast 1275

Malt:
2.6 kg maris otter
1.5 kg lager malt
500g malted wheat
120g pale crystal malt
28g black patent malt

Hops:
Bittering: 32g hallertau / northern brewer hops (8.5% alpha acid)
Flavour: 28g Perle hops (8.2% alpha acid)
Aroma: 24g perle hops, 9g elderflowers, 9g mount hood hops (4.4 % alpha acid)
Dry hop: 12g perle, 9g elderflowers, 9g mount hood

Instructions:
Smack Wyeast starter pack, leave overnight.
Make starter:
Combine 1 litre water, 120g extra light dry malt extract + handful of mount hood hops.
Boil for 5 mins and strain into sterile bottle.
Leave to cool to 21°C. Add yeast from smack pack. Leave for 48-72 hours
Time to brew:
Heat 10 litres water to 77°C and add to malt (excluding black malt) in mash tun. The mash should stabilise at 66-67°C, add more hot/cold water to adjust temp as necessary.
Mash for 45 minutes, adding black malt in the last 5 minutes. Sparge slowly into brew pot with 15 to 17 litres of water at 78°C to a final volume of approximately 5 gallons. Gravity at run off = 1021.
Return wort to the boil. Add bittering hops (32g Hallertau / northern brewer). Boil for 45 minutes. Add flavour hops (28g perle) and boil for further 15 mins. Add aroma hops (24g perle, 9g elderflowers, 9 g mount hood) and boil for 2 more minutes.
Strain hot wort into sterile fermenter and cool to approximately 21°C.
Meanwhile prepare ingredients for dry hopping:
Take one of Kate’s old stockings, and fill with 12g perle, 9g elderflowers, 9g mount hood. Tie at both ends and steam for 3 minutes. Drop into cooled wort and pitch yeast starter. Taken original gravity reading (OG = 1038).
Ferment at 19 – 21°C for six days.
Rack into secondary container removing yeast sediment and dry hops. Leave in secondary until yeast drops out (5-14 days). Bottle when ready.

Enjoy!

9 responses

  1. Too funny – you write about beer & fiber; so do we! Forwarded your link to my husband so that he might check it out. Thanks!

    PS – your neepheid is gorgeous – lovely colors! Looking forward to more about it.

  2. Ok, I have literally no idea where to obtain any of those ingredients at all. That might as well be jabberwocky, but I’ll trust you that it’s a truly delightful brew!

  3. Hurrah for brewing with yorkshire tea and old tights – I’m sure both make it taste very good. (I also enjoyed reading the ingredients list although I don’t understand it at all. But such exciting names – otters, perle, crystal hops – whoot!

  4. Many thanks for sharing the recipe. This (and the ever-growing piles of empty bottles that I cannot bear to throw in the trash) should give us the impetus to get back to brewing. Lovely photo. I had forgotten that fully one quarter of the pleasure of consuming home brew is viewing the luscious liquid in a glass.

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