thatch ale


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

Yeast: Thames Valley Wyeast 1275

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

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

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.