BrewBlog: Thames Valley Bitter
General Information
Method: Partial Mash

Extract recipe from the Homebrewing Depot.


Having never had an English bitter before, I chose this as my second batch for a new experience, it's specialty grains and earthy English hops. I have an English friend that's thrown 'em back since being a teenager and he thought this beer was a bit hoppier than ones he was used to back home. Very clear and more bitter than I expected - a bit of aging helped balance it out. Best served at warmer temperatures with low carbonation. The taste seemed to change every bottle I drank over the course of two months.

Scale Recipe
Enter desired final yield (volume):
3.00 pounds DME - Extra Light 58.5% of grist
1.00 pounds DME - Light 19.5% of grist
4.00 pounds Total Extract Weight 78% of grist
Malts and Grains
1.00 pounds Flaked Maize  
1 tsp Irish Moss @ 15 minutes  
<2 tsp 5.2 stabilizer @ 60 minutes  
1.00 ounces 8.5% Pellets @ 60 minutes
Type: Bittering
Use: Boil
8.5 AAUs
0.50 ounces 5.1% Pellets @ 30 minutes
Type: Bittering and Aroma
Use: Boil
2.6 AAUs
0.50 ounces 5.1% Pellets @ 5 minutes
Type: Aroma
Use: Boil
2.6 AAUs
0.50 ounces Pellets
Type: Aroma
Use: Dry Hop
2.50 ounces Total Hop Weight 13.6 AAUs
Total Boil Time: 60 minutes
Name: Thames Valley Ale
Manufacturer: Wyeast
Product ID: 1275
Type: Ale
Flocculation: Medium
Attenuation: 74%
Temperature Range: 62–72°F
Amount: 125 ml
Water Profile

Milwaukee, WI

Calicum: 96 ppm
Bicarbonate: 107 ppm
Sulfate: 26 ppm
Chloride: 16 ppm
Sodium: 7 ppm
Magnesium: 47 ppm
PH: 7.5%

Famous for Pilsners and Lagers.


1 oz Palisade hops 6.7%AA were substituted by HBD as he was out of Northern Brewer. 3lbs Munton's Plain Extra Light DME and 1 lb Briess Golden Light DME.

Boiled 4 gallons of water and allowed to cool before brewing.

Steeped crushed grains in bag in 1.5 gallons of 175F water which brought temperature down to about 150F. Kept between 150-165F with direct heat in boil kettle. After 1 hour (recipe called for 30-45 minutes), I removed grains and added an additional 1.5 gallons of water to bring to a boil. Removed from heat and stirred in DME. Returned to a boil and followed hop additions. Immersion chiller brought wort to 80F in 30 minutes with ambient temperature at ~90F. Siphoned preboiled water to the 5 gallon mark in primary fermenter which brought temperature down to 75F.

At 6pm, aerated with )2 and pitched yeast (no starter) and capped with blow-off tube. By 11 am the next morning bubbling already entering blow-off. Room temperatures are high 70's to low 80's.

Primary fermentation 7 days then racked to secondary for 11 days along with 1 oz Styrian Goldings (recipe called for 0.5 oz).

Primed with 1/2 cup corn sugar. Carbonated in 1 week, let sit for another, all at 70F.


Special Procedures

I would recommend dryhopping 0.25-0.5 oz Styrian Goldings and ferment at cooler temperatures. The yeast held up very well and resulted in a clean drinkable beer.

Primary: 7 days @ 80° F
Secondary: 11 days @ 74° F
Age: 14 days @ 70° F
Tasting Reviews
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Bottle Label
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