hi, I had my first pint of Young Tom recently, and thought it a cracking pint, and consistent with the Old Tom, but much more quaffable.
Anyone got an idea of a recipe/clone for this?
cheers
fraz
Young Tom recipe
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beer today
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seymour
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Re: Young Tom recipe
SEYMOUR ROBINSON YOUNG TOM CLONE
a tasty, copper-coloured, session-strength English Olde Ale
6 US gallons = 5 Imperial Gallons = 22.7 Litres
GRAINBILL:
90% = 8.19 lb = 3.71kg, Pearl Pale Malt (or substitute another fine English Two-Row Pale Variety)
7.5% = .68 lb = 308 g, Crystal Malt
2.5% = .23 lb = 104 g, Chocolate Malt
MASH at 151°F/66°C for 90 minutes, add a pinch of Calcium carbonate
BOIL 60-90 minutes, drop Irish Moss at 15 min remaining.
HOPS:
1.41 oz = 40 g, Goldings, 60 minutes
.7 oz = 20 g, Goldings, 30 minutes
YEAST:
Wyeast 1968/White Labs WLP002/Fullers strain, ferment at the warm end of the ideal range, leave on the lees as long as necessary to reach FG.
STATS (assuming 75% mash efficiency and 77% yeast attenuation):
OG: 1044
FG: 1011
ABV: 4.3%
IBU: 31
COLOUR: 17°SRM/33.5°EBC
a tasty, copper-coloured, session-strength English Olde Ale
6 US gallons = 5 Imperial Gallons = 22.7 Litres
GRAINBILL:
90% = 8.19 lb = 3.71kg, Pearl Pale Malt (or substitute another fine English Two-Row Pale Variety)
7.5% = .68 lb = 308 g, Crystal Malt
2.5% = .23 lb = 104 g, Chocolate Malt
MASH at 151°F/66°C for 90 minutes, add a pinch of Calcium carbonate
BOIL 60-90 minutes, drop Irish Moss at 15 min remaining.
HOPS:
1.41 oz = 40 g, Goldings, 60 minutes
.7 oz = 20 g, Goldings, 30 minutes
YEAST:
Wyeast 1968/White Labs WLP002/Fullers strain, ferment at the warm end of the ideal range, leave on the lees as long as necessary to reach FG.
STATS (assuming 75% mash efficiency and 77% yeast attenuation):
OG: 1044
FG: 1011
ABV: 4.3%
IBU: 31
COLOUR: 17°SRM/33.5°EBC