El Dorado Ale

[Buckie Brewer]

Boil Size: 28.01 l
Post Boil Volume: 26.01 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.49 l
Estimated OG: 1.040 SG
Estimated Color: 7.9 EBC
Estimated IBU: 25.0 IBUs
Brewhouse Efficiency: 78.00 %
Est Mash Efficiency: 84.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
3.50 kg Pale Malt, Golden Promise (Thomas Fawcet Grain 2 93.3 %
0.25 kg Munich Malt (17.7 EBC) Grain 3 6.7 %
9.00 g Target [11.00 %] - First Wort 60.0 min Hop 4 12.5 IBUs
1.00 tsp Gypsum (Calcium Sulfate) (Boil 60.0 mins Water Agent 5 -
1 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
20.00 g El Dorado [15.00 %] - Boil 10.0 min Hop 7 12.5 IBUs
40.00 g El Dorado [15.00 %] - Steep/Whirlpool 0 Hop 8 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 9 -
40.00 g El Dorado [15.00 %] - Dry Hop 5.0 Days Hop 10 0.0 IBUs


Mash Schedule: GF, Light Body El Dorado
Total Grain Weight: 3.75 kg

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Looking to do this this weekend as a light summer drinker.
I'm thinking of throwing in some malted oats for head/body as I haven't any torrified wheat left, also looking at fermenting the US-05 at its lowest temperature as it is reported to put out some peach flavours.
Any thoughts?

[Barley Water]

I have used the Chico strain many times over the years and have not noticed a peach flavor but hey; maybe I am just not the most discriminating. I would say however that if you hop a beer up it is very easy to cover up subtle yeast generated flavors and generally when I use that strain I'm looking to make a hop bomb. The reason I use it at all is because it is known to be fairly neutral for an ale yeast and it does attenuate and floculate pretty well.

[Rhodesy]

Nice looking ale you have there. I personally love El Dorado, I have just kegged a single hop brew using this which is tasting lovely even whilst still a bit green.