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Old 12-18-2011, 06:06 PM   #91
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About the original recipe at the top of the post, I did hear Jamil smear the words seventeen on the 90 minute Warrior addition. I hope this gets changed before you do a CYBI recipe for Beersmith. Also, at the end of the cast, they mention "absolutely" that WLP007 is the yeast to use for this beer. Tasty even says, after Jamil says that Matt never said they use 007, that it is "pretty close to me." Now, I know Tasty never said exactly what yeast he used, and Jamil was the only one to give the recipe (saying in that part that WLP002 should be used) prior to Tasty's comments at the end about the 007 seeming perfect. Tasty gave me the impression he used 007 in his beer. I know this has been discussed earlier in this thread, but I have not heard a resolve or seen a change in the recipe.

What say you? Change the recipe to show the warrior hops AA% and/or change the yeast to match the vagueness of the podcast based on words of the actual brewer?

Not trying to start a picking and poking match, just worried that when it comes to the Beersmith recipes this might be misrepresented (which if you understand how freaked out I am about my own contributions to Beersmith recipes, you will understand my own paranoia, lol).



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Old 12-18-2011, 06:16 PM   #92
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Quote:
Originally Posted by TimBrewz View Post
Yep! I am dry hopping mine in primary right now. 3 oz in primary and 3 oz in secondary. I figure using whole cones (as I am) I will lose about a gallon to the hops. I converted to OZ, and rounded down a bit 1 oz = 28 grams 6oz=168 grams.

It is a buttload of dry hops for sure

BTW, I got a response from Tasty over on Brewing Network, and he confirmed that he used WLP 002, but that WLP 007 is also a good choice. I used 007. I hit 1.012 in 4 days with 007 using the 145/155 mash schedule.
I guess I missed this post! So, I guess the hops is all I am asking about now, sorry Eric.


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Old 12-18-2011, 07:21 PM   #93
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Iirc I used 002 and ended up with a fg around 1016 with a single rest at 148. I think I will use 007 next time. The recipe is fantastic no matter what you do.

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Old 12-19-2011, 03:28 PM   #94
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Quote:
Originally Posted by WortMonger View Post
.....Also, at the end of the cast, they mention "absolutely" that WLP007 is the yeast to use for this beer....

What say you? Change the recipe to show the warrior hops AA% and/or change the yeast to match the vagueness of the podcast based on words of the actual brewer?
A. The AA for warrior is obviously not 7%, It's definitely 17%. I'm positive that was a mistake when he read it, as I've never seen warrior under 15%.

In interviews with Matt Brylindson, he said they've used Warrior, Summit and CTZ all interchangeably as a bittering hop for their beers. They use so little of it at 90min, that the flavor contribution is nil. Those hops are all 15% +, so I would calc the recipe at 17% AA

B. The yeast. I'd use WLP007. It's a little cleaner than 002, and it's drier. I drink Union Jack quite a bit, and I don't get that many esters in the beer. Which leads me to think it's something similar to 007. Very similar yeast character to Stone, and it's been rumored they use 007, or something identical.

There are a good number of US breweries that use English yeasts, but they always seem to use a more attenuative, and cleaner strain than the typical WLP002 or 1968. I'm not saying that every one of these breweries uses WLP007, but it is truly is our best option for a clean, dry, english yeast. S04 would be my second pick.

I use WLP007 A LOT as it's my house yeast. I'd recommend starting the ferment a little cooler 62F (17C), and hold it there for the first 2-3 days, or as soon as fermentation starts to slow down. At that point, ramp the temp up to 70F (21C) to help drive up the attenuation. WLP007 will attenuate well, but it flocs out so hard, that if it stays too cold, it'll just drop out too early.
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Old 03-07-2012, 12:49 AM   #95
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I'm about to brew this up but want everyone's input on a dry yeast option. I'm thinking either s04 or Nottingham either fermented cool. I have a fridge with a digital temp controller, so which option:

1. Nottingham - pitch and hold at 59f BUT mash higher than the prescribed 145 - what temp?
2. S04 - pitch cool 60-62, but unsure if I would need to mash higher or not.

Also, what's the FG we're looking for here?

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Old 03-07-2012, 02:36 AM   #96
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I used Wyeast 1098/WLP 007 on mine, which is basically the same yeast as S-04, (Whitbread strain) so I would use S-04. Mine was great-just about a perfect clone. F.G. was in the 1.014 range. Mash with the 145/155 schedule. Ferment in the mid 60's for a super clean ferment, higher if you want more esters.

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Old 03-10-2012, 11:03 PM   #97
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Just got done brewing this. First time doing a step mash temp with my cooler setup... OG came in at 1.062... 60% eff. Excited to give this a go.

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Old 06-24-2012, 11:16 PM   #98
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Going to brew two batches of this soon (two different parties) - a good way to get rid of the piles of hops I have around and then restock.

After reading this thread, I too was curious about WLP002 vs. WLP007.

Just crunching the numbers, if the beer is 7.5% ABV with an OG of 1.070, that means we need to get to an FG of 1.013. That means 81.43% attenuation. I just don't see how that is possible with WLP002. From White Labs:

WLP002:
Attenuation: 63-70%
Flocculation: Very High
Optimum Fermentation Temperature: 65-68°F
(18-20°C)
Alcohol Tolerance: Medium

WLP007:
Attenuation: 70-80%
Flocculation: Medium to High
Optimum Fermentation Temperature: 65-70°F
(18-21°C)
Alcohol Tolerance: Medium-High



So I'm choosing WLP007 and following the exact mash schedule in the first post. I'll make a nice starter for the first batch, then pitch the proper amount of slurry for the second batch. I'll be sure and post my results.

And BTW, I've used S-04 in the past and thought it left a strange Ester profile (even when fermenting cool). Interested to see my results with WLP007 which is supposed to be the same strain.

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Old 06-25-2012, 12:19 AM   #99
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I just brewed this recipe with hops i had laying around. I did a 90 min mash, 60 at 145 and 30 at 155. Og was 1.070, Fg 1.010. That was with 002. If you treat it right 002 can attenuate like crazy. Ive gotten 80% or higher mashing at 148 with 002 in the past as well.

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Old 06-25-2012, 12:57 AM   #100
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Did anyone listen to the show this week? I guess they tried to clone it again and had Mitch on the show again. It's not up on iTunes yet so I haven't heard it.



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