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Old 11-10-2013, 07:33 PM   #1
bacchusmj
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Default Recipe help, have tons of cascade/centennial and WL english ale

anyone have any good all grain recipes that I could use these with. I understand that Cascade and Cent are usually american ale hops and I have british yeast. anybody? Thanks in advance.

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Old 11-10-2013, 07:43 PM   #2
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anyone have any good all grain recipes that I could use these with. I understand that Cascade and Cent are usually american ale hops and I have british yeast. anybody? Thanks in advance.
Sure, any IPA and APA or American amber can be great with a British yeast. Also, American brown ales. Which yeast strain do you have?
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Old 11-10-2013, 08:27 PM   #3
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I'm regularly using London ESB 1968 and Scottish Ale 1728 in my American ales. They're both very clean and do quite well with attenuation if you treat them right.

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Old 11-11-2013, 01:00 PM   #4
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002 English Ale.

I was thinking of doing an amber/pale with about 1 oz of Cent and 1 oz of Cascade late in the boil. Maybe a small amount (>.50 oz) of nugget or horizon at 60 for bittering. For grist maybe 8 lbs pale (or maybe Marris Otter) and a lb of munich and a lb of victory. If I decided to go amber ill add some crystal and pale chocolate. I guess I will mash low since 002 leaves a lot of sweetness and I would like a more fermentable wort.

Sound good?

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Old 11-11-2013, 01:30 PM   #5
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Definetly sounds good. I have an amber fermenting now with english ale (S-04) all cent/cascade with a fwh and 1 or 1.5 oz of each toward the end of the boil. it was based on Yoopers broken leg amber. Hydro sample was good but I wanted more aroma so I did a 1 oz dryhop and Im just itching to get to the glass.

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Old 11-11-2013, 01:46 PM   #6
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my next brew day will be the Bell's Two Hearted clone recipe from the recipe thread.

that's all Centennial and uses S-04, an English strain.

so go for it with the 002, sounds like it will make a very tasty beer. I might be switching to it for my recipe

and that grain bill (MO + Munich + Victory) is what I've used for all my English style beers. yum

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Old 11-11-2013, 02:08 PM   #7
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Alright, Take a look at this, see what you think:

British/American Revolutionary Pale

8lbs Marris Otter
1 lb Munich
.5 Crystal 60
.5 Victory
Mash at 150 for 60 mins

.5 Nugget 60 min
.5 Cascade 5 min
.5 Willamette 5 min
1 Centennial 0 min
(possibly a 1 oz addition of homegrown cascade in dry hop)

WL 002 British Ale
(Im also flirting with using Nottingham Ale yeast instead)

Thoughts, Comments?

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Old 11-11-2013, 02:09 PM   #8
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I may also switch the nugget bittering to centennial.

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Old 11-11-2013, 02:17 PM   #9
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Just about every commercial IPA that you like was fermented with an English yeast and most of them with 002 or 1968, or variants of (007 1098 etc). Stone, Lagunitas, DFH, Deschutes, Firestone Walker, Three Floyd's, Surly, etc....

I have been working on pilot batches for my soon to be open brewery and I am settling on WY1968. My focus is hoppy beers and I have had no trouble using that yeast with hoppy beers. I tend to limit crystal malts in my IPAs in general so I have found that this yeast gets my beer plenty dry. I do like to ferment it on the cooler side though. I like to pitch at 64F and hold for 2 days and then ramp 2 degrees per day up to 70F. By then it is done and has pretty much dropped clear. 5-7 days is about all you need with this yeast if you pitch enough and add O2.

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