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Old 05-31-2011, 09:01 PM   #11
BeerLogic
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I've used it in IPAs before. As they state on their website, it is similar to 002, the Fuller's strain, but in my experience less fruity and more hop-forward. I use the Fuller's strain in my brown, and I've seen it attenuate as high as 75% (I've got such a beer on tap right now, and it's great), so it should be an excellent combo if you follow the high mash temp and extra crystal suggestion.

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Old 05-31-2011, 09:26 PM   #12
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I use this yeast regularly. It will attenuate up to 80% if it gets warm or if you mash thin and low. Thin being the bigger deal. I would mash at no more than 1.25qt per Lb. And go a little high.

It cakes up like cottage cheese and floccs like a brick. It ferments fast and gives a wonderful flavor to browns.

It os the house yeast of many many breweries. Its used in Surly Bender which is a top 10 brown in my opinion. It's a,so used in Pullman Brown which is another top 10. Pullman uses molasses as well.

Can you post full recipe.

Def use the yeast in the brown. You can only learn and get better from this experience, your already thinking ahead to plan out your proper attenuation.

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Old 06-01-2011, 12:33 AM   #13
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This is my recipe, defnitely willing to make changes if you have any pointers.

Batch Size: 5.00 gal
Boil Size: 6.11 gal
Estimated OG: 1.047 SG
Estimated Color: 16.7 SRM
Estimated IBU: 22.5 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.00 lb Maris Otter (4.0 SRM) Grain 80.00 %
0.75 lb Crystal 60L (60.0 SRM) Grain 10.00 %
0.50 lb Victory (25.0 SRM) Grain 6.67 %
0.25 lb Chocolate (350.0 SRM) Grain 3.33 %
1.00 oz Goldings (B.C.) [5.00 %] (60 min) Hops 19.1 IBU
0.50 oz Goldings (B.C.) [5.00 %] (10 min) Hops 3.5 IBU
1 Pkgs Dry English Ale (White Labs #WLP007) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 7.50 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 8.63 qt of water at 169.3 F 156.0 F

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Old 06-01-2011, 01:47 AM   #14
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Looks great. I like to add Simpsons Golden Naked Oats....there awesome in browns....secret ingredient for sure.

Also I like a little aromatic malt or special B.

If you add more specialty just up your IBU. Maybe another .5 oz goldings at flameout

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Old 06-02-2011, 12:47 AM   #15
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Anybody else have any recipe suggestions? This is a style I haven't quite nailed down yet. I was thinking some honey malt, as I have some of that one hand, as well as melanoidin. Any suggestions are welcome, other than a yeast change. I am definitely going with WLP007 at this point.

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Old 06-02-2011, 06:45 PM   #16
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You can check out this recipe for ideas on malt ratios - Bender is delicious & is brewed with WLP007.

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Old 06-03-2011, 12:56 AM   #17
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Quote:
Originally Posted by lyacovett View Post
Anybody else have any recipe suggestions? This is a style I haven't quite nailed down yet. I was thinking some honey malt, as I have some of that one hand, as well as melanoidin. Any suggestions are welcome, other than a yeast change. I am definitely going with WLP007 at this point.

this is a recipe i use wlp007 for. (my version of stone xiii) i call redemption ale. im still tweaking it some buts its good, takes some time to mellow out.

Batch Size: 6.000 gal
Boil Size: 7.500 gal
Boil Time: 0.000 s
Efficiency: 65%
OG: 1.075
FG: 1.012
ABV: 8.7%
Bitterness: 94.3 IBUs (Tinseth)
Color: 24 SRM (Mosher)

17 lbs Pale Malt (2 Row) US Grain 17.000 lb Yes No 79%
2 lbs Victory Malt Grain 2.000 lb Yes No 73% 25
12 oz Caramel/Crystal Malt - 60L Grain 12.000 oz Yes No 74%
6 oz Caramel/Crystal Malt - 75L Grain 6.000 oz Yes No 75%
6 oz Caramel/Crystal Malt - 120L Grain 6.000 oz Yes No 72%
8 oz Chocolate Malt (US) Grain 8.000 oz Yes No 60%
1 lb Sugar, Table (Sucrose) Sugar 1.000 lb No No 100%

1.5 oz FWH Chinook 13.0%
1.5 oz @ 90 Chinook 13.0%
1 oz @ 60 Chinook 13.0%
1 oz @ 5 Chinook 13.0%
1 oz @ 0 Chinook 13.0%

2 oz DH 14 days Simcoe 13.0%
2 oz DH 14 days Centennial 10.5%

1 oz DH 7 days Simcoe 13.0%
1 oz DH 7 days Centennial 10.5%
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Old 06-08-2011, 01:37 PM   #18
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OK so I brewed on 6/3. OG was 1.049, right now (6/8/2011) it is sitting at 1.020. It has been hanging out around there for a few days. The past three days it has dropped maybe 2 points. I only started checking the gravity because I noticed the krausen dropped after 3 days. This worried me so I took a reading. I wanted my gravity left a bit higher, but this is nuts. I have since swirled and warmed up the beer. It is sitting at about 77 right now, and has been for over a day. Still not much going on. Anything else I can do to get this to drop a few more points?

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Old 06-08-2011, 07:10 PM   #19
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i brewed an ESB 1.055 with wlp007 recently

got down to 1.013 within 10days or so, after i checked gravity another week or so later it was down to 1.010 and when i racked it secondary to dry hop (at 4 week mark) it was down to 1.008 (85% attenuation!)

mash temp was around 151° and ratio was ~1.33qt/lb

i am having a hard time trying to wash this strain (my 1st attempt at washing). I can't get a clean separation from the trub and yeast and just get 1 mixed layer.

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Old 06-08-2011, 07:41 PM   #20
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Ok, perhaps it's just slow to finish. This is yeast I top cropped awhile ago, but the starter took off, and I pitched a 2L starter. I just expected this to be done rather quickly because I over pitched .... Guess not. I also wasn't able to top crop this any because the krausen dropped so quickly.

I guess we'll see if it keeps dropping. I mashed a bit thick and a bit high, so I expected a higher FG, just not this high.

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