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Old 05-29-2008, 02:13 PM   #1
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Default Yeast Subsitution help.

I'm going to be doing Jamils hazelnut Porter. It calls for White Labs WLP001 California Yeast Strain. My brew shop carries WYeast. I was thinkin London Ale yeast as a substitue. Any one have a better suggestion?

Here's the recipe. I'd like to keep as true to the original as possible. I've already varified the hops in stock.

10.00 lbs. Pale Malt - Crisp Marris Otte Great Britain 1.038 3
0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
1.50 lbs. Munich Malt Germany 1.037 8
0.50 lbs. Crystal 60L America 1.034 60
1.00 lbs. Crystal 40L America 1.034 40
0.50 lbs. Black Patent Malt America 1.028 525
0.50 lbs. Chocolate Malt America 1.029 350
0.50 lbs. Chocolate Malt - Light Great Britain 1.034 200


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Goldings - E.K. Pellet 5.60 32.2 60 min.
0.70 oz. Fuggle Pellet 5.70 4.1 15 min.
0.50 oz. Goldings - E.K. Pellet 5.60 0.0 0 min.
0.50 oz. Fuggle Pellet 5.70 0.0 0 min.


Yeast
-----

White Labs WLP001 California Ale

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Old 05-29-2008, 02:15 PM   #2
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If you want the correct substitution, its Wyeast 1056. If you want to change things up, use the London yeast. The 1056 will attenuate a little more than the London...

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Old 05-29-2008, 02:18 PM   #3
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Quote:
Originally Posted by Soulive View Post
If you want the correct substitution, its Wyeast 1056. If you want to change things up, use the London yeast. The 1056 will attenuate a little more than the London...
Yup...

Speaking of the pope, he has some nice info on his site:

http://www.mrmalty.com/yeast.htm

Check out the strain comparison for a white labs vs wyeast
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Old 05-29-2008, 04:17 PM   #4
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Quote:
Originally Posted by Soulive View Post
If you want the correct substitution, its Wyeast 1056. If you want to change things up, use the London yeast. The 1056 will attenuate a little more than the London...
Thanks. 1056 it is. How do you figure that out BTW?
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Old 05-29-2008, 04:20 PM   #5
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There's nothing to keep you from using the dry US-05 in there, as well. Chico yeast is known for being clean and attenuating quite well; it's not adding a lot of its own character, per se. I tend to use the US-05 in a lot of beers, and it works very well.

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Old 05-29-2008, 04:25 PM   #6
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As noted above, Jamil Zainasheff has a Yeast Strain Comparison Chart that is quite handy. Both WLP001 and Wyeast 1056 are very clean fermenting California Ale yeasts, sometimes called the Chico strain, most likely derived from Sierra Nevada's house yeast.

The London Ale yeast you were considering would have made a great beer, but English yeasts tend to produce more fruity esters than American ale yeasts. Many attenuate a little less, too, producing a maltier beer. When trying to make a reasonable substitution look at the average attenuation and try to match that. Then look at the description of the closest matches and see if you can find one that matches your target yeast -- clean or fruity, mineraly, malty, whatever.

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Old 05-29-2008, 04:36 PM   #7
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I think that would be fine. Another option is go to www.wyeastlabs.com This website is full of awesome info on yeast.

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Old 05-29-2008, 04:45 PM   #8
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Thanx for teh tip. Jamil's Chart added to bookmarks.

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Old 05-29-2008, 04:46 PM   #9
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Quote:
Originally Posted by tdavisii View Post
I think that would be fine. Another option is go to www.wyeastlabs.com This website is full of awesome info on yeast.
I tried the website but didn't really know what I was looking for to give me a match

Jamils chart added to bookmarks Thanks all
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Old 05-30-2008, 03:42 PM   #10
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http://www.brewboard.com/index.php?s...ded&pid=892256
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