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Old 05-13-2011, 08:28 PM   #1
gannawdm
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Default Safale S-04 in heavily late-hopped Am. IPA?

My LHBS was out of Safale S-05, so I grabbed S-04 instead. Will this work in an Americanish IPA? The 2 big differences in this brew vs. any other IPA that I've made is that I'm using Maris Otter for base malt, no bittering hops, and lots of late addition hops. I do have an American Brown with an S-05 yeast cake, so I could rack that to secondary and use that yeast after washing. Thoughts?

Here's the recipe:

7 Gallon Recipe

4 lbs. Light DME
10 lb. Maris Otter
.75 lb. Crystal 70-80L
.75 lb. Special Roast
.35 lb. Vienna

1oz. Columbus 30 min.
1oz. Centennial 30 min.
1oz. Centennial 15 min.
1oz. Simcoe 15 min.
1oz Citra 15 min.
1oz Simcoe Flameout
1oz Citra Flameout
2oz Simcoe dry hop 7ish days

Beersmith estimated IBUs: 75 (will likely be less due to no 60 min. additions)
Estimated OG: 1.072 (likely be less due to my inefficient stove top mashing "system")

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Last edited by gannawdm; 05-13-2011 at 08:29 PM. Reason: forgot to mention batch size
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Old 05-13-2011, 08:31 PM   #2
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Yeah I use it all the time for my American IPA's, go with S04.

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Old 05-13-2011, 08:33 PM   #3
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It will be fine. It's not a funky Belgian yeast, or some weird Wheat yeast. It'll clear nicely, and may add a bit more fruity esters than S-05. Go with it.

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Old 05-13-2011, 08:40 PM   #4
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Ferment it on the cool side of the range and you will have a fast & clear beer. I prefer the fresh dry yeast because I can skip the Oxygen process for the wort. With the washed yeast then I have to drag out the tank & stone, sanitize and no point for this style of beer IMO.

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Old 05-14-2011, 04:40 PM   #5
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Quote:
Originally Posted by gannawdm View Post
.35 lb. Vienna
Pet Peave alert!

I see a lot of recipes with minuscule amounts of Vienna and Munich in them from time to time and have no idea why this is in there. Vienna is a great base malt all by itself, but its not all that different flavor-wise from normal 2-row. There's not a beer judge in the world that can detect a third of a pound of Vienna in any 5gal batch batch, let alone 7gal one with Special Roast and Crystal in it.

I think this started when someone transcribed a recipe with "CaraVienne" or "CaraMuninch" and translated them as "Vienna" and "Munich" respectively, which is incorrect.

Back on topic: S-04 is a great yeast, and not overly "Englishy" in my opinion. Use it and you'll be happy.
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Old 05-14-2011, 05:38 PM   #6
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Quote:
Originally Posted by ghpeel View Post
Pet Peave alert!

I see a lot of recipes with minuscule amounts of Vienna and Munich in them from time to time and have no idea why this is in there. Vienna is a great base malt all by itself, but its not all that different flavor-wise from normal 2-row. There's not a beer judge in the world that can detect a third of a pound of Vienna in any 5gal batch batch, let alone 7gal one with Special Roast and Crystal in it.

I think this started when someone transcribed a recipe with "CaraVienne" or "CaraMuninch" and translated them as "Vienna" and "Munich" respectively, which is incorrect.

Back on topic: S-04 is a great yeast, and not overly "Englishy" in my opinion. Use it and you'll be happy.
It might be for a bit of color?
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Old 05-14-2011, 05:55 PM   #7
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I agree that S04 will be great! Keep it under 66-68 degrees, though- otherwise it becomes quite a bit more estery. At 66 degrees, it's very "clean" and it leaves a clear beer behind. It's one of my favorite yeast strains for all beer styles!

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Old 05-14-2011, 06:03 PM   #8
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Quote:
Originally Posted by DragonOrta View Post
It might be for a bit of color?
Nope, a beer made with 100% Vienna (which I've done a couple of times and highly recommend), is just slightly darker than one with 100% Pale Malt, if its any darker at all.

People use about 4oz of Chocolate malt in 5 gal batches (about the same % as the Vienna in gannawdm's recipe) in order to add some color, and Chocolate is literally 100 times the Lovibond rating for color as Vienna.

Chocolate = about 475 Lovibond.
Vienna = about 3-5 Lovibond.
Marris Otter = about 3-5 Lovibond
Munich = about 7-9 Lovibond

I ran the batch's ingredients (minus the Vienna) into Hopville.com and got a base color of 13 SRM. There's just no way a third of a point of a 3 Lovibond grain in a 7 gal batch of 13 srm beer is going to add any amount of color that the human eye can detect.

I stand by my assertion that tiny amounts of Vienna and Munich are errors that have been carried forward into beers. No doubt a lot of these beers are delicious (gannawdm's looks especially tasty), but the Vienna does absolutely nothing in this beer, and can be dropped to simplify the grain bill.
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Old 05-14-2011, 06:11 PM   #9
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No particular reason for the Vienna. It was in the recipe given to me from my LHBS for my first APA recipe. I've been using it as a base recipe for awhile, changing things here and there. I didn't know it could be used as a base malt. I might try that.

I'm going to give the S-04 a shot. I bought a small container for an ice bath to keep the temp down. We'll see how it goes.

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Old 05-14-2011, 06:51 PM   #10
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Use it. I do and I love it for my IPA. Just enough estery fruitiness to balance the hop load. I kicked a keg of it in under a month.

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