MKBoitnott
Well-Known Member
Hello everyone,
My local LHBS does an event called a Cluster Brew. Homebrewers around the area all bring their equipment to brew at the shop. Everyone brews a beer on their own system, and months later they do a mini-competition. Whoever wins gets the honorary trophy and bragging rights . The rules for this years competition were that you had to use a flaked adjunct.
Aaaaaaanyway, my dad and I thought this was a great opportunity to do some experimental brewing with two (count 'em TWO!) yeast strains. We also kept our recipe experimental as well. We used a 10 gal igloo single-infusion mash, mashed at 154 for 60 minutes, batch sparged. Had a bit of trouble hitting our mash temp, but a second infusion put us right on target at 154.
Here is the recipe
Fermentables
7.0 lb (48.4%) American 2-row - added during mash
2.7 lb (18.7%) Smoked Malt; Weyermann - added during mash
14.0 oz (6.1%) Munich Malt - added during mash
14.0 oz (6.1%) Crystal 40; Great Western - added during mash
14.0 oz (6.1%) Crystal 75; Great Western - added during mash
11 oz (4.8%) Chocolate Malt; Breiss - added during mash
7.0 oz (3.0%) British Black Patent - added during mash
1.0 lb (6.9%) Oats (Pregelatinized Flakes); Briess - added during mash
Hops
1.0 oz (40.0%) East Kent Goldings (5.0%) - added during boil, boiled 60 m
.5 oz (20.0%) Styrian Goldings (6.0%) - added during boil, boiled 30 m
.5 oz (20.0%) Styrian Goldings (6.0%) - added during boil, boiled 15 m
.25 oz (10.0%) East Kent Goldings (5.0%) - added during boil
.25 oz (10.0%) Styrian Goldings (6.0%) - added during boil
We used our immersion chiller to get down to 68F. We decided then to do a split batch (2.5 gallons each) with different yeasts. WLP810 - San Francisco Lager and WLP002 - English Ale Yeast
What we both did
-We each took home 2.5 gallons.
-Both pitched one vial of respective yeast.
-No starter (we entered at the last minute, didnt have time)
-Both held our beers at 62F for 5-7 days
-Both bottle conditioned with appropriate priming sugar rates, based on style
What we did differently
- Dad had WLP002, I had WLP810
- Dad cold crashed after fermentation ended. I did not
- I did a diacetyl rest at 70F, dad did not (i dont think this really had an effect at all)
The results will be a second post... this one got really long.
My local LHBS does an event called a Cluster Brew. Homebrewers around the area all bring their equipment to brew at the shop. Everyone brews a beer on their own system, and months later they do a mini-competition. Whoever wins gets the honorary trophy and bragging rights . The rules for this years competition were that you had to use a flaked adjunct.
Aaaaaaanyway, my dad and I thought this was a great opportunity to do some experimental brewing with two (count 'em TWO!) yeast strains. We also kept our recipe experimental as well. We used a 10 gal igloo single-infusion mash, mashed at 154 for 60 minutes, batch sparged. Had a bit of trouble hitting our mash temp, but a second infusion put us right on target at 154.
Here is the recipe
Fermentables
7.0 lb (48.4%) American 2-row - added during mash
2.7 lb (18.7%) Smoked Malt; Weyermann - added during mash
14.0 oz (6.1%) Munich Malt - added during mash
14.0 oz (6.1%) Crystal 40; Great Western - added during mash
14.0 oz (6.1%) Crystal 75; Great Western - added during mash
11 oz (4.8%) Chocolate Malt; Breiss - added during mash
7.0 oz (3.0%) British Black Patent - added during mash
1.0 lb (6.9%) Oats (Pregelatinized Flakes); Briess - added during mash
Hops
1.0 oz (40.0%) East Kent Goldings (5.0%) - added during boil, boiled 60 m
.5 oz (20.0%) Styrian Goldings (6.0%) - added during boil, boiled 30 m
.5 oz (20.0%) Styrian Goldings (6.0%) - added during boil, boiled 15 m
.25 oz (10.0%) East Kent Goldings (5.0%) - added during boil
.25 oz (10.0%) Styrian Goldings (6.0%) - added during boil
We used our immersion chiller to get down to 68F. We decided then to do a split batch (2.5 gallons each) with different yeasts. WLP810 - San Francisco Lager and WLP002 - English Ale Yeast
What we both did
-We each took home 2.5 gallons.
-Both pitched one vial of respective yeast.
-No starter (we entered at the last minute, didnt have time)
-Both held our beers at 62F for 5-7 days
-Both bottle conditioned with appropriate priming sugar rates, based on style
What we did differently
- Dad had WLP002, I had WLP810
- Dad cold crashed after fermentation ended. I did not
- I did a diacetyl rest at 70F, dad did not (i dont think this really had an effect at all)
The results will be a second post... this one got really long.