Recipe Type: All Grain Yeast: California Ale (White Labs #WLP001) OR WYeast 1056 Yeast Starter: none to 1L Batch Size (Gallons): 6.00 Original Gravity: 1.038 Final Gravity: 1.014 IBU: 17.6 Boiling Time (Minutes): 60 Color: 16.3 Primary Fermentation (# of Days & Temp): 7 / 65-68°F Secondary Fermentation (# of Days & Temp): 7 / 65-68°F Tasting Notes: Great session beer.
Recipe: Ripped Kilt Scottish 70/
Style: Scottish Heavy 70/-
TYPE: All Grain
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
Mash Schedule: Temperature Mash, 1 Step, Full Body
Total Grain Weight: 8.75 lb
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Temperature Mash, 1 Step, Full Body
Step Time Name Description Step Temp
60 min Saccharification Add 9.00 qt of water at 172.9 F 158.0 F
10 min Mash Out Add 3.00 qt of water at 205.3 F 168.0 F
Sounds good but why the California Ale (White Labs #WLP001) Yeast?
Because Jamil says it works good for Scottish beer, so now everyone uses it. I don't understand it and someone points out what Jamil says every time I say that a Scottish Ale should have Scottish yeast
I actually emailed Jamil recently because I was making a Scottish 80 Schilling and wanted to pitch on a cake of WLP004 that I had, and wanted his opinion. He said it would be fine, but to be true to style the Irish Ale yeasts actually give off more diacetyl and fruit esters than are desirable in a Scottish Ale, which really should be accentuating the maltiness and not additional yeast flavor contributions.
I actually emailed Jamil recently because I was making a Scottish 80 Schilling and wanted to pitch on a cake of WLP004 that I had, and wanted his opinion. He said it would be fine, but to be true to style the Irish Ale yeasts actually give off more diacetyl and fruit esters than are desirable in a Scottish Ale, which really should be accentuating the maltiness and not additional yeast flavor contributions.
In his reply back to me Jamil said that the 001 is still the best.
WLP004, although it is Irish Ale yeast, is, according to White Labs write-up, ideal for both Irish and Scottish Ales. Although those write-ups are more about marketing than about pragmatism.
Sounds good but why the California Ale (White Labs #WLP001) Yeast?
Quote:
Originally Posted by oberon567
In his reply back to me Jamil said that the 001 is still the best.
WLP004, although it is Irish Ale yeast, is, according to White Labs write-up, ideal for both Irish and Scottish Ales. Although those write-ups are more about marketing than about pragmatism.
All-Grain - Ripped Kilt Scottish 70/
, so now everyone uses it. I don't understand it and someone points out what Jamil says every time I say that a Scottish Ale should have Scottish yeast
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