Recipe Type: All Grain
Yeast: WLP029
Yeast Starter: Yes
Batch Size (Gallons): 6
Original Gravity: 1.055
Final Gravity: 1.010
IBU: 33
Boiling Time (Minutes): 60
Color: 16
Primary Fermentation (# of Days & Temp): 35 days at 66 degrees
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: Super dry, lightly aromatic citrus hops and a beatifull light copper color.

10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 86.88 %
1.13 lb Caramunich Malt (56.0 SRM) Grain 9.82 %
0.38 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.30 %
0.50 oz Chinook [11.50 %] (60 min) Hops 18.3 IBU
0.50 oz Cascade [4.80 %] (20 min) Hops 4.6 IBU
0.50 oz Cascade [5.50 %] (15 min) Hops 4.3 IBU
0.50 oz Cascade [4.80 %] (10 min) Hops 2.8 IBU
0.50 oz Cascade [4.80 %] (5 min) Hops 1.5 IBU
1.00 oz Williamette [4.80 %] (1 min) Hops 0.7 IBU


After a five week primary fermentation and 1 week carbonating in the bottle these beers were ready. Wow, totally not what I was expecting. Super head retention, crystal clear copper color, light citrus aroma but a major "german" aroma from the WLP029. The hops are very subdued, and you have to concentrate to find them. This is a very dry beer, but has enought malt/caramel backbone to just make you want to drink more. Very well balanced, but just a little on the bitter side of the coin. It just has this flavor that you can't get from American yeast...the WLP029 just gives it that distinctive "green bottlish" taste.

If I was to describe how this beer tastes in terms of style...it would be a hybrid.

American Altbier

Easily a rebrew beer....but next time I think I would dry hop with cascade or centennial...and I would sub magnum for the chinook bittering....

I think this yeast strain is a gem, and my brewing experience indicates that it could easily be subbed for lager yeast with VERY impressive results. I think some "Permtoberfest" may be in order. It attenuates, it's clean and if you give it time, if flocs clear.