Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > 2009 Dechutes Jubelale
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Old 09-30-2009, 05:28 PM   #21
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Regarding yeast, the Can You Brew It Guys have been using WLP002 for all their Deschutes clones -- they got Obsidian and Black Butte Porter right, but missed Mirror Pond.

This yeast doesn't attenuate particularly high, but mashing low and pitching well seems to help. I've got a cascade hopped pale ale on day 4 in the primary right now -- we'll see what attenuation I get out of it. It was down from 53 to 17 in 2 days. Temperature wise, Deschutes ferments everything at 64/65 from listening to the CYBI show interviews w/ the brewers.

There's also a thread hear claiming they use 1968 (which is the same as WLP002) http://forums.moreflavor.com/viewtop...=33273&start=0


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Old 09-30-2009, 06:12 PM   #22
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You're correct, it's 1968.


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Old 09-30-2009, 07:45 PM   #23
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I have some washed 1098- but sounds like I will have to go pick up one of these others.

The jubelale didn't taste that dry to me, so not sure about the Thames Valley recommendation, we actually thought it was a little fruity.

The wet hop pale tasted, and smelled, like pure melon rind, but I guess it was largely attributed to the centennial hops.
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Old 09-30-2009, 10:23 PM   #24
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Quote:
Originally Posted by Denny View Post
You're correct, it's 1968.
Any thoughts on the best way to coax these strains to ~75% attenuation?

I have a batch at 65 I was rousing every few waking hours the first 3 days. I pitched slurry from a 2L starter (from a WLP002 vial) and mashed at 152. TBD on outcome. Once it finishes I'll ramp it up to 70 for a diacetyl rest before kegging and dry hopping.




Wyeast 1968
Flocculation: Very High
Attenuation: 67-71%
Temperature Range: 64-72F, 18-22C
Alcohol Tolerance: 10% ABV


WLP002
Attenuation: 63-70%
Flocculation: Very High
Optimum Fermentation Temperature: 65-68F
Alcohol Tolerance: Medium
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Old 09-30-2009, 10:32 PM   #25
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Quote:
Originally Posted by bolts View Post
Any thoughts on the best way to coax these strains to ~75% attenuation?

I have a batch at 65 I was rousing every few waking hours the first 3 days. I pitched slurry from a 2L starter (from a WLP002 vial) and mashed at 152. TBD on outcome. Once it finishes I'll ramp it up to 70 for a diacetyl rest before kegging and dry hopping.




Wyeast 1968
Flocculation: Very High
Attenuation: 67-71%
Temperature Range: 64-72F, 18-22C
Alcohol Tolerance: 10% ABV


WLP002
Attenuation: 63-70%
Flocculation: Very High
Optimum Fermentation Temperature: 65-68F
Alcohol Tolerance: Medium
I got 79% out of WLP002 on my RIS (1095 to 1020) Mashed at 149 and pitch a 4 liter starter.
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Old 10-01-2009, 12:28 AM   #26
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Yep, Deschutes' Bond Street series (Hop Trip, Red Chair, Hop Henge) and their Brewer's Reserve Series (The Abyss, Mirror Mirror, The Dissident, and Black Butte XXI) are all fantastic.

The Portland and Deschutes pubs make draft-only specialties that rival any other brewpub.

The Deschutes pub recently had a fresh hop IPA (Called The Dualie) that was a recipe based on Pliny the Elder with lots of fresh centennial hops added. Incredible!
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Old 10-01-2009, 01:40 AM   #27
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Just picked up a six pack of this year's product. Kinda strange... it has sort of a fusel alcohol taste to it.
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Old 10-01-2009, 04:24 AM   #28
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Well I went back and talked to an assistant brewer and most all of their beers use the same house yeast. He indicated that it is a Wyeast product and is a type of english ale yeast that is produced specifically for them and not commercially available. So it sounds like 1968 may be the best option.
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Old 10-29-2009, 05:04 PM   #29
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I brewed this over the weekend and ended up pitching on a cake of Wyeast 1968. It worked out really well, though I am a little surprised by the color - I thought it would be darker in the fermenter. I guess its not really that much roasted barley though, I think I've used more barley than that in an imperial red.
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Old 10-30-2009, 02:24 AM   #30
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Quote:
Originally Posted by alexdagrate View Post
This year's tastes VERY different from the 2007 version. It tastes somewhat similar to 2008's, however.

I did a vertical tasting with 2005 through 2008 last year and there was wide variation in taste and color, too wide for age alone to explain. I think they use a different recipe every year.
I agree, the last two years were quite similar, but I am pretty sure 2007 was darker, roastier and maybe more chocolatey.


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