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Old 11-06-2007, 03:59 AM   #511
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Are there any dry yeast substitutes for this recipe?


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Old 11-07-2007, 08:31 PM   #512
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Cheese, have you seen the White Labs Cream Ale yeast? It's WLP080 and listed as "New" with Papizian's "Cry Havoc", supposedly a blend of lager and ale yeast that subdues hop flavour and contributes a slight estery note.

I'm buying a vial right now but it'll be a few weeks before I can brew and provide a review.


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Old 11-07-2007, 10:28 PM   #513
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Im getting kinda anxious to try the all grain version of this brew. Ive got ten gallons in primary winding down right now. Cant wait to try it.
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Old 11-07-2007, 10:45 PM   #514
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Quote:
Originally Posted by Kevin Dean
Cheese, have you seen the White Labs Cream Ale yeast? It's WLP080 and listed as "New" with Papizian's "Cry Havoc", supposedly a blend of lager and ale yeast that subdues hop flavour and contributes a slight estery note.

I'm buying a vial right now but it'll be a few weeks before I can brew and provide a review.
I believe that the Cream in the title refers more to the flavor and the use of lactose then it does to the Cream Ale style http://www.bjcp.org/styles04/Category6.html for which the yeast is designed.
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Old 11-09-2007, 03:36 PM   #515
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Brewing this guy as we speek and very very excited about it. This will likely be last last straight extract brew, but I figured enough people have said good things about it that it's gotta be worth a try.
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Old 11-09-2007, 03:41 PM   #516
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I'm giving this guy a shot tomorrow (hopefully).
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Old 11-09-2007, 07:23 PM   #517
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I'm bottleing this this weekend. smelled great going in and comeing out of the primary.
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Old 11-10-2007, 12:53 AM   #518
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I can't wait to brew this tomorrow morning!!! Here's my take on it, all-grain style.


BeerSmith Recipe Printout
Recipe: Caramel Vanilla Cream Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 7.15 gal
Estimated OG: 1.052 SG
Estimated Color: 10.3 SRM
Estimated IBU: 27.2 IBU
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item
4 lbs Pale Malt (2 Row) US
4 lbs Wheat Malt
1 lbs Caramel Malt - 10L
1 lbs Caramel Malt - 60L
8.0 oz Maize, Flaked
1.00 tbsp PH 5.2 Stabilizer (Mash 90.0 min)
Total Grain Weight: 10.50 lb
Mash Schedule: 1-step, 3.25 gal, 156 deg target, 75 minute
Batch sparge, 1 batch, 5.25 gal, 170 deg

1.00 oz Cascade [5.50 %] (75 min)
1.00 oz Saaz [4.00 %] (15 min)
1.00 tsp Irish Moss (15.0 min)
2.00 oz Malto-Dextrine (15.0 min)
2.0 oz Milk Sugar (Lactose) (5.0 min)
2.0 oz "Real Bourbon Vanilla Extract"
1.0 oz "Real Bourbon Vanilla" at Bottling
1 Pkgs Nottingham (Danstar) Yeast-Ale


Unless others have suggestions to the contrary, I plan to follow the usual 1-2-3 fermentation schedule, so I'll report back in like 6 weeks?

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Old 11-12-2007, 04:35 PM   #519
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Quote:
Originally Posted by PearlJamNoCode
Are there any dry yeast substitutes for this recipe?
I Guess not
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Old 11-12-2007, 04:38 PM   #520
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Quote:
Originally Posted by PearlJamNoCode
I Guess not
Apparently no one has ever done it with dry, but that doesn't mean you can't be the first! Go with a neutral yeast like Munton's or Nottingham.


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