permo
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Bells Yeast Strain
- Yeast Starter
- 4 liter
- Batch Size (Gallons)
- 16.5
- Original Gravity
- 1.046
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 30
- Color
- 6.4
- Primary Fermentation (# of Days & Temp)
- 7 days at 72
- Tasting Notes
- It really reminds me of Bells Oberon. Its a crowd pleaser of a beer but sophistacated
My goal with this beer was to brew something now to let smooth out and cold condition for football season consumption. I made a huge batch so I have three kegs of it. I could not resist putting one on the gas young and I was so very suprised at how excellent this beer is. It hits on all points. Fruity esthers from the yeast, spicy floral hop notes, mild biscuit and caramel notes from the malt....all while being super drinkable.
I might go out and buy some more bells oberon just to culture up more yeast to make this beer again.
Other yeast strains that I would consider would be 1187 (Ringwood) or east coast American yeast strain....I think beers like this really benefit from some esthers to keep in interesting.
24 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 85.7 %
3 lbs Munich Malt - 10L (10.0 SRM) Grain 2 10.7 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 1.8 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 1.8 %
1.00 oz Crystal [6.00 %] - Boil 60.0 min Hop 5 7.4 IBUs
1.00 oz Tettnang [4.50 %] - Boil 60.0 min Hop 6 5.6 IBUs
2.00 oz Willamette [5.50 %] - Boil 20.0 min Hop 7 8.2 IBUs
2.00 oz Crystal [6.00 %] - Boil 10.0 min Hop 8 5.4 IBUs
2.00 oz Tettnang [4.50 %] - Boil 10.0 min Hop 9 4.0 IBUs
Mash at 152. I can tell you from the flavor profile that cali ale (1056 - 001) is not a substitute for bells yeast. There is a fruity mineral quality to the esther profile that really works well with spicy/earthy hops. This beer is very, very refreshing. In the kegs I crank up the carbonation.
I might go out and buy some more bells oberon just to culture up more yeast to make this beer again.
Other yeast strains that I would consider would be 1187 (Ringwood) or east coast American yeast strain....I think beers like this really benefit from some esthers to keep in interesting.
24 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 85.7 %
3 lbs Munich Malt - 10L (10.0 SRM) Grain 2 10.7 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 1.8 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 1.8 %
1.00 oz Crystal [6.00 %] - Boil 60.0 min Hop 5 7.4 IBUs
1.00 oz Tettnang [4.50 %] - Boil 60.0 min Hop 6 5.6 IBUs
2.00 oz Willamette [5.50 %] - Boil 20.0 min Hop 7 8.2 IBUs
2.00 oz Crystal [6.00 %] - Boil 10.0 min Hop 8 5.4 IBUs
2.00 oz Tettnang [4.50 %] - Boil 10.0 min Hop 9 4.0 IBUs
Mash at 152. I can tell you from the flavor profile that cali ale (1056 - 001) is not a substitute for bells yeast. There is a fruity mineral quality to the esther profile that really works well with spicy/earthy hops. This beer is very, very refreshing. In the kegs I crank up the carbonation.
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