EvilSuspender
Member
- Joined
- Jul 22, 2017
- Messages
- 5
- Reaction score
- 1
Hello,
I've searched the forums and the internet for a definitive answer on how to make a liquid yeast starter from Bavarian Wheat Liquid Malt Extract and British Ale II 1335 Wyeast, but I am coming up short and I don't want to screw this up!
A brewing friend strongly encouraged me to make a yeast starter. I have read, however that liquid yeast packets sold today do not need starters for Beers that have an original gravity of 1.055 or less. This recipe has a an OG of 1.05, so I'm wondering if the starter is even really all that necessary.
I'm fairly new to this so any comments are welcome.
I am making this recipe:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
STRAWBERRY SHORTCAKE CREAM ALE
Style (BJCP): 03C. Light Ale - Cream Ale
Extract Ingredients:
Crystal 15 0.25 lb (4 %) Mash
Château Biscuit® 0.25 lb (4 %) Mash
Bavarian Wheat LME 5.5 lb (91 %) Boil
Hops:
Spaltz, Germany 1.0 oz 60 min Boil Pellet 4.8% AA
Yeast:
British Ale II 1335 Wyeast (74.5% 63°F 75°F)
Adjuncts:
Lactose 8.0 oz @ 1 min boil
Vanilla Beans 1.0 each 6 days Secondary
Strawberries (Frozen) 32.0 oz 6 days Secondary
Irish Moss, 1/4 tsp @ 15 min boil
Extract Instructions:
Heat 3 gal H20 to 160F. Steep grains for 30 mins at ~155F. Rinse with 2 quarts of 170F water and remove grains. Heat to a boil. Turn of heat and add 1/2 of liquid malt extract (LME). Stir until dissolved. Return to boil. Add hops and adjuncts according to the schedule. At 15 min left in boil, add remaining malt extract (turn off burner to avoid scorching). Chill to ~70F, add water to reach 5 gallons in sanitized fermenter. Aerate and pitch yeast. Follow regular fermentation procedure, keeping yeast in the 63-75F range.
Prepare Fruit in Secondary Fermenter. Freeze your fruit first to break up cell walls. Place in sanitized mesh bag. Stir in 1/2 crushed campden tablet until well mixed. Tie end of mesh bag in knot and leave for 24-48 hours (covered). After beer has reached terminal gravity, syphon into secondary sanitized fermenter with fruit in it. Give about 6 days to ferment fruit, then carefully remove fruit bag w/ sanitized spoon. Rack to secondary if desired.
Volume in US Gallons: 5.00gal
Final Gravity: 1.01
Original Gravity: 1.05
SRM (color): 5
IBU: 17
Official HBX Recipe: No
I've searched the forums and the internet for a definitive answer on how to make a liquid yeast starter from Bavarian Wheat Liquid Malt Extract and British Ale II 1335 Wyeast, but I am coming up short and I don't want to screw this up!
A brewing friend strongly encouraged me to make a yeast starter. I have read, however that liquid yeast packets sold today do not need starters for Beers that have an original gravity of 1.055 or less. This recipe has a an OG of 1.05, so I'm wondering if the starter is even really all that necessary.
I'm fairly new to this so any comments are welcome.
I am making this recipe:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
STRAWBERRY SHORTCAKE CREAM ALE
Style (BJCP): 03C. Light Ale - Cream Ale
Extract Ingredients:
Crystal 15 0.25 lb (4 %) Mash
Château Biscuit® 0.25 lb (4 %) Mash
Bavarian Wheat LME 5.5 lb (91 %) Boil
Hops:
Spaltz, Germany 1.0 oz 60 min Boil Pellet 4.8% AA
Yeast:
British Ale II 1335 Wyeast (74.5% 63°F 75°F)
Adjuncts:
Lactose 8.0 oz @ 1 min boil
Vanilla Beans 1.0 each 6 days Secondary
Strawberries (Frozen) 32.0 oz 6 days Secondary
Irish Moss, 1/4 tsp @ 15 min boil
Extract Instructions:
Heat 3 gal H20 to 160F. Steep grains for 30 mins at ~155F. Rinse with 2 quarts of 170F water and remove grains. Heat to a boil. Turn of heat and add 1/2 of liquid malt extract (LME). Stir until dissolved. Return to boil. Add hops and adjuncts according to the schedule. At 15 min left in boil, add remaining malt extract (turn off burner to avoid scorching). Chill to ~70F, add water to reach 5 gallons in sanitized fermenter. Aerate and pitch yeast. Follow regular fermentation procedure, keeping yeast in the 63-75F range.
Prepare Fruit in Secondary Fermenter. Freeze your fruit first to break up cell walls. Place in sanitized mesh bag. Stir in 1/2 crushed campden tablet until well mixed. Tie end of mesh bag in knot and leave for 24-48 hours (covered). After beer has reached terminal gravity, syphon into secondary sanitized fermenter with fruit in it. Give about 6 days to ferment fruit, then carefully remove fruit bag w/ sanitized spoon. Rack to secondary if desired.
Volume in US Gallons: 5.00gal
Final Gravity: 1.01
Original Gravity: 1.05
SRM (color): 5
IBU: 17
Official HBX Recipe: No