StAnthonyB
Well-Known Member
What would you brew if you had this laying around?
55# Bairds Pale Malt
10# Fawcett Pale Crystal 23.5L
5# Fawcett CaraMalt 10.5L
5# Fawcett Wheat Malt 1.85L
4# Fawcett Amber Malt (36L)
1.5# Fawcett Black Malt (455L)
1# Bravo pellets
1# Styrian (UK) pellets
1# First Gold pellets
1# Fuggle (UK) pellets
1# Target (GR) pellets
White Labs Yeasts
WLP037 Yorkshire Square Ale Yeast (Samuel Smith)
This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales.
Attenuation: 68-72%
Flocculation: High
Optimum Fermentation Temperature: 65-70F
Alcohol Tolerance: Medium-High
WLP006 Bedford British (Charles Wells)
Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale.
Attenuation: 72-80%
Flocculation: High
Optimum fermentation temperature: 65-70°F
Alcohol Tolerance: Medium
WLP038 Manchester Ale Yeast
Top-fermenting strain that is traditionally good for top-cropping. Moderately flocculent with a clean, dry finish. Low ester profile, producing a highly balanced English-style beer.
Attenuation: 70-74%
Flocculation: Medium-High
Optimum Fermentation Temperature: 65-70F
Alcohol Tolerance: Medium-High
55# Bairds Pale Malt
10# Fawcett Pale Crystal 23.5L
5# Fawcett CaraMalt 10.5L
5# Fawcett Wheat Malt 1.85L
4# Fawcett Amber Malt (36L)
1.5# Fawcett Black Malt (455L)
1# Bravo pellets
1# Styrian (UK) pellets
1# First Gold pellets
1# Fuggle (UK) pellets
1# Target (GR) pellets
White Labs Yeasts
WLP037 Yorkshire Square Ale Yeast (Samuel Smith)
This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales.
Attenuation: 68-72%
Flocculation: High
Optimum Fermentation Temperature: 65-70F
Alcohol Tolerance: Medium-High
WLP006 Bedford British (Charles Wells)
Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale.
Attenuation: 72-80%
Flocculation: High
Optimum fermentation temperature: 65-70°F
Alcohol Tolerance: Medium
WLP038 Manchester Ale Yeast
Top-fermenting strain that is traditionally good for top-cropping. Moderately flocculent with a clean, dry finish. Low ester profile, producing a highly balanced English-style beer.
Attenuation: 70-74%
Flocculation: Medium-High
Optimum Fermentation Temperature: 65-70F
Alcohol Tolerance: Medium-High