permo
Well-Known Member
So I brewed 11 gallons of a very standard pale ale to essentially give WLP023 (burton ale) yeast a spin:
19 pounds pearle pale ale malt
6 ounces C80
Mash at 154 for 60
.50 oz columbus at 60
1 oz liberty at 30
1/2 oz chinook at 30
1 oz liberty at 2
1/2 oz chinook at 2
Pitch yeast at 60 and rise to 69
OG = 1.050
So after the first 24 hours things were chugging along and nothing out the blowoff tube, then after 48 hours a huge but short lived blowoff occured and I was afraid I lost all my yeast. Just a ton of yeast in the blowoff container and it smelled terrible!
For fear that I lost my yeast and I had an unfinished beer I took a sample, 1.012~! Essentially done in two days with this strain. So I thought "what the hey" and tasted the sample. It was amazing! It had a dry, bready, biscuity flavor throughout that finished with fruit flavors that I couldn't really identify...maybe even tropical like. I was amazingly impressed with the flavors produced by this yeast. I had an ale last week that I used WY1275 in and fermented under similar conditions and I don't think that these are the same strains.
This batch was an experiment for me. Many of my previous recipes have used a ton of different malts/grains to try and coax out the flavors I wanted. In this batch I manipulated my process with a simple grain bill and paid more attention to mash temps, mash thickness, water harness and fermetnation conditions to get the beer I wanted. It is quickly occuring to me that some GREAT beers are made with simple recipes and sound brewing technique. Lesson Learned
19 pounds pearle pale ale malt
6 ounces C80
Mash at 154 for 60
.50 oz columbus at 60
1 oz liberty at 30
1/2 oz chinook at 30
1 oz liberty at 2
1/2 oz chinook at 2
Pitch yeast at 60 and rise to 69
OG = 1.050
So after the first 24 hours things were chugging along and nothing out the blowoff tube, then after 48 hours a huge but short lived blowoff occured and I was afraid I lost all my yeast. Just a ton of yeast in the blowoff container and it smelled terrible!
For fear that I lost my yeast and I had an unfinished beer I took a sample, 1.012~! Essentially done in two days with this strain. So I thought "what the hey" and tasted the sample. It was amazing! It had a dry, bready, biscuity flavor throughout that finished with fruit flavors that I couldn't really identify...maybe even tropical like. I was amazingly impressed with the flavors produced by this yeast. I had an ale last week that I used WY1275 in and fermented under similar conditions and I don't think that these are the same strains.
This batch was an experiment for me. Many of my previous recipes have used a ton of different malts/grains to try and coax out the flavors I wanted. In this batch I manipulated my process with a simple grain bill and paid more attention to mash temps, mash thickness, water harness and fermetnation conditions to get the beer I wanted. It is quickly occuring to me that some GREAT beers are made with simple recipes and sound brewing technique. Lesson Learned