distributistdad
Well-Known Member
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- Feb 7, 2013
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Hello All -
I'm planning a series of three beers from which to reuse yeast. Admittedly, this is my first go at this, so I am looking for input on my plan. I have the ingredients for these beers and two more extract brews before I am going to spend a weekend assembling a mash bin to switch to all-grain.
All that said, here goes the plan:
Yeast strain: WLP400
Beer #1: Belgian Wit
5.5 lbs - Breiss CBW Bavarian Wheat Lq Extract
1 lb - Breiss Light DME
.5 lb - Breiss Carapils
1 oz. - Hallertau @ 60 min.
.75 oz - Bitter Orange Peel @ 10 min.
1 Tbs - Crushed Coriander
1 Tbsp - Whole Wheat Flour
Beer #2: Holy Monk Pale Ale
6 lbs - Pale ME
.5 lb - Corn Sugar
4 oz each:
Caravienne
Carafoam
Aromatic
Biscuit
Hopping Schedule:
Saaz 1.2 oz 60 min
Saaz .4 oz 15 min
Saaz .2 oz 0 min
Beer #3: Belgian Strong
3/4 cup, Belgian special roast malt
3/4 cup, English crystal malt (80L)
10 pounds, Northwestern gold extract
1/4 pound, light brown sugar
1/4 teaspoon, cinnamon
1 teaspoon, Irish moss
1 ounce, Fuggles pellets (boil)
3/4 ounce, Cascade pellets (boil)
3/4 ounce, Saaz whole hops (1/2 hour)
3/4 ounce, Styrian Golding pellets (1/2 hour)
2 ounces, fresh Cascade (aroma, 15 minutes)
1/4 ounce, Saaz (finish)
1/2 ounce, Olympic pellets (finish)
1/2 ounce, Cascade pellets (finish)
When I brew this series, should I just pitch on top of the yeast cake? Especially since the beers are so similar? Would it be beneficial to build a starter, esp for the third, since there's so much fermentables in the brew?
Any suggestions would be appreiated. I'm planning to start this next weekend and should have the third one in the secondary by Easter. I'm thinking that I'll let it sit for 4-5 months before bottling and try it about Christmastime.
Go!
I'm planning a series of three beers from which to reuse yeast. Admittedly, this is my first go at this, so I am looking for input on my plan. I have the ingredients for these beers and two more extract brews before I am going to spend a weekend assembling a mash bin to switch to all-grain.
All that said, here goes the plan:
Yeast strain: WLP400
Beer #1: Belgian Wit
5.5 lbs - Breiss CBW Bavarian Wheat Lq Extract
1 lb - Breiss Light DME
.5 lb - Breiss Carapils
1 oz. - Hallertau @ 60 min.
.75 oz - Bitter Orange Peel @ 10 min.
1 Tbs - Crushed Coriander
1 Tbsp - Whole Wheat Flour
Beer #2: Holy Monk Pale Ale
6 lbs - Pale ME
.5 lb - Corn Sugar
4 oz each:
Caravienne
Carafoam
Aromatic
Biscuit
Hopping Schedule:
Saaz 1.2 oz 60 min
Saaz .4 oz 15 min
Saaz .2 oz 0 min
Beer #3: Belgian Strong
3/4 cup, Belgian special roast malt
3/4 cup, English crystal malt (80L)
10 pounds, Northwestern gold extract
1/4 pound, light brown sugar
1/4 teaspoon, cinnamon
1 teaspoon, Irish moss
1 ounce, Fuggles pellets (boil)
3/4 ounce, Cascade pellets (boil)
3/4 ounce, Saaz whole hops (1/2 hour)
3/4 ounce, Styrian Golding pellets (1/2 hour)
2 ounces, fresh Cascade (aroma, 15 minutes)
1/4 ounce, Saaz (finish)
1/2 ounce, Olympic pellets (finish)
1/2 ounce, Cascade pellets (finish)
When I brew this series, should I just pitch on top of the yeast cake? Especially since the beers are so similar? Would it be beneficial to build a starter, esp for the third, since there's so much fermentables in the brew?
Any suggestions would be appreiated. I'm planning to start this next weekend and should have the third one in the secondary by Easter. I'm thinking that I'll let it sit for 4-5 months before bottling and try it about Christmastime.
Go!