Wyeast 1272 American Ale II recipies

I've got a jar of washed Wyeast 1272 American Ale II that I just finished using for an Irish Red Ale. I fermented at temps in the high range and the hop profile came out nicely, I really enjoyed it. Wyeast's site says temps in the low range with get a nutty tart finish.

Anyone have any recipes for me to try with this yeast? I'm brewing extract with mini-mash or partial. I think I can do about 5-6# of grain on the stove top. I can also try converting if someone has an AG that doesn't have to complex of a grain bill.

 

I just made a fat tire clone with 1272. I found it here
Homebrewing Recipes and Articles
It was called for in the recipe. I now have 6 jars of washed 1272 and 6 jars of 1056. Should be good for a year

What temp is the "Higher range"

I pitched it with a 1 litre starter last sunday at 66 and kept it there for a week. I have let it warm up to 70 because the gravity was hanging at 1.022 for a couple of days. Its now tuesday and the gravity is 1.0145. I am going to leave it in the 7 gal conical for anther 2 weeks. I have 5.5 more gallons of wort in a cube for a different yeast. Probably 1056.

David

 

I was fermenting between 70 -72 for the primary and then brought it down between 66-68 during the secondary. I'm using the "cooler filled with water" method and did not put any ice in the water on the primary to get the higher temps. The Wyeast site says 60-72 is the range.

Thanks for the reply, I might try that. If anyone else has ideas keep them coming...

 

There was a recipe for an american pale ale in BYO a few months ago, in the style profile section. I don't remember who wrote it (not JZ), but it was supposed to be a 1st place winning recipe.

 

I really like this yeast and have used it for many different styles with good results.

I have used it for, Am wheats, Smoked porter, pale ale, and IPA.

 

I used it for a bells 2 hearted IPA clone that came out fantastic.

 

That is nice yeast, it works well for just about any American Ale. The BYO Pale Ale recipe referenced by chase above is a good one. It's called Avant Garde APA and uses AA II yeast. Here is my version at 75% effic. This is a great hop lovers APA-all about aroma and flavor, not too bitter. No need to dry hop with all the late hops in the kettle.
Note: no bittering hops other than the FWH.
OG 1052
FG 1010
IBU 46

6.6 lbs Maris Otter
1 lb Vienna
.75 lb Crystal 40L
.25 lb Crystal 80L
1 lb white table sugar or corn sugar (this is important to dry out the beer a bit-otherwise the crystal will make it too sweet) just add to boil towards the end.

First Wort Hop: Amarillo .85 oz
15 minutes: Zeus/Columbus/Tomahawk .5 oz
10 minutes: Zeus/Columbus/Tomahawk .5 oz
5 minutes: Simcoe .5 oz
2 minutes: Amarillo 1 oz
Flame out: Simcoe .5 oz

wyeast 1272 Am Ale II at 67 f

 

my freind wnats me to make him some home brew that tastes similar in taste to a bud light. so im looking for a all grain recipe that doesnt require lagering that might yeild a similar taste hopefully going with some kind of ale..... can anyone help.

 

Have made some of my best IPA's & IIPA's with AAII. One of my all-time favorite yeasts for brewing IPA/IIPA's. Montanaandy

 

Terrapin Rye Pale Ale is an awesome beer, and they use AmAle II.

You can get the exact brewery's recipe on the Jamil Show Podcast. There are a number of recipes for this online, but I haven't seen one that exactly matches the recipe that the Terrapin brewer or Jamil gave on Jamil's show. I'd recomend listening to the show -- it's a very good interview with the brewer.

Here's the recap:

Recipe: Terrapin Rye Pale Ale
Style: American Pale Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Target OG: 1.054 SG
Target FG: 1.012 SG
Estimated Color: 6.8 SRM
Estimated IBU: 40 IBU using Rager formula
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9.39 lbs US Pale Malt (2 Row) US Grain 71.2 %
1.32 lbs Munich Malt Grain 10 %
1.32 Rye Malt Grain 10 %
0.66 lbs Victory Malt Grain 5 %
0.5 lbs Honey Malt Grain 3.8 %

14g Magnum [14.00 %] (60 min) Hops 26 IBU
14g Fuggles [5.00 %] (30 min) Hops 5 IBU
14g Goldings, East Kent [4.75 %] (20 min) Hops 3 IBU
14g Goldings, East Kent [4.75 %] (10 min) Hops 2 IBU
17g Cascade [5.75 %] (1 min) Hops 2 IBU

35g Amarillo Dry Hop 3 days - 1st day at 66 degrees, 2nd and 3rd days at 60 degrees

2 Pkgs Wyeast 1272 American Ale II or starter
Ferment at 66 degrees F

Single infusion Mash rest at 154 degrees F for 60 min

Some Cacium Chloride and Gypsum additions

 

You'll have to convert this recipe yourself if you use it. But this is for an American Imperial Amber I made recently. Was tasting it last night after 6 weeks in the bottle, and it's awesome. The hops work great together and there's a nice balance there with a good malt component coming through, some fruit from the yeast and a decent hop punch there.

Type: All Grain
Date: 5/16/2010
Batch Size: 23.50 L
Brewer: Matt
Boil Size: 31.08 L
Boil Time: 120 min
Equipment: RIMS and 10 gallon boiler
Brewhouse Efficiency: 75.00

Ingredients

GRAIN:

6.20 kg Pale Malt (7.1 EBC) 88.57 %
0.25 kg Crystal Malt - 50 (50.0 EBC) 3.57 %
0.20 kg Crystal Malt -200 (200.0 EBC) 2.86 %
0.15 kg Crystal Malt -350 (350.1 EBC) 2.14 %
0.12 kg Melanoidin Malt (70.0 EBC) 1.71 %
0.08 kg Chocolate Malt (dehusked) (800.0 EBC) 1.14 %

HOPS:

28.00 g Nelson Sauvin-pellets-2009 [11.50 %] (75 min) 39.7 IBU
16.00 g Nelson Sauvin-whole-2009 [11.30 %] (10 min) 4.0 IBU
20.00 g Amarillo-pellets[8.00 %] (0 min) (Aroma Hop-Steep)
10.00 g East Kent Goldings-pellets [4.80 %] (0 min) (Aroma Hop-Steep) -

1.00 tsp Irish Moss (Boil 15.0 min)

0 Pkgs California Ale V (White Labs #WLP051) [Starter 2000 ml] Yeast-Ale
Used slurry from yeast harvest, made a 2L starter with it.

Beer Profile

Measured Original Gravity: 1.070 SG
Measured Final Gravity: 1.018 SG
Alcohol by Vol: 6.80 %
Bitterness: 43.7 IBU
Est Color: 36.9 EBC

Mash Profile

Sparge Water: 19.59 L
Sparge Temperature: 169.0 F
Mash PH: 5.4 PH

60 min Step Add 18.50 L of water-153.0 F
10 min Step-168.0 F

Fermented at 65, 20 days in primary then straight into bottles.

Water adjusted to achieve this:

Ca 110
Mg 21
Na 7
Cl 66
SO4 54
Alkalinity as CaCO3 240
Residual alkalinity 150
Chloride to Sulfate ratio 1.24, Balanced.