Im doing a session ipa today based on Pliny the elder
6lb NW Pale Ale malt
.5lb Crystal 10
.75 lb corn sugar
1oz Columbus @60
1oz each whirlpool steep Amarillo centennial and simcoe then Dry Hop with all 4.
So this isn't even on the wyeast website yet, but i have a batch of ipa with mostly nelson sauvin and columbus to bitter with this yeast. Its wyeast 1217 west coast ipa. Its still fermenting so i cant tell you my own experiences with it yet, but it could be something to look at...
I am planning on brewing a beer with 50% malted rye.
Here is the grain bill for a 2.75g test batch.
6oz crystal rye.
6.88lb total grain bill.
So what i want to do is a step mash with a 20 min beta glucan rest at 104° then up to 154° for 60 min then mash out at 168°
I went to my lhbs and noticed wyeast has a west coast ipa yeast. Im plannin on doing a 3 gal batch and splitting it up into 3 one gallon batches to compare Rogue pacman, my go to ipa yeast, against us05, and the ipa yeast
Technically i used Freddy's brand citrus drop. Boiled 4 liters down to 3.5 then added an entire pack of red star champagne yeast. Thinkin about adding some kind of brett or something if it doesn't ferment just for fun.
What do you all think about yeast for session ipas? I was thinking either Bavarian Lager or London ESB. I figure the lager yeast will let the malt and the hops shine through more, but the London esb is my go to English yeast and i think it would ferment less and leave more body and sweetness...