california ale yeast for a stout ?

[yeasty]

i have a "california ale" liquid yeast vial leftover from a past batch. i wanted to brew a stout next...can i save money by using this yeast ?

 

[ChshreCat]

For an American stout, that'd be just dandy.

 

[yeasty]

its WLP001

 

[cvstrat]

BYO.com I'm brewing this today btw.

Sierra Nevada Stout clone

Issue 2009
Online Date Wednesday, 31 December 1969

(5 gallons/19 L, all-grain)
OG = 1.065 FG = 1.019
IBU = 60 SRM = 40 ABV = 5.8%


Creamy and malty with notes of dark caramel, chocolate, light molasses and ripe plums. An American stout that truly typifies citrusy hops and black malt.

Ingredients


•9.0 lbs. (4.1 kg) American pale malt
•3.0 lbs. (1.4 kg) Munich malt (10 °L)
•1.0 lb. (0.45 kg) American Black Patent malt (500 °L)
•0.67 lbs. (0.30 kg) American crystal malt (60 °L)
•14 AAU Magnum hops (60 mins)
◦(1.0 oz./28 g of 14% alpha acids)
•5.8 AAU Cascade hops (10 mins)
◦(1.0 oz./28 g of 5.75% alpha acids)
•2.0 oz. (57 g) Willamette hops (0 min)
•Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Safale US-05 yeast
•1 cup corn sugar (for priming)


Step by Step
Mash 154 °F (68 °C) for 60 minutes in 16 qts. (15 L) of mash liquor. Boil wort for 60 minutes. Ferment for 7 days at 68 °F
(20 °C). Rack to secondary and condition for 14 days at 68 °F (20 °C).

 

[jeffl]

I'd say go for it.

I brewed a Russian Imperial Stout using that yeast at the recommendation of my LHBS. It took 4th at the San Diego Fair Homebrew competition last weekend.

 

[Mainebrew]

Yeah Baby!

 

[carnevoodoo]

Green Flash in SD uses cali for their double stout. They ferment at 75 to get some esters out of it. While I don't suggest doing that your first go with it, I would say you'll be fine regardless.

 

[Rick500]

Cal Ale yeast... is there anything it can't do??

 

[yeasty]

my LHBS had all the stuff. i am brewing this one too !!!

BYO.com I'm brewing this today btw.

Sierra Nevada Stout clone

Issue 2009
Online Date Wednesday, 31 December 1969

(5 gallons/19 L, all-grain)
OG = 1.065 FG = 1.019
IBU = 60 SRM = 40 ABV = 5.8%


Creamy and malty with notes of dark caramel, chocolate, light molasses and ripe plums. An American stout that truly typifies citrusy hops and black malt.

Ingredients


•9.0 lbs. (4.1 kg) American pale malt
•3.0 lbs. (1.4 kg) Munich malt (10 °L)
•1.0 lb. (0.45 kg) American Black Patent malt (500 °L)
•0.67 lbs. (0.30 kg) American crystal malt (60 °L)
•14 AAU Magnum hops (60 mins)
◦(1.0 oz./28 g of 14% alpha acids)
•5.8 AAU Cascade hops (10 mins)
◦(1.0 oz./28 g of 5.75% alpha acids)
•2.0 oz. (57 g) Willamette hops (0 min)
•Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Safale US-05 yeast
•1 cup corn sugar (for priming)


Step by Step
Mash 154 °F (68 °C) for 60 minutes in 16 qts. (15 L) of mash liquor. Boil wort for 60 minutes. Ferment for 7 days at 68 °F
(20 °C). Rack to secondary and condition for 14 days at 68 °F (20 °C).