favorite yeast for porter?

[jnrankin]

Hey guys,

I'll be brewing a PM porter next weekend and I'm looking for a little advice on your favorite yeast for the style. I used wlp002 last time but had a tough time with attenuation and had some weird flavors develope after a few weeks in the bottle. Here's the recipe I'm planning on:

3.3# Briess Golden Light LME
4.0# Vienna malt
1.0# Caramel malt 80L
0.50# Caramel malt 60L
0.75# Chocolate malt

I'll probably hop with something British and would like the yeast to be the same. Any favorites?

 

[Brulosopher]

Hey guys,

I'll be brewing a PM porter next weekend and I'm looking for a little advice on your favorite yeast for the style. I used wlp002 last time but had a tough time with attenuation and had some weird flavors develope after a few weeks in the bottle. Here's the recipe I'm planning on:

3.3# Briess Golden Light LME
4.0# Vienna malt
1.0# Caramel malt 80L
0.50# Caramel malt 60L
0.75# Chocolate malt

I'll probably hop with something British and would like the yeast to be the same. Any favorites?

WLP002 fermented at 66F, hands down.

 

[jnrankin]

Thanks, any tips on fully attenuating wlp002? I'm already a little worried that 1.5 lbs of caramel malt will leave this too sweet. Might have to cut back on that instead.

 

[Brulosopher]

Thanks, any tips on fully attenuating wlp002? I'm already a little worried that 1.5 lbs of caramel malt will leave this too sweet. Might have to cut back on that instead.

The nice thing about WLP002 (or Wyeast 1969) is that you can get it to attenuate really well by pitching it lower (say around 65), holding it there for 36-48 hours, then letting it ramp up to about 70-72 to finish out. Also, you can mash around 158-150 to create a more fermentable wort, which will help dry out the beer. 1.5 lbs isn't necessarily a crazy amount of Caramel for a Porter, but you could back off on it a tad if you're scared

Here's a Porter recipe I designed that a lot of folks seem to enjoy:

10 lbs Pale Malt
1.25 lbs White Wheat Malt
12 oz C90
10 oz Carafa II
5 oz CaraPils
5 oz Special B

15 g CTZ @ 45 min (28 IBU)
12 g Cascade @ 30 min (5 IBU)
8.5 g Cascade @ 5 min (1 IBU)

1.5 L starter - WLP002

Mash at 156F for 60 minutes
Boil 60 minutes
OG 1.063
FG 1.019
ABV 5.8%

This is a nice beer, indeed.

 

[Ølbart]

You could, of course, use less caramel malt. Other than that, WLP013 and 007 are also excellent yeasts for a porter, and will ferment drier than 002.

 

[ajm163]

just used WLP023 for my pumpkin porter and it came out really nice

 

[bferullo]

I like S04. Let thedry vs liquid bashing begin

 

[neosapien]

I like wyeast 1728. It is pretty rapidly becoming my house favourite.

 

[Wakadaka]

+1 for s-04. i think it is the same strain as wlp002 if i am not mistaken.

 

[kingwood-kid]

One vote for 1335. I've only used 013 in an ESB, but the flavors it produced seemed like they would fit in well in a porter.