Irish Ale Yeast - Recipes?

[OneImpBrewery]

Hey Guys/Gals i'm currently fermenting an Irish Red Ale with WYEAST 1084 Irish Ale Yeast. I will be racking this off here in a week and I wanted to see what other beers this yeast works well in. I'm hoping to rack another batch onto the yeast cake but this is my first time using it.

Any other styles or recipes that this would work good for? I figured an irish stout but was not sure of any others? Open for ideas.

Thanks
-Imp

Here is the recipe I used its from The Electric Brewery.

Irish Red Ale (batch #147)

Size: 12.0 gal (post-boil)
Efficiency: 95%
Attenuation: 74.0%
Calories: 169.2 kcal per 12.0 fl oz
Original Gravity: 1.051 (1.044 - 1.060)
Terminal Gravity: 1.014 (1.010 - 1.014)
Color: 17.1 (9.0 - 18.0)
Alcohol: 4.9% (4.0% - 6.0%)
Bitterness: 22.0 (17.0 - 28.0)

Ingredients:
17.0 lb British Maris Otter (Pale Ale) Malt (91.9%)
0.5 lb Crystal Malt 40L (2.7%)
0.5 lb Crystal Malt 120L (2.7%)
0.5 lb Roasted Barley ~500L (2.7%)
3.0 oz British/East Kent Goldings (UK) Hops (4.7%) -60 min
1 Whirlfloc Tablet (Irish moss) - added during boil, boiled 15 min
4 packs Wyeast 1084 Irish Ale liquid yeast

 

[BigEd]

Irish ale yeast is a Guinness type so obviously a stout is a natural but almost any kind of UK/Irish beer can be done with the strain. Mild, brown, porter, bitter, ESB are all candidates.

 

[MindenMan]

How long has your ale been in the fermenter ? I agree with BigEd, your style choices are well open. It's technically no big deal, but if you are wanting to make an ESB, or other light colored ale,. By using the current yeast cake, you beer might come out just a little darker than you planned.

 

[OneImpBrewery]

Thanks BigEd and MindenMan for the quick replies and ideas. Its been in for about a week and a half, im hoping a 3 week primary then condition for a few weeks. I guess i will see when i take a gravity on it. Ill look through the recipes here for an ESB. Any recipes that stick out for you guys?

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[Bramstoker17]

I just used this yeast for the first time too, and one thing I noticed was the residual diacetyl that this yeast leaves behind. It has a subtle buttery characteristic. Just something to consider if you plan on reusing it. I think in a beer with more subtle flavors, this could be undesirable. The bolder roast flavors in a stout, or something with a greater hop presence would probably be best in my opinion.

 

[BBL_Brewer]

I'm not really a big fan of that strain, but my brew buddy loves it and has been using it in his stouts. I think it imparts a little wine-ish flavor. I don't think any particular recipe is going to matter as long as you pick a style that works well with that strain.

 

[OneImpBrewery]

Good to know. I may just wash it and wait to see what taste i get out of it before i reuse it. Sounds very nice in a stout but still have about 4 gallons of my last stout still on tap. Thanks for the input Bram and BBL

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