Sir-Hops-A-Lot
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- Joined
- Jul 4, 2012
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I decided to brew a brown ale for winter. I made 10 gallons of Charlie Papazian's Monkey Pale Brown Ale and split the batch into three carboys with different yeasts: Wyeast 1098 British Ale, S-04, and S-33. The third choice may seem odd but it's a British yeast and I read in Ray Daniel's "Designing Great Beers" that it was used in competitive brown ales.
The results:
1098- robust body, the hops taste more prominent, probably the tastiest.
S-04- Medium body, some hop taste, reminds me most of Moose Drool.
S-33- this one has the advantage of being on tap... Lighter body, muted hops but the dark malts are prominent, silky black.
As for the recipe, I brewed it because I haven't seen much sign of it being brewed on any forums. I cut the black malt amount in 1/2 because it was twice what other recipes use. I wanted a base recipe for brown ales. I have to say, it's delicious and you should brew it to have on tap this winter.
Don't hesitate to use S-33 for a brown ale. It has it's value as a yeast that I don't often hear about.
The results:
1098- robust body, the hops taste more prominent, probably the tastiest.
S-04- Medium body, some hop taste, reminds me most of Moose Drool.
S-33- this one has the advantage of being on tap... Lighter body, muted hops but the dark malts are prominent, silky black.
As for the recipe, I brewed it because I haven't seen much sign of it being brewed on any forums. I cut the black malt amount in 1/2 because it was twice what other recipes use. I wanted a base recipe for brown ales. I have to say, it's delicious and you should brew it to have on tap this winter.
Don't hesitate to use S-33 for a brown ale. It has it's value as a yeast that I don't often hear about.
