Munich Gold - yeast question

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

aggieactuary

Well-Known Member
Joined
Dec 31, 2010
Messages
182
Reaction score
2
Location
Houston
I'm thinking about brewing a Munich and Kent Golding SMASH (Munich Gold). I'm debating between WLP810 and US-05. I want it to be malty but crisp, dry and easy to drink. How clean can I get with US-05? If I ferment US-05 around 59-60F, will the ale character be pretty subdued?

Any thoughts on yeast?


Here's my rough-draft recipe:

12lbs Munich 10L

1.0oz EKG at 60mins
1.0oz EKG at 10mins
1.0oz EKG at 0mins

either WLP810 or US-05 at 60F


The name "Munich Gold" is trademarked, not to be used without the written permission of Ricky Bobby, Inc.
 
I've been really taken with wlp013 and feel lately it's been providing me with results that might fit your malty, crisp, dry criteria, however I've been fermenting right around 60-62 with us05 and having really nice results lately, so US-05 would be your huckleberry I think.
 
Back
Top