Yeast for a Spring/Summer Ale

[archthered]

I am bringing together some of my friends to spend the day extract brewing. This is the second time we've done this and I'm the only one who really brews, though if this keeps up that is likely to change.

This time I told them I would make a new recipe for each of them. One of the guys has asked for something like Sam Adams Summer Ale. I'm working on the recipe so I don't have all the details just yet, though if you think it is relevant ask and if I've figured that part out I'll tell you.

I'd like your help in deciding on which yeast to use. It is going to be a wheat beer with a bit of citrus. I would like to use a yeast that adds a bit of fruity flavor but I would also like it to be a cleaner tasting beer. I was thinking of using Wyeast 1010 American Wheat and fermenting near the upper limits of it's range to get a bit more ester out of it and add a fruity touch. If I use this I'm not sure if I should just be near the top end or actually go over by a degree or too, my concern here is that this may encourage fusel alcohols as well.

Alternatively I was thinking I could use Wyeast 1272 American Ale II this is my second choice because it can have a nutty flavor that I worry will taste off. I haven't actually used this so I'm not sure how much I really need to worry about it. Again I'd ferment near the upper end of the range.

 

[Yooper]

For an American wheat beer, I'd use an American wheat yeast generally speaking.

In order to pick the proper yeast, you'd need to know the rest of the recipe.

 

[archthered]

So far the recipe consists of 6lbs Wheat LME and 1lbs Wheat DME. I was going to add 1oz lemon zest at 5min and grains of paradise, 2oz cracked and at 5 min. I was toying with the idea of a touch of orange zest at 5 min as well, probably .5oz.

I haven't decided on the hops yet. I was thinking either going with something classic but subtle like 1 oz of Saaz, or getting something with a fruity character but that was going to depend on how much fruity flavor I can get from the yeast, maybe something like Australian Galaxy but I'm not really sure yet. I want the hops to be mild at best.

 

[Yooper]

So far the recipe consists of 6lbs Wheat LME and 1lbs Wheat DME. I was going to add 1oz lemon zest at 5min and grains of paradise, 2oz cracked and at 5 min. I was toying with the idea of a touch of orange zest at 5 min as well, probably .5oz.

I haven't decided on the hops yet. I was thinking either going with something classic but subtle like 1 oz of Saaz, or getting something with a fruity character but that was going to depend on how much fruity flavor I can get from the yeast, maybe something like Australian Galaxy but I'm not really sure yet. I want the hops to be mild at best.

Sounds like a wit to me- I'd definitely choose the American wheat yeast strain to enhance that fruitiness and tartness.

 

[Calder]

2 ozs or 2 grams of GofP?

 

[archthered]

Sorry, yes 2 grams not ounces of grains of paradise

 

[archthered]

American wheat it is. So I guess the question still remains should I ferment at the higher end of its spectrum or still shoot for the coldest I can manage? I don't have great temp control but there are a few tricks I have to maintain it a bit.