Yeast advice please.

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mattpullin

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Hi

Im brewing a Rye/IPA beer, gonna call it RyePA :party: and i need some advice on what yeast to choose.

Recipe so far is as below, i want to be able to taste the rye and have the classic taste of cascade to run through the beer. I was thinking Californian V Ale Yeast WLP051. What do you think?

Original Gravity (OG): 1.057 (°P): 14.0
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 5.60 %
Colour (SRM): 8.4 (EBC): 16.6
Bitterness (IBU): 40.5 (Average)

70% Maris Otter Malt
20% Rye Malt
10% Caramalt

1 g/L Cascade (7.8% Alpha) @ 60 Minutes (Boil)
1 g/L Cascade (7.8% Alpha) @ 20 Minutes (Boil)
1 g/L Cascade (7.8% Alpha) @ 15 Minutes (Boil)
1 g/L Cascade (7.8% Alpha) @ 10 Minutes (Boil)
1 g/L Cascade (7.8% Alpha) @ 0 Minutes (Dry hop)
 
You would want a yeast that is neutral and does not produce fruity flavours to allow the hops and base grain flavours to come through. something like wlp 001 would be better as it ferments much cleaner and less estery than 056. Alternatively, you could use us 05 or nottingham. Keep fermentation temp to 20c to get a clean finish.

Also your predicted FG seems quite high. A lower FG, and therefore drier beer, might lead to more pronounced hop character. Mash at 65-66c to try and dry it out.
 

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