Using an inapropriate yeast

[cyclogenesis]

Ok, So I am brewing a Amber Ale this weekend.. probably along the lines of an American Amber... (kind of from Fat Tire clones a bit tweaked) Here is the recipe:

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5 lbs                 Munich Malt (9.0 SRM)                    Grain         1        40.0 %        
4 lbs                 Pale Malt (2 Row) Bel (3.0 SRM)          Grain         2        32.0 %        
1 lbs 8.0 oz          Munich Malt - 20L (20.0 SRM)             Grain         3        12.0 %        
1 lbs                 Victory Malt (25.0 SRM)                  Grain         4        8.0 %         
8.0 oz                Biscuit Malt (23.0 SRM)                  Grain         5        4.0 %         
8.0 oz                Melanoiden Malt (20.0 SRM)               Grain         6        4.0 %         
1.20 oz               Cascade [5.50 %] - Boil 60.0 min         Hop           7        19.1 IBUs     
0.30 oz               Chinook [13.00 %] - Boil 10.0 min        Hop           8        4.1 IBUs      
1.0 pkg               London Ale Yeast (Wyeast Labs #1028) [12 Yeast         9        -

Okay you say Whaaa? Why use 1028 in an AAmber? Well I have a porter I am about to rack and plan to harvest and rinse the yeast from that to pitch..

So, thoughts? For this style how much does the yeast impart in terms of esters? My thoughts: Not much as it is a malt+hop driven beer...

 

[Hugh_Jass]

Ok, So I am brewing a Amber Ale this weekend.. probably along the lines of an American Amber... (kind of from Fat Tire clones a bit tweaked) Here is the recipe:

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5 lbs                 Munich Malt (9.0 SRM)                    Grain         1        40.0 %        
4 lbs                 Pale Malt (2 Row) Bel (3.0 SRM)          Grain         2        32.0 %        
1 lbs 8.0 oz          Munich Malt - 20L (20.0 SRM)             Grain         3        12.0 %        
1 lbs                 Victory Malt (25.0 SRM)                  Grain         4        8.0 %         
8.0 oz                Biscuit Malt (23.0 SRM)                  Grain         5        4.0 %         
8.0 oz                Melanoiden Malt (20.0 SRM)               Grain         6        4.0 %         
1.20 oz               Cascade [5.50 %] - Boil 60.0 min         Hop           7        19.1 IBUs     
0.30 oz               Chinook [13.00 %] - Boil 10.0 min        Hop           8        4.1 IBUs      
1.0 pkg               London Ale Yeast (Wyeast Labs #1028) [12 Yeast         9        -

Okay you say Whaaa? Why use 1028 in an AAmber? Well I have a porter I am about to rack and plan to harvest and rinse the yeast from that to pitch..

So, thoughts? For this style how much does the yeast impart in terms of esters? My thoughts: Not much as it is a malt+hop driven beer...

I think it'll be tasty. 1028 is a good yeast in a variety of beers.

Lately, I've been using London Ale III (WY1318) for all of my beers; milds, stouts, APAs, IPAs, American wheats..... IMO, it doesn't dry out the beer like 1056 and definitely leaves some malt character along with a slight ester profile.

 

[logdrum]

In the lower 60's, 1028 is really quite neutral, with a kind of dry, minerally finish. One of my favorites, suitable for most of the beers I make: IPAs, IIPAs, APAs, and yes AAmber. BTW I use American hops almost exclusively. I'm itching to try it in a higher gravity Blonde Ale.

 

[cyclogenesis]

Awesome! Thanks folks... Beers in my basement ferm at ~64F (awesome eh?)