themox
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP080
- Yeast Starter
- yes
- Additional Yeast or Yeast Starter
- wlp001/us-05/1056
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.055
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 90
- IBU
- 62
- Primary Fermentation (# of Days & Temp)
- 10
- Secondary Fermentation (# of Days & Temp)
- n/a
- Additional Fermentation
- not required
- Tasting Notes
- spendid. a bigger, bolder version of the matilda bay\\'s
ingredients:
4.2kg simpsons maris otter
500gm weyermann vienna
350gm joe white medium crystal 60
200gm weyermann carapils (dextrine)
30gm (1oz) cascade (pellets, 5.5 aa%, 60 mins)
20gm (0.75oz) cascade (pellets, 5.5 aa%, 20 mins)
10gm (0.3oz) nelson sauvin (pellets, 11.5 aa%, 20 mins)
10gm cascade (pellets, 5.5 aa%, 7 mins)
10gm nelson sauvin (pellets, 11.5 aa%, 7 mins)
30gm cascade (pellets, 5.5 aa%, dry hopped after 7 days for 3 days)
20gm nelson sauvin (pellets, 11.5 aa%, dry hopped after 7 days for 3 days)
1-2L starter slurry WLP080 - cream ale yeast
1 tablet whirlfloc
1/2 tsp yeast nutrient
process:
single infusion, no sparge, mash in 66C for 90 mins, no mash out, 18C fermentation, 2C cold crash for 2-3 days to clear beer before bottling or kegging
additional:
using the cream ale yeast blend gave this recipe it's uniqueness but a us-05 or 001 or 1056 would work equally as well. BIG punch of cascade blended perfectly with the winey and floral nelson sauvin. newer versions have also substituted the vienna for munich and crystal 60 for crystal 40. all very similar with only minor taste changes. this original recipe is still the best.
pic:
4.2kg simpsons maris otter
500gm weyermann vienna
350gm joe white medium crystal 60
200gm weyermann carapils (dextrine)
30gm (1oz) cascade (pellets, 5.5 aa%, 60 mins)
20gm (0.75oz) cascade (pellets, 5.5 aa%, 20 mins)
10gm (0.3oz) nelson sauvin (pellets, 11.5 aa%, 20 mins)
10gm cascade (pellets, 5.5 aa%, 7 mins)
10gm nelson sauvin (pellets, 11.5 aa%, 7 mins)
30gm cascade (pellets, 5.5 aa%, dry hopped after 7 days for 3 days)
20gm nelson sauvin (pellets, 11.5 aa%, dry hopped after 7 days for 3 days)
1-2L starter slurry WLP080 - cream ale yeast
1 tablet whirlfloc
1/2 tsp yeast nutrient
process:
single infusion, no sparge, mash in 66C for 90 mins, no mash out, 18C fermentation, 2C cold crash for 2-3 days to clear beer before bottling or kegging
additional:
using the cream ale yeast blend gave this recipe it's uniqueness but a us-05 or 001 or 1056 would work equally as well. BIG punch of cascade blended perfectly with the winey and floral nelson sauvin. newer versions have also substituted the vienna for munich and crystal 60 for crystal 40. all very similar with only minor taste changes. this original recipe is still the best.
pic:
