- Recipe Type
- All Grain
- Yeast
- Conan
- Yeast Starter
- ~1L @ 48hrs
- Batch Size (Gallons)
- ~5gal
- Original Gravity
- 1.070
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 60
- IBU
- no idea
- Color
- 6-7 SRM
- Primary Fermentation (# of Days & Temp)
- 14 days - pitch low 60s, hold @ 64-66, let rise to room temp before bottling
- Tasting Notes
- huge fruit & slight pine, soft finish, apricot/peach from yeast, rocky white head
I finally managed to get my hands on the yeast strain purported to originate from the Alchemist's Heady Topper. It's called Conan for some reason and you can get it from several of the smaller yeast companies: Gigayeast Vermont IPA / Yeast Bay Vermont Ale / Omega Yeast DIPA. I took my first taste of a week old bottle to check on it and I immediately thought to myself: ...This is the culmination of every accomplishment I've made in my life thus far.
I hope it turns out well if anyone else tries it.
===============================================
9.0lb / 69% Maris Otter
1.5lb / 12% Wheat
1.0lb / 8% Vienna
0.5lb / 4% Golden Naked Oats
0.375lb / 3% Carapils/Dextrine
0.625lb / 5% Cane sugar @20min
FHW: 1 oz Columbus
@0min: 1.5 oz Amarillo, 1.5 oz Simcoe, 1.5 oz Mosaic
@~20min after flameout: 1.5 oz Amarillo, 1.5 oz Simcoe, 1.5 oz Mosaic
Dry hop: 0.5 oz Amarillo, 0.5 oz Simcoe, 0.5 oz Mosaic
1/2 tsp gypsum added (I have no idea what my water content is)
Mash at 149 for 75min
Optional: 10min mashout at 168F
60min boil
~20min hopstand at flameout before chilling
===============================================
This was the first brew I did with the strain. I must say, it's an outstanding yeast for an IPA. I don't know if I'd ever go back to WY1056/WLP001/US-05. Conan has got everything you'd want for an IPA yeast and more. It's highly attenuating (I've got +80% in later generations) with a clean finish but instead of having simply getting out of the way for the hops, it has this amazing peach/apricot flavor which is perfect to compliment American/New World varieties. It also seems to leave the beer with a softer silky body which is a nice change from most IPAs. I've already tried it several different sub-styles of IPA.
The idea for this brew was to cram in as much hop character as I could without the jaw-clenching bitterness that lingers on the palate. I've been trying to get every person and their mother to try this and both fans and haters of IPAs have absolutely loved it. One guy at a recent Oktoberfest event even poured his Schlafly on the ground after taking a sip of this.
The concept for this recipe was largely influenced by an article I found the Bear-Flavored blog while searching for recommended fermentation regimens for the yeast. Sorry I don't have an IBU value. I couldn't figure out how to estimate what a 20-min hopstand would impart.
I hope it turns out well if anyone else tries it.
===============================================
9.0lb / 69% Maris Otter
1.5lb / 12% Wheat
1.0lb / 8% Vienna
0.5lb / 4% Golden Naked Oats
0.375lb / 3% Carapils/Dextrine
0.625lb / 5% Cane sugar @20min
FHW: 1 oz Columbus
@0min: 1.5 oz Amarillo, 1.5 oz Simcoe, 1.5 oz Mosaic
@~20min after flameout: 1.5 oz Amarillo, 1.5 oz Simcoe, 1.5 oz Mosaic
Dry hop: 0.5 oz Amarillo, 0.5 oz Simcoe, 0.5 oz Mosaic
1/2 tsp gypsum added (I have no idea what my water content is)
Mash at 149 for 75min
Optional: 10min mashout at 168F
60min boil
~20min hopstand at flameout before chilling
===============================================
This was the first brew I did with the strain. I must say, it's an outstanding yeast for an IPA. I don't know if I'd ever go back to WY1056/WLP001/US-05. Conan has got everything you'd want for an IPA yeast and more. It's highly attenuating (I've got +80% in later generations) with a clean finish but instead of having simply getting out of the way for the hops, it has this amazing peach/apricot flavor which is perfect to compliment American/New World varieties. It also seems to leave the beer with a softer silky body which is a nice change from most IPAs. I've already tried it several different sub-styles of IPA.
The idea for this brew was to cram in as much hop character as I could without the jaw-clenching bitterness that lingers on the palate. I've been trying to get every person and their mother to try this and both fans and haters of IPAs have absolutely loved it. One guy at a recent Oktoberfest event even poured his Schlafly on the ground after taking a sip of this.
The concept for this recipe was largely influenced by an article I found the Bear-Flavored blog while searching for recommended fermentation regimens for the yeast. Sorry I don't have an IBU value. I couldn't figure out how to estimate what a 20-min hopstand would impart.