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Clibit

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Reply with quote  #1 
A beautiful beer fermented with WLP644, un unusual yeast that provides tropical flavours with a slight tart note that works really well in this beer. It is a high attenuator too, creating a dry, sparkling beer. High carbonation in the sample i had, the bottles have continued carbonating slowly over time apparently. A great beer IMO. Yeast info...

https://www.whitelabs.com/yeast-bank/wlp644-saccharomyces-bruxellensis-trois


15L galaxy Ella mosaic tropical ipa

2600g pale malt (79%)
300g wheat malt (9%)
200g crystal 30 (6%)
200g Simpson’s imperial malt (6%)

15g galaxy (14.2% aa) @60m
50g galaxy @0m
45g Ella (14.6aa)@0m
30g galaxy dry hop at 3 days
30g Ella dry hop at 3 days
30g galaxy dry hop 8 days 
30g Ella dry hop 8 days
15g mosaic dry hop 8 days

WLP644 bruxellensis saccharomyces trois 

60m mash at 67c, 60m boil

OG 1052 FG 1007 ABV 5.9% IBU 40
 
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Clibit

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Reply with quote  #2 
What's this Simpsons imperial malt all about? Sort of amber malt?

IMPERIAL MALT

A massive malt with depth of colour, flavour and aroma.

Beer Styles:
Light Ales, Brown Ales, Porter and Stout
Malt Flavour:
Biscuit Dry Sweetness (Honey/Plums), Bread Crust
Usage:
Up to 20% in Light Ales to enhance flavour, Up to 50% in Brown Ales & Porters, Up to 80% in Dark Beers & Stouts

Our Imperial Malt imparts a full-bodied flavour and biscuit aroma. The warm brown notes it adds to the wort intensify the depth of colour, without compromising enzymic activity.

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GHW

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Reply with quote  #3 
I was put onto it by truman’s zephyr, a lovely London brewed amber ale that’s all orange peel pithy bitterness.

It’s a nice rich malt, munichy, I guess that adds a touch of colour and depth of flavour. I like it a lot, used it in a few brews that were all reasonably good. Including a zephyr clone attempt.
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Hops_and_Dreams

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Reply with quote  #4 
I've got some, but not used it yet. About 50ebc I think, so will add a fair bit of colour.
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GHW

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Reply with quote  #5 
It’s quite red though at 200g didn’t add much colour to the tropical
My zephyr was a lovely copper colour, used much more
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Clibit

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Reply with quote  #6 
Going to brew something like this tomorrow, based on the aboveness ...

One Q - biscuit or amber?

Typically Tropical Trois

Batch Size (L): 12.0
Original Gravity (OG): 1.050 
Final Gravity (FG): 1.007 8
Alcohol by Volume (ABV): 5.46 %
Colour (SRM): 8.0 (EBC): 15.8
Bitterness (IBU): 39.9 (Average)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 60

1.800 kg Pale Ale Malt (77.25%)
0.240 kg Wheat Malt (10.3%)
0.150 kg Biscuit (6.44%)
0.140 kg Caramunich I (6.01%)

14.0 g Idaho 7 Pellet (12% Alpha) @ 60 Minutes
25.0 g Cascade Pellet (7.8% Alpha) @ 0 Minutes 
25.0 g Idaho 7 Pellet (12% Alpha) @ 0 Minutes 
25.0 g Riwaka Pellet (5.5% Alpha) @ 0 Minutes 
25.0 g Centennial Pellet (9.7% Alpha) @ 3 Days (Dry Hop) 
25.0 g Idaho 7 Pellet (12% Alpha) @ 3 Days (Dry Hop) 
25.0 g Riwaka Pellet (5.5% Alpha) @ 3 Days (Dry Hop) 

Mash at 67°C for 60 Minutes.

Ferment with WLP644 - Sacch Trois

 

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Steve

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Reply with quote  #7 
Quote:
Originally Posted by Clibit
Going to brew something like this tomorrow, based on the aboveness ...

One Q - biscuit or amber?

Typically Tropical Trois

Batch Size (L): 12.0
Original Gravity (OG): 1.050 
Final Gravity (FG): 1.007 8
Alcohol by Volume (ABV): 5.46 %
Colour (SRM): 8.0 (EBC): 15.8
Bitterness (IBU): 39.9 (Average)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 60

1.800 kg Pale Ale Malt (77.25%)
0.240 kg Wheat Malt (10.3%)
0.150 kg Biscuit (6.44%)
0.140 kg Caramunich I (6.01%)

14.0 g Idaho 7 Pellet (12% Alpha) @ 60 Minutes
25.0 g Cascade Pellet (7.8% Alpha) @ 0 Minutes 
25.0 g Idaho 7 Pellet (12% Alpha) @ 0 Minutes 
25.0 g Riwaka Pellet (5.5% Alpha) @ 0 Minutes 
25.0 g Centennial Pellet (9.7% Alpha) @ 3 Days (Dry Hop) 
25.0 g Idaho 7 Pellet (12% Alpha) @ 3 Days (Dry Hop) 
25.0 g Riwaka Pellet (5.5% Alpha) @ 3 Days (Dry Hop) 

Mash at 67°C for 60 Minutes.

Ferment with WLP644 - Sacch Trois

 



Nono not amber 👍
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Clibit

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Reply with quote  #8 
I like amber malt.
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Steve

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Reply with quote  #9 
Quote:
Originally Posted by Clibit
I like amber malt.


You asked 👍

Edit, Don’t do it.
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GHW

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Reply with quote  #10 
I wouldn’t use biscuit with this yeast
I love it in a bitter but can’t see it marrying here
Not used amber
I’d be tempted to leave both out
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Clibit

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Reply with quote  #11 
Quote:
Originally Posted by GHW
I wouldn’t use biscuit with this yeast
I love it in a bitter but can’t see it marrying here
Not used amber
I’d be tempted to leave both out


I would use Munich but don't have it. Vienna might work well.
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Steve

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Reply with quote  #12 
Quote:
Originally Posted by Clibit


I would use Munich but don't have it. Vienna might work well.


Always a good bet, a tad of Vienna 👍
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GHW

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Reply with quote  #13 
Yeah Vienna would be ok I reckon
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