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Need a recipe idea that uses WLP002!

Discussion in 'Homebrewing' started by tronester, Dec 15, 2012.

  1. tronester

    tronester Advocate (635) Oklahoma Nov 25, 2006

    I've done 4 batches so far on one vial of WLP002 (fullers strain) of yeast. I'd like to do one more batch with the yeast cake, a pretty strong one around 8% abv that will last for awhile. I already have a RIS, so I was thinking about an American style Barleywine perhaps? I can't think of any other ideas!
  2. Your call, but if your harvesting/pitching onto yeast cake, you MAY have trouble getting full attenuation with the yeast if you do a real big barley wine. Id recommend a porter. That strain works great for porters. Just bottled mine this past week and its tasting great.
    NiceFly likes this.
  3. I did an Arrogant Bastard type clone a while back using 002 that came out really well.
  4. Fullers makes a 9% barley wine called Golden Pride. That yeast will handle it.
  5. NiceFly

    NiceFly Savant (375) Tajikistan Dec 22, 2011

    Nothing wrong with a Barleywine, but I like the porter idea. I am having a porter now I fermented with wY1968, the supposed 002 equal.

    I have also taken 1968 to 11% before. Better mash really low for that sort of activity. You have a whole cake so pitching enough yeast will not be a problem.

    edit: occurs to me I did not post a recipe. I have a pretty good porter recipe if you want.
  6. I would be interested to see your recipe
  7. Old ale, which IMO is pretty much a catch all category that would include barleywine.
  8. NiceFly

    NiceFly Savant (375) Tajikistan Dec 22, 2011

    61% Base malt (I used Pils on the last one because that is what I had on hand)
    20% Dark Munich
    7% Brittish Brown
    7% Brittish Black Patent
    5% Wheat (sometimes I sub some candi sugar for the wheat, helps with attenuation)

    OG 1.070 FG 1.015 55 IBU 38SRM 7.2% ABV.

    Mash 148F and I usually let it go longer than 60 minutes.

    Single 60 minute bittering addition to 55 IBU. WY1968 750,000 cells/ml/Plato fermented at 68-70F letting it go to 72F at the end. Carbonation to 2.4 volumes. Does well with a little cold conditioning.

    When I dialed this in I had soft water so I could really do what I wanted. Mash water had Ca2+ around 50 ppm, Cl- around 100, SO42- at 10ppm and CO3 at 200ppm. Sparge water was the same MINUS the CO3.

    Only got down to a FG of 22 on my last attempt, new crappy thermometer was to blame I think. A bit sweeter that normal but still good.

    I like to go for a clean black malt profile. I get Chocolate, cocoa and even some licorice notes from time to time. The yeast also lends some fruity esters for some perceived sweetness.

    Enjoy!
  9. premierpro

    premierpro Savant (290) Michigan Mar 21, 2009

    I like the Barley Wine idea. I made one last week with 100% base malt. I also like throwing in some 40L and 120L in my Barley Wines. Very important to get your bittering hops up to 20aa's min.
  10. xpertskir

    xpertskir Zealot (85) Illinois Feb 11, 2010

    Are you washing or just pitching slurry? Seems like youve already had a lot of flavorful beer on that yeast. What was the last beer you used this yeast for if you are not washing?
  11. tronester

    tronester Advocate (635) Oklahoma Nov 25, 2006

    I am siphoning off the old batch into the priming bucket, leaving the yeast cake, and then dumping the next batch off freshly brewed beer into the fermenter on top, mixing up everything.
  12. jbakajust1

    jbakajust1 Moderator (475) Oregon Aug 25, 2009 Staff Member

    What was the last beer you brewed with it?
  13. tronester

    tronester Advocate (635) Oklahoma Nov 25, 2006

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