1. Extreme Beer Fest. March 20 & 21, 2015 in Boston, Mass. Join us!
  2. The wait is over! Download the BeerAdvocate app on iTunes or Google Play now.
  3. Get 12 issues / year of BeerAdvocate magazine for only $9.99!

Yeast for an American Bitter?

Discussion in 'Homebrewing' started by ditch, Dec 20, 2012.

  1. ditch

    ditch Aficionado (240) Virginia Aug 3, 2009

    So I'm making an over hopped American Style Bitter. I want it to have a nice malt backbone, but I don't want it to fight too much with the hops. I am thinking of using WLP051 instead of the Premium Bitter because my homebrew shop doesn't have it. Any other suggestions would be greatly appreciated. Here's the recipe:


    American Bitter

    Style: Standard/Ordinary Bitter OG: 1.038
    Type: All Grain FG: 1.010
    Rating: 0.0 ABV: 3.67 %
    Calories: 124 IBU's: 43.21
    Efficiency: 72 % Boil Size: 15.00 Gal
    Color: 7.8 SRM Batch Size: 12.00 Gal
    Preboil OG: 1.032 Boil Time: 60 minutes

    Fermentation Steps
    Name Days / Temp
    Primary 7 days @ 67.0°F
    Secondary 10 days @ 72.0°F

    Grains & Adjuncts
    Amount Percentage Name Time Gravity
    16.00 lbs 84.21 % Rahr 2-Row 60 mins 1.035
    1.00 lbs 5.26 % Briess Carapils 60 mins 1.034
    1.00 lbs 5.26 % Special Roast 60 mins 1.033
    1.00 lbs 5.26 % Caramunich Malt 60 mins 1.033

    Hops
    Amount IBU's Name Time AA %
    1.00 ozs 23.96. Mosaic First Wort 12.50
    2.00 ozs 8.89 Mosaic 5 mins 12.50
    2.00 ozs 7.96 Mosaic 0 mins 12.50
    4.00 ozs Mosaic Hop Rocket 0 days 12.50
    5.00 ozs Mosaic Dry Hop 7 days 12.50

    Yeasts
    Amount Name Laboratory / ID
    2.0 pkg Premium Bitter Ale White Labs 0026

    Additions
    (none)

    Mash Profile
    Full Body Infusion In 45 min @ 158.0°F
    Add 23.75 qt ( 1.25 qt/lb ) water @ 170.0°F


    www.iBrewMaster.com Version: 1.532
     
  2. VikeMan

    VikeMan Advocate (740) Pennsylvania Jul 12, 2009

    Since 'American Bitter' isn't really a defined style... how fruity/estery do you want this to be? If not at all, I'd recommend WLP001/Wyeast 1056. If you want some fruitiness, your WLP051 should work, as would just about any of the English strains.
     
  3. ditch

    ditch Aficionado (240) Virginia Aug 3, 2009

    That mineral flavor you get from an English strain would probably play well with this low gravity style. Maybe add to the mouthfeel a bit. I kinda get that from the 051 and it attenuates less that 001. I think that is where I'll end up. Just trying to see if someone else had some input that I hadn't thought of or something that worked well in a similar style.
     
  4. ditch

    ditch Aficionado (240) Virginia Aug 3, 2009

    After some more research it looks like I'll be doing 6gal with WLP028 Edinburgh Scottish Ale Yeast and 6 gal with WLP051. I like the lower attenuation of these yeasts with their ability to not muddle the hop profile.
     
  5. Getting ready to try BRY-97 (dry) in something similar shortly
     
  6. jlpred55

    jlpred55 Savant (280) Iowa Jul 26, 2006

    I've used that yeast 3 times now. It is better the second and the third pitch but I was left unimpressed. It cleared in my applications so much slower than US-05 and thats saying something. Overall it worked fine and was clean if that is the aim.
     
  7. Slower to clear than US-05? Glad I only bought one. Sounds like it might be better for a bigger beer.
     
  8. barfdiggs

    barfdiggs Savant (420) California Mar 22, 2011

    That doesn't sound appealing. Was planning on brewing a West Coast Bitter with it on Sunday, but I think I'll pitch some cleaned up WLP090 instead after hearing about the flocculation issues.
     
  9. jlpred55

    jlpred55 Savant (280) Iowa Jul 26, 2006

    The manufacturer says it floccs better and slightly mutes hop flavor due to that fact. The muting of the hop flavor wasn't an issue to me, but the flocculation issues were. I don't think there is anything wrong with the yeast but it is marketed as an alternative to US-05 that has better flocculation characteristics. The second and third batches cleared faster but not any better than US-05, which I never have too many issues with. YMMV.

    I brew a lot of these types of beers (about 60% of my brewing) and use US-05 in some but often I use an british strain like 1318 or 1968. Depending upon what the aim is. If I am going lighter and dryer with more hop flavor I am going US-05. More balanced approach is the others which is often what I do. The one I have on tap now is Rahr Pale Ale Malt, Cara-hell and biscuit malt with a mix of simcoe and galaxy- IIRC is was 4 oz last 10 minutes. I used 1318 on that one and it is pretty nice but I mashed low 148-149, and no sparged. The slight sweetness that 1318 leaves is really nice eventhough the beer is quite dry in terms of FG. Good luck
     
  10. ditch

    ditch Aficionado (240) Virginia Aug 3, 2009

    I am planning on mashing high to keep it from getting too thin. I thought about using WLP007 but nixed it because of it's high attenuation. Looks like 1318 would be a better option. Oh well,already made my 051 and 028 starters. I shall report back on how they turn out. Thanks for the input! Cheers!
     
  11. TomTown

    TomTown Savant (360) Oregon Feb 7, 2011

    I did something like this and really liked Wyeast's 1945 NeoBrittania. I think it's only available from Northern Brewer which would take a couple days to receive, but I would describe it as a more subdued English ester character with the attenuation of 1056.

    Best of luck!
     

Share This Page