Requesting recipe suggestions for a yeast experiment

Discussion in 'Homebrewing' started by MarriedAtGI, Sep 4, 2013.

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  1. MarriedAtGI

    MarriedAtGI Zealot (569) Feb 26, 2013 Illinois

    I harvested some yeast from a bottle of New Glarus Berliner Weisse and got it up to a 1L starter. I'd like to make some beer with it but not commit a whole batch to it. I also have some YG001 Conan yeast available. So I'd like to make 6+ gallons and split the wort for these two yeasts and preferably a third as well.

    Please reply if you have any suggestions on what type of recipe would show the differences between these yeasts, and also what would be a good third yeast to bring into the mix. (BTW, I do not want to make a Berliner Weisse.)

    Thanks! Tom
     
    #1 MarriedAtGI, Sep 4, 2013
  2. utahbeerdude

    utahbeerdude Maven (1,374) May 2, 2006 Utah

    To really see the differences in the yeast, I'd probably make a not-to-aggressive pale ale: Something with something like the following parameters: 35 IBU's, 5.0 SRM, 1.050 OG. 2-row plus a little crystal, not too heavy on the hop flavor or aroma. For the third yeast I'd go with the Chico strain; that way I'd have a good idea how these other two compared to the canonical American pale-ale yeast.
     
    #2 utahbeerdude, Sep 4, 2013
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  3. TNGabe

    TNGabe Initiate (0) Feb 6, 2012 Tennessee

    Do you have a 'house beer' you have brewed a lot? Use that recipe with your regular yeast and you'll get a better idea of what you're getting from the NG Brettcetera mix and the Conan.
     
    #3 TNGabe, Sep 4, 2013
  4. MarriedAtGI

    MarriedAtGI Zealot (569) Feb 26, 2013 Illinois

    I have repeated a recipe a few times with 89% Pilsen DME, 11% Crystal 40 to produce a 1.071 OG, 65 IBU, 7 SRM IPA. These were each single hopped with Chinook, Mosaic, and Simcoe and all fermented with US-05. But I have since switched to mashing, and thinking to do all grain BIAB this time.

    I was thinking either Chico or a Belgian and leaning more strongly to Chico. That also fits with TNGabe's suggestion to follow a 'house beer' recipe. Maybe I'll go halfway between your suggested parameters and my previous recipe. Something like 95% Maris Otter, 5% Crystal 40 (or lighter) to produce 1.060, 50 IBU, 6SRM.

    For hops, Nelson Sauvin could be a good fit with its wine like qualities, but there are a number of posts on this forum from folks who find the hop unpleasant and reminiscent of bad wine. I have only had the hop once in a colleague's homebrew, and it was fine for me, but he didn't really use enough to make it stand out.

    I've also been wanting to try Magnum as the bittering hop in an otherwise all Chinook beer, and maybe this is the time.

    Thanks for the suggestions!
     
    #4 MarriedAtGI, Sep 4, 2013
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