Need a recipe idea that uses WLP002!

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.

 

I did an Arrogant Bastard type clone a while back using 002 that came out really well.

 

Fullers makes a 9% barley wine called Golden Pride. That yeast will handle it.

 

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.

 

I would be interested to see your recipe

 

Old ale, which IMO is pretty much a catch all category that would include barleywine.

 

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!

 

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.

 

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?

 

What was the last beer you brewed with it?